I had better not be getting sick.
My boss has been sick for the past…well, it seems like he’s always sick…but really sick for the past two weeks. I’ve been feeling 100% but all of a sudden this afternoon I got a tickle in my throat.
When these things happen, I tend to go a little overboard. Call it paranoia of catching the nasties, if you will. But as soon as there is even a vague hint of a cold or the nasties, I come home and start chugging the vit C and fresh veg.
And seitan sausages.
…oh. Maybe it’s the higher protein content that I am hoping will shield me from infection.
As well as my mention of limiting my grocery spending.
Enter: seitan. I used to make it all the time. What happened?!
But it was time to take vital wheat gluten’s and my relationship to the next level.
Every time I went to make them though, I was turned off by all the many steps.
I think I was just being lazy, though. Truth is, making them was not difficult. I could have read the directions to Kaia and she’d have been able to make them, for Pete’s sake.
I based my seitan sausages off of these recipes. The flavors weren’t anything that tickled my fancy for what I envisioned in my mind, so I took the template and tweaked to my liking.
The initial idea was to have them with Chelsey’s Mexicalian cilantro pesto, but it was as I was chopping the cilantro for my sausages that I remembered I’m not a cilantro fan.
I think I get my herbs mixed up, and can only remember which ones I like when I smell them fresh.
From now on, I’ll just be that girl over in the produce aisle, sniffing all the herbs before landing them in my cart.
Hey, they have those little shower-sprayers for a reason. For wackjobs like me.
Either way, I still sauteed some sliced sausage up with onions and jarred roasted reds. We had no fresh. I’m telling you, my fridge is empty. I’m going to make it work, though. The cilantro was the last fresh bit of green in there, which is why it still made an appearance. The rotini tossed in jarred pasta sauce pulled it all together.
It’s the little things, people. The little things.
Tonight I had one in a similar fashion, but with polenta. Mmmm, mm. I love polenta.
yields 3-4 sausages
adapted from “Have Cake Will Travel”s fauxsages.
- 1/2 c. + 2 T. vital wheat gluten
- 2 T. nutritional yeast
- 1/2 t. italian seasoning
- dash crushed red pepper
- 2 cloves garlic, minced
- 2 T. onion, chopped finely
- 1 T. fresh cilantro, optional
- 1/2 t. sea salt
- 2-3 sundried tomatoes in oil, chopped
- 1 t. dried chives
- 1 T. olive oil (I used the olive oil in the sundried tomato jar)
- 1/3 c. + 3 T. water
Preheat oven to 325* F. In a large bowl, combine the VWG, nutritional yeast, italian seasoning, pepper, garlic, onion, cilantro, salt, chives and tomatoes. In a small bowl, whisk together the oil and water. Add to the VWG mixture, and mix to combine. Knead a few times. If you’ve got some herbs/onions/tomatoes wanting to fall out, that’s fine.
Divide the mixture into 4 equal parts, roll out a bit, and wrap tightly in a piece of aluminum foil. Repeat for the remaining, and place in a baking dish. Bake for one hour to an hour and 15 minutes. When done, unwrap and allow to cool. Or eat right away.
- I think I overcooked mine a bit at an hour and 15. Next time I’d probably just do an hour.
- I’d also like to try baking them in something, like tomato sauce. Maybe if they were baked in the foil for half the time, then taken out and baked in tomato sauce?
- Needs more cowbell.
On another note, I wanted to share this fab little snack/dessert/what-have-you:
Averie’s banana oat cakes. The fig jam is a critical element.
What do you do when you have a hunch the plague is after you?
Seitan – yay or nay?