Monday, December 26, 2011

Christmas Feast!

This picture is missing the mushroom gravy and the yorkshire puddings, but I'm going to include the recipes for those as well.

Lets start with the mushroom gravy - you can make this hours ahead and reheat it. 

1 container of white mushrooms finely diced
1 shallot finely diced
1 1/2 cups vegetable stock
2 Tbsp corn starch.
2 Tbsp port
Dash of olive oil
Pepper to taste

Cook the shallot in the olive oil until translucent.  Then add the mushrooms and cook until the liquid is gone.  Deglaze the pan with the port.  Mix the vegetable stock and corn starch before adding to the pot.  Then simmer until it thickens, add ground pepper as desired.

Balsamic Brussel Sprouts
Fresh Brussel Sprouts (as many as you want)
3 Tbsp Brown Suggar
Balsamic Vinegar
Ground Pepper

Cut the ends off the sprouts and slice in half.  Place in a baking dish, lightly coat with balsamic vinegar.  Sprinkle in the brown sugar.  Toss to coat, sprinkle with ground pepper.  Put aside to cook with the Yorkshire puddings.

Rosemary Roasted Potatoes
1 bag assorted baby potatoes (red, white, purple)
2 purple sweet potatoes - peeled and diced to the size of the baby potatoes
1 Tbsp diced fresh rosemary (use dry if you don't have your own rosemary plant)
ground pepper
2 Tbsp olive oil.

Toss potatoes with olive oil, rosemary, salt, pepper.  Cook at 325 for 15 minutes before you add the Seitan to the oven (leave them in while it cooks).

Seitan Roast
I got this recipe from and made some modifications

2 cups vital wheat gluten
2 tablespoons unbleached flour
1/4 cup nutritional yeast
1 tablespoon rosemary - I used fresh
1 tablespoon sage - I used fresh
1 tablespoon thyme
1-1/2 cups vegetable broth
2 tablespoons low-sodium soy sauce
1/4 cup water
1 celery stalk, minced
1/2 small onion, minced
Head of garlic, roasted
Cooking Broth:
2 cups vegetable broth
2 tablespoons low-sodium soy sauce
1/2 small onion
1/4 cup water
1/2 tablespoon rosemary
1 tablespoon sage
1 tablespoon thyme
1/2 tablespoon liquid smoke

Combine the wheat gluten, flour, nutritional yeast, herbs, onion, celery and garlic.  In another container combine the broth, water and soy sauce.  Mix the wet into the dry and knead until mixed.  Divide into two small roasts and place in pan.  Pour half of the cooking broth around it and bake at 325 for 50 minutes.  At the half way point, check to see if it needs more broth, if so, add to the pan. (this means your potatoes cook for 65 minutes).

Once the Potatoes and Roast are done, take them out of the oven and cover.  Put the brussel sprouts in the oven and turn it up to 450.

Yorkshire pudding
Take a muffin tin and put 3/4 tsp vegetable shortening in each spot.  Place the tin in the oven while it heats to 450.

In a bowl combine:
1/2 cup self-rising flour
1 heaping Tbsp chick pea flour
1/2 tsp salt
to this add 1 cup to plain soymilk. 
Whisk - this will be a thin bater.
Take the muffin tin out of the oven and half fill each of the spots.
Bake for 25 minutes (with the brussel sprouts).


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