Homemade fake meat, wha whaaaat!

Happy Sunday my lovelies!  I hope you’re having an excellent weekend so far.  I just came off a 12 day no caffeine or alcohol challenge, so I am feeling absolutely excellent.  It wasn’t as hard as one might think!  I would recommend trying it someday.

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That photo sums up how I felt after, but it’s not me.  I included it because I have fallen in love with this girl’s yoga videos on YouTube, she has classes for every occasion!  Plus, she’s super positive and fun to watch.  Check her videos out here.  ❤

This week on the blog, I made two Julia recipes, and one Isa Chandra recipe, which turned out to be the most fun, and set up the flavor for the entire Julia dish.  Let’s get right to it this week!

THE MENU:

  • Poulet au Porto (Roast chicken steeped with wine, cream, and mushrooms)
  • Pommes de Terre à L’Huile (French potato salad – sliced potatoes in oil and vinegar dressing)
  • Homemade seitan (wheat meat)

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All credit and props go to Isa Chandra for the seitan recipe.  You can view the original recipe here.  I cooked the seitan to use in place of the chicken and it was amaaaaziiiiinnngg.  There is something really exciting about making homemade versions of things you’ve only ever bought in the store – you’re like… why do I waste money on this again?  

Aaaaalrighty, onto the recipes!

 

Pommes de Terre à L’Huile  VEGAN!

This was another magical already vegan Julia Child recipe – magic!  Well, it does call for “stock” and I’m SURE she meant meat stock, but I chose to ignore that of course.  It’s light and quite delicious.  A perfect addition to a picnic, or summer meal. 

WHAT YOU’LL NEED:

  • 2 lbs russet potatoes
  • Stock pot
  • Medium mixing bowl
  • 4 TBSP dry white wine
  • 2 TBSP vegetable stock
  • 2 TBSP white wine vinegar
  • 1 tsp mustard
  • 1/4 tsp salt
  • Small bowl
  • Whisk
  • 6 TBSP olive oil (or any other salad oil)
  • Pepper
  • 1 sliced green onion

 

1.  Bring a pot of salted water to a boil.

2.  Drop potatoes in and boil until potatoes are just tender when pierced.  Drain and cool.

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3.  When they’re cool enough to handle (but still warm), peel potatoes and cut them into circle slices, about 1/4 inch thick.  Place slices in mixing bowl.

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4.  Pour wine and stock over the warm potatoes.  Set aside for a few moments so that the potatoes can absorb the liquid.

4.  While this is happening, beat the vinegar, lemon juice, mustard, and salt in small bowl until salt is dissolved.

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5.  Whisk oil into vinegar mixture steadily.  Season to taste.

6.  Stir in green onions.

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7.  Pour the dressing over the potatoes and toss.  Serve warm, or chilled.

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Voilà!  So easy, so yummy.  Nice one, Julia.

 

Homemade Seitan VEGAN!  (wheat meat)

If you’re not familiar with seitan, you may actually be and not know it.  You have most likely had or seen it in an Asian restaurant as “mock duck”.  It’s really delicious when cooked right, and can be as versatile as tofu.  You can get it packaged in most stores, but making your own is a #gamechanger.  I’m so happy I decided to try.  It’s actually really easy!  I’ll walk you through Isa’s recipe here.

 

WHAT YOU’LL NEED:

  • 1 cup vital wheat gluten flour
  • 3 tablespoons nutritional yeast flakes
  • 1/2 cup cold vegetable broth
  • 1/4 cup soy sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic, diced
  • 4 cups vegetable broth
  • 4 cups water
  • 1/4 cup soy sauce
  • Stock pot
  • Large mixing bowl
  • Small mixing bowl

 

1.  Fill a stock pot with water, 4 cups broth and 1/4 cup soy sauce.  Cover, and bring to a boil.

2.   Mix gluten and nutritional yeast in mixing bowl.

3.  In small mixing bowl, mix 1/2 cup broth, 1/4 cup soy sauce, lemon juice, olive oil, and garlic.

4.  Pour the wet into the dry and stir with a wooden spoon until the moisture has been absorbed, and a clump has formed.  It will be springy already!

