Tuesday, January 10, 2012

Vegan Dinner Comfort Style

This was a team effort for dinner last night.

Breaded Fried Simple Seitan:

Cajun Spices , Flour and a little Cornmeal.
Arrowroot powder and warm stock to dredge for sticking.
Kale and Date Saute
Potatoes Anna
Cashew Gravy in a blender with Mushrooms

We love the combination of Kale and Dates.
Dried Dates sliced in circles with a scissors.
Curly Kale scissored into 2" pieces
Saute with fine chop Shallot and Slices Garlic

Potatoes Anna
4 Medium White Potatoes
Potatoes were sliced 1/4" thin and soaked in a bowl of cold water
for 15 minutes to remove extra starch then patted dry.
Saute in Olive Oil for approx 5 min on medium flame.
Arranged in a lightly oiled mini cast iron skillet.
Baked until golden and crispy in a preheated 365 oven.
Flip, tap bottom of skillet to loosen and serve.

Easy Blender Cashew Gravy (GF, Soy Free)
Made just shy of a quart
Ground 2/3 C RAW Cashews until powdery.
Added Onion Powder, Garlic Powder, White Pepper, Pinch of Cayenne, Salt
While Vitamix was running added 1 1/2 C Warm Vegan Stock + 2 tsp Safflower Oil
Last: added 2 tsp of Arrowroot Powder and blend for one minute.( sub Flax Meal)
Saute Mushrooms and Shallot with a splash of white wine, set aside.
Pour Cashew liquid into a sauce pan and warm to bubbly. Add Mushrooms.
The Arrowroot will thicken the Cashew Gravy as it heats so have some
extra stock on hand to add to desired viscosity.
We often finish with a little Plain Rice or other vegan milk/beverage.

I have used Cashew Butter from a jar but did not achieve as smooth a gravy.
This way I can control the amount of Oil in the Gravy.
Make some biscuits to have the next morning with extra gravy.

Most of all experiment and have fun!


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