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emospritelet · 6 years

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Empty Corridors - Chapter 29

Last time, Lacey went to Boston and New York for college interviews, leaving Gold looking after the kittens. Here’s what happened with these two dorks when Lacey got back to Storybrooke. I’m writing a surprising amount of fluff recently and it must stop :)

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Gold took the cats back to his place when he closed up shop for the day, with Severus riding on his shoulder as he drove along, and the other two in the passenger seat. He had heard from Lacey briefly, to tell him that her bus got in at seven, and he wanted to at least make a start on dinner before he went to collect her. Once the cats were settled in their basket in the kitchen, bowls out and litter box in the corner, he began preparing the ingredients for their meal. He had decided to make pasta with mushroom sauce, and so he finely chopped shallots, sliced mushrooms and poured some water onto dried porcini to let them soak. He then mixed garlic and herbs with butter and olive oil, spooning the mixture onto cut pieces of crusty bread and wrapping them up in a foil parcel ready to go into the oven.

Looking at the clock, he saw that Lacey’s bus would be arriving very soon, so he put on his jacket and overcoat and sent the kittens a stern look.

“No embarrassing or revolting incidents before your mother gets here,” he said firmly. The kittens ignored him, and carried on grooming themselves.

The night air was bitterly cold, and he shivered a little as he got back into the Cadillac, the cold sending twinges of agony through his leg. It was approaching seven, and he pulled up near the bus stop, getting out and standing with the cane planted firmly, ears and eyes waiting for the slightest hint that she was coming. He felt almost nervous, a fluttering deep in his belly, and he told himself he was being ridiculous. She had been away for three days, it wasn’t as though she had been gone weeks. It definitely wasn’t as though she would have met someone else in the few days she had spent out of Storybrooke, and even if she had, there was precious little he could do about it. He bit the inside of his cheeks, the sharp pain reminding him to stop being a fucking idiot.

The bus turned into the street, and his heart thumped as he craned his neck, trying to catch a glimpse of her. There was a flash of chestnut hair as it drew to a halt with a squeak and hiss of brakes, and he waited, gloved fingers tapping on the handle of the cane. Lacey was the only passenger to alight, and his face broke into a smile as she trotted down the steps and turned towards him. She smiled back, genuine pleasure in her eyes, and almost ran to meet him, throwing her arms around him. Her perfume filled his nose as he hugged her close, and he felt love for her rise up and spill over. I should tell her. I should tell her now.

“Thought I’d never get here,” she sighed, and pressed a kiss to his cheek. “How are you? Been waiting long?”

“A couple of minutes, that’s all.” He pulled back, looking her over. “You look - well, you look beautiful.”

“I’m starving,” she announced. “Did you say something about cooking for me?”

Gold grinned. “I started making dinner, it just needs finishing off. Here, let me take your bag.”

“It’s cool, I got it.”

She shouldered her backpack, taking his arm as he led her back to the car.

“How are the cats?”

“Delightful and very naughty,” he said. “I’ll tell you all about what they’ve been up to when we get back to the house.”

Lacey was intrigued at that, but said nothing, throwing her bag into the back of the car when he opened up the door. The short journey was made in silence, and she gave a sigh of relief as they entered Gold’s warm house. She shrugged off her coat, and he took it, hanging it on one of the hooks on the wall.

“Drink?” he asked.

“Please,” she sighed. “Long bloody day.”

“Go and sit down, then, I’ll bring it through.”

She wandered through to the lounge, and heard a prrp from the couch. Three pairs of eyes watched her from where the kittens were curled on a cushion, and Lacey put her hands on her hips.

“Make yourselves at home, why don’t you?” she said, and Hagrid stood up, arched his back and yawned.

She went over to pet the kittens, scratching ears and heads and picking them up one by one to cuddle them. Purrs and gentle headbutts made her feel much better, and the sound of Gold’s cane on the wooden floor made her look around. She put down the cats, reaching for the glass of wine he held out. His eyes crinkled as he smiled, the light glinting gold in their depths, and her stomach clenched. God, he’s beautiful. Why did I never notice before? So fucking beautiful.

“I’m making dinner,” he said. “It shouldn’t take too long, maybe twenty minutes or so. Join me whenever you’re ready.”

Gold turned back to the kitchen, picking up his own glass of wine from the counter and taking a sip as he turned back to the piles of prepared ingredients. Water was on to boil for the pasta, and the garlic bread was placed in the oven in its foil parcel. The chopped shallots went into a pan with garlic, olive oil and a little butter, and he cooked them until they were translucent and glistening before adding the sliced mushrooms, chopped fresh thyme and ground black pepper. Lacey’s footsteps sounded behind him, and he glanced over his shoulder to where she leaned on the door frame.

“Smells delicious,” she said.

“It’s just pasta.” He added salt to the pan of water, followed by thick ribbons of tagliatelle. “Did you eat well while you were away?”

“Well, I ate in diners,” she said. “It was good. Couldn’t find a burger to rival Granny’s, though.”

He smiled at that, and nodded to the table.

“Take a seat.”

