Zesty Seitan Picatta

I've only made seitan homemade three times, so  I've not yet mastered or beaten it into submission...so my "cutlets" probably look more like fillets.  I'm fine with it.  I learn best when I struggle, so I took the LONG way (like I usually do), and used a non-veg recipe for reference.  It tasted very good! The only thing I'd change is the amount of lemon, as much as I do love lemon .  I'm thinking the original recipe (non-veg), called for so much lemon to cover up the taste of cruelty. *wink*   How exactly does one disguise the lonely, bitter taste of rotting in a veal crate...or a chicken having it's beak seared off?  Hmmm...
I made a simple homemade seitan dough, braised it, seasoned and coated it in Panko crumbs.  I then pan seared it for a few minutes on each side.  I  transferred the "cutlets" to the oven at 400 degrees F, and baked for 5 min on each side.   I also made a sauce using lemon and a little white wine & vegan margarine.  My photo didn't do it justice.   My 5yr old was impressed!  She put down her peanut butter and jelly sandwich and said the broccoli was THE BEST she'd ever had.  (I just cooked it on the stove with a bit of garlic and olive oil).  She's my toughest critic, so just for her to say the seitan was great, and that she thinks I am the BESTEST mommy cook ever...is good enough for me.

Fluffy pancakes with pink fairy dust ~

I love when my daughter asks me to make pancakes, she gets so excited.  I have been putting "fairy dust" on her pancakes for as long as I can remember...it adds a little magic to her day.  I very lightly drizzled some agave nectar on top for a sweet touch.  I was out of maple syrup, but she preferred the agave.  I also prefer pancakes to be super fluffy.  When I want paper thin pancakes, I (attempt to) make crepes. 

My daughter asks me:   "Mommy, what did one snowman say to the other snowman?" 

answer:  "Do you smell carrots?" 



Chickpea burgers over white bean soup reduction

I'm sometimes intimidated by the amazing plating and photography prowess of other food bloggers... so I'm now making an effort.  I made a white bean soup,  reduced it and used it as a bed for a homemade chickpea burger and garnished with a sprig of fresh dill.   It was very good!

Fresh Bagels!

After 4 yrs without bread, this is the recipe that really tempted me.  I didn't cave, but my daughter ate 4 in two days!  (Toasted for breakfast, and as sandwich bread for lunch).  I've always wanted to try making fresh (boiled) bagels.   

                           

They didn't take very long, the recipe is rather short and can be viewed  here.   I made a few adjustments from what is written, but it is very similar.  They come out of the oven a nice golden color, a little hard on the outside but very soft on the inside.  

Sandwiches

I found a recipe for homemade vegan lunch "meat"  from the Vegan Dad blog, very innovative.  I'm not sure I should post his recipe without permission, so I linked it to his blog.  I made some modifications based on what was on  hand at the time, but it came out GREAT.  My daughter especially loved the way it smelled just prior to adding the vital wheat gluten, she said it smelled like a yummy soup!  We chopped it up and added it to a chickpea & spinach soup, while my husband made a sandwich with mustard.   This is a great way to avoid having to purchase expensive (and often over-rated) store bought slices.  It's not about trying to fake "meat"...for us it's all about variety.

Tofurkey melt
(with tomato-sage sauce)

Easily,  my daughter's all time favorite lunch.  I make a killer grilled "cheese" sandwich...so why not a tofurkey melt? (with pickles!)  Maybe this is unusual, but I LOVED those brick hard grilled sandwiches in grammar school that sat under the heat lamps and were virtually impossible to bite into.  I've always tried to make my grilled "cheese" sandwiches that way.   Not having a heat lamp, I (vegan) butter and grill both sides of the bread.  I grill one side, assemble the sandwich, then return  to pan to grill the other sides.   I've used all sorts of "cheeses", you just  have to let it sit in the pan a bit covered in foil to melt all the way.  Turn off the heat first.   If you leave it long enough, the "cheese" oozes out when cut.

Oatmeal Whoopie Pies!

Whoopie Pies...afterall, this is Maine.   These have a wonderful chewy texture.  Let's just say I LOVE my Scottish Oatmeal...it's the best!   A couple years ago my husband asked for oatmeal-raisin cookies, so I made him some vegan Hermits.  Being me (and not liking raisins in food), I then decided to take a different route and make these.  Oatmeal cookies with cinnamon and just a hint of nutmeg, surrounding a creamy, not too sweet vanilla filling.   The cookies alone go well with afternoon tea.  No day is complete without afternoon tea...and biscuits. 


                                         
Chocolate Whoopie Pies!  

Too many Whoopie Pies are all about the filling.  The "cake" is treated as utilitarian, a mere vehicle for an obscene amount of overly sweet, greasy, hydrogenated filling that basically waterproofs the roof of your mouth.   Who needs two inches of filling, or a defibrilator after eating all that?  Some vegan recipes are (although very good) unnecessarily complicated...no thanks!   My spin is a simplified and super moist version that works well with a creamy, but not too sweet filling.  

Cookies & Dream cake

Believe it or not, I do not have much of a sweet tooth...but I do enjoy making treats for others.  This was a very popular cake when I first opened my cake business, and a personal favorite flavor combination of  mine.  Cookies & Dream (vegan) with a homemade whipped frosting.  I used Newman-O's, but will try making my own chocolate cookie sandwiches next time.   Super rich Chocolate cake with cookies baked into the batter.  This was a desert torte, so I applied smashed cookies to the outer frosting as well.