Sounders FC!!!
Chrissy and I are officially soccer hooligans. We snuck into Qwest field to take this photo.
Also there’s progress on my weekly growth picture.
Growth Week 2
Growth Week 2
Two of the three plants have sprouted. I’m not sure if the other seeds are going to they might have rotted because it’s been raining a ton. More pictures next week!
A couple weeks ago we bought a window planter while Paul was in town. We fastened it to our railing and I planted some spinach, broccoli, and rosemary.
Houston we have liftoff!
Bad Cell Phone Picture of our first signs of growth!
Hurray! I was starting to get worried since it snowed about four hours after I set the planter up outside.
There was some cat grass that I was growing inside until fluffernutter dumped it upside down into the sink…
The gravy for this is pretty much entirely stolen from Issa Moskowitz’s book Vegan with a Vengence, and is by far the best gravy I have ever had (veg or not).
Gravy cooking
Ingredients
Gravy:
.25 cups flour
2.5 cups water
1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons mustard seeds
3 cloves garlic, minced
1 16-ounce can of chickpeas, drained
2 pinches of ground cumin2 pinches of paprika
pinch of rosemary, thyme, oregano, and coriander
2 tablespoons soy sauce
.25 cup nutritional yeast
about 1 cup of finely chopped Nummy Seitan (see previous recipe)
Biscuits:
1.333 cups unbleached white flour
.333 cup nutritional yeast flakes
1 teaspoon dried herbs
5 teaspoons baking powder
1 teaspoon salt
5 tablespoons margarine
2 tablespoons raw apple cider vinegar
1 cup soy milk
Directions:
Preheat oven to 450°.
Mix the flour, nutritional yeast flakes, herbs, baking powder and salt in a medium bowl. Cut the margarine into the flour mixture until mixture is crumbly.
Measure the 2 tablespoons of apple cider vinegar into the bottom of a one cup measure. Top the cup off with soy or rice milk. Stir gently and let sit for a minute to curdle.
Add the “buttermilk” to the flour mixture and stir into a ball of dough.
On a lightly floured surface, roll the dough out to about 1 inch thick. We just balled up the biscuits like you would with cookies, but the recipe suggests that you should cut biscuits with a sharp cutter and place on lightly oiled cookie sheet.
Bake approximately 10-12 minutes in a 450° degree oven.
Biscuits out of the oven
While the biscuits are baking, prepare the gravy
First, mix the flour with the water until its pretty much all dissolved.
Use the oil to fry up the onions and mustard seeds for a few minutes until slightly browned, add the garlic and saute a bit more
Smash the chickpeas until they are pretty well broken up, and throw them, the chopped up seitan, the herbs, and the soy sauce in the pot.
Lower the heat a bit and pour the flour/water into the pan. Stir until a thick gravy forms.
Put the biscuits on a plate and pour the gravy over them. Enjoy!
~fin
INGREDIENTS
Dough:
1.5 cups of Wheat Gluten
.5 cups of Chickpea Flour
.25 cups of Nutritional Yeast
2 cups “Chicken-Style” broth of just plain old veggie broth
Broth
2 cups of water
1 cup of broth
1/2 an onion, diced
2 cloves of garlic, finely grated
Directions:
Pre-heat oven to 350 degrees F
Combine the dough ingredients into a dough, and knead vigirously for 5 or so minutes, it should be kind of elasticy. Knead it into a log-shape, and put it in a lightly oiled bread pan. Pour the broth into the bread pan until the dough is covered. Put a sheet of aluminum foil over the bread pan, and throw it in the oven for an hour. After an hour, take it out, and very carefully using a spatula or two, flip it over, put the aluminum foil back over it, and throw it in the oven for another hour, and its done.
Unlike stuff like Tofu, this has very much flavor on its own, and can be served much more like a meat. Cut slices of it and serve as Seitan with Mashed Potatoes and Veggies, cut it and and throw it into stir fries, or us it as to make gravy for biscuits and gravy (see next recipe)