He heard her pull out a chair, the legs scraping on the floor as she did so, and he stirred the mushrooms, adding tiny chopped pieces of porcini along with the water they had soaked in. The pan hissed, and he stirred with a wooden spoon, taking a little of the pasta water and adding it while he kept an eye on the timings. When the mushrooms had cooked to his satisfaction, he tugged the cork from a bottle of brandy, adding a generous glug and sending a wonderful heady scent into the air.

“Trying to get me drunk?” remarked Lacey. “You totally don’t have to, I’m gonna jump you anyway.”

He grinned at that.

“The alcohol will cook off, it’s just for flavour.”

“Oh.” She sounded disappointed, and his grin widened.

He opened the oven door, taking out the garlic bread and opening its foil parcel to expose crisp-crusted bread with soft insides golden with butter and studded with chopped herbs. Lacey sniffed at the air as he set it on a dish on the table and went to the fridge for the cream. He stirred a generous amount into the mushrooms, the sauce turning creamy-grey as he stirred and tasted it.

“I think we’re done,” he said, and turned off the pasta, draining it and stirring it into the mushroom sauce, coating the ribbons of pasta with the sauce as it thickened a little in the pan. Lacey watched as he dished up.

“That smells so good.”

It tasted good, too, when he grated on fresh Parmesan and ground a little more pepper. The mushroom sauce was creamy and a little sweet from the Parmesan, the touch of fresh thyme lifting the flavour, and the brandy added a warm richness to it. Lacey made noises of pleasure as she wound strands around her fork and speared a piece of mushroom, and Gold watched her with a little amusement.

“So,” he said, taking a sip of wine. “Tell me how it went.”

She shrugged, chewing and swallowing.

“Hard to say,” she admitted. “I think the guys at Columbia were more interested than those at New York, but then it could just have been that they were more impressed with my cleavage than my application.”

Gold winced, and she nodded resignedly.

“As for Boston…” She laid down her fork and covered her face with her hands for a moment, sighing heavily before reappearing to take a large swallow of wine. “Let’s just say I didn’t exactly cover myself in glory.”

“I’m sure you did well,” he said.

“If shouting at one of the professors is doing well, then yeah.”

“You shouted at them?”

“Oh, the arsehole deserved it,” she said dismissively, reaching for a piece of garlic bread. “He was looking down his bloody nose at me and I’ve had a lifetime of that, thanks. And - and when I was rude he seemed to think it was funny, so that just made me madder.”

Gold grinned at that.

“Well, perhaps he enjoys your inner fire as much as I do.”

“Won’t get me in, though, will it?” she said despondently, tearing the piece of bread in half and using a piece to mop up some sauce. She popped the bread into her mouth, butter making her lips shine.

“I guess we’ll find out,” said Gold. “When do you get a response?”

“I don’t know.” She covered her face with her hands again. “God, I meant to find out! Too busy yelling at that Scottish wanker!”

“Makes a change for ‘that Scottish wanker’ not to be me,” he said dryly, and she giggled, peeping out at him from between her fingers.

“Come on! You haven’t been a wanker for ages!”

“Perhaps I should remedy that.”

He winked at her, taking a drink, and she began eating again, an amused glint in her eyes.

“How were the kittens?” she asked then, and Gold sat back with a broad grin.

“Oh, they excelled themselves,” he said. “Miss Green came into the shop, and they took what you might call an intense dislike to her.”

Lacey snorted. “Good! What did they do?”

“Well, Severus bit her leg and Minerva crapped in her designer handbag,” he said, and she burst out laughing, eyes wide.

“Oh my God!” she giggled. “I hope you gave them special treats.”

“They have enough catnip to keep them permanently stoned, I think,” he said, with a grin, and she giggled again, winding pasta around her fork.

“They’re the best cats ever, right?”

“They seem to have made themselves at home, certainly,” he said, and she smiled at him, her eyes sparkling as she chewed. Gold tore off another piece of bread, wiping up the mushroom sauce.

“Did you do anything exciting while I was away?” she asked, and he gave her a flat look.

“The most exciting thing that happened to me was going to the diner for a shot of whisky,” he said dryly, electing not to mention that Ruby and Leroy had called him a moron.

“Well, you’re definitely getting lucky tonight,” she said. “So there’s that.”

She was grinning at him, and he wanted to kiss her, to reach across the table and cup her face and taste how sweet she was. Tell her, you idiot. Tell her you love her.

“You okay?” she asked, tilting her head. “You look a little…”

“What?” he asked, and she shook her head, picking up her glass and taking a drink.

“I don’t know. Like you have bad news and you’re not sure how to give it. Nothing else happened, did it? I’m not gonna find that my apartment burned down?”

Gold shook his head, his tongue feeling too big for his mouth.

“No,” he managed. “Nothing happened.”

“Good.” She gestured at him with her fork. “Eat up, Gold. You still have to take me to bed and make me scream.”

Some time later, Lacey sighed in pleasure, her body humming from his touch, and Gold bent his head to kiss up her throat, his body pressing down on hers and both of them flushed and breathless. Gold pushed up on his elbows, the dim light catching on his cheekbones and the length of his nose, and she smiled up at him, feeling warm and sated and wonderfully happy.

