Curry Udon StirFry/ Seitan Piccata

I used 2 Cookbooks for the last 2 Dinners we had. The Curry Udon StirFry is from Veganomicon (also sometimes called "V-Con"). The Seitan Piccata (with White Wine and Caper Sauce) recipe is from Candle Cafe Cookbook. The twice baked potato pictures with the Piccata is below.

I cut the fat in both: for the Stir Fry, I used 1 Tb.+ 1 tsp. oil for the roux, and 2 tsp. oil for the whole stir fry. For the piccata, I didn't use as much oil to saute the seitan, and I cut the margarine by 1/2. It was still very tasty.

First, the Curry Udon. I knew the items featured in this dish would make a pretty plate set up, plus you are supposed to do your mise en place, anyway. With stir fries and the like, I actually do :)


Spices

Ginger

Oh goodness, all together!


Next, the Seitan Piccata, Twice-Baked Potatoes, and Broccoli




Twice-Baked Potatoes (The amounts of everything are totally up to you!)
Desired # of potatoes
Vegenaise
Earth Balance Margarine
Tofutti Sour Cream
Follow Your Heart Cheese (I did about 1/2 c chopped, for 3 potatoes)
"Bacon" bits
Chopped onion (scallions)
Salt
Pepper

Wash potatoes well, and poke holes into them with a fork. Place in preheated 350-degree oven for about one hour. (Right on the rack is fine, no foil or anything).

Test potato done-ness: if a knife easily slips in and out, it's done. If not, place back in oven in increments of 5-10 minutes. PLEASE BE CAREFUL. Use tongs, for the love of all that is holy.

Carefully cut almost all the way through, open, and allow to cool enough to handle. Scoop out potato insides with a spoon, and place in a bowl. Set skins aside. Mash insides with all filling ingredients until smooth. Season to taste.

Spoon mashed potatoes back into skins. (I used my hands, it was easiest). Place back in oven and bake 10-15 minutes more. If you'd like to be super-fancy, whip potatoes with a mixer and pipe back in with a frosting bag.

Thanksgiving, Pumpkin Rolls, Veganomicon, DEOTS

Haven't posted in a while!

We had a wonderful Thanksgiving. My mom is a great cook and made everything vegan-friendly (that could be). She made:
Knot rolls
Stuffing
Home-made cranberry sauce
Butternut Squash
Carrots
Green Beans
Mashed potatoes
Sweet Potatoes

I made Green Bean casserole, Smlove Pie, and Tofurkey.

Table spread


Tofurkey


My plate


Smlove Pie



Pumpkin Cinnamon Rolls from Don't Eat Off The Sidewalk (aka DEOTS)


This next dish comes from
Veganomicon (VCON). Chickpea cutlets with red wine roux. I made lemon-butter noodles as well.



Rough recipe for lemon butter noodles:

Cook up 1/2 bag egg-free noodles, drain. In same pan (dry), heat 1/2 c vegetable stock, 2 Tb. earth balance margarine, and let simmer a little. It will thicken slightly. Add a 1/2-1 Tbsp. or more lemon juice and add noodles back in, coating well.