Madeira Seitan with Chanterelles

Madeira Seitan with Chaterelles

Looking for something incredibly easy, yet elegant? Fantastic flavors, but no work? Have I got a dish for you. When we were shopping at Whole Foods after Thanksgiving, the chanterelles happened to be on sale. I couldn't resist picking some up. Since they are such a splurge, there was a big debate about how to use them. My first thought was to use them with homemade pasta, but with time being the way it is, I wasn't able to make pasta until Sunday. The mushrooms kept calling my name, so I ended up using them in this Saturday night dinner.

Madeira Seitan with Chanterelles
Serves 2

2 chickeny cutlets
3 tablespoons madeira
1 tablespoon white balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon dried thyme (fresh would be better, but I didn't have any)
1/8 teaspoon salt
1/8 teaspoon white pepper
1 1/2 tablespoons vegan margarine, divided
1 tablespoon minced shallot
6 ounces chanterelle mushrooms, quartered

Make the marinade by mixing the madeira, vinegar, garlic, thyme, salt and pepper together. Marinade the cutlets for about 1/2 an hour.

Heat 1 tablespoon margarine in a skillet over medium heat. Remove the cutlets from the marinade but reserve the marinade. Brown the cutlets until golden, about 5 minutes on each side. Remove from the skillet and set aside. Add the remaining margarine, the shallot, and the mushrooms. Cook the mushrooms until softened, about 5 minutes. Add the reserved broth and the cutlets to the skillet. Cook 5 to 10 minutes until the sauce has thickened slightly. Taste and adjust the seasonings.

Beige-brown food has never tasted so wonderful! We ended up eating this in front of the television, and it was so dinner party-ish that it made me feel funny. Not for long though, just until my next bite. After all, delicious food enhances any situation.

Coming soon: another book contest and Food Network Friday.

Food Network Friday 12/4 and Tofurky Dinner

If you came here looking for Food Network Friday, this is the week it usually would have been. Because of the holiday and leftovers, we pushed it back a week so it will close on December 4th. This week's recipe was chosen by Veg-in-Training and looks like it should be a lot of fun! I've never made sopapillas but they sound pretty wonderful. If you join us in the Cook-Along, be sure to post a comment here on the upcoming December 4th post. (I can't believe it's almost December!) Here is the idea straight from her.

"Ok here is what I'm thinking...and this is a challenge because there is no recipe posted. I saw this on an this episode of Diners, Drive-in's, and Dives. It looks crazy delicious. The video shows it with a cilantro cream sauce, but the restaurant menu also offers a red or green enchilada sauce option.

Here is what I was able to gleen from the video as far as ingredients and prep go. Good luck on this mission should you choose to accept it!

Chicken Stuffed Sopapillas

Flour
Salt
Baking powder
Water

Mix to make tacky dough. Cover Let sit for 1 ½ hours.

Marinade for chicken

Lemon lime soda
Water
Fresh lime juice
Red wine vinegar
Soy
Black pepper
Chili powder
Garlic
Whiskey
Marinade for 24 hours.

Grill chicken then chop chicken.

Take 4 oz ball of dough dusted in flour and roll out to about 8 inch round.
You have to work quickly or the dough will get soggy.
Fill with refried beans
Chicken
Jack and Cheddar Cheese
Fold over in half then fold over the ends.

Fry in enough oil to completely cover 1 ½ minutes per side.

Put on cookie sheet or pizza pan. Top with your choice of Cilantro cream sauce, red or green enchilada sauce and cheeses. Stick in a 400 degree oven until cheese melts.

Garnish with cilantro and onion. Watch your pants get tighter!"


You just know I wouldn't leave you without a photo of some delicious food. We enjoyed this dinner a few weeks ago when the nice people at Turtle Island Foods kindly set me a coupon for a free Tofurky. I made it exactly as the package directed with the exception of using a lot more vegetables. My goal was to determine the minimum amount of hands-on-time needed to make a real feast. All in all, it took about 10 minutes up front to scrub/chop the vegetables and make a baste and then another 10 minutes toward the end of the cooking time to make a gravy and the greens. With only 20 minutes of attention, we had this fantastic meal. Granted, it wasn't as flavorful as the homemade feast from Robin Robertson which hardly took any more work (thank you, puff pastry), but it is a great alternative and we'll have it again. The basting sauce added a lot and the 'stuffing' was actually very good. We liked the texture of the roast. The vegetables, after cooking in the marinade, were a big hit. The package says it should serve 5, but even with the extra vegetables that wouldn't work in our house. For a new or busy vegan, or when you want to have a fancy Sunday dinner but don't feel like preparing it, this is a terrific option. This would be ideal for a partner who doesn't cook much to make for a romantic dinner for the perma-cook in the house, too.

