With Thanksgiving looming around the corner, I have a serious centerpiece to offer you. Now, this was inspired by the Great Isa’s Seitan Roast, but is really only the same in that it’s stuffed, seitan and a roast. This roast, right here, is filled with quinoa and roasted vegetables, plus herbs that really give it that “stuffing” flavor.
Honestly, the recipe for that came from a happy accident a week or so ago. When I had some lady friends over for dinner, same night that I served the Smoky Pumpkin Bisque, I made roasted veggies atop savory quinoa as a dish and one of my friends said that it tasted like stuffing. Hmm.. I ate a few bites more, yup, it certainly did! That was when I thought to mix that all up and stuff it into a moist Seitan Roast.
Now, you can split the stuffing so that there is some as a side for your gluten-free friends, which would also make it easier for you to roll up the roast. Of course, I like to make things slightly harder for myself so I packed that baby full with all of it! Plus, I saved the remainder of the roll in the freezer so that I can thaw and bake it next week, when I go out to the desert for Thanksgiving.
I feel as though today was fairly productive, which I am not sure that I can really say for the past week. It could be that I was awoken by a carbon monoxide detector that is faulty and that just kept beeping, a little too earlier in the morning. I even went to yoga today! It was the first time in a couple of weeks, and it felt great. After running errands and writing emails I made a delicious soup! And that’s what I have for you guys, tonight. Lucky you.
I always love roasting ingredients before using them in a soup because it gives them a more caramelized flavor and adds a little more depth to your dish. Plus, it doesn’t get much easier than throwing things on a cookie sheet and into the oven with very little preparation. In the end, the soup kind of tastes like a creamy broccoli soup, even though there is no broccoli in it. It’s slightly thick, but light on your stomach and perfect as a starter to a meal; or if you use a bigger bowl, a meal!
But, I have to say, this was pretty hard to photograph! Just know that this soup is comforting, warm, and perfect for a chilly fall day. Oh, and that it is tasty.
It seems as though the Summer heat is still raging on here in Southern California, doesn’t the Mother Nature know that I want it to be Fall already?! Oh well… ‘Tis the season for the start of football, from what I’ve heard from family and friends. I’m not a huge sports fan, as far as following teams goes; I’m more into the idea of actually playing sports, myself. Either way, I do like to find any reason at all to get together with friends and have a great time, even if it does revolve around 300 lb. men ramming their heads into each other. *Ouch!*
What better snack to have on hand than guacamole? Seriously. I feel as though it is a mandatory party food, and is almost always amazing (depending on who makes it, obviously ;)). I have made guacamole several different ways, but thought that I’d try something a little different this time around. Something that gave the guacamole deeper flavors, that weren’t necessarily as fresh as some recipes, but that made it utterly addicting. It just so happened that my grill started malfunctioning a couple of days before I made this, but that alone did not discourage me. On to the oven!
I know that the last thing you want to do in this heat is turn on your oven, but I assure you, this is more than worth it. Plus, you can chop up the ingredients smaller when they’re on a baking sheet as opposed to being on the grill, which makes the veggies roast faster and saves you time and more of a mess. Also, roasting the onion and garlic takes a bit of the bite away that it usually has when it’s raw, giving it a sweet, more mellow taste. Mmmm…
My garden’s harvesting is coming to an end soon, with the exception of some tomato plants that I started pretty late in the season, and overall it’s been pretty successful! Even though these Summer wraps are a simple dish in execution and ingredients, I am extremely proud of them. Four of the main ingredients came from my garden, and that is something that I wouldn’t have been able to say just a couple of years ago.
Even though the corn stalks I had didn’t produce much, and the cobs are pretty miniature, they tasted great and had some excellent kernels. If my zucchini plant hadn’t fully succumbed to powdery mildew this wouldn’t have been my last homegrown zucchini of the season; but, you gotta take the good with the bad. I’ve never grown carrots before this year, and that was a very cool, patience-testing experience. Pulling a grand-looking, orange root from the earth was definitely a highlight for me. Then there’s the chard, which was started a little late but continues to grow and is quite the sight to see with its multi-colored stalks and deep green leaves.
With the addition of some red onion, tomatoes and mushrooms, these wraps have an array of colors and are not only delicious, but easy on the eyes. Salt and pepper are the only tools used for seasoning other than fresh Farmers Market basil, keeping it basic by letting the fresh produce shine through. Being wrapped in chard makes these wraps healthy and great to serve as an appetizer at a Summer dinner party.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!