Gardein Holiday Roast

Hello, Happy Saturday–

I saw last week that a few people were visiting my blog because I had written about the Gardein Holiday Roast last year. I was excited to find it in 2012, because it was a newer product and we don’t always get those items here in Ohio. Thank you Whole Foods! I didn’t write much last year about how it turned out except for the last paragraph in this post, which didn’t say much. Sorry that I didn’t get any pictures, but here is the box.

Gardein roast pic2

I thought I’d tell you what I recall, in case you are thinking of buying it this year. I definitely recommend it for a vegan and, of course, a vegetarian Thanksgiving option. I recall it being very enjoyable and easy to make (bake for an hour). I’ve got another one in the freezer for this year. Last year I brought it to my family’s Thanksgiving for anyone who wanted to try it. Everyone who wanted to taste it was surprised to like it as much as they did, it seemed. I was bracing for a negative comment or two and did not get any. I would have eaten more, but wanted to share to anyone who wanted some…I thought the gravy was an essential part to tie it together and bring that creamy, moist mouth-feel to the dish. I added lots of extra cranberry sauce because that is truthfully my favorite part of Thanksgiving.

This year I also bought a Tofurky Vegetarian Roast I found on another trip to Whole Foods. Two vegan options for my two Thanksgiving meals this year. I guess this one has been around a while. I decided to make my own gravy for it, the Silky Chickpea gravy from Appetite for Reduction by Isa Chandra Moskowitz (sorry, recipe is not on her blog). I’ve read good things about it. I will try to remember to write it up and take pictures.

I love that when I went to Google images to find an image of this there was a pic of Paul McCartney in a pro-veg T-shirt! Paul is the greatest…

Happy Thanksgiving to all!

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Cooking Up a Vegan Storm

I’m really enjoying my new cookbook “Isa Does It by Isa Chandra Moskowitz. I’ve only had it for two weeks with available time to cook and have made seven things. (OK, it’s eight now, didn’t get this post done before I had to go out of town). For me, that’s a ton. It has helped that my boys’ sports seasons ended. And my exercise routine has become a bit more neglected. I have not had any failures or food that I didn’t want the leftovers from…just filling and tasty dishes.

For me, Isa Does It is working well because it utilizes much of what I have stocked and have been using increasingly over the last few years. Examples are: veggie broth, garlic, soy sauce, nutritional yeast, lentils, rice, and familiar dried spices, but nothing too outlandish. Isa acknowledges (where did I read that?) that moving from NYC to Omaha has helped her realize some of her past recipes had ingredients that were hard to find for many folks.

Here are a few pictures (mine, not hers-just an aside, the book has gorgeous photography):

Pad Thai

Pad Thai from Isa Does It. Oh, how I’ve missed Pad Thai (typically made with fish sauce). Excellent.

olive lentil burgers

Olive-Lentil Burger from Isa Does It

lentil and quinoa stew

Lentil-Quinoa Stew from Isa Does It

curried peanut sauce

Curried Peanut Sauce-in Isa Does It. In the book, the sauce is paired with tofu and kale over rice, but I’d bet it’s good on anything! I used it as a sauce on leftover olive-lentil burgers and with bread dipped into it.

Pizza Bowl

Pizza Bowl from Isa Does It. I had to literally toss it in the bowl to eat it before I had to run out the door, so the photo suffered. Sunflower seeds substituted in for the cashews. This recipe taught me how quickly curly kale can be sautéed in a pan-one full bunch in about 5 minutes. I loved this, especially with the kalamata olives and a little crushed red pepper on top. The pizza taste does come through with the complex flavor of the creamy, kind of cheesy, and tomato and roasted red pepper flavored sauce. It’s hard to describe, really.

I’m not sure what else I can say. I’m a groveling fan of hers, if you couldn’t tell already. This book is beautiful, accessible to humbly-skilled cooks, and will be a classic. I’m learning little tricks along the way that will help on nights when I don’t have time for a full blown recipe. Gold for me.

Have you purchased this book or do you plan to? I’d love to hear what others think. You can follow along and see an outrageous amount of cooking from this book at VegCookBook Club too.

Have a terrific weekend!

**Non-paid review, obviously. She doesn’t know little old me.