Happy Day After Thanksgiving! Stay tuned for another book contest next week.

Thanksgiving Dinner (A Little Early)

On Thanksgiving Day, if we get-together with the family, we usually bring a nontraditional dish like burritos or a pasta bake. But before the actual day, we enjoy several Thanksgiving themed meals. Vegan.com always posts an amazing looking spread from Robin Robertson. Here's what we had last night.

Seitan en Croute, Garlic Smashers, Roasted Asparagus and Madeira Sauce

The Seitan en Croute is surprisingly easy to make and can be prepared ahead of time except for the baking. The Madeira Sauce is rich and multi-layered. I can eat it off a spoon and be quite happy, but when it's with the seitan and the Garlic Smashers, it's almost transportive. Roasted Asparagus is one of our go-to sides, and it's great paired with the seitan. There are a few roasted carrots nestled by the mashed potatoes, too. This is elegant, easy, wonderfully delicious and would be appropriate for any celebration. I'm already planning to make the Seitan en Croute again for either Christmas or New Year's Eve. And maybe Valentine's Day, or whenever I want to show people how well we eat as vegans. Really, that Seitan en Croute makes me want to have omni guests for a dinner party. Besides these recipes, there are several others over at Vegan.com such as Triple Cranberry Relish and Rum-Spiked Sweet Potatoes with Pomegranate Pecans. For dessert, how about Ginger-Dusted Pumpkin Cheezecake?

Most of these recipes are from Robin's new book, 1000 Vegan Recipes. If you decide to buy it through Amazon, it would be great if you did so through the Vegan.com page to help keep that site going strong.

For more terrific recipe links, check out the list over at Your Vegan Mom. At the top of her list is this e-book from Nava Atlas, A Bountiful Vegan Thanksgiving. The book features recipes from some favorite vegan authors such as Isa Chandra Moskowitz, Dynise Balcavage, Bryanna Clark Grogan and others. The fact that the proceeds benefit some wonderful charities makes the book even more awesome. I keep flipping through my copy trying to decide what to make first.

And... the book contest winner is #4. Congratulations, Vegyogini! Please email me your mailing address so I can get Sweet Utopia in the mail to you. I look forward to seeing what you make with it. Thank you to the Book Publishing Company for making these book contest giveaways happen. Stay tuned for another one soon.

Cream of Tomato Soup

When you hit a streak of gray, overcast November days, this is just what you need. It's the Cream of Tomato Soup from 500 Vegan Recipes. While I'm not quite a connoisseur (that's so snobby), it's true that I consider myself to be soup-experienced. I order tomato soup, tomato bisque, or any variation of it whenever we're eating out and I see it on the menu. I've tried a few other recipes, and none of them compare to this one. On the side is a grilled daiya cheddar with arugula on ciabiatta bread. This quick lunch really hit the spot.

Don't forget to enter the contest for Sweet Utopia! Right now, your chances are 1 on 29!

Happy Monday!

Food Network Friday: Loaded Mashed Potatoes

Loaded Mashed Potatoes (my version)

Thank you, Paula Deen. These mashed potatoes were really special, something I don't often say and I could rarely imagine writing in a blog post based off a Paula Deen recipe. And raving about it. This week's recipe was chosen by Julia over eatrundoyoga and is a great choice for this time of year. The original is here.

Julia's version uses sweet potatoes, coconut and pecans. Does it remind you of anything? If you've ever had that sweet potato casserole with marshmallows on top then you'll recognize Julia's inspiration for this dish. Sweet!

Julia's Version

Over at On Cardamon and Cast Iron, C took a decidely Asian direction in her take on these. With scallions and tamarind, you know they've got be good.

C's Version

My variation uses russets, and as it turns out may be the most mainstream of these three. I'll post the recipe below, but let me say it again: thank you, Paula Deen. After hearing through muffled mouthfulls that these were the best mashed potatoes ever, there's no doubt I'll be making them again.

Loaded Mashed Potatoes
Serves 2 generously

6 cloves garlic, peeled (the garlic is roasted in the original, but this works great)
1# russet potatoes, scrubbed and cut into large chunks
2 tablespoons vegan margarine
1 cup packed arugula, roughly cut
2 tablespoons soy creamer (or soy milk)
2 tablespoons vegan sour cream
1/2 cup daiya cheddar cheese
salt and pepper to taste.

