Due to Mrs Veganfoodisshit’s job as a baker, she works some pretty antisocial hours. Sometimes, this means that she has to go to bed very early. This leaves me pondering on meals for one.
When that happens, it’s usually PIE O’CLOCK!
Creamy mashed potatoes, made with olive oil, oat milk and wholegrain mustard, steamed cabbage, and of course…. the pie.
If your pie isn’t completely encased in pastry, it’s just a casserole with a lid. This, is a pie. A simple short crust pastry of plain flour, olive oil, salt and water, wrapped around a filling of chestnut mushrooms, red onions and seitan (tinned “mock abalone” this time) in a rich gravy with lots of sage and black pepper.
It was huge, and washed down with beer. And scoffed in front of an episode or two of Daredevil.
Pies. Everyone loves pies. Inverted pentagrams are popular too.
A couple of weeks ago I was cooking for a friend. He’s a firm believer in the qualities of a good pie. He is a meat eater, and likes a bit of old school black metal.
So I decided to introduce him to my old friend Seitan.
Seitan is braised wheat gluten. Also known as mock duck, mock abalone etc etc. It’s also DELICIOUS.
For this pie filling I cut some up into hearty chunks, cut up some Fry’s vegan sausages, red onion, fresh rosemary and reconstituted porcini mushrooms and fried them all off, then simmered them down in the porcini stock until it became thick and yummy.
The pastry is just plain flour, Sainsbury’s Baking Block (vegan AND sustainable palm oil), salt and water.
Served up with hassleback potatoes and steamed cabbage. Hearty food for a cold winters evening. Afterwards we went off and burned down some churches.