It has already been one year since I posted my first recipe on the first website, it was my classic leek, dill and potato soup. I would have never believed that this project would go so far. I initially just wanted to give a friend access to my favourite recipes. I would never have dared write my own cooking blog, even less so suggest recipes of my own. But today the blog has been visited by people from all around the world and I’m feeling more and more confident to publish my own creations.
Thanks to all of you who are following me. It is your appreciation that gives me motivation to keep going. Please feel free to comment on the recipes and tell me what you would like to see more of. To make it to the blog, each recipe has to be approved by both me of course, and husband dearest, but to be completely honest with you, I can’t remember a time when my husband did not approve of a recipe. He either loves it or is madly in love with it and wants to eat it every single day. Either way the food is always gone in a flash. To a point where I sometimes question his capacity as a food critique, so please, leave comments.
I have been flirting with this stuffed seitan recipe for a while now, and thanksgiving is of course the perfect time to make it happen. For those of you who are wondering what seitan is, well it is dough made from wheat gluten (Satan may be evil but gluten is not, but let’s not get into this here) that is seasoned and boiled into a broth.
As a general rule, I don’t cook fake meat. I’m by no mean against it, I just don’t see the appeal of it. I don’t see a meal in terms of meat as the centerpiece with vegetables and legumes on the side anymore. I like a recipe that can feature whole beautiful plant based product. Transforming it beyond recognition to resemble something I simply don’t crave anymore just doesn’t make sense to me. But I definitely see how they can be lifesaving for starting vegans who can’t think of anything else to cook than salad or tomato sauce pasta. So please keep using them.
This recipe is probably as far as I’m willing to go in terms of meat imitation, but lets face it, seitan has a taste of it’s own and it’s far from resembling meat.
Beyond my initial apprehension, I found this recipe quite delicious and of course, husband dearest loved it to the “wanting to eat it everyday” level. The stuffing is particularly flavourful and I’ll take any excuse to add cranberry sauce . My only advice about this recipe is to baste the “roast” thoroughly. If you run out of broth, add some more and keep basting or it will dry.
Link to the recipes:
- Seitan roast: http://blog.fatfreevegan.com/2011/12/seitan-stuffed-with-walnuts-dried-cranberries-and-mushrooms.html
- Cranberry sauce: http://www.theppk.com/2010/10/3-ingredient-cranberry-sauce/
- Mushroom sauce (not illustrated but completes the roast perfectly): http://www.theppk.com/2010/10/savory-mushroom-gravy/
- Potato mash: to make the perfect vegan potato purée, simply replace the milk with unsweetened almond milk and the butter by vegan butter (earth balance is amazing!). I swear to you, you won’t notice the difference. For the creamiest purée, cook the potatoes in the almond milk rather than in water first.
That’s it, a year already!
Once again, bon appétit.