Place the garlic and potatoes in a medium saucepan. Add enough salted water to cover and bring to a boil for about 15 minutes or until fork tender. Drain, then return back to the pot. Place the pot on the burner (with the burner off) and add the arugula, creamer, sour cream and cheese. Using a potato masher, smash the potatoes until they are the texture you prefer. Season with salt and pepper and serve hot.

If you happened to join in, please comment on this post so we can see how you mash your potatoes. Thank you, Julia, for seeing what a fantastic recipe this could be.

Enter the contest! I mean, if you want.. it's about dessert, you know.

Book Contest and Review: Sweet Utopia

I didn't even know this book was coming out until the Book Publishing Company generously sent me a copy to review and then use in a giveaway. The book opens with stocking the vegan pantry for baking and some helpful conversion charts. Most recipe chapters open with tips to help ensure success.

Chapters include:

Decadent Cakes - the Ultimate Peanut Butter Cake looks especially tempting. The other cakes run the spectrum from the more traditional (Festive Apple Cake) to the more exotic (Banana Cake with Banana Caramel Creme and Roasted Pecans). I tried the Very Berry Corn Muffins from this chapter. I made them with frozen blueberries and dried cherries. They are a hearty, almost rustic tasting (in a good way) muffin that aren't too sweet.


Scrumptious Cookies - most of these are vegan margarine based. Although I was torn between the Lemon Hearts and the adorable Choco-Choco Sandwich Minis, I made the Chocolate Chippers. The flavor was very good, but I think I should have added more flour. Anyone who has done any baking knows just how sensitive it can be and relies on their own judgement in a situation like this. Who knows if it's the weather, the variations in flour, or something even more obscure? The author says to roll the dough into balls and that should have let me know I needed more flour, but I thought refrigerating it(as suggested) would do the trick. Mine ended up being drop cookies with a fair amount of spreading. As they are, they are great tasting, slightly cakey cookies, but probably not quite what the author intended. But I'd definitely make them again.



Creamy Cheesecakes and Pies - opens with lots of different crusts and continues with a wide array of cheesecakes. The Pumpkin Cheesecake Pie would be perfect for this time of year. There is also a Luscious Lime Pie and delicious looking Three Layer Cheesecake Bars, among others. Lots to choose from here!

Velvety Mousses, Puddings and Creams - has a lot of recipes you might expect, but with some interesting twists and turns such as Pina Colada Custard and Orange-n-Cream Gel. The chapter closes with some toppings to be used on pies or other desserts, most of which are cashew-based.

Luscious Treats - Chocolate Sausage? Chocolate Rose Halvah Balls? Praline Bars and Lemon Love Cups. Do you need me to continue? This chapter looks like it's packed with unique recipes that didn't quite fit anywhere else, some of which are real gems from what I can tell.

The book is loaded with pictures and would be terrific for new vegan, an omni who wants to bake for a vegan or even those of us who have a little more experience in the kitchen.

Now's your chance to win a copy of this book. All you have to do is post a comment to this post telling me your favorite dessert. International shipping is ok! I'll hold the drawing toward the end of next week and look forward to getting this book into the lucky hands of one of you. Be sure to check back to see if you're the winner.

As always, a big thanks to the Book Publishing Company for doing these contests.

Tomorrow: Food Network Friday! This week's recipe is for Loaded Mashed Potatoes from Paula Deen. If you make them, please link to Friday's post.

China Study Winner + Potato Stuffed Portobellos (500 Vegan Recipes)

Congratulations to number 27, Jamberry! You are the winner of the China Study. Please email me your mailing address so I can get it in the mail to you.

If you didn't win this one, Dear Reader, don't fret because I'll be posting another book contest later this week. It's just like they say about the lottery: if you don't play, you can't win. Plus, the more comments, the better it looks to the publishers who donate the books, which leads to even more prize books, which leads to more winners...and you can see how this goes.



Of course, this wouldn't be a food blog post without some tempting food. Here is a Potato Stuffed Portobello from 500 Recipes by Celine Steen and Joni Marie Newman*. The only change I made was to make a quickie gravy from the cooking liquids left in the mushroom pan. Delicious and comforting! I'm looking forward to trying loads of recipes from this book which means you'll be seeing lots more from it, too.

Don't forget Food Network Friday for November 13th: Loaded Mashed Potatoes, perfect for this time of year. If you join in, just link back here on my post for that day.

New contest coming soon!

