Cooking with Terry Hope Romero and Isa Chandra Moskowitz

Cover of "Veganomicon: The Ultimate Vegan...

Cover via Amazon

I volunteered to cook for the Texas Veg Fest Friday night and it gave me the opportunity to work with two of the best-known vegan cookbook authors around, Terry Hope Romero and Isa Chandra Moskowitz. I helped make seitan tamales! I made the tomato-chile sauce and I assembled a lot of the tamales. I worked mostly with Terry and she was super cool. Good times. 🙂 I heard about this opportunity from Molly from The Lone Star Plate blog. We met outside Conscious Cravings near UT Austin – how cool is that?

We cooked in an East Austin commercial kitchen along side vegan baker Kristen from Capitol City Bakery (available at the soon-to-open Counter Culture brick-and-mortar location) and Lou (graduate of The Natural Epicurean) and Serafina from gluten-free bakery True Nature’s Child (I wrote about them in one of my first blog posts). Celeste’s Best cookie dough was being made and Sue from Counter Culture was there, too. Everyone was super cool. Apparently there is a tortilla business that operates in the same kitchen, as well. Who knew?

Below: Me with Terry Hope Romero, author of Veganomicon and Vegan Cupcakes Take Over the World.

20120330-213316.jpg

Continue reading

Advertisements

Seeds, Seitan and Nuts

Thursday we got to work with seitan, sunflower seeds, and walnuts, making vegan versions of several non-vegan dishes (1) fettuccine (2) mayonnaise (3) pesto and a handful of others.

Seitan

Seitan is a dense, chewy brown colored mass of wheat protein – otherwise known as gluten. Gluten has become a very well-known word in America, although people still don’t understand what it is. At The Natural Epicurean, we are going to be making our own seitan in a future session, but I can tell you it is made from wheat that is ground into a flour and then rinsed and wrought until the starches are washed away and the gluten only remains. What you’re left with is seitan – it’s thick, and it closely resembles meat because of it’s density and chewiness. However, since I am gluten sensitive, seitan was a no-no for me. I did cook with it, but I just didn’t eat any.

Below: Seitan fettuccine. 

20120316-220522.jpg

Below: Sun cheese, made from soaked sunflower seeds. Sun cheese tastes pretty dang good! And nice presentation! Lemon juice adds some of the tangy flavor that you usually get with cheese. A Vita Mix helps it get nice and creamy. All four teams made sun cheese so we got to compare final products and discuss.  

20120316-220528.jpg

Below: Cilantro/parsley pesto with pumpkin seeds instead of pinenuts. I plated this dish and I love the red clay bowl against the green pesto. The yellow lemon zest was a lovely addition, also.

20120316-220535.jpg

20120316-220604.jpg

Below: Wild rice stir fry with walnuts.

20120316-220612.jpg

Below: Sun cheese and pesto.

20120316-220619.jpg

Below: Seitan saute. The sauce was delicious.

20120316-220627.jpg