This is the Food Network Friday that almost wasn’t! Several of us who participate use blogger and with the maintenance going on, I wasn’t sure if it would have to wait until tomorrow. Good news! Here we are!
This week is Kim’s pick, and it was good one! We tackled this Pretzel-Fried Steak with Mango-Onion Gravy from an unnamed source. If you haven’t seen the latest Food Network Star and happen to be watching it, don’t click on the recipe. (Too late, huh, Liz?)
While most of us opted for tofu, Kim chose seitan! She fed this great dinner to omnivores with wonderful success. This version even used homemade chutney! Like Kim, the gravy was a little too thin for me, but flavorful.
Vegan Aide got a fantastic inside shot. I love the idea of pairing this with mashed potatoes. This looks so satisfying. The side dish is from the same episode of the show. For an added bonus, this version is gluten free.
We had two new players this week! Welcome Amy and Allysia!
Allysia, our first Canadian player, blogs at The Real Meal. Her protein of choice was tofu. She’s in good company since a lot of us went that direction. That gravy puts mine to shame. And yes, another cook that used homemade chutney! Yes, please!
Amy from Clementines and Pistachios really shook things up! No need for mango gravy when you can do sweet potato! I’ll bet that paired beautifully with the sourdough pretzels. The nooch sounds like a great addition. After all, it’s nooch!
I’ll admit it right up front. My version and Liz’s look quite similar. We also used tofu and even cut it the same. The big difference? Spicy mango chutney! Advantage: Liz! In the back is a lovely sounding cauliflower from Carla Kelly.
For my version, I didn’t make many changes. For my slurry, I used cornstarchy soy milk. The biggest thing I did was to marinate the tofu in the same spices used in the flour with a little oil, tamari, broth and worcestershire. For panfrying, I used the Horizons method which is my favorite. I remember getting a huge piece of tofu at the restaurant and thinking it looked so white inside when I cut it that it couldn’t have much flavor. I couldn’t have been more wrong. This dish really turned out well! Thanks for the great choice, Kim.
It’s so exciting to see the newcomers joining in. Would one of you like to pick the next recipe?