Archive for December, 2008

wrinkled in time

I wish I had something food related to go with my post title…like pictures of homemade dried plums? Alas, it is only I who wrinkled in time, lacking motivation to blog even with plenty of delicious things to blog about! How about a list instead? After all, lists are fun and useful.

1. Seitan Gyros w/cashew tzatziki sauce – prepared lovingly by my sister for my birthday. I’m pretty sure the tzatziki had crack in it, because I could have eaten a bucket full without stopping.

2. Pumpkin cheesecake – using Fat Free Vegan‘s recipe.  Paula made it for me the first time, and then I made it again to take to Napa for Thanksgiving (without the lemon layer). Both were successful and delicious, though the version I made didn’t have as tasty a crust…mostly because it burned. I was all, “pie crust, YA BURNT,” and the pie crust was all, “…”

4. Banana chocolate chip bread pudding from Veganomicon. Holy Moses was this good. Eat for breakfast or dessert!

Before Baking

Before Baking

Ready to eat!

Ready to eat!

3. Delicious seitan stew with biscuit topping. I’m not sure of all the stew ingredients, but the biscuit recipe is as follows (veganized from an Alton Brown recipe):

Southern Biscuits

2 c flour (white is the best, but whole wheat pastry flour is good too)
4 t baking powder
1/4 t baking soda
3/4 t salt
2 T margarine (I use Earth Balance)
2 T shortening (I use Earth Balance sticks)
1 c soy creamer + 1 t vinegar (to equate buttermilk)

Preheat oven to 450.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub margarine and shortening into dry ingredients until mixture looks like crumbs. (the faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the soymilk + vinegar. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto a floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1 in thick round. Cut out biscuits with a 2 inch cutter, being sure to push straight down through the dough. Place biscuits on a baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)

Bake until biscuits are tall and light gold on top, about 12 minutes, depending on your oven.

For the stew, just put the biscuit dough on top and let it bake that way! Mm mm good.

More to come, but I figure I’m better off spreading things across multiple blog posts.

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December 19, 2008 at 10:04 pm 3 comments


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