*Buy it through the amazon link on vegan.com to do some good.

Apple Gingerbread Upside-Down Cake

Apple Gingerbread Upside-Down Cake

It's been a while since I've posted a recipe, but I'm here to remedy that in a big way. Check out this amazing cake!

But first, let me tell you that I've just gotten 2 new books in the mail for upcoming contests. I won't post a new contest until the China Study is over, but be sure to check back.

And....don't forget Food Network Friday! This recipe was chosen by Julia over at eatrundoyoga. As Julia says, there is loads of room for your own add-ins in this recipe. So let's get creative and see what we can come up with. This could be an ideal Thanksgiving dish, too. If you'd like to join us, just post a comment to my post here on November 13th which will be the wrap up day.

Here it is: Loaded Mashed Potatoes from Paula Deen. Hey Food Network, forget all that dairy!

As promised, on to the recipe. Everybody knows that fall just means apples. Combine them with these wonderful spices to make a flavorful cake that has a fantastic texture. It's not too sweet and has just the right spicy going on. The aroma while it bakes is irresistible. Even though it's not the most photogenic, after one bite you won't care how it looks. I bake this in a glass pan so I can tell how done the bottom is getting. If you bake it in a metal pan you may need to bake it a little longer.

Apple Gingerbread Upside-Down Cake
Makes an 8-inch square pan

Apples:
1 tablespoon vegan margarine
2 large apples, peeled, cored and sliced
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
nonstick cooking spray

Cake:
1 tablespoon ground flax seed
3 tablespoons hot water
2/3 cup soy milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
2/3 cup light brown sugar
1/3 cup molasses
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick spray. Add the tablespoon of margarine and place it in the oven until just melted. Remove from the oven and swirl the pan so the margarine coats the bottom.

Combine the apple slices with the sugar, cinnamon, and ginger. Toss together then place the apple slices in the baking pan. As the apples will shrink while baking, using a couple of layers works best. Sprinkle any remaining sugar and spice mixture over the apples.

In a small bowl, combine the flax seed and hot water. Stir vigorously with a fork and set aside. Combine the soy milk with the vinegar and set aside to curdle.

In a medium bowl, combine the oil, brown sugar, molasses and vanilla. Using an electric mixer, mix well. In a second bowl, combine the dry ingredients, whisking them together. Add the flax mixture and the soy milk mixture to the wet ingredients. Mix well, then add the dry ingredients. Mix well then pour over the apples. Bake about40 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a rack and let cool 10 minutes. After 10 minutes, place an inverted plate on top of the baking pan and turn cake over so it releases on the plate. If any apples come off, it's easy to place them back in their places. Serve warm or at room temperature.

So-- one last time, here's the link for the China Study book giveaway! The drawing will be on Monday.

Happy Weekend!

Book Contest: The China Study + Scrambled Tofu Benedict

Admittedly, this review isn't going to be comprehensive as the book just came on Saturday and I haven't had much of a chance to read it yet. That said, this book makes the connections between diet and disease extremely understandable. It's written in a sensible and as conversational tone as I think could be possible given the research and information discussed. Besides the well-presented text, it also has clean looking charts and graphs for the more visual-minded reader.

The book is broken into 4 sections:

Part I - The China Study (which includes a section on Protein, always a fave topic with vegans!)

Part II- Diseases of Affluence (which includes all the big names diseases you'd expect)

Part III - The Good Nutrition Guide (which includes the 8 principles of eating right)

Part IV - Why Haven't You Heard This Before? (which appears to delve into some of the misinformation that is commonly available and why it is so prevalent)

As vegans, many of us are more aware of the healthful benefits that accompany our lifestyle. This book provides hard research that may help to encourage others to explore the effects of diet in their own lives and certainly opens the door to discussions about eating a plant-based diet. This is one of the books that I'm reading with a highlighter in my hand to mark the points that I'll want to refer back to in the years to come, and I think you will, too. This is a book that can change lives and the information should be shared with those we love to help them live longer, fuller, healthier lives.

You have a chance to win a copy of this book. All you have to do is post a comment to this post to be entered for a random drawing that will close one week from today, November 9th. I'd like to thank Benbella Books for sending along 2 free copies, one for me and one for you.

And, just so I don't leave you foodless on this first post since Vegan MoFo has ended, check out this version of Scrambled Tofu Benedict. It could have used more spinach, but sometimes you use what you've got. And yes, that's Daiya Cheddar cheese in the sauce.


Don't forget to enter the contest! And be sure to check back to see if you won.