Late post…got stuck in mad traffic on the way home from Philly for Thanksgiving Break! Speaking of Thanksgiving…
I have always loved Vegetarian Times magazine. I used to look forward to receiving it every month. Now that I’m at college, I get excited every time I come home and see a stack of Vegetarian Times magazines awaiting me to read them. It keeps me up to date on the latest vegetarian news and provides me with innovative recipes to spice up my diet.
So this year, when my mom asked if I’d be interested in basing our Thanksgiving around the suggested compilation of Thanksgiving dishes in this November’s issue of Vegetarian Times, I immediately approved. Usually, we have the whole extended family come over so we always get a huge turkey. My mom and I, the strict vegetarians/pescetarians in the family, would simply pass on eating the turkey.
This year, for the first time since I can remember, we’ll not only be keeping the celebration small with just our nuclear family, but we’ll also be skipping the turkey all together. This means one more turkey will be staying alive! Instead, we’ll be replacing the bird with…Smothered Seitan Medallions in Mixed Mushroom Gravy. The picture looks tremendously delicious, so I’m so pumped to try it!
Check out VT’s recipe for Smothered Seitan Medallions in Mixed Mushroom Gravy
–1 lb seitan, cut into medallions
-5 Tbs. arrowroot powder
-1 cup plus 2 Tbs. olive oil, divided
-1 large onion, thinly sliced (2 cups)
-5 cloves garlic, minced (2 Tbs.)
-2 cups Mixed Mushroom Gravy (see below)
-2 cups mushroom stock
-1 cup finely chopped green cabbage
-2 jalapeno chiles, minced (2 Tbs.)
-1/4 cup thinly sliced green onions
-2 Tbs. chopped parsley
Coat seitan pieces in arrowroot. Heat 1/2 cup oil in skillet over medium-high heat. Fry half of seitan in 3 minutes per side. Transfer to paper-towel-lined plate. Discard oil, wipe out skillet, and repeat with 1/2 cup oil and remaining seitan. Discard oil. Add remaining 2 Tbs. oil and onion in hot skillet. Increase heat to high, and saute 3 minutes. Stir in Mixed Mushroom Gravy, mushroom stock, and seitan. Cover, and simmer 30 minutes. Add cabbage, and cook 3 minutes. Stir in jalapenos, green onions, and parsley.
Mixed Mushroom Gravy
Heat 1 Tbs. olive oil in saucepan over medium heat. Add all mushrooms, and saute 5 minutes. Stir in flour and remaining 1 Tbs. oil. Reduce heat to low, and cook 10 minutes, or until flour begins to brown, whisking constantly. Whisk in rice milk, mushroom stock, salt, and white pepper. Simmer 15 minutes, or until thickened, whisking often.
We will also be making Vegetarian Time’s featured Butternut Squash-Bartlett Pear Soup, Citrus Collards with Raisins, Carrot-Cranberry-Walnut Salad, Fruit and Toasted Almond Stuffing (curious about this one), and Cumin-Cayenne Mashed Potatoes with Caramelized Onions. I will also be making an apple pie. The apple pie recipe won’t be coming from VT, but it’s sure to be delicious. Hopefully pictures to come tomorrow. All of this food has got me excited!
What will you be making and/or eating for Thanksgiving?