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?