Roast "Beef" Sandwich

I think I gave up beef about 5 years ago. I have not had a roast beef sandwich in a very long time. Now, it may be the case that I don't really remember what one is supposed to taste like, but I don't think that is the case. At all. In fact, I had a couple other people try this sandwich and they both agreed it was pretty darn close if not just like the real deal. Only again, no beasts were harmed.

Roast "Beef" Sandwich

Seitan Mushroom Roast

Laura made the seitan roast for Easter dinner. It was good although it didn't have an exact roast beef taste or texture. But, it was comparable.

Mushroom Seitan Roast recipe here.

Seitan Loaf

The next day, I had the idea to slice it thinly and use it to make a sandwich. And wow. It was the most amazing thing! The texture was very believable, the taste, with the mustard, was crazily similar to real beef, and I was in heaven to find another of my old favorites revamped to be enjoyed as a vegan meal.

Sandwich & Potato Salad

Was so good served with a scoop of potato salad!

Eggless Potato Salad

You might not think an egg-free potato salad would be as good, but you'd be surprised. I don't let many people try it because it's really too good to share, but any who have tried it absolutely loved it and three of them have asked for the recipe. And, since it's my favorite potato salad recipe now too, I thought I'd put it here.

Potato Salad

The Making of the Perfect Potato Salad

In this potato salad recipe you omit the eggs and use an egg-free mayonnaise, like vegenaise, which I love, love, love.

This recipe makes a pretty small salad. You may want to double it.

Mix in a large bowl:
8 potatoes, peeled and boiled
1 small onion, minced
1/4 cup minced red pepper
1 tbsp capers or minced green olives (optional, but not really)

Mix in a small bowl:
1 cup Vegenaise or Hellman's vegan mayonnaise
1/3 cup vinegar
2 or 3 tbsp sugar
1 tbsp dijon
1 tbsp yellow mustard
Sea salt and black pepper to taste

Add small bowl mixture to large bowl mixture - don't add it all at once, just add it until your salad is the consistency you like.  You know how potatoes come in many sizes. Combine well.

Top the salad with something to make it look pretty, or interesting, like pepper, paprika, or some extra capers or olives. Maybe a sprig of parsley.

Chill.

Potato Salad

Potato Salad

You are welcome.

Lemon "Chicken"

I made a big batch of cauliflower "chicken" today (178 pieces) using 2 heads of cauliflower, which was on sale at Atlantic SuperStore for $2.49/head. I did all the breading and baked them, then Laura used about 18 of them to make Lemon "Chicken". So amazing!

Lemon Cauliflower 

We served the cauliflower with basmati rice and green beans. It was truly delicious, and really does have a boneless wing or popcorn chicken sort of texture, without the need to devour any animals.

Lemon Sauce recipe

Here is the process:

Prepare the Cauliflower
1. Cut cauliflower into bit-sized pieces.
2. Soak in 10 parts water to 3 parts vinegar for 15 - 20 minutes to clean it well. Any insects that were missed in the cutting step will come out as well.
3. Dry the pieces on paper towel.

Coat the Cauliflower
(this is the time-consuming part of the process if you're doing a lot of them at once)
4. Mix equal parts flour and water in an enormous bowl. I used 5 cups of each since I made a huge amount. Like I said, 178 pieces.
5. Place about 15 pieces of cauliflower in the bowl and stir to coat each piece completely with the batter.
6. Dump a bag of panko bread crumbs into another large bowl.
7. One piece at a time, remove the cauliflower from the batter, shake off excess batter and place into the crumbs. Roll around until completely coated.
8. Place a sheet of parchment on a baking sheet.
9. Place each piece of breaded cauliflower on the parchment, spaced so they don't touch each other.

Bake the Cauliflower
10. Bake 15 minutes on 400 degrees F.
11. Turn over.
12. Bake another 15 minutes on 400 degrees F.