Miss Rachel's Vegan Thanksgiving

Thanksgiving is right around the corner! Don't let the thought of long hours in the kitchen stress you out. Have Miss Rachel prepare your vegan Thanksgiving meal this year!

Miss Rachel kindly dropped me off a sneak peek of her delivered Thanksgiving platter (it was delectable, comforting, and generously portioned). Each $22 individual dish includes:

• 'Turkey’-style seitan with mushroom-red wine gravy (or herbed tofu if you are gluten free)
• Garlicky mashed potatoes
• Green bean casserole
• Rosemary-thyme stuffing with cranberries (or rice stuffing if you are gluten free)

Plus, you can add an individual size homemade pumpkin pie to any order for just $8.

Deliveries will take place on the evening of Tuesday, November 22 and all day/evening on Wednesday, November 23. Pickup is also available from 2-6pm on Tuesday, November 22 at Greensgrow Farm Market.

The Deadline for ordering is Sunday, November 20.

For more details, and to place an order, visit Miss Rachel's site. Orders can also be placed by emailing missrachelspantry@gmail.com, or calling 215-285-7622.

Cranberry Relish

A couple years ago, in the spirit of adventure, I tried a cooked cranberry chutney recipe that is extremely different from the fresh cranberry relish my Mom makes every year for Thanksgiving. Bad move. Thanksgiving is not a time to deviate from traditions. You can incorporate something new, but you can't take away the tried, true, and beloved.

In our family, we don't do canned cranberry sauce, nor do we do a cooked cranberry sauce, but we always make a very simple fresh cranberry relish of nothing more than cranberries, oranges, and sugar. I took the liberty to reduce the sugar and add cinnamon to my Mom's recipe, which I'm certain came from the back of a cranberry bag, but have been unable to spot such a recipe in recent years.

One reason I am so endeared to this recipe is that my Mom let me make it every year from beginning at a very young age. We'd break out the old crank meat grinder, suction it to the counter, and I'd fill the hopper with cranberries and orange hunks, and grind away. Now a days, I use a food processor to get the same results.

Cranberry Relish
makes about 2 1/2 cups

This relish is best made a day ahead, so the cranberries can macerate and the flavors marry. It can be made up to 1 week ahead and stored in the refrigerator. It also freezes well.

12 ounces fresh cranberries
1 Navel orange
1/2 cup sugar
1/4 teaspoon cinnamon

Wash cranberries and drain. Discard any shriveled or bad cranberries.
In a food processor, pulse cranberries 8-10 times until finely chopped. Turn out cranberries into a large bowl.Cut orange into eighths.
In food processor, pulse orange wedges 8-10 times until orange rind is finely chopped. Turn out orange rinds, including juice, into the bowl with the cranberries.
Add sugar and cinnamon, and stir until incorporated. Store in the refrigerator until ready to serve.

Thanksgiving Recipes

You probably already have the T-day menu planned, but plans can change (ours did), or maybe you're just undecided. A couple of recipes on this site are getting lots of hits recently due to, I'm sure, frantic recipe searches, so I figured I'd make a post of a few of the most Thanksgiving appropriate recipes on M&C.
Balsamic-Braised Cipolline with Pomegranite - I wish these were on this year's menu.
Sweet Potato Biscuits - mmm.
Soy and Seitan Turkey - tips on Bryanna's recipe, which is on this year's menu.
Bourbon Walnut Sweet Potato Mash - skip the experiment part and go straight to the recipe.Copper Pennies - a simple, but irresistible side.
Raw Beet Salad - no cooking!
Apple-Cranberry Pie - made this last Thanksgiving and it was fab.
Rustic Rolls - carb load.

What's on our menu? Well, after our small gathering shrank to just the two of us, we nixed the baked brie, pecan pie, mashed potatoes, and salad greens topped with dried cranberries, pepitas, roasted beets, and roasted squash. We're keeping the soy and seitan turkey (already made it), my grandmother's cornbread dressing (cornbread's ready to go), nutritional yeast gravy, cranberry sauce (cranberries and oranges finely chopped and left raw, with spices and sugar), sweet potato souffle (my fav), brussel sprouts, and pumpkin pie (already ordered from MANNA). Very traditional.

Happy eating, whether it's take out or home made, amongst dozens or alone.

