#Macmassmailer how to

Knead several times to create a uniform dough. If it seems dry and you're having trouble incorporating all the flour, add more of the puree. So, reserve about 1/4 cup in the blender. Making seitan is like making bread, sometimes the dough needs more or less liquid or more or less flour. Now pour most of that puree into the vital wheat gluten. Once the pot is cool enough to handle, use a silicone spatula to scrape all of its contents into the blender with the tofu and nutritional yeast. Add to this a tiny pinch of paprika, onion powder, garlic powder, salt, and pepper. Pull 1 tablespoon of wheat gluten out and stick it in a pie plate or shallow dish. You'll add the vegetables when they're a bit cooler.ĭump the vital wheat gluten in a big mixing bowl. Put the tofu and nutrtional yeast in the blender. Turn off the heat, stir in the miso, and let it cool down for a few minutes while you get the next steps ready. Stir to scrape up the tasty browned bits and just let everything sizzle together for about 10 seconds. Add the wine, tamari, and broth to the pot. Add half of the garlic and the poultry seasoning. Let them brown, don't go moving them around all the time, just stir occassionally so that they cook somewhat evenly. Over medium high heat this will take about 5 minutes. In a large pot, brown that cup of vegetables in 2 tablespoons of olive oil. Measure 1 cup of the chopped onion, celery, and carrot. sprig of thyme, parsley, rosemary, and a few sage leaves or another tablespoon of poultry seasoning.pinch of paprika, onion powder, garlic powder, salt, and pepper.10 ounces (about 2 cups) vital wheat gluten.6 ounces firm silken tofu (that's half a block).

Takes: about 1 1/2 hours (30 minute active) This recipe is influenced by every seitan recipe I have ever made, but I picked up the browning trick, I think, from Tami Noyes's American Vegan Kitchen (she has a real way with seitan). And maybe we can talk Amanda into sharing her Roasted Sweet Potato Gnocchi?

#Macmassmailer how to

At the end of this recipe, the seitan will be completely cooked and you can pretty much treat it any way you would treat a tofurkey fresh out of the box or a big hunk of seitan, but I'll be back Monday to show you how to roast it with some vegetables. So, if you'd care to join me, here's the complete recipe to cook the seitan and broth. This way it can be just the size I want, contain nothing too weird, and I can make a big ol' pot of tasty broth at the same time that will later become gravy and stuffing and the creamy sauce in the brussels sprouts gratin. There are lots of totally decent options out there right now, but if I have time to make it, I like to. I go back and forth between making it and buying it. With all the leftovers uncovered and spread out on the table, I will slather a roll in vegenaise and cranberry chutney, carefully fold in a piece of crunchy green lettuce, and then there, right there, is where my need for the fake turkey comes in. And then take a long walk and curl up in a comfortable chair with the New Yorker food issue and then play a few rounds of scrabble. That's the one day of the year that I eat pie for breakfast. But I think even more than the fourth Thursday in November, I look forward to the fourth Friday in November and not for the shopping. I love the pie, and the casseroles, and the mashed potatoes, and the pie, and a national holiday where we just share a meal with the people we love and think about what we're grateful for - like pie. The kids hide the turkeys under their shirts and take them home to be guests at the table on Thanksgiving where they eat veggies and jelly and toast.Īpart from veggies and jelly and toast, there are so many options for the Thanksgiving table - as you recently illustrated - that it seems silly to have that old hashed out vegan-replacement-for-turkey discussion, so let's focus on the sandwiches.īut first I have to stress - I love Thanksgiving. Here is a popular, main stream children's book author writing about a field trip to the farm that turns unexpectedly educational when the children ask what the ax is for.

And have you read Dav Pilkey's 'Twas the Night Before Thanksgiving ? Holy crap, I wonder how many omnivorous families unwittingly take that one home from the library. Amanda, please email me your mailing address so I can get it to you. Chosen at random, comment # 22 (!) wins the pie. There was homemade sweet potato gnocchi and tamales and jerk tofu and biscuits and plenty of beer and wine. Dudes, that was an epic potluck - one for the ages.