I’ve been insanely swamped with work, but last week I managed to conquer a big and pretty complicated meal. Recently having acquired the Vegan with a Vengeance book by Isa Chandra Moskowitz, I was desperate to make one of her recipes. I have never tackled seitan, so I knew I definitely wanted to try it. And since I LOVE mushrooms, the seitan-portobello stroganoff was an obvious choice. 

I have never had beef stroganoff before so I had no idea what to expect. Making seitan was a fun experience. I did it the night before and left it soaking in the fridge over night. It really did have a texture and taste close to what I remember beef having. The pasta mixed with the heavy mushroom sauce AND the seitan was definitely much heavier than I had expected, and it was hard to eat too much of it (we had leftovers for days), but it was tasty nonetheless. A very rich portobello flavor. 

The croquettes were awesome. I think next time I will keep them in the oven for less time, since they were just a little bit dry, but overall awesome. And a great way to get some nutritious quinoa in you!

Croquette recipe can he found here. Seitan Stroganoff can be found here.

So I am a little late to post this, but I finally (after much harassment from my italian roommate) tackled making pasta sauce from scratch - and I’ll never go back. 

Although time consuming, it can not be compared to anything you will get even in a ‘fancy’ can. Main thing that I was always missing was garlic, which apparently is essential.