Sorry to be away for so long. Due to my tax class, I really did not cook at all the first week of the month. But that is now completed (I passed) and may result in some work starting in January, but I won’t know about that till December. And I have been cooking a lot, since my refrigerator totally ran out of food.
The first thing I made was on November 6, the only day that week with no class. I decided to make the Curried Udon Noodle Stir Fry from VCON, which had been on my list for the past few weeks. It turned out fairly good, but I did make a few errors. The first was making the roux for the gravy; I don’t think I did it correctly. Either that or it is supposed to be much thicker than I realized. The second error was in trying to warm up my precooked udon noodles in a colander under hot tap water, when I should have used a pan with hot water instead. As you can see, they all broke apart. I will just have to try again, because even with all those errors, it was quite good. But a visit to Just Hungry may be in order to learn more about Japanese curries.
The next time I was able to get some cooking done was after the class was over, last Wednesday. I made the Seitan & Polenta with Fresh Greens from Vegan Express again. This time I got the bok choy, but decided to use Vegetation’s variation of seitan sausage. The sausage I used was the Field Roast Italian Sausage. They had been sitting in the freezer just waiting for it to cool down a bit (and it has finally) so that I could make this again. I think that Vegetation may have been onto something, because using sausage just seems to make this recipe better. If you know of someone who thinks that vegan food is bland, feed them this and they will change their minds.
The last three things were part of lunch today, but I made them last week. Just did not get any pictures till today.
First, my lunch today was one of the Black Bean and Potato Patty from 366 Ways to Cook Beans, Rice and Grains; my latest cookbook purchase. It is not a vegan or vegetarian cookbook, but all the recipes are by default vegetarian and most can be veganized quite easily. In this case, I substituted chickpea flour for the eggs and used panko breadcrumbs. Put some salsa on top and these are quite good, they would be good plain as well.
On the side is Cranberry Waldorf Salad. It has all the standard items in a regular Waldorf Salad; apples, celery and walnuts and adds crushed cranberries to the mix as well. If you are still looking for some salads for your Thanksgiving dinner, this would be a good one to think about, since it lets you put cranberries on the table in a way more people may find to their liking.
The last item is my desert for today; the scones from VwaV, done as the chocolate chip variation. I had to use my only and last container of MimicCreme to make them, but it was worth it. They definitely are a different texture when using crème instead of all milk. Unfortunately, since I can no longer get MimicCreme that will mean that I have to make my own with cashews or use the So Delicious Coconut Milk Cremer when making these.
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