“I missed you, Lacey,” he whispered. “I’m glad you’re back.”

She ran her hands through his hair, feeling the soft strands slip through her fingers, and smiled.

“Me too.”

Tell him you love him, you fucking idiot!

Her mind screamed at her, but the words caught in her throat before she could speak, burning her. Fear of rejection held her tongue. What if he didn’t feel the same? What if he gave her a polite smile and thanked her and told her he wasn’t quite in the same place? She wasn’t sure she could take it, and she knew that if that was his reaction, she would have to leave. She would have to dress and collect the cats and go, and she wanted very much to stay in bed with him, wrapped up in the sheets with his body warming hers. Better to say nothing at all, even if it made her a coward. Better to wait for the cold light of day if she was going to make a fool of herself over the man.

It was pleasant to wake in his arms, warm and sleepy, and Lacey burrowed down a little further in the sheets, trying to ignore the light pressing against her closed eyes. Gold tightened his grip, kissing the back of her head.

“Coffee?” he murmured.

“Please,” she said sleepily, and he pulled away from her, throwing back the covers.

Lacey rolled onto her back with a sigh, tugging the blankets up to her chin. She didn’t want to go. She didn’t want to pack up the kittens and their toys and leave his home. But they would be opening the shop soon, and she would have orders to process and she needed to discuss the next online auction with him. She ran her hands over her face, trying to force herself to sit up. His bed was too bloody comfortable, that was the problem.

She folded her arms behind her head and lay there contemplating on what she should do about admitting how she felt. It had seemed sensible to wait until morning, but now that morning was here she was nervous again. Perhaps she could tell him at work. Just before lunch, so she could run off and bang her head against the bathroom wall at Granny’s if she needed to. God, she was losing it!

“Let’s just do a half-day today,” said Gold, when they were dressed. “We can leave the kittens here and come back for lunch.”

That’s goodbye to my ‘tell him before lunch’ idea, then. Bugger it, I’ll have to tell him when we get to work. Then I can run to Granny’s if things get weird.

“Are we having a post-lunch snuggle?” she asked, and he sent her a wicked grin.

“A case could be made.”

Maybe after lunch, then. When we’re in bed. Yes.

“Sounds good to me.” She zipped her boots. “Admit it, you’ve just gotten used to having the cats around, right?”

“I’ve gotten used to a lot of things,” he said enigmatically, and held up her coat.

It had snowed in the night, and the air was cold, fine flakes still drifting down to catch in their hair as they walked along. Lacey shoved her hands deep in the pockets of her coat, wishing she had brought gloves, and Gold seemed to notice her shiver.

“How about breakfast at Granny’s?” he suggested. “You could get more coffee, and that French toast you like so much.”

“You mean the French toast you like so much,” she said, sending him a flat look. “Last time you ate half of it. You can bloody well get your own this time.”

“You know it doesn’t have calories if I steal it from your plate,” he said, with a grin.

“I think you could stand to eat a little more, you know,” she said.

“Then you won’t mind donating some of your French toast to my plate.”

“Screw that, I’m ordering you two lots,” she said.

“And are you also funding the gym membership I’ll need to work it off?”

“Oh, I can think of a lot of really fun ways to work it off for free,” she said, winking at him, and he burst out laughing.

“Anyway, like I said, you could stand to eat a little more,” she added. “Get the toast, drown it in syrup, and start growing some love handles. Give me something to hang onto when I’m—”

“We have to talk,” he said suddenly, stopping dead, and Lacey turned to face him, puzzlement wrinkling her brow.

“We - are talking.”

“No, I mean—” He cut off, running a hand through his hair. “I mean - I mean we have to talk about - about us.”

There was a swooping feeling in her belly, nerves and anxiety making her stomach flutter.

“Well, that sounds ominous,” she remarked, folding her arms. “Do I prepare myself for bad news, or what?”

His eyes widened.

“No, no!” he said hastily. “At least, I would hope you wouldn’t - I mean, I don’t think it’s bad news, but then I suppose I’m not you.”

“Gold,” she sighed. “I can’t take this kind of suspense and I’m freezing my ass off. Whatever it is, just tell me, okay?”

“I’m trying!” he insisted, lifting a hand and letting it fall. “It’s - it’s hard to find the words. Maybe I should have written something down.”

“Well, if you want to go do that...”

“No, I have to tell you,” he said impatiently.

“Tell me what?”

“How - how I feel.”

“Oh.” Well, she hadn’t been expecting that. “Oh. Well, I know you like me. And - and you think I’m cute, right? You’ve made that pretty clear.”

Gold smiled, his eyes crinkling, and the tip of his tongue swept across his lips, as though he was nervous.

“Oh, you’re beautiful,” he said softly. “You’ve always been beautiful, and you always will be, but it’s more than that.”

“Then what?” she asked. “What - what do you feel?”

Gold glanced away, as though he would find inspiration in the snow-covered streets, and when he looked back he was still smiling.

“You make me laugh,” he said. “You push me, and you challenge me, and I can feel myself just - just brimming over with excitement whenever you’re around.”

