Showing posts with label English Muffin. Show all posts
Showing posts with label English Muffin. Show all posts

seitan divan

Seitan Divan is a classic American casserole consisting of bread, meat, broccoli or asparagus and then topped with Mornay Sauce.

Mornay Sauce sounds exotic, but it is actually just a cheese sauce made using a simple Bachamel Sauce (a white sauce of thickened milk) with cheese melted into it. Nothing complicated but the name there.

Toast is typically used for the Divan, but I used English Muffins. I sauteed the seitan cutlets until they turned golden brown and layered the casserole: English Muffin, seitan thinly sliced, cooked broccoli florets and Mornay Sauce.

While you could simply make the Mornay Sauce with the Bechamel and melt 1/2 cup of vegan cheese in it to create the sauce, I also made the Mornay using Bechamel with no commercial (or difficult to make) cheese.

We all loved it! It really was easy to make and not at all a conventional casserole.

The pragmatic in me thought this was a great dish not just because it was good and easy to assemble, but because I was able to clean up after the initial cooking while the casserole baked for the required twenty minutes. Had the baking required a longer time I might have left the kitchen, and the mess, behind. Bonus.

Cost Breakdown

broccoli: $2
seitan: $1
English Muffin: $2
tahini, nutritional yeast, flour, lemon, milk: $1.50
Total to make 4 servings:
$6.50


vegan mcMuffin (January 29)

Brunch

It is the battle of the Benedicts vs. McMuffins at our house every time someone requests an egg-y dish, namely David wanting Benedict. The kids are getting a little tired of it and would rather have a McMuffin type of sandwich instead of the upscale version that is the Benedict. For me it is easier to make the sandwich than make Hollandaise sauce as well, but invariable I make both. What a push-over I am.

This time, I made a sausage-tofu-McMuffin. I like using the Gimme Lean version of sausage because it is good, it is lean (the name says so) and it fits on a sandwich perfectly. I just slice it, compress it a bit so it fits on the English Muffin even better and pan sear it until golden brown.

I make the tofu just as I do for the Benedict, then add some Daiya (or not), veganaise (or not) and a slice of tomato (or not). The kids get their sandwich and David gets his Benedict.

Cost Breakdown:

tofu: $2
English Muffin: $2
Gimme Lean: $3
veganaise, Daiya, tomato: $1.50
spices, nutritional yeast: $.50
Total to make 6 sandwiches:
 $9.00



welsh/hungarian rarebit

Brunch

I had this pegged for brunch last week, but because Kate made the baked potatoes with the cheese sauce, I thought it might be overkill.

Welsh Rarebit has an interesting lore, and one that needs to taken with a grain of salt. Since the poor of Wales would hunt rabbit as their main meat, lacking bigger game, such as deer, rabbits were a poor man's food. Cheese was also considered to be a staple of the poor. As an insult then, a bread topped with cheese sauce, earned the term Welsh Rabbit:

Over time Rabbit morphed into Rarebit by virtue of pronunciation.

There you have a semi-factual, but totally-assumed history of the Welsh Rarebit.

Back to the food; Rarebit has also been recreated into British Rarebit, Irish Rarebit, etc. There is no precise recipe for this since the liquid can be anything from water or cream to wine or ale. It usually has some cheese, some mustard, and occasionally onion.
Totally up for interpretation.

The cheese sauce is then spread on toasted bread and then broiled.

I used whole grain English muffin, toasted, spread my cheese sauce - made with a little wine and a lot of cashew milk to thicken, a little Daiya and a bit of Hot Hungarian Paprika - and broiled it.

I grilled a tomato and some green beans to accompany my Welsh Rarebit, but I dare say, mine is a Hungarian Rarebit. It's about time, too - the Hungarians have been missing out.
(I think; I'm not actually sure whether or not we have a Rarebit to call our own, but it is certain that if we didn't before, we do now!)

Cost Breakdown:
cashew: $1
Daiya: $2.50
English Muffin: $4
tomato and green beans: $3
spices and wine: $.50
Total to feed a family of 5:
$11.00



benedict


Happy Father's Day! David chose Benedict for his Father's Day lunch. He feels just awful that I have to blog about something we've so recently eaten, but I think he's getting over it :)
Needless to say, we love Benedict. I used to make Eggs Benedict only on special occasions, since it required so much butter and so many eggs. Now we make it once  a month or so. It is almost all soy, but then Eggs Benedict is almost all eggs.

Update: I have not been able to confirm that black salt is not sodium. In fact, there is dispute on the web since no one has done a chemical analysis on kala namak. Although in India it is used at times for medicinal purposes (as most Indian spices are), there is considerable debate regarding the chloride content. To be on the safe side, treat black salt as regular salt and go easy.

Cost Breakdown:
Veganaise: $1
Earth Balance, almond milk: $ .50
tofu: $2
English muffin: $2.50
Soy protein: $3
Nutritional yeast and spices: $2
Total for 12 Benedicts:
$11.00