Seitan Filet

I was inspired by Tracy of A Veg*n for Dinner. She quite recently posted a recipe on her blog for Seitan Filet Mignon.

Since I had darn near everything the recipe called for with a few minor creative substitutions and a quick supermarket search for vegan Worchestershire sauce, I attempted it. I did replace that sneaky anchovy sauce with a lovely UK brand called HP Sauce that used tomato instead of fish and dates instead of High Fructose Corn Syrup. I also used Penzey's vegetable base instead of 'beef' broth.

I went fancy and served this with slow sauted mushroom slices, roasted herbed fingerling potatoes and steamed broccoli.



I did find it a tich too salty for my tastes, but that could have been the salt in my veggie base and overly salty soy sauce. The seitan was tender, juicy and went quite well with the mushrooms. Even LB thought it was quite good. I have to admit though, it was a lot of work and not my favorite texture of seitan. Perhaps this is doable with a less labor intensive moist bake method. Something to experiment with!

Overall? Dinner was a rousing success! Thank you so very much Tracy.

Another faux fish

From the secret test kitchen recipes of Quintess! A baked tofish recipe. This was really yummy as the sandwich but I think I liked these tofu slices best over a plate of rice.

Last week recap

Last week was quiet. LB returned from his five day golf trip on Monday and enjoyed a lovely dinner of Bacon Spaghetti. Of course I inevitably burn the bread so our garlic toast was a bit less than I expected, and a lot more blackened.

Tuesday I made a cheezy sauce and we ate Nachos! Lovely corn tortilla chips surrounding a mound of black beans, refried beans, lettuce, tomato, avocado and of course delish and spicy nacho cheeze. This was so good, I took the leftovers to work and ate them for lunch the next day. Though this is not the most healthy of meals I need to make this again, simply because it is so tasty.

Wednesday was a simple meal that I mostly just opened things for. Onion sauted with mushrooms and garlic, covered in a lovely jar of Portabello Merlot spaghetti sauce, served over Boca chik patties and a bit of pasta. Those pictures were simply not very pretty though I did remember to take them!

The rest of the week was awash of leftovers, baking and eating out. We had Mexican food both Friday and Saturday and it was phenomenal! From sizzling veggie fajitas to savory black beans and rice served beside tostadas.

Dinner last night was simple yet so delicious. Fried potato slices and onions with Tofurky Keibalsa Sausage and peppers. Savory, hearty and hubby and I finished the entire meal happily.



Earlier last week I made cupcakes from VCTOTW. Banana cupcakes with Peanut Buttercream frosting and Chocolate Stout cupcakes. Everyone I shared these with loved them, personally I only licked some frosting from my fingers and the beater so I figured I had eaten enough! This week it Margarita cupcakes to celebrate the upcoming Cinco de Mayo celebration.

Luckily a recent purchase will help out greatly. Check out my Cupcake Courier.

This holds 3 dozen cupcakes or muffins securely and easily with four locking latches. It is a bit bulky but honestly I dont think anything else holds this many securely. The space between layers leaves room for puffy muffin tops or a bit of frosting, though honestly, I prefer to bring my frosting in a bag and ice things up as I serve. People love to see adorably sweet mini cakes go from naked to lush tall creations of sugary goodness on their plate. Of course this also allows me to dole out as much or as little (silly dieting people!) as people want.

I hope to bring my camera on the next cupcake excursion but for now, my memories and people's thanks for the goodies shall have to suffice.

Weekend Cookery

Saturday's Lunch Chickpea Salad with veggie dippers.


Sunday's Dinner Beer Battered Tofish w/ batter fried potato and onion. Another of Quintess' excellent recipes. She even included a mayo and tartar sauce recipes!

Spaghetti Squash challenge.

Happy Herbivore Food Blog: HH Contest! Free COOKIES!

The contest is what to do with a spaghetti squash. I actually have this same problem every single darn time I buy one of the lovely veggies. So here I sit, contemplating, what am I in the mood for that showcases the delicate flavor and texture of those sweet yellow strands.

First I would roast the two halves on a baking dish with some lovely olive oil, under each half that is face down though, a bulb of garlic should be placed. Slice off the top part and remove as much paper as possible while keeping the integrity of the bulb intact. Roast it for about an hour I would say, at least. Though I typically buy the GIANT squashes. haha

About 30 minutes into that hour toss in some veggies to roast on a separate olive oil drizzled sheet as well. Like some diced zucchini, yellow squash, red bell pepper, portabello mushrooms and onion in that 350 oven. Probably about 1/2c to 1c of each.

Once everything is out of the oven carefully remove the strands of squash and line an oiled baking dish with the squash and toss in the oven for 10 minutes while you prep the next step. Toss the veggies in a heat proof bowl and season with oregano, basil, rosemary, salt & pepper. In a blender puree a block of extra firm silken tofu with a tablespoon of mustard, lemon juice and 1/2c nutritional yeast. Fold the tofu into the veggies, pour into the casserole dish of squash and bake 30 minutes.

This is kind of a quiche, though I expect the tofu will ooze into the squash and make it lovely. It would probably go great with a drizzle of balsamic on it after plating.

Yup, thats what I would do. Now I have to find a spaghetti squash! Thanks HH for the inspiration.

Potato Leek Soup with Caramelized Shallots

Another Quintess Test Recipe. Lovely, elegant and I need another bowl. YUMMY!

Let me just say that helping test upcoming cookbook recipes is a lot of work especially because I am such a slapdash cook but it does yield some yummy dinners! Imagine, me measuring even salt and diced potatoes! My tiny flower bowls are getting quite a lot of use as measured spice cups. Fun and exciting but I dont know that I am cut out to be a secret tester, I have a hard time not divulging the recipe!

Mexican Fiesta Rice and Perfect Pinto Beans

More secret test recipes for VegWeb's own Quintess' upcoming cookbook. Last night I finally got around to testing out two recipes; Mexican Fiesta Rice and Perfect Pinto Beans.

The rice, though due to my own forgetfulness I had to do a substitution, was amazing. Flavorful, mild and zippy with a hint of lime. The beans, as promised, were perfect. Their natural flavor shown through and the instructions had everything dead on to make a perfect bean without that bursting that occasionally happens.

I ate this whole bowl quite happily and am looking forward to leftovers today! It was absolutely perfect when all mixed together.

This morning I also made another recipe by Quintess; Lemon Poppyseed Muffins. Now my hubby eats two mini lemon poppy muffins for breakfast every day. He was heartbroken to learn his favorite muffins, made by Stop & Shop's bakery, had been discontinued. He is right now tasting two of these muffins with his coffee as he plays World of Warcraft.