Yes, she wanted to say. Yes, that’s how you make me feel, too.

“You - you’re so clever and so good, and it’s like - it’s like - when you came into my life, you brought light in your wake,” he went on, pressing a hand to his chest. “You made me feel again, made me want to feel again. I - I don’t think I’m explaining it well...”

He trailed off, running a hand through his hair in frustration, and she could feel her heart thumping high in her chest, its thudding beat almost painful. Gold licked his lips, turning back to her, his breath gusting white in the cold air.

“You make me want to be better, Lacey,” he whispered. “And I need that. I need you. I think - no I know, I’m certain...” He hesitated, lifting a hand and letting it fall. “I love you.”

It felt as though her heart would burst, and she pressed a hand to her mouth, tears stinging her eyes.

“You love me?” she whispered.

“Yes,” he said, sincerity in his eyes. “So, so much.”

Tears spilled over, coursing down her cheeks, and she stepped closer, a sob escaping her.

“I love you, too,” she said, in a tiny voice. “I’ve loved you for so long, and - and I worried that you might not feel the same!”

He reached up to cup her cheek, his thumb wiping tears from her skin. His own eyes were bright, and she could see tears welling up, threatening to fall. He pressed his forehead to hers, and she could feel his cool breath on her lips, his hand warm against her cheek. He kissed her, and there was salt on his mouth from the tears that had spilled down his cheeks. She slid her arms around him, the wool of his coat soft beneath her hands, studded with snowflakes to melt on her fingertips. His lips were warm against hers, and she tugged him close, her body melting into his as the kiss deepened.

Whooping and clapping made them break apart, and Lacey turned her head, glancing over her shoulder to where Ruby was applauding them from the doorway of Granny’s. She punched the air, a wide grin on her face.

“For God’s sake, tell me you guys said ‘I love you’!” she called.

“He loves me!” shouted Lacey, making Gold chuckle. “He told me he loves me!”

“About damn time!” Ruby was still grinning at them. “What do you guys want? It’s on me.”

Lacey looked at Gold, and he was staring at her with a broad grin on his face, love shining from his eyes. Why had she not realised before?

“We’ll have some coffee and some French toast,” she said. “But for now I’m pretty sure I want more kissing.”

She heard the diner door close, Ruby disappearing back inside, and her hands tightened on Gold’s coat as she pressed her brow to his.

“I love you,” she whispered, and his smile widened.

“Yes,” he said softly. “Yes. And I love you, too.”

She reached up to kiss him, her hands sliding up his back as their lips met. He loved her.

#fic: empty corridors #golden lace #golden lace fic #rumbelle fic #my fic

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basketnovel50-blog · 5 years

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THE SPIRITUAL BACKGROUND OF VEGAN “MEAT OF THE FIELDS” AND SEA-MEAT SEITAN RECIPES

Originally posted on Vegan Mainstream by Bryanna Clark Grogan on January 21, 2014 Here are some recipes that I developed for the Vegan Mainstream Cookbook Club as their "January Chef" in 2014. This entailed writing an article, with recipes and photos, and doing a video chat with the wonderful and patient Stephanie Redcross and Emma Laroque. If you'd like to see the video of the live chat, it's available here. It was fun chatting with Stephanie, who is in Georgia (USA) and Emma, who lives across the Straight, not far from where I live!

I grew up in California, most of that time in San Francisco, within walking distance to Fisherman’s Wharf. The majority of the rest of my life has been spent on the West Coast of British Columbia (pre-and-post-vegan). My father was Peruvian, with an Italian mother. These facts alone might explain why I have seafood cravings to this day, 25 years after becoming vegan.

Some vegans, the ones who turn up their noses at any sort of replication of animal proteins, might say “get over it and eat some nori seaweed” (which I do from time to time), but inventing dishes is my craft, if you will. I can’t help being inspired by memories of the delicious meals of my past. I have a keen memory for outstanding meals—the tastes, smells and textures of certain dishes.

Don’t get me wrong—I love beans and grains, nuts and vegetables, and we eat them regularly and enthusiastically. But certain dishes of one’s culture, family background, holiday customs, and where we grew up stick with us, conjure up wonderful memories and feelings of comfort and pleasure. To deny these feelings, especially those of another vegan, out of some effort to be “pure”, even when no animal is harmed, seems misguided to me.

BACK IN TIME

Interestingly, (considering the “purity” angle), fine vegetarian cuisine developed first in Buddhist monasteries. The importation of Buddhism from India during the Han Dynasty (C.E. 58-75) influenced the development of a sophisticated vegetarian cuisine, since one of the five abstentions of orthodox Buddhism is an injunction against taking life. According to Hsiang Ju Lin and Tsuifeng Lin in their book Chinese Gastronomy (Hastings House, NY, 1969):

“Buddhists are vegetarians, consequently a small pocket of gastronomy has developed, fascinating in its attempt to create the ordinary flavours and appearance of fish and meat by using vegetarian ingredients. The Buddhists, whether monks or ordinary people, mingled freely with the non-vegetarians, and because the manners of Chinese society are all-embracing and diffuse, felt obliged to provide food which looked and almost tasted like meat. This was a sign of hospitality.”

