I have a few things to show you today, and there is more to come!
There has been some kind of baked seitan explosion going on recently among veg bloggers, and to contribute to the trend I made the Seitan O'Greatness that Vivacious Vegan, Kris, and others have recommended.
Bob and I both agreed--this is very good. We are not people who have gotten very interested in meat-like substitutes, and it's a little bit strange to me that I have taken to seitan so well because it is, for sure, more meat-like than any other vegan protein out there. But I have gotten over that icky feeling and come to appreciate seitan in its own right--and it's definitely got unique properties!
Seitan sandwich with spinach and dijon mustard, mmm.
Last night I had a friend over for dinner, and I was having an itch to try something I'd never had before. Usually when I am cooking for others I do not experiment on them, but she's an adventurous gal and I knew she wouldn't mind. Plus, I've never missed with Dreena's recipes!
These are the Pumpkin Seed-Coated Lentil Patties from Vive Le Vegan! and the Ginger Dipping Sauce that Dreena recommends to pair with them. Oh yes--Dreena, you did it again! They have a mild curry flavor and a soft texture, matched perfectly with a crunchy coating. And the sweet-hot tangy flavor of the sauce really brings it together. If you make these, I highly suggest you make the ginger sauce with them. They were also low-fuss, which is always a bonus.
The side dish you see is something that I have made several times in the past, from a French cookbook that I pull down from time to time for some inspiration. It's very simple.
French-Style Cabbage and Peas
1 teaspoon margarine or oil
1 white onion, diced
1 small head of cabbage, sliced into long, thin ribbons
3 1/2 cups frozen (or fresh) peas
3 tablespoons water
Freshly ground black pepper
Sauté onion in a large pot or pan over medium heat for about 3 minutes, until it is soft. Layer the cabbage strips on top of the sautéed onion, and add the peas on top of the cabbage. Add the water, cover, and let steam until the peas are done and the cabbage is nicely wilted. Stir in salt and pepper to taste.
It is delicious and very plain, so that it pairs well with any flavor you can imagine.
Final note: Congratulations to all of you Blogger's Choice nominees! You all have some fabulous blogs out there... I have to confess that I have not voted, though--you see, I feel like every one of the blogs I read deserves to win. You all inspire me every day, and I know all the blood, sweat, and tears that go into food blogging. Well, maybe it's not that intense. But you get my point--you are all beautiful people with beautiful blogs, and as far as this blogger is concerned, I choose all of you!
Peace, and fabulous weekend to all.