for two! but still making a ton of food. everybody’s busy!
here is the menu, recipes to follow after i make everything tomorrow
ROASTED BRUSSEL SPROUTS
ROLLED SEITAN w/ STUFFING
CAULIFLOWER GRATIN
MASHED TATERS w/ GRAVY
PUMPKIN CHEESECAKE
the end
cabbage rolls with walnut mushroom filling
sooo i made some cabbage rolls. they were GOOD. also i’d never actually eaten a cabbage roll so i can’t speak for the authenticity, but they were GOOD. just eat them alright? excuse these sort of gross photos of not gross foods.
another plus: this recipe calls for small quantities of red wine which means that you’ll have to buy a bottle but then have 3/4 of a full bottle of wine kicking around.
CABBAGE ROLLS
10-12 leaves of savoy cabbage
10 brown mushrooms, chopped fine
1/2 c. walnuts, chopped fine
1 big onion, sliced
1/4 c. red wine
1/2 c. cooked rice (i used a long grain wild rice mix, tastytimes)
trim ends off of the cabbage, then blanch and trim down the stalks as closely as you can! put aside.
cook the rice! chop mushrooms finely, or pulse them in the food processor. saute until they start to brown, then add the garlic and walnuts until a little toasty. take them out of the pan! throw in the onions! cook until soft then deglaze with some red wine. mix the mushrooms mixture with the rice and winey onions. this is your filling.
SAUCE
1/2 onion, diced
1 carrot, diced
1 can tomatoes
6 cloves garlic, minced
1 tsp thyme
2 tsp parpika
2 bay leaves
1 diced tomato
1 large can tomatoes
1/3 c. red wine
start cooking onions in a pot with a few tbsp oil. add carrots and all the spices and garlic. stir until fragrant. add the fresh tomato and scrape up anything that is stuck in the pot. add canned tomatoes! season with salt and pepper to taste. add wine and simmer for 20 minutes. if you don’t want a chunky sauce, take out the bay leaves and pulse with a hand blender (or blender blender).
ASSEMBLY
heat oven to 400. put a third of the sauce in the bottom of a casserole dish. put 1/4-1/3 c. of filling in each leaf (depending on the size of your cabbage). fold in the ends then roll them up. place them fold side down, then top with remaining sauce. cook for half an hour.
reubens with seitan corned beef
hiatus OVER. over! i can’t believe i haven’t posted in so long. WE HAVE INTERNET! OUR HOUSE IS SET UP.
finally. ok so, the food.
THE CORNED BEEF
so i just amalgamated several recipes i found on the internet, having never made this before…
1 1/4 c. vital wheat gluten
1 tbsp mustard powder
lots of black pepper
1/2 tsp cloves, cinnamon and allspice
1 tsp soy sauce
a few good shakes liquid smoke
1 tsp paprika
1 tsp chili flakes
1/4 c. nutritional yeast
2 cloves garlic, minced
1/2 c. canellini beans
3/4 c. water
1/4 c. oil
1 tbsp sugar
RUB (for the outside) 1 tbsp ground black pepper, 1 tbsp paprika, 1 tsp salt, 2 tbsp nutritional yeast
preheat oven to 325
combine vital wheat gluten and all dry ingredients. in a separate bowl, mash beans and then mix in wet ingredients. add the dry to the wet and mix, then knead for a couple minutes. shape into a long loaf. take a big piece of tinfoil. put half of the rub mixture down on the foil, then place the loaf on top. shake remaining rub mixture over top and try to press into sides. wrap it up, sealing the top then squishing in the ends. bake for an hour and a half or until firm. let it cool then slice thin.
OTHER REUBEN INGREDIENTS
rye bread
sauerkraut
russian dressing (grossly/deliciously it’s just vegenaise, ketchup and a minced pickle)
daiya
take a piece of bread, put daiya and broil until just melted. assemble the rest, you know what to do.
New house! No Internet!
Our Internet hookup has been delayed 3 times, but it should be good to go by the 30th!
Then! Many! Recipes! Sorry!
sushi with spicy tempeh, green onion, rainbow carrots, avocado + cucumber
mmm sushi! i haven’t made in it forever and forgot how not hard it is.
THE RICE
2 c. sushi rice
2 1/3 c. water
2 1/2 tbsp rice vinegar w/ 1 tsp sugar and a pinch of salt
bring the water to a boil in a pot with a tight fitting lid. meanwhile, rinse the rice in several changes of water until it runs clear. once the water is boiling, add the rice and cook for 5 minutes. reduce to a low simmer and cook for another 15-20 minutes. remove from heat and let sit for 15 minutes. then mix in your vinegar mixture and spread out in a ceramic dish so it cools. let sit covered with a damp cloth until cooled and ready to use.
SPICY TEMPEH FILLING adapted from PPK
1 square of tempeh
1/4 c. ish of vegenaise
1 tbsp chili paste
1 tsp sriracha
squeeze of lime
1 tsp sesame oil
steam the tempeh for 10 minutes. mix everything else together then crumble the tempeh into it. mix it up! if it’s not as creamy as you’d like, add another tbsp vegenaise.
OTHER FILLINGS
1 avocado, sliced
1/3 cucumber, cut into matchsticks
1 rainbow carrot, cut into matchsticks
3 scallions, cut lengthwise into strips
sesame seeds
6 sheets nori
toast your nori! if you don’t it will be chewy and hard to cut. turn on a burner and carefully toast each sheet (using tongs). it will start to droop a bit, move it around and don’t let it touch the burner (obvs). it should only take about 15 seconds per piece.
if you want to have 2 distinct kinds, i would say do the tempeh, scallion and sesame, and then the veg in the other kind. i liked it all mixed up, and the ones that i put EVERYTHING IN were my fav.
take a sheet! lay it out! if you have a bamboo roller then use it. take a handful of rice and spread it as thinly and evenly as you can leaving a bit of space on either end (but spreading all the way to each side edge). lay out your filling on the bottom empty bit (closest to your body). i tend to overfill everything that needs rolling and end up with a big mess but in this case i would encourage you to be generous with your filling. even the craziest ones i thought i was making came out normally sized. carefully roll the bit close to you over, tucking in the edge so you’re trapping the filling. keep rolling, making sure it’s even all the way across, until you reach the end bit, dab with water and roll to seal. put aside and continue until it’s all used up!
get a SHARP KNIFE. i mean it! SHARP! and slice your rolls into pieces.
get your soy and wasabe and pickled ginger ready and dig in.
NOTE: this kept shockingly well as leftovers.
go eat a food 