Wealthy ladies would make pilgrimages to the city temples, having ordered a vegetarian lunch in advance. (This was apparently one of the few occasions on which wealthy women could go out by themselves.) The authors continue:

“The school of cooking which originated in the temple kitchens expanded and was taken up by the Yangchow cooks, specializing in delicate pastries and noodles. The challenge of simulating textures and appearance was irresistible. They were, in fact, able to reproduce even the intricate diamond pattern of duck skin, by lightly scoring smooth bean curd and filling in the cuts with a soy sauce mixture. Vegetarianism, which had originated for ethical reasons, finally became the gastronome’s business, and fell into the fine hands of the pastry cook.”

The pious Buddhist Emperor Wu (Wudi) of the Liang dynasty (also known as the Southern Liang Dynasty, C.E. 502-557), who donned monk’s robes several times throughout his reign, wrote an essay entitled Forsake Alcohol and Meat, in which he urged Buddhists to become vegetarians. He modelled much of his rule after the Indian Buddhist Emperor Ashoka of the Maurya Dynasty (273 -32 B.C.E), establishing Buddhism as the state religion of China, and prohibiting monks from drinking wine and killing animals. From that time on, vegetarianism in China was linked with the Buddhist prohibition against taking life. To this day, many Chinese and Japanese Buddhists sects prohibit eating meat.

Although tofu and other Chinese soy products are strongly associated with Chinese vegetarian cuisine, it is less well-known that wheat gluten may have been introduced into Chinese cuisine as early as during the reign of Emperor Wu (see paragraph above). The making of a sort of proto-gluten is described in the Chhi MinYao Shu (Notes on Miscellaneous Affairs; C.E .544

[Liang Dynasty]). Eventually, wheat gluten was called mien chin, meaning “the sinew of flour”, and was a well-established term by the Sung period (C.E. 969-1279), mentioned in writings of the time. A passage about iron and steel from Shên Kua’s Mêng Chhi Pi Than (Dream Pool Essays, C.E. 1086) reads: “Steel is to iron as mien chin (gluten) is to mien (flour). It is only after thoroughly washing the dough that gluten is revealed.”

Gluten was mentioned over the centuries by many writers and scholars, even in novels, such as Hsi Yu Chi (Journey to the West, C.E. 1570) and Ju Lin Wai Shi (The Unofficial History of the Literati— C.E. 1740.). This indicates that gluten was accepted outside of the circle of Buddhist ascetics. Recipes for cooking gluten are found in the major culinary works of the Yuan to the Qing (Chhing) Dynasties (C.E. 1279- 1912).

Over the centuries, Chinese chefs devised ever more elaborate recipes for meatless “meats”, “seafood”, and “poultry”. Stella Lau Fessler, in her book Chinese Meatless Cooking, wrote: “To a Chinese cook, imitating certain meat dishes with non-meat ingredients is not simply a matter of replacing the meat. It is instead an effort to show off the great culinary art of China, to make the impossible possible.”

So, this is nothing new, obviously, and we vegan cooks who devise modern homemade meat and seafood substitutes have a great example and proud lineage to follow.

IT’S ALL IN THE NAME

What do we call these products, anyway? “Meat analog” or “meat alternative” or “meat substitute” sound dull and unappetizing, and “gluten”? Well, I’ll let my friend David Lee, founder of the Field Roast Co. from Seattle, explain why he coined another term for it: “You know, gluten, the word for wheat protein, is kind of an odd word. I think it’s kind of an unfortunate word. I wish it wasn’t called gluten because gluten is kind of—you know, ‘glue-tahn’—it’s just kind of an ‘uhh’-sounding word. It’s a word that I actually try to avoid.”

As you probably know, David calls his products “grain meat”. He explained to me: “…meat wasn’t exclusively associated with animal meats, or animal flesh. As a matter of fact, I think you can find in any dictionary that the word ‘meat’ used to mean ‘food’ or ‘meal’, and also meant ‘substance’ (as in ‘the meat of the story’ or ‘the meat of the matter’). Think also of the word ‘nutmeat’ and how soy was called ‘the meat of the field’ in China.”

He also points out how milk is not exclusively dairy-based anymore—there are bean milks, like soy; grain milks, like oat and rice; seed milks, like quinoa, hemp and flax; and nut milks, such as almond, cashew, coconut and hazelnut. Soy why not “grain meat”, “nut meat”, soy meat” , etc.?

IN THE KITCHEN AGAIN

Delicious modern gluten/seitan/grain meat-based recipes abound on the Internet these days (often with the addition of other grain and legume flours), and in the pages of vegan cookbooks, but it’s difficult to find good recipes to satisfy those seafood cravings I was mentioning before. There are fewer seafood sub recipes online, and there are commercial products that I’ve read about, but they never seem to be available where I live. So I have had to devise my own recipes. There’s a “salmon” recipe in my bookWorld Vegan Feast (Vegan Heritage Press, 2011), but what I miss the most is shellfish—not only the taste, but the texture. The basic recipe I’m going to share with you below is satisfying to me, versatile, inexpensive, freeze-able and relatively easy to make. (I’m also including some favorite recipes using the basic product.) I hope you will enjoy these homemade products as much as I do, and devise your own recipes for using them.

