Oh. Mah. Goodness. Yesterday was nuts. The food was yummy, and the company was stellar. This morning I reheated green bean casser ole, roast, and a roll on the stove and dumped it all into a bowl. Thanksgiving breakfast bowl for the win.
Usually, when I’m making this many new-to-me dishes there is bound to be miss, but astoundly it was an entirely miss-less meal. The Fat Free Vegan Green Bean Casserole lived up to the hype (and that’s coming from a self-professed green bean hater), the cake was successfully veganized, and my gracious that roast was aaaaaaaaaaaaaaaaamazing.
Tru fax, that might have been the best seitan roast of my life. The bite was tender but not chewy. It was well-seasoned where so many roasts over or under season. I just keep looking off and shaking my head because there. are. no. words. It was so good. I am thinking of making another one soon because all that remains of this one is a little end piece for my husby’s lunch.
I did deviate from the recipe in several ways. I added liquid smoke because I don’t have smoked paprika, and then I just forgot to add regular paprika. I blended my gluten in a food processor (instead of in a mixer or by hand). And, since I got a late start, I put it in the slow cooker overnight on low instead of in the oven for three hours.
Okay, and the Four Layer Sweet Potato cake…
It was delicious. But SO rich. But delicious. But rich. Basically, it was all I hoped for.
I’ll post my finalized Brown Sugar Buttercream frosting soon. I scrapped the first batch and created something even better the second time around. My only regret is that I didn’t make a larger batch so I could be more liberal in my frosting of the cake.
Around these parts we’ve had a nice, mellow (or the toddler equivalent of mellow) Friday. I saw fit to exert myself just enough to make the VPITS Pumpking Cheesecake, it was cut yesterday due to time crunch and belly hunger. I hope, whatever you did this Friday, you had a good time and did not get pepper sprayed.