Post Punk Kitchen Forum

I've looked into getting soy curls from Food Fight or someplace similar but it's super spendy with shipping. I've tried some soybean 'chicken' stuff like you posted before and thought it was pretty good, I can't remember if it was that same brand though, I can't even remember where I got it!

Thanks Veglicious. The soybean chicken stuff I posted looks pretty much the same to me as Soy Curls, so I'll give it a go. Completely agree about the shipping being crazy!

Yesss. I was a bit worried about the dumplings but it worked like a charm and it's sooo good. Even my bf, who doesn't usually like stews that much, loves it!

Chicken style seitan loaf is a favorite in our house... the hubby devours this stuff.

I made the smoky seitan loaf yesterday and wow is it good. It was a bit difficult to get it into my steamer basket in one piece and I was worried it wouldn't cook properly. But it did! And it's so, so tasty.

I'm wondering how long it will keep in the fridge. The only other seitan I've made is the white one from Viva Vegan. That one says it keeps 2 weeks in the fridge, I believe. Would that go for this recipe as well? If not I'll just stick half in the freezer. I live alone and don't want my yummy seitan to go bad before I can eat it all!

Generally speaking, I'd use up refrigerated seitan within a week (two weeks may still be all right, but personally I'm kinda picky that way and one week is my personal maximum for any perishable refrigerated food) and it will be perfectly fine to freeze it--it won't alter the texture or flavor at all to freeze seitan (and I've frozen may different seitan recipes over the years not the Vegan Diner one in particular, but I'd feel pretty okay about it).

Thanks for the advice seitanicverses! I'm surprised by how quickly I'm polishing off this seitan - it's soooo good! - but I think I'll go ahead and stick half in the freezer.

I made the Pastrami today (I was late coming to Pastrami as I am in the UK and missed it). This stuff is forking fabulous. And there is nothing more likely to make you feel competent in the kitchen like tying things with string.

I liked this so much that it has tipped me over into buying a meat slicer.

Mat.

I'm making the pot roast today!

Yay, I made it t'other weekend and it is soooo good! I might make it again tomorrow as I have way too many carrots and potatoes knocking about.

I made it and baked it! It came out a bit dry, but still very good. I just need to tweak the baking method.

I made the chicken style seitan last night - excited to use it in something, hopefully tonight!

I love the brown rice hazelnut burgers. I can't believe they are so flavorful despite the lack of spices!

I would like us all to take a moment and appreciate the creamy tomato dressing.

I loved that when I first had it, but then got tired of it. :\ I think there's still some in the fridge I was going to throw into a pasta sauce, or something.

I've been making the Diner Chil into Chili Mac. Follow the recipe, meanwhile prepare elbow macaroni and drain, combine chil and macaroni and stir in 1/4 cup nutritional yeast. It makes a lot so Ive been freezing half for the nights I don't to cook. So good and easy.

I made the Blue Plate special for brunch the other day and it was yum-a-licious!

Mat.

I used the dumpling recipe from the veggies & dumpling for a different stew I was making. I was out of soymilk so I just used water and they were still really good!

Just made the smoky soycurls for the first time. Hoooooly shiitake they are amazing, and so easy!!!

I really want to make the pastrami tomorrow. Will a 5 qt steamer pot be big enough? I hope so! I am ordering agar right now for the Great Smoky Mountain Cheese.

If the pastrami dooesn't fit as one big loaf, you can make two smaller ones.

Good luck! Julie

Mmmm, that pastrami is the shiitake! I made it the other day and then last night made the Rockin' Reubens from the book (subbing caramelized onions for the kraut cuz I didn't have any). Let's just say it was an epic sandwich!

Thanks Julie! I did two smaller ones and they fit perfectly. I am definitely steaming my seitan from now on, can't wait to make sammiches.

The Cheezy mac has the best texture I've found in a vegan mac, which makes me super happy. I cut the smoked paprika down by half, but the family still thought it was too smokey. How should i adjust if I cut it back more to make up for lost flavor? Is a dash of red miso a good idea, or is there something else that would work? Or should I just not be a cheapskate and toss in the optional Daiya? I guess that would bring the cost up to about $4-5, which isn't bad since it makes enough for 2-3 meals for us.

Also, I finally made the cinnamon swirl bread a week or two ago and amazed the cafeteria at my daughter's daycare! There seems to be something magical about beautiful, swirly looking breads.

bekki, you could probably sub in sweet paprika.

i mentioned it in my most recent mofo post, but it seems worth saying here. i added two-ish Tbsp oil to the pancake mix, and it made very tasty whole grain waffles!

also, that cinnamon swirl bread is delicious.