INGREDIENTS: Mushroom/Kombu Broth: (Make this first and cool thoroughly.) 5 1/2 cups boiling water 10 medium-sized dried shiitake mushrooms or Chinese dried black forest mushrooms 1/3 cup dried boletus, mixed wild, or porcini mushrooms (or, if necessary, use about 16 shiitakes or Chinese mushrooms and omit the boletus or porcini) 1/2 oz dried kombu seaweed Dry mix: 2 cup pure gluten powder (vital wheat gluten) (See this link for how to tell if you have the right product) 1/2 cup chickpea flour, white bean flour, soy flour, or urad dal flour 2 teaspoons sugar 1 teaspoon onion powder 1/2 teaspoon garlic granules Wet Mix: 1 1/2 cups cold Mushroom/Kombu Broth (see above) 12 oz extra-firm regular (NOT silken) tofu, broken up 1 tablespoon oil 1 teaspoon salt Cooking Broth: 3 1/4 cups hot Mushroom/Kombu Broth (see above at top of ingredient list) 1 tablespoon vegetarian “oyster” sauce (see recipe and info for commercial brands below) 1 teaspoon onion powder 1/2 teaspoon garlic granules

DIRECTIONS:

Mushroom/Kombu Broth (Make this first and cool thoroughly): Soak the mushrooms and kombu in the boiling water, covered, for about 30 minutes, then strain. Freeze the mushrooms for future use in recipes, if you have no use for them right away. Discard the kombu.

To cool off the broth quickly, place it in a shallow dish or bowl and place in the freezer until cool. DO NOT use hot broth in the Wet Mix! Hot liquid will make the seitan stringy.

For the Wet Mix, blend all of the ingredients until very smooth in a blender or food processor.

Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or place them in the bread machine in the order given. Add the cooled Wet Mix and knead for about 10 minutes. (If your bread machine has a dough cycle-two kneads with a long rest in between, use that cycle. Otherwise, just run it through the kneading part and then unplug it and let it rest in the covered container, then plug it in again for another knead, then remove it.) Let rest for about 1 hour, covered. Divide the dough into 4 equal pieces. Roll each one out on a clean countertop with a rolling pin to make a rectangle about 3/4-inch thick. Cut each rectangle into 4 squares (more or less). Roll the squares out to about 3/8″-thick. The pieces will be thicker after cooking. Repeat until you have rolled all the dough out this way:

Preheat the oven to 300°F.

Place the seitan squares in 2 oiled 9×13″ baking pans. The squares can overlap a bit. Pour half of the Cooking Broth over the seitan in each pan. Cover with foil. Bake 30 minutes. Turn the cutlets over, cover and cook 15-30 minutes more. (You just want to let the cutlets absorb all of the broth, not really brown them, so keep an eye on them.) Separate them carefully. Cool them before proceeding. (You can place them on a platter and cool them quickly in the freezer, if you wish.)

To cut the Sea-Meat Scallops:

Cut as many rounds as possible out of the cooled seitan squares with a 1″ wide or slightly smaller round cookie cutter. (I had to buy a set of round cookie cutters in order to obtain one of this size).

Grind the scraps coarsely in a food processor to use for Chopped Sea-Meat (clam substitute). NOTE: All seitan freezes well.

Nutrition (per serving): 98.3 calories; 22% calories from fat; 2.6g total fat; 0.0mg cholesterol; 140.0mg sodium; 73.8mg potassium; 5.3g carbohydrates; 0.5g fiber; 1.3g sugar; 14.1g protein; 2.1 points.

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HOMEMADE VEGAN “SEAFOOD” SATISFIES SOME NOSTALGIC CRAVINGS

Printable Recipe

BRYANNA’S ITALIAN VEGAN PASTA WITH WHITE “CLAM” SAUCE

Serves 5

This is a “veganization” of an old favorite from my childhood. I cut the olive oil down as far as I could, but you MUST have some in this sauce! You can serve this with a vegan parmesan substitute, but this type of dish is normally eaten without cheese.

INGREDIENTS: 1 lb linguine, spaghetti or other pasta of choice (I used farfalle or bowtie pasta in the photo) 1/4 cup good extra virgin olive oil 1 medium onion, minced 6 cloves garlic, minced Optional: a few pinches of dried oregano or basil 1 cup Vegan “Sea Stock” (see recipe below) 1/2 cup dry white wine or white vermouth (can be non-alcoholic) 1/2 teaspoon salt 2 cups (loosely packed) Chopped Sea-Meat (see this link) 1/2 cup chopped fresh parsley Optional: freshly-ground black pepper to taste, or pinch of red chile pepper flakes

DIRECTIONS:

Place a large pot of water on to boil for the pasta.

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking. Add the onion, stirring, until starting to be golden, about 4 minutes. Add the garlic, and optional herbs, if using. Cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in the Vegan “Sea Stock” and wine, and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.

