Tasty TVP Loaf and Homemade Granola

I have been cooking more and more lately (I am actually waiting to take cupcakes out of the oven right now!), but I haven't been doing a good job of keeping up with my blogging because school is so crazy right now....so here is a catch-up of the past week or so: Homemade Granola with coconut, dried pineapple, raisins, and sunflower seeds!

Kung Pao Seitan, from the Whole Foods Cookbook, with Steamed Brown Rice

I also whipped up a faux "meat"loaf the other night, which we have had as leftovers a few times. I didn't go off of any recipe, so I was kinda just throwing stuff in there....and it turned out amazing! Some of the ingredients included: TVP, brown rice, breadcrumbs, carrots, celery, local bell peppers, onion, garlic, sage, thyme, tomato paste, olive oil, tamari, parsley. There's more, I'm sure. Anyway, I spread some organic ketchup on top before baking for that mom-made feel.

Crazy TVP Loaf with Rosemary-Mashed Sweet Potatoes, Sauteed Chard

Crazy TVP Loaf, Garlic-Mashed Potatoes, Leek and Local Zucchini Saute

Has anyone else already planned their Thanksgiving dinners? I have been thinking about mine for a long while now...too long, probably...so here's a few hints:

--Tofurkey, cuz I'm kind of lazy

--roasted sweet potatoes

--my homemade apple butter on something

--brussel sprouts

--a pie and a cheezecake

--probably lots more!!

What are you thinking of cooking up for Save-the-Turkeys Day??

Iron Chef Challenge: Chestnut-Pear Bread Pudding

Welcome to this, the 13th day of Vegan MoFo! First up, I gotta share my entry for the second Iron Chef Challenge from Don't Eat Off The Sidewalk: Pears and Nuts. I am slightly obsessed with chestnuts, with their sweet and savory and crunchy and creamy qualities....I knew that this is the nut I had to go with to pair with the pears in my challenge recipe! Luckily, Clover's had a butt-load of LOCAL chestnuts and several varieties of organic pairs. I had some stale bread from our wonderful Uprise Bakery, and fall screams for bread pudding, so there you have it! Chestnut-Pear Bread Pudding! Here she is, all cozy in the pan....And plated up, all gooey and yum. Oh, God, chestnuts rule!! I recommend drinking tea with this!

Chestnut-Pear Bread Pudding (serves 4)

1/2 stale baguette loaf, diced into cubes

1 cup soymilk

1/2 cup water

1 Tbs egg replacer powder

1/4 cup maple syrup

1 Tbs cinnamon

1 tsp nutmeg

1 tsp vanilla

2 Tbs almond meal

2 ripe pears, diced

1 cup roasted chestnuts, chopped

1 Tbs canola oil

Preheat oven to 375 F. Lightly oil a large loaf pan. In a large bowl, whisk together the egg replacer, water, and soymilk. Let sit for 10 minutes to thicken. Whisk again, adding in the maple syrup, sugar, spices, vanilla, and almond meal. Fold in the bread cubes, pears, and chestnuts. Let this sit together for 15 to 20 minutes to get all nice and goo-rific. Bake for 40 to 45 minutes, until golden brown on top. Serve warm...particularly with some vanilla So Delicious :)

Ok, onto dinner (yes, we did eat an actual dinner before going to dessert!)

Kung Pao Seitan! This was friggin delicious! Sweet, spicy, saucy, crunchy, savory, and just plain good. Steven definitely went back for seconds...he probably would have gotten thirds if I had made more!! I modified this from the Kung Pao Tofu recipe from the Whole Foods Cookbook...added some carrots, celery, and broccoli, and obviously swapped out the seitan for tofu. When I was an omni, I loved Kung Pao Chicken from Chinese restaurants, so seitan was more what I wanted for the taste and texture of the old days. Without the cruelty! Yay!

If you don't have this cookbook, check it out from the library, buy it, borrow it from a friend, I don't care what you do--just make this recipe! I served it up with some brown rice tossed with tamari and toasted sesame oil. Dinner is served!