Salisbury.Fake dinner, food

Roasted Poblano and Split Pea Soup with Sunchoke

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A few notes before we get started:

  1. You can roast the poblano in the oven at 400* F for about 10-15 minutes, or until the skin is blistering.  You won’t have the same char effect as you would if you held it with tongs over the gas stove.  The main reason for roasting the pepper is to remove the skin anyway.  Or as much of it as you can.
  2. You can leave out the poblano entirely if you’d prefer to have it less spicy.
  3. This soup thickens quite a bit after it’s cooled, and oddly looks like custard once it’s been in the fridge.  To reheat, simply add enough water to reach your desired consistency and either reheat in a saucepan or in the microwave.  This soup will also freeze for up to 1 month.

Let’s get into it.

Ingredients

2 quarts (8 cups) vegetable stock — I used Better Than Bullion vegetable base NOT their vegetarian chicken broth base.
1 1/2 cups split peas, sorted and rinsed
1 poblano pepper, minced once it’s been roasted and peeled
1 teaspoon black pepper
1 teaspoon liquid smoke (optional, but it adds a bacony flavor to the soup)
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika

Taste for salt, add if needed along the way.  I didn’t need any extra salt with the Better Than Bullion paste.

Method

Bring stock to a boil in a large pot.  Add in all of the remaining ingredients and lower to a simmer.  Continue to simmer until peas are starting to mush together, almost like mashed potatoes.  I know it sounds gross, but it’s what I’ve got.  Puree part or all of the soup, or leave as is.  This serves four in normal portions, three in not normal portions.

For the sunchoke — otherwise known as the Jerusalem Artichoke:

This works for any size sunchoke, but I recommend only preparing as many as you plan on serving.  Clean thoroughly before placing on a baking tray.  Pierce with a fork a few times, and then bake at 375* F for half an hour.  The fork should go through easily, but don’t go all the way through.  Once sunchokes are fork tender, smash with the bottom of a glass and sprinkle salt and pepper on top, adding a small bit of butter as well, if desired.  Put back in the oven for another 7 minutes before removing the tray and flipping the sunchokes over (carefully), and finish baking for the remaining 7 minutes.

Serve without intending for leftovers.  They don’t hold up well in the fridge after 2 days.

Salisbury.Fake dinner, food

Seitan Roast with Sides

Hello!  Happy new year!  I hope you are doing well, and I hope your food goals are going well, too.  If you’re participating in Veganuary, congratulations, I hope you succeed.  I also like to remind myself that when I’m trying a new thing and I have a slip up, it isn’t the end of everything and I just pick up where I left off.

This post is a long one, but I wanted to start the year out with a bang.  It’s all mostly recipes with a few notes for one or two of the recipes.

That said, let’s just get right in to the recipes.  Seitan roast, warm fennel and apple salad, ginger carrot and red cabbage salad, and a pomegranate reduction for the roast.  There’s also peas on the plate, but I just steamed those.  If you need a recipe for steamed peas, please let me know.

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Seitan Roast

Note: if using plain vegetable broth/stock, add in more salt than you think you might need.  Seitan is very easily bland, so adding in about 2 teaspoons of salt will help make it not be bland.  I know that sounds like a lot, but you’re making up the difference from a bullion cube or paste.

Ingredients

Dry:

2 1/2 cups vital wheat gluten (no substitutes, sorry 😦 )
1/4 cup nutritional yeast
1 1/2 tsp each garlic and onion powder
2 tsp black pepper
1/4 tsp salt (see note if using vegetable stock instead of water)

Wet:

2 cups warm water
2 tbsp oil of choice (I used olive)
1 heaping tbsp bullion paste or 2 bullion cubes (I use Better than Bullion No Chicken base)
1 tbsp white wine vinegar (or regular white vinegar)
1 tbsp maple syrup or other liquid sweetener

Method

Whisk dry ingredients together to distribute everything equally.  In a separate bowl (or, like I do, use a glass measuring cup), mix together the wet ingredients.  There will be separation of the oil, so don’t worry, it’s normal.  Add your wet to your dry and stir to combine.  A soft dough should begin to form.  This will be wet, but it shouldn’t be shaggy (where it easily pulls apart and stringy).  Once you get a ball to form and all of the vital wheat gluten is mixed in, start kneading inside the bowl.  Knead for about 2-3 minutes, or until it becomes a bit firmer.  You shouldn’t be able to pull it apart very well at all at this point.  Let the dough rest for about five minutes.  Press the dough into a rectangle (I did this on a baking tray for easy counter clean up) and then roll into a log.  Wrap in parchment as tightly as you can without ripping the parchment.  Roast at 325 degrees F for one hour in a roasting pan  with 1/4 cup of water in the bottom.  I used foil balls to elevate the seitan above the water so it wouldn’t soak into it.  It will act as steam though, so it will evaporate a little as the seitan cooks.  Let cool for about half an hour so the seitan can set.  If it gets too cooled down, slice the seitan and then warm in a skillet with some butter or oil till golden brown.

Freeze leftover seitan in portions for up to 3 months.  Leftovers can be used for anything you’d like, really.

Warm Fennel and Apple Salad

Note: Slice the apple while the shallot is browning in order to lessen the oxidization of the apple.

Ingredients

1 bulb of fennel, thinly sliced
1 Granny Smith apple, thinly sliced
1 shallot, minced
Juice of 1 orange
Salt and Pepper to taste

Method

In a large skillet, melt 2 tbsp butter (or use oil).  Cook the shallot till it browns, then add in the fennel and apple.  Cook down for about 5-7 minutes, flipping every now and then to ensure even cooking.  Add in orange juice and salt and pepper and continue cooking for another 3-4 minutes.

Ginger Carrot Red Cabbage Salad

Note: This is a small batch worth because I didn’t want to make too much since it’d be me eating most of it.  To make a full head of cabbage, just double the dressing recipe.  I know it might not seem like enough, but trust me, it will be.

Ingredients

1/4 of red cabbage, shredded
1-2 carrots, shredded

Dressing:
1/4 cup red wine vinegar
1/8 cup olive oil
1 1/2 tsp ground ginger
1 tsp lemon juice
salt and pepper to taste

Method

In a medium bowl, toss together the carrot and cabbage.  In a small bowl, whisk together the dressing ingredients until thoroughly combined.  Pour over the carrot and cabbage and toss until salad is coated.  Set in the fridge until serving.

Pomegranate Reduction

In a small saucepan, bring 8 ounces of pomegranate juice and 1/2 tsp of maple syrup to a rapid boil, then lower the heat to a simmer until liquid reduces by half.  Mixture will thicken as it cools.  Spoon over seitan roast at the table, or can be used before slicing the roast.