Cook the pasta in the pot of boiling salted water until al dente, then drain in a colander. While pasta is cooking, stir the Chopped Sea-Meat into the sauce and simmer, covered, stirring occasionally, 4 to 6 minutes. Remove from heat. Taste for salt.

Immediately add the drained pasta to the sauce along with the parsley, then toss until combined well. Add optional pepper, if desired. Serve immediately.

Nutrition Facts Nutrition (per serving): 551.0 calories; 22% calories from fat; 14.3g total fat; 0.0mg cholesterol; 440.0mg sodium; 338.0mg potassium; 77.9g carbohydrates; 3.5g fiber; 4.3g sugar; 23.8g protein; 11.5 points.

Yield: 4 cups This is a handy recipe for vegan “sea-meat” recipes.

6 cups hot water 10 medium dried shiitake or Chinese black forest mushrooms 1/2 oz dried kombu seaweed 2 teaspoons light miso 1 1/2 teaspoons vegetarian “oyster” sauce

(see recipe and info on commercial brands below) 1 teaspoon salt

Simmer the mushrooms and kombu, covered, in the water for 30 minutes. Strain in a colander. Save the mushrooms for another dish, if you like. Discard the kombu. Stir in the miso, vegetarian “oyster” sauce, and salt. Dissolve thoroughly. Strain through a fine sieve. Refrigerate.

Nutrition Facts Nutrition (per 1/2 cup): 18.6 calories; 6% calories from fat; 0.2g total fat; 0.0mg cholesterol; 318.5mg sodium; 75.3mg potassium; 4.3g carbohydrates; 0.6g fiber; 1.5g sugar; 0.7g protein ; 0.3 points.

Printable Recipe BRYANNA’S ANGEL HAIR PASTA WITH VEGAN “SCALLOPS” AND EDAMAMEServings: 6

This is deliciously simple Italian way to showcase your Sea-Meat Scallops. If you want a more “fishy” flavor, add a tablespoon or so of dulse or nori flakes to the sauce.

INGREDIENTS:

12 oz. Capelli d’Angelo (Angel Hair pasta– can be whole grain) 2 cups frozen or fresh shelled edamamé (green soybeans) 2 tablespoons good extra virgin olive oil 32 Sea-Meat Scallops (see recipe above) 1/4 cup Seasoned Flour (see recipe below) 2 green onions, chopped 4 teaspoon minced garlic (depending on your taste!) 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried) 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried) 1 1/2 cups Vegan “Sea Stock” (see recipe above) 1 1/2 cups dry white wine or white vermouth (can be non-alcoholic) Optional:1 tablespoon vegetarian mushroom-based “Oyster sauce” (see recipe and info on commercial brands below) salt and freshly-ground black pepper to taste) Serve with: lemon wedgesGoVeggie! Vegan Soy Parmesan OR walnut-based Parma! (or your own homemade sub

DIRECTIONS:

Place a large pot of water on to boil. When it boils, add the pasta and the thawed edamamé to the water and set the timer for 4 minutes. In a bowl, mix the Seasoned Flour with the Scallops until they are all coated.

Heat the olive oil in a large, heavy nonstick skillet. When hot, add the Scallops, green onion, and the garlic and quickly stir-fry over high heat until the Scallops are slightly seared. Add the Vegan “Sea Stock”, wine, herbs and salt and pepper to taste (and the “Oyster” Sauce and seaweed flakes, if using) to the skillet. Cook briefly at high heat.

Drain the pasta and edamamé when done and add to the skillet. With a large spoon and a pasta rake, toss the contents of the skillet while it cooks. You want the pasta to absorb most of the sauce, with just enough left so that it isn’t dry. Quickly divide the pasta evenly into 6 warm pasta bowls. Serve with salt, pepper, lemon wedges, and vegan parmesan substitute.

Nutrition Facts Nutrition (per serving): 478.0 calories; 20% calories from fat; 11.2g total fat; 0.0mg cholesterol; 338.8mg sodium; 602.4mg potassium; 61.2g carbohydrates; 5.5g fiber; 3.7g sugar; 55.7g net carbs; 25.5g protein; 9.7 points.

BRYANNA’S SEASONED FLOUR Yield: 2 1/4 cups

Have some of this in your refrigerator at all times for costing vegetarian proteins before browning– it adds great flavor!

2 cups whole wheat, or other wholegrain, flour 1/4 cup nutritional yeast flakes 1 teaspoon salt OPTIONAL: 1 teaspoon onion powder, 1 teaspoon garlic granules and freshly-ground black pepper to taste. Other spices can be used, according to the type of recipe you are making.

Mix together the flour, nutritional yeast flakes, salt, and, optional onion powder and black pepper, if using. Store in a covered container in the refrigerator.

Nutrition Facts

Nutrition (per 2 tablespoons): 50.4 calories; 5% calories from fat; 0.3g total fat; 0.0mg cholesterol; 105.7mg sodium; 89.6mg potassium; 10.2g carbohydrates; 2.1g fiber; 0.1g sugar; 8.2g net carbs; 2.7g protein; 0.6 points.

Printable Recipe BRYANNA’S FRIED SEA-MEAT “SCALLOPS” ON ASPARAGUS WITH LEMON-GARLIC SAUCE Serves 4 This recipe goes quickly, so make the sauce first and keep it warm, and have the asparagus steaming while you fry the “Scallops”.