Apple-Cranberry Pie

I should have participated in that post-every-day-in-November-cause-I’m-a-badass-blogging-mofo NaBloPoMo, ‘cause I have posts out the wazoo to get around to. I’m trying really hard to stick to my normal regularity of posting, but the shit’s getting backed up. I’ve got about six restaurant reviews to get around to, and the unveiling of my winter project, but other posts keep popping up. I can’t decide…do I post that restaurant review, or get started on the winter project, or post that timely recipe? Timely recipe wins.

I made the apple-cranberry pie from Cook’s Illustrated for Thanksgiving. It’s the pie that came with the revolutionary foolproof vodka pie crust, but Smitten Kitchen beat me to the punch on the pie dough (she beats everyone, so no biggie).

Smitten Kitchen just reneged her recommendation of the pie crust due to its stickiness, but still declares it the flakiest yet. I experienced stickiness when mixing the dough, but after the dough slept in my fridge overnight bundled in plastic wrap (at least 45 minutes in the fridge is recommended, but I stretched the pie making over two days), the stickiness was no more. Rolled out perfectly. And the baked crust? Flakiest yet.

So, no more on the crust. Go get the recipe at Smitten Kitchen. The cranberry and apple filling, though! Yum! I’m not a die hard apple pie fan, and wondered why I was even making an apple pie – other than the fact that Cook’s Illustrated wills me to make their recipes through mind control.

The cranberry mash is layered on the bottom of the pie, and apple slices sit on top, guaranteeing cranberry and apple in every bite, but no mixing or polluting of the individual flavors. The scent of butter, apples and roses seduced me as I drove the 45 minutes to my friend’s house for Thanksgiving with the warm pie riding shotgun.

Sorry for no final pie-innards picture (it’s rude to run around with a camera at someone else’s Thanksgiving table). But, trust me; it was beautiful and tasty. Cranberries and apples work well at Christmas, too, ya know! Apple-Cranberry Pie
adapted from Cooks Illustrated

2 cups frozen or fresh cranberries
¼ cup orange juice
1 cup granulated sugar plus 1 tablespoon for top of pie
½ teaspoon ground cinnamon
½ teaspoon table salt
¼ cup water
1 tablespoon cornstarch
3 ½ pounds sweet apples (6-7 medium), peeled, cored, and cut into ¼-inch-thick slices
1 recipe Foolproof Pie Dough
1 egg white, beaten lightly

• Bring cranberries, orange juice, ½ cup sugar, ¼ teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a saucepan over medium-high heat. Stir occasionally, while pressing the berries against the side of the pan with a spoon to assist in breaking the berries down. Cook for 10-12 minutes or until the berries achieve a thick consistency (scrapping spoon across bottom of pan leaves a trail that does not fill in). Remove from heat, and stir in water. Cool to room temperature (30 minutes).
• Meanwhile, mix ½ cup sugar, ¼ teaspoon cinnamon, ¼ teaspoon salt, and cornstarch in large microwave-safe bowl. Add apples and toss to coat. Microwave on high, stirring every 3 minutes, for 10-14 minutes or until the edges of the apples are slightly translucent and liquid has thickened. Cool to room temperature (30 minutes).
• Move oven rack to the bottom and place a baking sheet on the bottom rack. Preheat oven to 425°.
• Roll one disk of the refrigerated dough out to a 12-inch circle about 1/8-inch thick on a generously floured surface. Place dough in pie pan, leaving a 1-inch dough overhang. Refrigerate for 30 minutes.
• Spread the cranberry mixture evenly in the dough-lined pie pan. Top with apple mixture.
• Roll the second dough disk out to a 12-inch circle about 1/8-inch thick on a generously floured surface. Place on top of the pie, leaving a 1-inch overhang.
• Cut both layers of the overhanging dough, leaving ½ inch overhang. Fold the dough under so it’s flush with the pie pan edge. Crimp pie edges. Brush top of pie with egg whites, and sprinkle with 1 tablespoon sugar. Cut slits in top of pie dough.
• Place pie on preheated baking sheet and bake for 20-25 minutes. Reduce oven temperature to 375°, rotate baking sheet, and continue to bake for 25-30 minutes, or crust is deep golden brown.
• Cool for at least 2 hours before serving.

Thanksgiving Cupcakes

Thanksgiving cupcakes from Whole Foods.

How could I resist a carcass-topped cupcake? And the mini-meal made me want to break out the dolls I never owned and play house.

