Thursday, June 9, 2011

Midwest Vegan Radio

So, I thought I'd posted this, but I guess I didn't. Duh.

I'm on a podcast! If you're just DYING to listen to my nasally Midwestern voice drone on about gravy and hotdish (broken up by occasional throat clearing), and learn what Ryan has decided is the past tense of "tweet."

Here it is.

Oh, and here's the recipe for Pumpkin Gravy:

2 tbsp grapeseed oil
2 tbsp cornstarch

Make a roux, and add to it:

2 cups vegetable broth
1 tsp rubbed sage
1 tsp dried thyme
1/2 tsp salt
few grinds of fresh black pepper
1 14-oz can pumpkin pureé (NOT pumpkin pie filling)

Whisk until smooth, and stir over medium-low heat until thick and delicious. Taste for salt. Add more herbs and pepper if desired. Great with Thanksgiving Calzones, or seitan cutlets and stuffing. Or just on mashed potatoes, which as an entreé? Fantastic.

Saturday, June 4, 2011

Iron Chef Wayfare!

The awesome folks over at Wayfare Foods sponsored our most recent Iron Chef competition at Animal Rights Coalition. I lost my crown to my protegé, Kaylynn, who made a pretty rockin' chili with nacho cheese sauce. However; since this is my blog, this is all about my beer cheese soup recipe.

Beer cheese soup

(We Can’t Say It’s) Beer Cheese Soup

(Makes about 8-10 servings)
1 tbsp olive oil
1 tbsp soy margarine
½ tsp salt
1 leek; washed, trimmed, chopped fine
1 large carrot, diced small
3 vegan chicken broth cubes, dissolved in 6-8 cups boiling water
½ cup all purpose flour
½ tsp dry mustard
½ tsp vegan Worcestershire sauce
12 oz. dark German beer
2 containers Wayfare Foods’s “We Can’t Say It’s Cheese” cheddar spread
Salt and white pepper to taste

In a large stock pot, melt the oil and margarine together. On low-medium heat, cook the leek and carrot with the salt until soft and caramelized, but not browned. Lower the heat if needed. In a large measuring cup, whisk the flour, mustard, and Worcestershire with 1 ½ cups of the broth. Use an immersion blender if the flour clumps up. Add to the pot along with the remaining broth. Whisk until well incorporated if you like chunks, but this is a good time to blend the soup with an immersion blender, or by batches in a regular blender. Add beer and cheese. Turn the heat on low and cook, stirring often until the cheese is melted and blended in. Taste for salt and white pepper. Serve with pumpernickel rye bread, and grilled vegan kielbasa.

I'm so not upset that I lost because the new vegan that picked me for the vegan mentor program took home the prize! Also, I have a ton of leftover German beer that I should probably not drink whilst blogging. Urp.