INGREDIENTS: Lemon-Garlic “Butter” Sauce: 4 teaspoons vegan butter 4 cloves garlic, minced 2 cups light vegetarian “chicken” broth (do not use a very salty type because you have to reduce it—try using 1/2 as much powder or paste as you would normally) 2 medium organic lemons, grated zest and juice 1/2 tablespoon cornstarch mixed with 1 tablespoon water Optional Finish: 4 teaspoons vegan butter Additional: 2 lbs. fresh asparagus, trimmed and steamed until tender, but not mushy Fried “Scallops”: 32 Sea-Meat Scallops (see recipe above) whole wheat flour for dredging 1 cup plain soy, hemp, or nut milk mixed with 1 tablespoon lemon juice 2 cups panko (Japanese breadcrumb– look for Ian’s Whole Wheat Panko Breadcrumbs, if you prefer whole grain. Amazon carries them.) oil for frying

DIRECTIONS: To make the Lemon-Garlic “Butter” Sauce: Heat the first 4 teaspoons of vegan butter in a nonstick skillet over medium-high heat. Add the garlic and stir with a wooden spoon JUST until the garlic begins to turn golden. Add the broth and the zest and juice of the lemons. Bring to a boil over high heat.

Turn down to a high simmer and cook it down to 1 1/4 cups (important!). Stir in the cornstarch mixture and stir until thickened. Stir in the remaining 4 teaspoons of vegan butter, if using. Remove from heat and cover to keep warm.

To fry the “Scallops”: While the asparagus is steaming, set up shallow bowls with the whole wheat flour, the milk and lemon juice mixture, and the panko breadcrumbs in a line on your counter. Dredge the “Scallops” in the flour, then the curdled milk, and then coat all over with the panko. Place on a parchment-lined cookie sheet, not touching.

Heat an inch or so of oil in a large heavy skillet. When hot, add the coated scallops, turn the heat to medium-high, and fry until crispy on both sides. Drain on paper towels.

To Serve: Distribute the steamed asparagus on 4 plates. Pile 8 fried “Scallops” over each pile of asparagus. Drizzle warm Lemon-Garlic “Butter” Sauce over each serving, and serve more on the side.

Nutrition Facts Nutrition (per serving): 321.4 calories; 14% calories from fat; 5.3g total fat; 0.0mg cholesterol; 601.4mg sodium; 741.8mg potassium; 61.0g carbohydrates; 9.9g fiber; 11.7g sugar; 13.3g protein; 6.1 points. Printable Recipe VEGETARIAN “OYSTER” SAUCE:

Chinese oyster sauce is a favorite flavoring, thick, rich-tasting, and slightly sweet. I use the vegan version frequently to coat plain tofu for use in stir-fries and fried dishes instead of chicken, and, of course, it’s essential in some Chinese dishes. As well, it can add rich flavor to homemade seitan/grain meat. If you can’t buy it, it’s easy to make a very acceptable substitute.

You can find commercial vegetarian versions, made with mushrooms, in some Asian groceries and large supermarkets (and online, including at amazon). Sometimes it is labeled “vegetarian oyster sauce” or “mushroom oyster sauce”. It is also marketed as “vegetarian stir-fry sauce” (Lee Kum Kee brand). It keeps for a long time in the refrigerator. However, it can be difficult for people in some areas to find, so I am giving you a recipe for a homemade version.

BRYANNA’S HOMEMADE CHINESE VEGETARIAN MUSHROOM “OYSTER” SAUCE (ALSO KNOWN AS “VEGETARIAN STIR-FRY SAUCE”)

Makes 18 liquid oz., or about the same as a commercial bottle NOTE ON MUSHROOMS: For the dried mushrooms, you don’t need expensive shiitakes—just use the inexpensive dried Chinese mushrooms (or Chinese forest mushrooms) that are easily available. Snap off the stems and discard them, then grind the mushrooms to a powder in a DRY, clean blender or coffee/spice grinder.

1 1/2 cups boiling water 6 tablespoons ground dried Chinese mushroom

(see note above) 6 tablespoons Chinese brown bean sauce or paste OR use 5 tablespoons mild brown miso + 1 tablespoon water 6 tablespoons soy sauce 6 generous tablespoons brown sugar 1 tablespoon cornstarch (can be organic) dissolved in 1 tablespoon cold water

(IMPORTANT: leave the plastic cap out of the center hole in the blender lid and cover it with a folded towel, so that the hot liquid doesn’t explode

.) Pour into in a medium saucepan and heat to boiling over high heat. Add the dissolved cornstarch and stir until thickened. Cool and store in a covered jar or bottle in the refrigerator. Since it is quite salty and sweet, it should keep for several months.

NOTE: You can, alternatively, microwave the mixture, with the cornstarch, in a medium bowl and cook on 100% power for about 1 minute, then whisk. Repeat until thickened and store as above.

Source: http://veganfeastkitchen.blogspot.com/2019/01/the-spiritual-background-of-vegan-meat.html

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