Happy Thanksgiving!

Bourbon-Walnut Sweet Potato Mash

Here’s one last recipe from Bon Appètit’s Thanksgiving issue, plus a fun little experiment. I chose the one sweet potato dish from the other five regular potato dishes in Bon Appètit’s Thanksgiving potato section because sweet potato soufflé is always on our holiday table, unlike mashed potatoes. Mashed potatoes are – brace yourself – never on our table. Rice is the vehicle for all gravies and sauces on Thanksgiving and the other 364 days of the year.

Oh, you want to know about the experiment, and could care less about my lack of mashed potato consumption? OK.

Instead of sweet potatoes from the market that are breed for sweet flesh, I used the sweet potatoes from the garden center that are bred for ornamental foliage. The two plants – grocery store sweet potatoes and garden center sweet potatoes – are the same plant, Ipomoea batatas, just different cultivars.

My quest was to see if the ornamental sweet potatoes bred to look pretty in gardens are sweet enough to warrant eating. I normally toss these tubers every year when I do garden clean-up, but this year curiosity got the better of me.

I dug the tubers from three different ornamental sweet potato cultivars (Sweet Caroline Sweetheart Red, Marguerite, and Ace of Spades), threw them in my car, and forgot about them for a few weeks. So, unfortunately, when it came time to identify which tuber was which, I had no clue. A good scientist I do not make!

Confusing picture. Four potatoes, but three cultivars - last two are the same cultivar.

I boiled and roasted some of each variety, and then it was time for the individual taste tests. They were all sweet, none drastically more so than the next. And was I glad, because if one was better than the other, I was going to kick myself for letting the tubers roll around the back of my car for weeks, and not remembering which was which.

So, on to the bourbon-walnut sweet potato recipe in Bon Appètit. Trying to be a good scientist, I made a control batch from sweet potatoes from the market. Yum. A sweet, but more rustic dish than the baked sweet potato soufflé typically topped with marshmallows. I adore the marshmallows, by the way.

The mash made from the ornamental sweet potatoes, thanks to their collective white, yellow, and purple flesh, looks about as appetizing as dirty bath water. But guess what? In a blind taste test, they taste just as good as the store bought sweet potatoes bred for eating. The only thing that gives the ornamental sweet potatoes away, besides their color, is a slightly lumpier texture. But lumps can be cured with longer cooking or pureeing.

Stick with the more visually appetizing orange-fleshed sweet potatoes for the holiday table, but don’t toss those tubers from your flower beds – eat them!

Bourbon-Walnut Sweet Potato Mash
Adapted from Bon Appètit
8-10 servings

4 pounds sweet potatoes
½ cup whipping cream
6 tablespoons butter
¼ cup maple syrup
2 tablespoons bourbon
1 ½ teaspoons ground cinnamon
1 teaspoon ground allspice
¾ teaspoon ground nutmeg
1 cup toasted walnuts, chopped

• Preheat oven to 350°
• Roast whole potatoes on a baking sheet for 1 - 1 ½ hours, or until tender. Cool until you can handle, then scoop flesh into a large bowl. Mash potatoes coarsely.
• Heat cream and butter in a saucepan over low heat until butter melts. Slowly combine cream mixture into potatoes. Then add syrup, bourbon, and spices. Add salt and pepper to taste.
• Sprinkle with nuts and serve.

Cranberry, Pear, and Ginger Chutney

Yep, I’m still working on some of the recipes in this year’s Thanksgiving issue of Bon Appètit. I thought I’d hit up one of the four cranberry sauces in the magazine.

My traditional cranberry sauce is my absolute favorite, and I would not be without it. Really, it’s a relish, and it’s super easy. Grind up fresh cranberries and oranges (peel and all), mix with sugar and spices, and let sit overnight in the fridge. Easy.

For giggles, I decided to go with the cranberry sauce recipe – cranberry, pear, and ginger chutney – least like my traditional cranberry holiday staple. If you can tell anything from the four or five jars of chutney in my fridge, it’s that I love chutney. The strong, piquant flavors of chutneys have a hold on me, I’m afraid.

The flavors of Bon Appètit’s cranberry, pear, and ginger chutney are quite strong, so if you have any wimpy palettes at your table, you might want to skip this one. But brave soldiers will devour this chutney. That is, if you follow my suggested changes in the recipe.