5.  Use your hands and knead until it’s an elastic dough, about 3 minutes.

6.  Divide into 3 equal pieces, and knead a bit longer.

7.  When the water has come to a boil, lower the heat to a simmer.

8.  Add gluten balls into the water and partially cover the post so that steam can escape.  Let simmer for 45 minutes, turning occasionally.

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9.  Turn the heat off, take the lid off, and let sit in broth for 15 minutes.

10.  Remove from broth, place in a strainer until it’s cool enough to handle.  Slice into strips to use in other recipes!  (Such as this next one…)

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Poulet au Porto VEGAN! (“Chicken” steeped with wine, cream, and mushrooms)

If it wasn’t apparent, you’re meant to use your homemade seitan in place of the chicken in this recipe!  I also wanted to keep this recipe vegan, so in place of the whipping cream I used coconut milk!  BOOM!  There is this whole process at the end that I skipped to save you (and I) the trouble, but it sounded pretty cool.  Something about lighting the congac on fire…

WHAT YOU’LL NEED:

  • 1 batch prepared seitan (made from recipe above)
  • 1 lb fresh mushrooms, quartered
  • Large saucepan
  • 1/4 cup water
  • 1/2 TBSP Earth Balance Vegan Butter
  • 1/2 tsp lemon juice
  • 1/4 tsp salt
  • 1 cup coconut milk
  • 1/2 TBSP arrowroot powder (or cornstarch) with 1 TBSP coconut milk
  • Salt and pepper
  • 1 shallot, minced
  • 1/3 c red wine
  • The mushroom cooking liquid
  • Drops of lemon juice
  • 1 TBSP Earth Balance Vegan Butter
  • 1/8 tsp salt
  • 1/4 cup cognac

 

1.  Bring the 1/4 cup water to a boil in the saucepan with the 1/2 TBSP Earth Balance, 1/2 tsp lemon juice, and 1/4 tsp salt.

2.  Toss in the quartered mushrooms, cover, and boil slowly for 8 minutes.

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3.  Pour out cooking liquid and set aside.

4.  Pour the cream and arrowroot/cornstarch mixture into mushrooms.  Simmer for 2 minutes and correct seasoning.  Set aside.

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5.  Lightly brown the seitan slices in Earth Balance in a medium sauce pan.  Remove and set aside.

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6.  Add shallots and cook for 1 minute in leftover cooking liquid.

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7.  Add the wine and mushroom juice and boil down rapidly, until the liquid has reduced to 1/4 cup.

8.  Add the mushrooms and cream, and simmer for 2-3 minutes.  Correct seasoning and add lemon juice to taste.

9.  Add in seitan slices and simmer for 10 minutes until the flavors meld together.

10.  Add salt & pepper to taste.

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And there you go!  Julia says of pairing this dish, “Nothing should interfere with these special flavors.  It would be best to serve only potatoes sauteed in butter, or a perfectly seasoned risotto.”  I think the potato salad would do just fine 🙂

Let me hear your thoughts, I hope you’ll try some of these recipes out!  Thank you so much for reading ❤

 

BONUS PHOTO:

This life changing garlic mincer from Sur La Table.  If you hate mincing garlic like me, IT WILL CHANGE YOUR LIFE.  6 bucks, yo.

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Steve and puppy 🙂

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Umm…  congac?

 

 

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Hahaha.  Bon appetit!

The best meal of the day!

Bonjour everyone!

Today we are making VEGAN OMELETTES!  I know, exciting right?  They turned out so deliciously, I cannot wait to share the recipe with you.  I’ve made many a vegan scramble in my day, but never a vegan omelette, so it was really fun creating the recipe.  You will be surprised at how omelettey it looks.

