Peasant Supper Sundays: Seitan's Pot Roast

Look what we're having for dinner!

{Seitan's Pot Roast--aka Slow-Cooker Seitan Pot Roast
from Vegan on the Cheap by Robin Robertson--pg. 213}

It's cooking away in our kitchen right now. And the coolest part of it so far was that I had all the ingredients already. That's totally peasant of me.

And this was my "brunch"--I had the seitan going before I ate anything, just worked out that way, but this smoothie was a welcome relief to my tummy.

{soymilk and leftover choc. almond milk, chia seeds,
handful of choc. chips, TBSP cocoa powder, 1 froz. 'nana}

Now we're off to see Philip's Mutti and do some grocery shopping. Happy Sunday!

Jes

I can haz yummi?

I'm catching up with some yummy food that I've made within the last few weeks (or months, depending on what photos I can find). Case in point: Tortilla Strata, made from Robin Robertson's Vegan on the Cheap (love that recipe book).

Layers of beans, corn, green chilies, salsa, cooked rice, and Daiya "cheese" held together with several tortillas. This stuff was WAY filling, but so much fun to assemble and eat. Made good use of one of my spring form pans, too! Bonus!

I can plz haz yummi?

Jes

Who loves free stuff? I DO!

I would have to thank Robin Robertson and her superb cookbook, Vegan on the Cheap (VOTC), for the idea of saving my veggie scraps to make vegetable stock. Seriously, genius idea.

I made my second batch ever (I had to try it out before posting anything on here. I'm a perfectionist who can't take constructive criticism. I'll admit it). I first made it several weeks ago. Saving vegetable scraps (ends, peels, inedible bits) has been pretty easy, so I've found. I have a large tupperware stowed away in my tiny freezer, and I just pop bits of carrot/onion/celery/cabbage/etc in there when my fiance and I prep them for meals. It takes us about a week to two weeks to get a sufficient amount for stock (I know it's time once I have to man-handle the tupperware lid to get it closed!).

Just throw the veggies in a large pot, fill with enough water to cover the veggies, add spices (salt/garlic/peppercorns), heat to boiling, then cover and reduce to simmer. Then, all you do it strain the liquids and store in containers of about 2 cups each. I usually freeze 3/4 of what I make. Phil's always complaining about how stuffed our freezer is, but it's FREE STOCK. The boxed and canned junk is super expensive, anyway.

After I simmer the veggies for about an hour and put them in a strainer, I smush the crap out of them to get all the liquids I can!

YAY FOR FREE STUFF!!

Jes