The original recipe calls for ¼ cup of grated ginger, which seemed like too much, so I halved that amount right from the start.

The two cups of apple cider vinegar did not faze me when I read the printed recipe, as I can drink vinegar straight from the bottle. But after it was all said and done, I thought the chutney to be heavy on the vinegar. So did some other people who tested the recipe. I’d suggest, at minimum, halving the vinegar and replacing the other half with apple or orange juice. (Recipe below reflects suggestions.)

This brings us to the troubling question of whether or not magazines and cookbooks actually test their recipes. Personally, I think it’s a crock if a for-profit publication doesn’t test all of their recipes. I know some do and some don’t. Which one’s exactly, I’m not sure. I do know that Cook’s Illustrated bases it’s whole publication on the fact that they test, test, and retest their recipes until they get it right. And you know what; I’ve never made anything bad from them.

I’m not saying the chutney below is bad. The recipe just needed tweaking due to, perhaps, a typo or, at worst, an untested recipe. The cranberry, pear, and ginger chutney is lined-up in the fridge door with all of my other chutneys, and most likely will be enjoyed on a cracker with cheese.

Cranberry, Pear, and Ginger Chutney
Adapted from Bon Appètit
makes about 3 1/2 cups

1 cup apple cider vinegar
1 cup apple juice or orange juice
1 cup onion, finely chopped
2 tablespoons ginger, grated
2 ½ teaspoons lemon peel, finely grated
2 ½ teaspoons orange peel, finely grated
1 cinnamon stick
½ teaspoon dried crushed red pepper (I used really hot homegrown and dried peppers, and enjoyed the heat)
¼ teaspoon ground cloves
12-ounce bag fresh cranberries
1 ¼ cups brown sugar, packed
2 large Bosc pears, peeled, cored, and cut into ¾-inch cubes

• Combine apple cider vinegar, apple juice, onion, ginger, lemon peel, orange peel, cinnamon stick, crushed red pepper, and ground cloves in saucepan. Boil mixture for about 10 minutes, or until reduced to 1 ½ cups.
• Add cranberries, brown sugar, and pears. Stir until sugar dissolves.
• Reduce heat to medium-low, cover and simmer until pears and cranberries are soft, about 30 minutes. Stir occasionally.
• Mash mixture coarsely, if at all, with a potato masher.
• Cool and serve at room temperature.
• Can be made 3 days ahead and stored in the fridge.

Soy and Seitan Turkey

Remember Tofu Brain? How about The Brain of Seitan? It’s turkey time again, and I’m experimenting with another faux turkey recipe. This year it's Bryanna’s soy and seitan turkey. It’s like Tofu Brain and The Brain of Seitan got together and had a baby brain. Mmm…brains!

Tofu Brain was too tofu-mushy. The Brain of Seitan was pretty damn good, albeit a little salty, but that’s easy to fix. I’ve had my eye on Bryanna Grogan’s soy and seitan turkey since this time last year, but was saving up the experiment for Thanksgiving. I wish I had hopped on this recipe earlier. (Update: here's the recipe with step-by-step instructions.)

I will tell you about my experience, and things I would (and did) do differently. The first time I made the recipe was sort of a disaster. Mid-crisis, I ran to the faux-meat-friendly Post Punk Kitchen forums to see if any one else was having the same problems. Many people had success, with only a few not so lucky. I soldiered on. The end product was fabulous, despite my crisis.Clockwise from to left: Tofu smoothie (a.k.a. wet ingredients), very wet dough, dough covered with broth, dough before being covered with broth.

First Attempt

• The recipe calls for 12 ounces of firm tofu. Every package I pick up is 15 ounces. I’m not tossing 3 ounces, so included it. This may have lead to my problem?
• My dough was very wet. I added more gluten, chickpea flour, and nutritional yeast. It was still wet. Afraid I’d make a heavy dough bomb, I quit adding more dry ingredients, and carried on.
• Bryanna’s directions give options for kneading the dough. She feels that kneading the dough is difficult, so suggests a mixer or a bread machine. I tried the bread machine since I had one. It works, but you have to clean it afterward!
• Poured the broth over the loaves and covered with foil. Stuck them in the oven at 200° (preheated first to 350° like her directions say) for three hours. Two hours into the baking, I take a peek. It looks just like the wet loaves covered in liquid that I put in two hours ago. No! This is not going to work.
• Poured off the liquid (saved it), left the loaves uncovered, and cranked the oven to 350°. Baked for about an hour, flipping a few times to get all sides brown (parchment paper really helps in flipping), and basting when the loaf dried out a bit.
• Turned out great despite the gooey, wet-loaf crisis. So good, in fact, I did it again.