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Julia has many omelette recipes, so there will be more in the future, but I decided to start with the most appetizing sounding one, Pipérade, or an open-faced omelette garnished with onions, peppers. tomatoes, and ham.  I was in the grocery store looking through the fake meats and none of them sounded appetizing to me, so I decided to forego the ham.  You can use a soy bacon or tempeh in it if you’d like, but it’s not necessary.  I wanted a nice light fresh vegomelettte for this first go.

Julia says pipérade is a Basque specialty.  Where is Basque, anyway?

Donc, c’est ici!

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Très beaux, non?

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Apparently the basque region spans southern France, all the way down through northern Spain.  Never heard of it before!  I should very much like to visit some day.

Alrighty, onto the cooking!  So, what does every vegan think of when it’s egg time?  Tofu, DUH.  (I would strongly recommend only purchasing organic tofu, as it’s become one of the most highly regulated, pesticide pumped, GMO crops out there.  Organic is not always a sure thing, but it’s definitely a better bet.)  And how do you make tofu more eggy?  NOOCH, DUH!  (Nooch = nutritional yeast if you’re unfamiliar.  I defined it thoroughly in my last post.  Don’t be off put by the gross name – it’s freaking delicious, and amazing for you.

I should say this recipe is not perfect yet, but I have many more omelettes to go.  I’ll perfect it yet.  It is REALLY delicious as it is, and I would definitely recommend making it – it would kill at a vegan brunch party!  Plus, it’s preeettyyyyy.

Pipérade (VEGAN! Serves 4)

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Up close tomato – eeeeewwwww!

WHAT YOU’LL NEED:

  • 1 package silken tofu
  • 4 TBSP nutritional yeast
  • 1 tsp salt
  • 1 tsp pepper (I used white pepper and it was delicious!)
  • 1 TBSP arrowroot powder (or cornstarch, if you don’t have arrowroot)
  • 2 cloves garlic
  • 1 TBSP olive oil
  • 1/4 onion, diced
  • 1/2 bell pepper, diced
  • 1 clove garlic
  • Dash of cayenne pepper
  • 1/3 cup tomato, diced
  • Salt and pepper to taste
  • 4 TBSP olive oil

First, we will prepare the pipérade, which is the veggie mixture that lays on top of the omelette.

1.  Heat olive oil over medium heat.  Cook the onions and peppers slowly until they are tender but not browned (but every time Julia says this, I’m like… what does it matter?  It really doesn’t matter.)

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2.  Stir in 1 clove diced garlic and cayenne pepper.  Cook for 1 minute.

3.  Lay the tomatoes over the onions and peppers, and cook slowly for 5 minutes.  Season to taste with salt and pepper and set aside.

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4.  Purée 2 cloves of garlic in food processor (Like I tell you every time, I use my Magic Bullet, and it really is MAGIC!  Get one!!!)

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5.  Add in entire block of tofu in and purée.

6.  Add in salt, pepper, and nutritional yeast and blend together.

7.  Add in arrowroot powder and blend until smooth.

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8.  Heat 1 TBSP olive oil over medium heat in a non-stick pan.

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9.  Take 1/4 cup tofu mixture at a time, and pour into heated pan.  Cook for 10 minutes.

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10.  (This is the tough part – because I haven’t perfected the recipe, it is not easy to flip over using your spatula, so you have to do one of those insane leap of faith flips.  I didn’t have enough courage, so mine ended up folded, and it’s supposed to be open-faced.  it works just as well!  Don’t be afraid, just take a break and FLIP!)  

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11.  Cook for 6 more minutes on other side, and transfer to a plate by sliding it off the pan.

12.  Lay 1/4 of the pipérade mixture over the omelette, and serve warm!  It’s SO YUMMY!

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I really hope you guys try this recipe, it’s delicious and so pretty. I promise I’ll perfect it so that you can flip with a spatula someday.  More experimenting to come!  Thank you so much for reading.

BONUS PHOTO:

Bunny shaped olive oil!

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