THANKSGIVING

  Thanksgiving is a great time to re-member our diversity and the goals we have as a country.  I am Thankful for my freedoms, especially to make art and speak my opinions and truths.  We are a group of many styles and backgrounds.  Our realities are unique and our perspective on things are enriching to learn about.  Thank you for accessing TheBeautifulDeity.blogspot.com.  Welcome.

THANKSGIVING

Wheat In Wine

Ble Au Vin

for each bowl prepare:

in a large pot,

1 or 2 seitan medallions

drained (recipe below)

brown in 1 or 2 T oil

about 20 minutes

while browning seitan,

prepare per serving

5 to 10 fingerling potatoes

coat in oil and bake at 350 degrees

about 30 to 40 minutes until tender 

reserve potatoes in the oven

until plating

add to browned seitan

per serving

1 or 2 mushrooms

½ c pearl onions (find frozen)

2 or 3 garlic cloves

1 c celery chopped in 2” lengths

¼ c dry red wine

½ c vegetable broth

½ t herbs de Provence

add, without stirring in to

avoid over-cooking

¼ can puree'd navy beans

(puree in blender and pour 

back into can to save)

1 t nutritional yeast (Trader Joe's

seems to be more vegan in

terms of what they grow the

yeast on)

simmer for 35 minutes or so

with a lid on

each serving, on a bed of

1 c fresh baby spinach

with potatoes and stew

add salt and potassium as desired

round desert with

¼ c pecans (or try Pecan Pie recipe below)

1 to 3 dried plums

per each serving

consider making extra 

for leftovers and seconds

Seitan, plain

1 c Bob's Red Mill gluten powder

1 c water

start boiling a pot of water.

dry into wet, mix into a dough, form into a tube, cut into about 10 medallions.

Add to boiling water, boil for an hour with the lid off, turning occasionally. The medallions swell so leave room for growth.

Lift out to drain and place in a container, may be done the day before and left out overnight for recipe, to have the pot ready again and if there's no room in the fridge.

Something else good to do with this seitan recipe:

Cut each medallion into three parts and sprinkle with Lawry's and Tabasco, Kelly Jo Style, or baste with favorite bar-b-que sauce and bake on an oiled sheet pan for about 15-20 minutes.

THANKFUL EVERY DAY!

Pecan Pie 11/17/2019 

½ c. sugar

½ c. brown sugar

½ c maple syrup or agave

¼ c. coconut oil or crisco

6 oz. firm silken tofu

¼ c. cold unsweetened milkies, like oat

2 T cornstarch

½ t salt

1 t vanilla extract

3 c pecan halves

In a 2 quart pan, mix together sugars, maple syrup/agave over a medium flame, stir often with a whisk, small bubbles, 10 minutes. Add coconut oil/crisco to melt, turn off heat.

Crumble tofu into a blender, with milkies, cornstarch, salt, puree until smooth, add vanilla.

Mix sugars, tofu mixture and pecans together, pour into pie crust (for pie crust try marie calendar's).

Bake at 350 degrees for 40 minutes, cool 2 hours before serving.

When I cooked this in a toaster oven, I doubled cook time and tented pie with tin foil half way through.