And on the second day, she made brains.

Second Attempt

• Still used all 15 ounces of tofu.
• Used ¼ cup less water in tofu smoothie.
• Dry and wet ingredients actually formed a dough, and not a wet mass.
• Kneaded by hand. I’m no wimp, and neither are you.
• Baked uncovered at 350° for 1 hour 15 minutes. Then flipped a few times over the next 30 minutes to get the surfaces brown. (Total cooking time 1 hour 45 minutes)
• Turned out great, and took less baking time!

The lesson here is that no matter how wet your loaf is, just bake it dry. The proportion of gluten, flour, nutritional yeast, tofu, and seasonings makes a perfect loaf. The water content may vary (tofu drained or not, more or less water), but you can bake that off.

I eat a ton (about two packages a week!) of Tofurkey deli slices on sandwiches and rolled up for snacks. Tofurkey is my favorite deli slice, and I think that Bryanna’s loaf is just as good - that's why I made it a second time, and I'll make it again!

I love the texture of this loaf – firmer than tofu, but not as chewy and heavy as baked seitan. The flavor is turkey-like, and certainly open to experimentation and personalization. Bryanna's loaf does slice up thinly (not as thin as Tofurkey slices, but maybe if you had a deli slicer), and is perfect for sandwiches. Thanksgiving, too! Put some gravy on it.

Seitan (and this tofu seitan turkey) really is better the next day after it has firmed up. Make this loaf at least a day before Thanksgiving so it can set, and reheat in the oven before serving. Making ahead also allows you to not completely freak out if you have doubts about the end results like I did the first time.

Non Appètit

I don’t know what it is about first tries…or maybe it’s psyching yourself up for something extraordinary, but I seem to fall flat with both of these things. My first attempt and much deliberated ice cream recipe from The Perfect Scoop this summer was down right disgusting. While my first attempt at a recipe from my new subscription to Bon Appètit wasn’t disgusting, it was a disappointing ordeal.

I took last Friday off, not specifically to make the cranberry-chocolate tart featured in the Thanksgiving issue of Bon Appètit, but to…celebrate Columbus Day…yeah, that’s it. Figured I had the whole day, so I’d wake up, make a tart, and have the rest of the afternoon for napping.

I’m in the largest grocery store in Wilmington bright and early, before most people are at their desk jobs, and the stock boys are still in the grocery aisles, only I can’t find a plain chocolate cookie. I stood their about to cry, because I couldn’t find a non-marshmallowed-chocolate chunked-dipped-filled plain chocolate cookie. Thank goodness for those stockers still in the aisles. Turns out they hide those plain cookies in tiny, unassuming boxes two feet above my head.

Oh, the cranberry-chocolate tart calls for gelatin, which everyone knows is made of collagen from horse hooves, bones and whatnot. I try to avoid gelatin because it is the most disgusting product ever. Do this little experiment and I promise you’ll never think of gelatin the same: rehydrate an unflavored package of gelatin and smell it – smells like filed fingernail dust. Nothing you want to eat.

Thought I’d pick up agar agar, a thickener derived from seaweed that’s commonly used as a gelatin substitute. I called five health food stores closest to me to locate this stuff, and ended up driving thirty minutes out of town to the one store with agar agar. Then it turns out that after the tart was all done, I don’t think the thickening agent was necessary.

Did your elementary school teacher give you that exercise on following directions where they hand you a sheet of paper with instructions on cutting out a snowflake, and the first instruction is to read all of the instructions first, the rest are how to cut the paper with the instructions printed on it to make a pretty snowflake, and the veeeery last instruction is to disregard all of the above instructions? I did. And half way through my merry snowflake-making way, I discovered that my teacher was a bitch.

I never learned my lesson, and I’m still generally a bitter person. “Do Ahead” in bold print embedded in the middle of a recipe’s instructions is not helpful, Bon Appètit. The cranberry topping needed to be chilled at least eight hours, and I was planning on eating the tart for lunch that same day.

Beautiful, defined berries on the left, and my cranberry mush on the right.

