A question to Firestorm: where do you get your seitan from? If you buy it ready-made, where from? If you make it yourself, where do you get your vital wheat gluten from? (I know there are a couple of internet retailers but wondered which one you used.) And which recipe do you use - any recommendations? You say that those seitan sausages are home-made - they look mouthwatering!
Um, that was several questions. Sorry! Take it as a compliment because I am inspired by the pictures and want to know how to make something like that myself! (Bet I'm not the only one either!)
Made some particularly awesome cupcakes yesterday, will have to post a picture soon. I always seem to invest more time and creativity in desserts than main courses because I'm a cake fiend, but I love the pictures that other people share here!
Hi Rainbow, I use get my Vital Wheat Gluten from VX, but I think I will use Honest-to-Goodness next time. The sausage recipe is Italian Feast Sausages from Vegan Brunch. The only difference this time was instead of using butter beans I used flageolet and I blended them with the vegetable stock so there are no whole beans which seemed to take away some of the chewiness from the seitan. If you want a full recipe let me know and I will post it
Bless you Firestorm, thanks for this. I didn't even know that VX sold VWG. I'm a London girl so I can try there next time I'm in need (although I still have some stash left from my last trip to the USA so will use that up first!). I don't have Vegan Brunch, but I do have other Isa and Terry books, plus there's lots of seitan recipes in La Dolce Vegan (a book I am otherwise not too fond of, but the seitan recipes are intriguing!), so I really should get on with making some. If only I could stop making cakes for five minutes.... ('tis the season!).
As per my usual warning, some of this stuff does not look great, but tastes fantastic (and in the course of 6 days has helped me gain 10lb):
Christmas dinner (Tofurky, roast potatoes, Redwood sausages wrapped in Redwood bacon (hidden under sprouts), sprouts & chesnuts, carrots, swede, home made bread sauce, apple & cranberry dumplings, apple sauce (missing from photo), gibletless gravy (missing from photo):
New years dinner (Tofurky with paxo stuffing (it did have rice stuffing but it had been frozen/cooked/refrozen and then defrosted and I didn't want to take chances), mash, carrot & swede, sprouts, gibletless gravy):
Toasted sandwich with Cheezly, marmite and a bit of sandwich pickle, radishes on the side. This combo was so good, I immediately made another one.
Tofu, broccoli and ginger in hot bean paste. Inspired by Barry's Ma Po Tofu, earlier in the thread.
I think (I was a bit drunk when I made it) it was about 200 ml soya milk, 5 grams nutritional yeast, dash of garlic granules & onion granules, 1 tablespoon white miso, 10 grams of cornflour & 50 grams grated Vegusto Piquant.
I heated the milk, added the garlic & onion, miso, cornflour, then the Vegusto. Then mixed in some cooked pasta (50 grams pre cooked weight). It was good but could have done with some more pasta!
Vegetarians choice Lincolnshire style sausages, spinach, little gem lettuce, grated carrot, green bell pepper, cucumber, cannellini beans, avocado, green & black olives, radish, tomato, sun dried tomato, oak smoked tomato, spring onions.
"I don't want to live on this planet any more" - Professor Hubert J. Farnsworth