I did it. I came, I saw and I bought. After some deliberation I broke down and bought the roast ham by the makers of tofurky. I have made vegan ‘ham’ before (a little maple syrup, clove and liquid smoke goes a long way in recreating a flesh-less sweet and smoky essence) and it was ok. It was made primarily of seitan whereas the store-bought one also has tofu.
Seitan is also known as wheat meat and is basically gluten mixed with spices, herbs and liquid, then steamed and cooked. The gluten gives it a high protein content and when cooked the appearance is a little roast beef like. There are numerous recipes contained within vegan/vegetarian cookbooks. In the meantime here’s a link to getting started with a basic seitan recipe.
For shame. First of all, I completely forgot World Vegetarian Day last week (October 1). And secondly, this:
McDonald’s is trialling a vegan burger… the McVegan
Seems McDonald’s is riding the meatless wagon. Never mind them. It’s Canadian Thanksgiving today and this year I made pumpkin pie granola bites. Here’s the blueprint recipe:
Wet ingredients: ¼ cup each of pumpkin purée, maple syrup and oil; ¼ teaspoon vanilla extract
Dry ingredients: 1 cup rolled oats; ½ tablespoon protein powder; ¼ teaspoon each of salt and tapioca starch; 2 tablespoons each of pumpkin seeds, chopped pecans and dried cranberries; 1 tablespoon of flax seeds; ¼ teaspoon of cinnamon; 1/8 teaspoon ground ginger; a dash each of clove and nutmeg
Simply mix wet and dry ingredients thoroughly. Press into individual muffin cups or baking pan. Bake in a preheated oven (250ºF) for 45 minuets. Let cool, then devour.
There’s a heat wave here so I’m taking it easy for Meatless Monday this week. Here are some links to vegan lunch and dinner ideas.
If you end up trying any of these recipes, please share your results.