I did follow the recipe’s directions to simmer the cranberries for five minutes! And I got mushy cranberries and an ugly topping for my tart; nothing near as pretty as theirs.

If my family served this cranberry-chocolate tart to me for Thanksgiving instead of pumpkin pie or pecan pie (Bon Appètit does have suped-up recipes for these classics in the Thanksgiving issue), I’d throw a temper tantrum. But if cheesecake-type desserts are a family tradition for you, you just might like this tart. Go get the magazine, or hit up Epicurious for the recipe. I’m not reprinting it.

The tart tasted fine (with the exception that the crust was too hard), but the end results were not worth the my effort. Maybe if you read directions thoroughly, shop ahead of time, and are organized. But, really, who is this good?

Basically, I'm upset that my first experience with my new magazine was difficult, I STILL don't read directions, and my tart was ugly.

Seitan Turkey

After last year’s tofu turkey left us wanting something meatier, we tried making a similar concoction, but with seitan. So, here we go...


I'd heard good things about VWaV seitan, so I made a batch. I turned the gluten dough out, and, great mother of God, if it didn't have fully developed left and right hemispheres!


Then I followed these procedures to make a turkey loaf. Press the dough out to form a rectagle.




Wrap the slab of dough in cheesecloth, covering the bottom, top, and edges. This is so the dough will not stick to itself when rolled up.





Roll dough, and tie loosely with string to allow for expansion.




Go back to the VWaV recipe and boil as directed - drop in cold water or broth, bring to a boil, simmer for 1 hour, and cool in broth for 30 minutes.





Pull it out of the broth. Ooow, it expanded! Slightly.




Unroll the seitan and remove the cheesecloth. Crap! The seitan fell apart. There went my plan to make a roulade.





So, I just slapped it on top of the stuffing and tucked in the edges. Oh yeah, make about 2 cups of your favorite stuffing.





To immitate the texture of turkey skin, use those crazy-large sheets of yuba. I used frozen, so no need to hydrate the dried form.


Cut the yuba to fit your turkey and tuck the edges in. Use one or multiple layers of yuba, brushing each layer with butter or oil. I used two layers of yuba.



Glaze that baby! I made an impromptu glaze from tomato paste, orange marmalade, garlic, soy sauce, and something else? Use your favorite glaze.


Bake at 350 º for 1 hour. Slice it, serve it, and you should get something similar to the very first photo in this post.





Thoughts
*Whoa! That seitan was salty! I followed the VWaV seitan recipe, which calls for soy sauce in the dough and soy sauce in the simmering broth. I opted for vegetable broth instead of water in the simmering broth. That was salt on salt on salt. Next time I'd skip the vegetable broth or use a no-sodium vegetable broth.

*Yuba! You're such a funny little guy. You feel like plastic and taste like nothing, hence I can mold you into what ever I want. The yuba picked up the flavor from the glaze and was given a nod by a meat-eater. Meat-eater said it was chewy just like real skin. I didn't give it a nod because it doesn't stick to the seitan like real skin. Cut the turkey and the skin slides all over the place. I'd use yuba again as turkey skin if I could glue it down. Don't know how, though.

*Otherwise, this year's turkey was good.

Next Year
I'm going to try Bryanna's soy and seitan turkey. This woman has devoted her life to fake meats and probably has this one down. I saw this recipe after I had my plans, but could not bring myself to abandon mission. Must. Follow. Through.

Have a lovely Thanksgiving!

Tofu Turkey

Tofurky Roasts allows vegetarians and vegans to take part in holiday feasts without feeling left out. Nothing worse than a crying vegan! Tofurky Roasts are dense, football-shaped loaves of gluten and tofu, filled with stuffing. Quite tasty, but a bit pricey.

Last year we decided to try our hand at making a tofu turkey. The recipe we used called for blending tofu and seasonings together, pressing the tofu into a mold, filling with stuffing, and baking. We nicknamed our tofu turkey “The Brain” for obvious reasons.

"The Brain" was an unappetizing color, even with a glaze. There must be some way to add color. Maybe a little soy sauce blended with the tofu?

While this recipe was flavorful after extra salt, garlic, and spices were added to the tofu, the texture was not meaty enough. To remedy the lack of meatiness, we vowed to make a seitan turkey in 2006. True to our word, we did.

Stay tuned for “The Brain of Seitan”…