u/EmotionWild

Middle-of-the-week meal in which I take whatever has been getting old in my refrigerator and give it one last chance. This one has ground seitan, an ancient tomato sauce that has been living in my refrigerator for weeks, various vegan cheeses: mostly the sad, dry crumbles abandoned at the bottom of their bags, (make sure nothing is growing on them) and whatever pasta from previous cooking projects. Throw everything into a baking dish, drizzle with oil, put it in the oven, and wait until it smells good.

My version of it: homemade Seitan burger patties, homemade tofu queso fresco, Lightlife bacon, vegan mayo and tomatoes. And I used slices of sourdough baguette. Although these were delicious, the experience was not the same as when I used to eat them as drunk food at 5 AM back in the 80s, after clubbing all night 🥲🤷🏻‍♀️

My version of it: homemade Seitan burger patties, homemade tofu queso fresco, Lightlife bacon, vegan mayo and tomatoes. And I used slices of sourdough baguette. Although these were delicious, the experience was not the same as when I used to eat them as drunk food at 5 AM back in the 80s, after clubbing all night 🥲🤷🏻‍♀️

These chunks of Kao Fu Seitan look like little Sponge Bobs. Rehydrated, then used in a spicy tomatillo and cilantro stew with beans.

We call these "Pingüinos" in México 🐧 Mine are square because why not. Inspired by the cake Miyoko made in her "Vegan Swiss Meringue Buttercream" video. All recipes, instructions, techniques, tips, answers and vegan cooking wisdom are on the video, directly from Miyoko herself 🤗

We call these "Pingüinos" in México 🐧 Mine are square because why not. Inspired by the cake Miyoko made in her "Vegan Swiss Meringue Buttercream" video. All recipes, instructions, techniques, tips, answers and vegan cooking wisdom are on the video, directly from Miyoko herself 🤗

Macaroni salad with homemade seitan ham and vegan cheddar I was going to bring to a potluck but it is too delicious to share. I'll just bring a bag of apples 🤷🏻‍♀️ 🤗

Macaroni salad with homemade seitan ham and vegan cheddar I was going to bring to a potluck but it is too delicious to share. I'll just bring a bag of apples 🤷🏻‍♀️ 🤗

Miyoko's UnTurkey. I found a copy of her first cookbook at a thrift store and was motivated to make it. She also shared the recipe and a video on YouTube and you can watch her making it 🦃🦃🦃 No need to ask if it's good, it's from Miyoko 😍😍😍

Miyoko's UnTurkey. I found a copy of her first cookbook at a thrift store and was motivated to make it. She also shared the recipe and a video on YouTube and you can watch her making it 🦃🦃🦃 No need to ask if it's good, it's from Miyoko 😍😍😍

She appeared in a short-lived sitcom called "The Powers that Be" where she plays a similar role.

Baked after one too many martinis, that's why the layers are not perpendicular 👩🏻‍🍳

I've had the molds since the 1970s, but they may still be available somewhere 😁

Baked after one too many martinis, that's why the layers are not perpendicular 👩🏻‍🍳

I've had the molds since the 1970s, but they may still be available somewhere 😁

I want it for sandwiches, so I stopped at step 8 of the recipe. Recipe: https://www.theedgyveg.com/2021/12/06/best-vegan-ham-recipe-seitan/

Lemon and Lavender Cake with lemon buttercream frosting

I used the recipes from the vegan blog Mindful Avocado. I am putting this one on regular rotation. Lavender is not for everyone but I love it, and since this cake is for me, more lavender!!!

I used the recipes from the vegan blog Mindful Avocado. So delicious, I am putting this one on regular rotation. Lavender is not for everyone but I love it, and since the cake is for me, more lavender!!!

Tuna salad with watermelon rind pickles. The "tuna" is soy chunks rehydrated in a seaweed broth, drained, pulsed in a food processor a few times. Then add whatever other ingredients make your heart beat faster and your salivary glands start working in overdrive 💦💦💦

I spend so much time cooking complicated seitan recipes for my vegan catering service, sometimes I like to cook something simple for myself. This seitan is delicious in its simple, no-fuss form.

Blend:

1 can of vegan charro beans

1 1/2 teaspoons No Beef Base

A splash of vegan red wine

Taste the mixture and adjust the seasonings as needed.

Transfer the mixture to a food processor, add 1 1/2 C of vital wheat gluten, and pulse a few times. Let it rest for about 30 minutes, then process for five minutes.

Place the seitan on a sheet of parchment paper, fold it closed, wrap with foil, and steam for 1 1/2 hours.

PLEASE DO NOT RECOMMEND AN ELECTRIC SLICER!!! I enjoy using a knife.

Deep-fried tofu with homemade chili crisp, peanut sauce, and broccoli for my Rubenesque posterior.