I’m definitely through with that pesky nausea. I’ve been eating like a champ. In fact, I seem to be eating even more than usual, possibly to make up for all the calories I missed when I was ill. Also, the Mid-Atlantic is currently suffering wild weather fluctuations, which is fairly typical for May but still annoying. This pattern has been on repeat for a couple of weeks: Saturday it was in the 80s and sunny – I got sunburned driving around in my convertible – then Sunday was mild and cloudy, Monday was cool and rainy, and today it is DOWNRIGHT FREEZING. So between my recently ravenous state, an invigorating swim this afternoon, and an unseasonably cold and rainy day today, this evening’s stroll through my starred Google Reader posts for dinner ideas ended with VeganDad’s Cajun Meatloaf: hearty comfort food fits the bill.

VeganDad’s recipe calls for 2 packages of tempeh and I only had one. I did have, however, leftover grated Tofurkey Italian sausage links, which I’d used in lasagne on Sunday and really wanted to use up. So after looking over VeganDad’s recipe, I went into the kitchen and figured I’d just throw together what I had in a dish “inspired by” VeganDad. Later when I went back to look at his original, I realized I’d actually followed it pretty faithfully, so I’m not taking any credit for this. But believe me, I’d like to: the texture was perfect. This was probably the most successful “meatloaf” I’ve ever made. Not that I’m surprised – VeganDad’s recipes are always a guaranteed success, aren’t they?

Here’s what I used:
1 package tempeh
about 2 links Tofurkey Italian sausage links
1 onion
4 cloves garlic
3/4 cup vital wheat gluten
1/2 cup whole wheat panko
about 1 cup marinara sauce (also left over from the lasagne and needing to be used up)
2 Tbsp vegan Worcestershire sauce
1 Tbsp dried parsley
1/2 tsp dried thyme
1/2 tsp salt
several strong shakes Tabasco (to appeal to Mark, who has been drinking eating about a bottle of this stuff every other day lately)

For the glaze:
3/4 cup ketchup
6 Tbsp brown sugar
several more strong shakes Tabasco
pinch salt

I used a mini-chopper to grate the sausage, tempeh, garlic, and onion, and I just whisked the glaze together without cooking and glazed the unbaked loaves. I baked them covered at 350 degrees Fahrenheit for about half an hour, then uncovered for another 20 minutes or so. I wasn’t really keeping track.

I also loved VeganDad’s “individual meatloaf” idea, which makes for easy serving. I made 8 fist-sized, egg-shaped individual loaves and put four into each of two small glass loaf pans (see first photo). I served with roasted potatoes, peas, and some kale chips. Tonight was the first time I’ve ever made kale chips, which is weird (why haven’t I made them before today?) but true. I was surprised that I didn’t love them – I found them bitter – although I compulsively ate them despite not really liking them, which is strange.

Last night I got to attend an artisan bread baking class with Peter Reinhart.

I tend to get so caught up in the picture-taking process that I don’t pay real attention to what’s going on in front of the camera, and I didn’t want to miss anything Peter said, and I didn’t want to be obnoxious, so I didn’t take my “real” camera. All I got, therefore, was this iPhone picture, which I had to crop.

I wish I had a better picture or two, but I’m actually glad I didn’t take my camera because I know myself and I know I would have missed a lot of what he said if I’d been messing with it. If you ever have a chance to attend one of Peter’s classes, I strongly urge you to do so. He’s full of knowledge, he’s so enthusiastic about bread, he’s funny, he’s nice, and he just genuinely wants to teach others everything he knows. Very inspirational. What I liked and disliked about the class is probably completely backwards from everyone else in the class though! The one bad thing about the class? The bread! I knew this going in, of course, so I wasn’t surprised, but most of the loaves he made were from enriched dough, which means milk, butter, and/or eggs. I’ve mentioned that I was a tester for his new book, Peter Reinhart’s Artisan Breads Every Day, so I have made just about all the loaves he made in the class (the only one I didn’t test was the challah, which I felt had too many eggs to warrant a vegan’s perspective on testing), and I know they are all DELICIOUS. But of course, although he says in his books you can use non-dairy milk, etc., he wasn’t using it in the class, so I had to pass on all the samples except the French bread. This was heartbreaking because they smelled and looked soooo good. I was especially drooling over that babka that he’s glazing in the photo, because my vegan rendition of it was amazing (use silken tofu for the eggs). In fact, I’m going to have to make it this weekend.

