PPK - american vegan kitchen III

Take Three.

PPK and AVK. Great pair!

Tonight's American Vegan Kitchen (by Tami Noyes) meal was the Southern Fried Seitan with Mashed Potatoes and Homestyle Gravy. It is so much fun to watch the kids' reactions when we are having something they love! And they loved this. I doubled the recipe (which calls for a measly 4 seitan cutlets) and doubled the mashed potatoes and gravy while I was at it. David had just enough to take to work the next day. It's like the kids fill up on the good stuff in anticipation of all the vegetables that will be coming their way sometime in the future. Like I said, so much fun to watch. 

There really is nothing much to report with this recipe. Awesome. That covers it. I made the seitan the day before and then the rest was easy to put together. Peeling the potatoes was the biggest pain. I did add more than twice the milk called for for the mashed potatoes, but I'm pretty sure that is a personal preference and is optional. The gravy kicked some potato rear - super tasty. 

I usually make the gravy last and then I am scrambling to put it all on the table before the food gets cold. This time I made the gravy while the potatoes were cooking and covered it with a plastic wrap to keep it from developing a 'skin.' Worked out very well. I just reheated it a bit when the seitan were nearing their final cooking. 

The only thing I forgot this time, and the kids cheered, was a vegetable dish. Potatoes count in some countries, right?

I did manage to get a dessert made, though! Priorities, folks. Cherry Turnovers. Tami's recipe uses a pie crust, but being lazy by this point, I used puff pastry. The store had it on sale and I wanted more of a turnover than a hand-pie. Not to mention I didn't have to make the crust. So good! And so quick to make. Get the filling made well ahead of time, though, since it needs to cool thoroughly.

We felt like we were celebrating something with this meal. Isn't Hug A Vegetarian Day coming up?

PPK american vegan kitchen apps

Post Punk Kitchen continued with American Vegan Kitchen.

Tonight we enjoyed a trio of appetizers from AVK, by Tamasin Noyes.  We have a Halloween Party coming up and I figured since Tami has some great apps in AVK I would use my family as humane test-subjects. The kids asked if indeed this was dinner, but, my all-powerful-and-knowing-self knew they wouldn't need more food after these.

Baked Poppers with Lime Cream, Deli Reubenettes and Stick-to-Your-Ribs Pot-Sticker.

Quite a line up!

The Poppers are supposed to be jalapenos, but I wanted the kids to try them, so I used small sweet peppers. David and I really liked these and even some of the non-pepper-hating-kids (Cat) liked them. They turned out crispy and crunchy from the oven - just make sure to broil them a bit at the end if the panko seems to be too light. 

AVK Correction: The oil in the 7-in-1 Seasoning Recipe (p. 53) is not supposed to be in there, so omit it. 
(This has been confirmed with Tami.)

Next, the Pot-sticker. The filling was a breeze to assemble! That is when the wind was knocked out of me ... those little wrappers take a village to assemble, forget raising any kids... unless you raise them to help assemble their dinner. No wonder people who are in the know gather in groups to assemble these diminutive packages of food...tamales, stuffed cabbage, pot-stickers, raviolis, egg-rolls, steamed buns, etc. Good thinking, folks! Nevertheless, they are worth it! Stuff and seal..stuff and seal..stuff and...

Last, the Deli Reubenettes stole the dinner by a long shot. NONE of these were left over and I even made about 1/2 a recipe more than the book allocated. Call it a mother's intuition. I changed up the presentation (and therefore the assembly) of these since I was so tired of encasing food in small packages. Instead of stuffing the filling into a triangular package of puff pastry, I cut the pastry into rectangles, baked them, separated each square into two parts, topped each part with a tablespoon of filling and a dollop of the dipping sauce. The puff pastry goes a long way with this method, and my back is saved from a proportional amount of packing-pain. Win-win. And totally a do-again. Nice job, Tami. This is on the Halloween Party platter, but Cat suggested we add green food-coloring to the dipping sauce to make it festive. Ye-ah!

From left: Jalapeno Poppers, Reubennettes, Potstickers