Sunday, January 27, 2008

Seitan, Seitan, How I do love thee...

I worship at the alter of Seitan. I am officially a Seitan worshipper. Though I've been some form or another of vegan/vegetarian since I was eight years old I had never tried Seitan until this week. Wheat gluten? Seriously? That's supposed to be good?

I picked up a few vegan cookbooks last week to aid in my culinary journey and so many of the recipes I wanted to try feature Seitan, so I finally broke down and bought some to try. I first tried it in a mushroom and spinach dish that was absolutely delicious! So last night, when I returned home at 10pm to find a starving husband I knew my new friend Seitan would get us out of the pinch.

As I mentioned, I hadn't really been cooking vegan on my own yet-- just sticking to tried and true recipes until I got the hang of it. Last night I was excited to come up with my own dish, and I think it turned out really well. Ian & I loved it.

It feels like it has a bit of French/Vietnamese flavor to it-- but I haven't thought of a cute name for it yet...


It took no more then 15 minutes from stove to table and it was delicious, I hope people try it out!

On to the recipe, I wasn't measuring anything while cooking last night so these are rough guesses on amounts, but they should hold pretty true.

1 tablespoon Sesame Oil (I'm sure olive oil would work fine too)
1/2 a sweet yellow onion thickly cut
1 cup sliced crimini mushrooms (which my husband the mycologist says are the same as baby portabella's as far as he knows)
1 package Original flavored Seitan, sliced
1/4 cup white rice wine (I'm sure "real" white wine would be good too, but I don't drink it so I never have it in the house)
1 tablespoon Earth Balance buttery spread

Heat the oil in a large sauce pan over Medium heat. When the oil is viscous (smoothed and thinned out) add the onion. Allow the onion to soften up in the oil (about 3-5 minutes). Add the mushrooms and Seitan and combine well with the onion. Add the rice wine and turn down heat to medium low. Allow to simmer for a few minutes and stir in the buttery spread. Allow to simmer with lid off for about 5 minutes until everything is heated through.


Truly delicious!

I leave you now with a picture of my husband, excited about the snow and a picture of Lylah our mini- dachshund who is entirely unimpressed by the snow.




Saturday, January 26, 2008


Hello my neglected web page. I guess in all of the holiday/wedding hoopla, this little guy has fallen by the way side.

But we're back, and better then ever!
And also MARRIED!


Being married is the greatest thing ever, in my humble opinion. I was finally able to stop using my wedding cake as an excuse and I am now 100% vegan. It's almost been a month (that wedding cake being the last non-vegan thing I've eaten)!


So while I will still focus this on my baking expeditions, they will now be vegan baking expeditions. I will also throw in some general vegan dishes as I see fit! So lots of posts coming up soon.

Ian's parents gave us the wonderful gift of a honeymoon to Savannah, GA. The couples massages and thrift stores were the high light. I found a wonderful 70's canvas print of two owls, I am currently embroidering it. I'll probably post some of those crafty things here too now.

So, check back soon, and often as I am blowing the dust off of my blogging and will be back in full swing.

Until then here are some pictures from my wedding. I'm glad I wore a wedding dress, I'm glad it wasn't traditional. I really think all of the handmade touches gave it a great feel! We named our tables after our favorite love songs (The Pouges, David Bowie, ect.) and there were lyrics on our cake, our tables, our programs... it was a blast!

I made the aisle runner out of burlap and felt.

My motto for the day "You only wear it [the dress] once, get it dirty!"



My only regret from the day? The 85 degree HEAT and not being able to take my wrap off because of my tattoos. I don't regret the tattoos, I regret not giving my parents a harder time about "letting" me show them. Oh well.