What I liked most about the class was all the things that went wrong. Which may sound weird, but hear me out. I’m a fairly experienced baker, and I’ve made most of Peter’s breads, and often everything goes exactly as it should. But it’s not unusual for something to go wrong. So what I got the most out of during the class was watching Peter adapt to problems that arose. I think you learn much more from mistakes than you do perfection. The ovens in the classroom were terrible: they baked unevenly and not at the temperature on their knobs. Undaunted, Peter showed us how to deal with that: by rotating the loaves, covering them with aluminum foil, telling us at what point in the baking process it was safe to lower the temperature of the oven. That’s the sort of thing it’s hard to learn from books, which tend to assume perfect conditions. The doughs were mixed the day before by the store’s staff, and the first batch of lean dough (which is what I could eat) didn’t rise well and didn’t spring much in the oven, and basically came out dense and not what Peter was going for. Which was too bad because I was really hungry for that sample after jealously having to pass on the thumbprint rolls and sticky buns. But that gave Peter the opportunity to discuss what might be wrong with it and how we would avoid or deal with it. (After trying a single bite of the finished loaf, he realized the problem was too much salt. I scarfed down my sample anyway.)

And I know I’m really going to seem perverse, but my favorite moment was when he broke the Kitchen Aid mixer. Okay, it very well may have been having problems before he used it (I’m sure it wasn’t really his fault), and I’m sure he uses Kitchen Aids in just about all of his classes without incident, but I’ve mentioned a few times how many problems I have had trying to mix dough in a Kitchen Aid mixer (as I mentioned in just my last post, I destroyed two of them in a year), so I felt vindicated seeing Peter struggle with one as well. My reaction to my final broken Kitchen Aid was to (make Mark) buy Hieronymous, the trusty Bosch Universal Mixer, but I really liked having the opportunity to see Peter react to a broken mixer. Which was basically to not react: he happily mixed the dough by hand. What’s great about the recipes in Artisan Breads Every Day is, with the refrigerated fermentation method, you barely need to knead, so a mixer isn’t really saving you that much time or effort anyway. Peter removed all of the fear of hand mixing that I somewhat irrationally have by showing how easy it really is. So I’m glad the mixer broke. For those recipes, it’s probably not even worth dirtying Hieronymous.

Well that’s my probably-overlong review of the class. Peter’s touring around the States a bit right now; if he shows up in or near your town and you like bread at all, I definitely recommend you go.

Often when I ask Mark what he wants for dinner, he answers, “I don’t care.” Then I’ll usually whine and say, “well I don’t care either, so think of something,” and we go ’round and ’round in that fashion for an hour. Lately, though, Mark’s been actually firing back requests when I ask him what he wants. Sort of without thinking, though, I believe. Saturday night I asked him what he wanted for dinner and he immediately responded, “jerk chicken.” “Wow, really? Where did that come from?” I asked. “I don’t know, I don’t even know what jerk chicken is,” he answered. Jerk chicken, though, was the perfect answer because I’d earlier in the day commented that I had a couple of habaneros I needed to use up. So I made him jerk “chicken”. Then tonight I asked him what he wanted for dinner and he said, “Beef stroganoff. I don’t know what it is, but that’s what I want.” Always happy for requests, I made him “beef stroganoff”.

Both of these meals used commercial vegan “meat”, so I didn’t mean to write either of them up as recipes for the blog, because I feel as if I’ve cheated somehow. But Mark urged me to photograph the meals anyway and also really liked them, so since I don’t have any more original posts for you, here are some examples of what we’ve eaten over the last few days….I’m still not back to cooking as much as I usually do, so I’ve been lazy.

For the Jerk “Chicken”, I pretty much followed this recipe almost exactly, substituting Gardein Chick’n Scallopini for the chicken breasts. I let them marinate while we went to the gym, then grilled them on the George Foreman when we got home. I served it with Jamaican-style “rice and beans”, which was long grain rice cooked in a can of coconut milk + enough water to make up the liquid called for by the rice, seasoned with some minced onion, a habanero that I stabbed a few times, some salt, and a can of red kidney beans.

Mark loved this – after eating two “breasts”, he ladled some of the extra marinade onto his plate and sopped it up with some stale bread he found in the kitchen. He also praised the rice, which I’ll admit I tasted a few million times as it was cooking (although next time I’m making it in the rice cooker because my stove is horrible at cooking rice). The greens, by the way, are callaloo, a can of which I rather bizarrely found in my cupboard. Which was perfect, but it just goes to show that you never know what you might find in my cupboard. Mark refused to eat the callaloo.

I had the leftovers from this for lunch today, prompting several people at the office to tell me my meal smelled wonderful.

If you examine it, Mark’s random request of beef stroganoff tonight should have been even more difficult for me to pull off, considering beef stroganoff consists of the following unvegan things:

• beef
• beef “juice” (broth, stock, consommé, etc.)
• sour cream
• egg noodles

…usually lavishly garnished with mushrooms, which both Mark and I despise. Really the only vegan and non-gross thing about beef stroganoff is onions. But Mark requested beef stroganoff and 20 minutes later, he got “beef” stroganoff.

