i admit to my use of flash
I was so hungry by the time I churned this out that I almost forgot to take a picture. This plate was actually sitting on my lap at the time of said picture taking, and no flash just wasn't cutting it. And I also want to point out that I spent over an hour yesterday looking for my tripod and can't find the damned thing. I really do want to take better pictures of my food. There is no reason for me not to. Well, now there is, because apparently my tripod has gone the way of the buffalo.
At any rate, that's the seitan cutlet that I'm talking up, and dude, seriously, it was amazing. Denser than the usual recipe, which I like. I'm not a fan of 'fluffy' seitan. This one is not. Fluffy, that is. On top is a gravy Michael mixed up that had orange zest in it and it was the yum. In the back you see my risotto which was creamy and savory/sweet. And it had leeks, with which you cannot go wrong.
This is a sammie that had all odds against it, and still turned out delicious. We wanted BLTs, but had no fakin bacun, but there was a package of tempeh in the fridge. However, we didn't have, like, any of the ingredients for the marinade in VWAV, so we winged it. And hello buddy did it turn out wonderful. I do remember the recipe for this one, but not the specific measurements. I was going to go figure it out real quick when I transfered the pictures from my computer to Michael's desktop for uploading, but then the internet started working and I don't want to jinx myself by moving one inch. This one I will have for you, tomorrow probably, since I'll be doing W.I.P. Wednesday.
Our friend Chase, who was here on New Years and loved our food was here for both of the above meals and loved all of it. I don't think he finished his risotto, but he only left like 2 bites, so it couldn't have been that bad. I figure if something is omni-approved, it must be fairly decent. Well, unless that person has terrible taste. So I guess the jury is still out.
Anyway, on to more exciting things: I am testing recipes for a future vegan cajun cookzine by Sarah (she doesn't have a regular blog up yet, so I can't link to anything for you) called Cookin' with my Craw-Daddy. Here are my first two attempts!
Creole Stuffed Mushrooms
Or, Muffuletta Mushrooms, she hasn't decided on the title. I like muffuletta better, personally. Anyway, these were really good! Very spicy and sausage-y (but using TVP, nothing 'fake') with a fabulous taste of olives. I was highly impressed with this one. I'm no expert on cajun cooking, but if spiciness and tastiness are key, then...there ya go! And for those of you (coughmecough) that don't really love mushrooms, Michael and I decided that the mixture would be completely wonderful stuffed into red bell peppers as well. Michael did love the mushrooms though, and ate them all up with no hesitation. Success!
This is another spicy, spicy creation. The method for cooking the potatoes is pretty genius and they are perfectly tender, with just the right amount of kick. I'd say these would be rockin' with a tofu scramble. They weren't at all bad with the mushrooms, either! Anyway, you should definitely look forward to getting this zine, and keep checking back here because more recipes are being posted for me to try out regularly. I'm so happy to be a tester for something, especially something as yummy and awesome as this!
Just for kicks, here's my plate:
messy at best
You can see that I put a bunch of nutritional yeast on my tatoes and used a lot of the leftover mushroom stuffing to top one of my seitan cutlets (that the recipe isn't ready for yet).
Since it's so freaking cold here, and also since Michael and I both have been a little sickly, we've been eating a lot of soup. In fact, I'm making more tonight. The above specimen is something Michael whipped up for our lunch this past week. It's a carrot soup, but not like a creamy one. It's brothy (which I love), but still has carrots pureed up in it. Just the perfect amount of spice and hotness and wonderfulness inside. He also made some couscous that was bangin'. His goal was to make everything in the same color family (warm toned oranges). Totally worked.
And just to prove to you how cold it is here:
kitchen window frostastic
Guys, that is not the type of frosting that yours truly gets excited about. In fact, quite the opposite is true. Stay warm, everyone!
I still have other news that I am bursting at the seams to tell you about, but... I can't yet. What! hahaha...
p.s. happy inauguration day!