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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Tuesday, October 04, 2011

Scraps and Snippets ~ Last Night of Raw, Meet Mother, And Salisbury "Steak" ummm Seitan

Yesterday I had a stock pot full of homemade veggie broth that needed to make it's way into small containers for the freezer, seitan floating in it's liquid nest, and not much time. Our last Raw Cooking class started at 6:30. And I needed to get a whole lot done. We had told the class we'd be bringing show and tell. Specifically Mother and her mother juice and her friend almond milk kefir.

After nibbling on all the lovely raw treats to your left, we broke out our treats. 

I gotta tell you. I'm impressed. The ladies all, not even one refused, tried both drinks. Of course, no one wanted their very own mother to take home to feed. But they all tried it. I like to think that their digestive systems will thank us today.

But before class I threw together a meal that ended up being really tasty.  

I call my creation Salisbury "Steak" Umm Seitan with Garlic New Potatoes.

1 onion diced
2 cloves garlic minced
3 TBSP Earth Balance
About 8 ozs of sliced/diced mushrooms
3 TBSP flour of choice
Sliced Seitan (a dozen or so slices)
1 LB of new potatoes or chunks of potatoes
1 TBSP olive oil
2 Cups of Veggie Broth
salt and pepper to taste
 
Put potatoes on to cook. (I brought mine to a boil and simmered for about 20 minutes. They would be good baked, too, but I didn't have time.)

I started with 3 TBSP Earth Balance in my dutch oven. Melted it. Added the garlic and onions and sauteed them. Then I took half of that mixture and added it to a bowl, with the olive oil. Stirred it and set it aside to dress the potatoes when they were ready.

I added the mushrooms to the Dutch Oven and sauteed them a minute or so. Then added the flour. I stirred until everything was covered in a thick paste. Basically just so the flour isn't in dry pockets. I added the veggie broth and stirred. It simmered while I finished the rest. 

I then browned the slices of seitan.

When the potatoes were done I drained them and tossed them with the olive oil/garlic mixture that I set aside earlier. I put pieces of seitan on each plate and covered them with the gravy. And Voila. Dinner.

This tasted really good. Very savory and would scratch any craving for old fashioned pot roast I might ever develop. I love the seitan recipe. This is going to be something I make often.