I cooked 8 oz of bowtie (because that’s what I had) pasta. Meanwhile, I thinly sliced half an onion (that I wanted to use up) and a couple of shallots and sauteed them in olive oil in a Dutch oven. To the sauteed onions, I added a few cloves of pressed garlic and a couple of tablespoons of flour and made a roux, then I added about half a cup of red wine – what was left in a bottle I wanted to finish so I could open a new one to drink with dinner – using it to deglaze the pot. Then I added maybe a cup of vegan “beef” broth, some salt, dried tarragon, and lots of freshly ground pepper. As this was simmering, I added some Gardein Beef Tips and a spoonful of Better Than Sour Cream. When that was all warmed through, I served over the pasta. Mark said it was “really good”.

I’m sort of embarrassed about sharing those meals with you lest you think we’ve been surviving off nothing but processed food lately – actually we’ve been eating a lot of salads, too, or were until the weekend, anyway, although yeah, I do seem to have plowed through all the Gardein stuff I found at Wegmans and wanted to experiment with a lot faster than I anticipated. Speaking of Wegmans, the one near our house is now selling Daiya, and since this has been a rather pro-processed food post I might as well tell you that the minute I saw that, I decided the struggle is over: veganism is now mainstream. I can buy a tasty, melty, high quality vegan cheese at my regular, local grocery store: it’s all vegan cake from now on. I know Wegmans is sort of an upscale grocery store and that I’m very lucky to live in the part of the country and world that I do, and that my friends in the Midwest and in other countries are probably much less impressed with the selection in their local grocery stores, but finding Daiya at Wegmans was the day I’ve been waiting for for the twelve years I’ve been vegan. For me, it’s officially no longer more difficult to be vegan than it is to not be. Wooo!

In technical news, Mark and I (mostly Mark) have been migrating to a new server and even regular commenters may find their first comment held for moderation. Don’t be alarmed. Hopefully the new site will be a bit faster, though. And I’ve just remembered I need to re-do the blogroll because it disappeared…

In the process of moving all our stuff to the new server, I have been looking at old pictures. Let me tell you who I miss more than you can imagine:

A few weeks ago, I visited my favorite store, Super H and picked up a couple of interesting products, which I have taken the time to review for your edification. I’ve noticed that a lot of food bloggers seem to receive free products that they in turn review on their blogs. I’ve never received any free products. So I have to resort to buying bizarre items in the grocery store and reviewing them. Life is tough, my friends.

First up is my personal favorite:

Meatless Spaghetti Sauce with Pickled Cucumber! Because WHY NOT?

This was a tiny can and I feared there would not be enough for two so I chose to try this product on an evening when Mark was not dining with me. Because what if it was so awesome I didn’t want to share?!?

First impression upon opening the adorable little can? Well, that it resembled cat food, to be honest.

I didn’t let that deter me, however, because Brachtune really likes cat food and she seems pretty discerning, so I figure maybe she’s on to something.

To prepare this exotic dish, I removed the contents of the tin to a microwaveable bowl and heated it for a few minutes.

I then spooned it over some prepared pasta.

My thoughts? Well, that it was pretty disgusting, actually. It was greasy and weird and oddly sweet, and after considering Brachtune’s culinary opinion a little further I remembered that she considers plastic bags and her own butt to be great delicacies, so I decided that an uncanny resemblance to cat food wasn’t necessarily an indicator of good grub after all. However, I did consider the possibility that Meatless Spaghetti Sauce with Pickled Cucumber is a great idea, just one that does not translate well to canned versions. So I whipped up my own version of the same using chopped homemade seitan, cucumber relish, and chili paste …

… which I also served over pasta.

This, with its significantly lower amounts of oil and sugar – yes, sugar! – was an improvement on the canned stuff, but I still found it in my best interests to defrost a frozen pesto cube and toss it with the remainder of the pasta for the rest of my meal.

Next up, Soy Pudding. Great for dessert!

We don’t usually eat dessert unless we have company, but I was feeling a bit peckish after dinner tonight and, recalling that the Soy Pudding I bought at Super H was about to expire, I figured there was no time like the present to try it out. My original plan was to throw away the syrup it came with because it contained high fructose corn syrup and make my own ginger-flavored topping, but at the last minute I decided that would be cheating. The syrup comes in a little packet taped to the pudding tub, which is pretty classy.

I didn’t expect this one to be too bad, quite frankly. It’s really just soft tofu – how bad can it be? And I like ginger, so despite the fact it’s made with high fructose corn syrup, how bad could that be?

Mark’s a lot more squeamish than I am, however, and I’m going to tell you right now he went into this venture with a bad attitude.

I can’t help but think that if he’d cleared his mind of any prejudices against tofu for dessert this would have gone over better with him.

He valiantly tried a bite in an attempt to be supportive of my efforts to bring you unbiased product reviews.

But I’m afraid he ultimately issued an unfavorable review of Soy Pudding.

As for me, I found it much more palatable than the spaghetti sauce, but also to taste very much like tofu drizzled with ginger-scented high fructose corn syrup. I think I’ll stick to chocolate.