Well, folks. Unfortunately, I am still editing video. Henceforth, I am not going to say when it will be done because I'm totally giving myself ojo. I suppose it's time to let you in on the "surprise" so it's not one of those things you wait and wait for...only to be disappointed. I promise I'm not a flake. The video in quesion isn't just a regular vlog. It's the first episode of an online cooking show! Eep! It's out in the universe now.
I'll go more into detail when I actually post the video. In short, I feel like MoFo is a time to step out of our respective comfort zones and try something new. I've wanted to do this for years, but I have such a huge fear of failure that I couldn't allow myself to put my face, ideas, and recipes out there. Because, Whedon forbid, somebody didn't like something I loved! Haha. What I've come to realize is that you can't fail if you're having fun. While the first episode was less fun and more nerves, we have since filmed two others that are fun. And the credits are fun. Anyway, on to today...
Ever since River posted about Eating Around the World, I've wanted to do it. I did way too much research looking for recipes that seemed easily veganizable, but never got around to making them. Today, it's all about Belgium. Ever since I heard of stoemp, I wanted to make it. It's this potato and vegetable dish that just called to me. It's usually served with meat of some kind, often sausage, so I made my own chipolata sausage adapted from this recipe. As I understand it chipolata is actually French, but it was the easiest sausage recipe that came up when I searched for "Belgian sausages."
1 Tbsp oil
1 leek, thinly sliced (white and light green parts)
1/2 lb green cabbage, roughly chopped
1 large carrot, peeled and diced
salt and pepper to taste
1 garlic clove, minced
1/2 cup chikn flavored vegetable broth
1/2 Tbsp apple cider vinegar
1 1/2 cups water
1 1/2 lbs russet potatoes, peeled and diced
2 1/2 Tbsp vegan margarine
1/4 cup unsweetened non dairy milk, plus more to taste
pinch of nutmeg (optional)
1/3 cup imitation bacon
In a large skillet, heat the oil over medium high. Add the leeks and cook until softened. Add the cabbage and carrots and cook until softened and slightly browned. Add salt and pepper to taste. Now add the minced garlic and cook for a minute or so. Use the broth and the vinegar to deglaze the pan. Cook through until there is just a little bit of liquid left. Add water, bring to a boil, then lower the heat to a simmer. Remove from heat when most of the liquid has evaporated. The vegetables should look moist and tender but not wet. Set aside.
In a large pot, cover the potatoes in water and bring to a boil. Once cooked, drain and set aside. In the same pot melt the margarine. Once melted, add the non dairy milk and heat through. Remove from heat and add the potatoes. Mash until they are semi smooth (more smashed than mashed). Add pepper to taste and a pinch of nutmeg, if using. If you want a creamier potato add some more non dairy milk. Fold in the vegetables and the imitation bacon. Salt to taste.
|stoemp and chipolata|
Chipolata Seitan Sausage
makes 12 mini sausages
1 1/2 cups vital wheat gluten
1/4 cup nutritional yeast
3 Tbsp chickpea flour
1/2 Tbsp rubbed sage
1/2 tsp granulated onion
1/2 tsp thyme
1/2 tsp allspice
1 tsp salt
1 tsp pepper
1 1/2 cups chilled chikn flavored vegetable broth (or regular broth)
2 Tbsp oil
2 garlic cloves, pressed
Get 12 squares of foil ready and get your steamer going before you begin. Mix vital wheat gluten, nutritional yeast, chickpea flour, and spices in a medium bowl. In a separate bowl combine broth, oil, and garlic. Add the wet ingredients to the dry, stirring to incorporate. Knead for a couple of minutes. Divide the seitan into twelve pieces and place each in a square of foil, rolling them up and twisting the ends along the way. Steam for 30 minutes. Bring to room temperature before using.
I basically browned the sausages in the same pan I cooked the stoemp veggies in. Then I deglazed he pan with some beer and reduced that sucka. Seriously good stuff!