Thursday, May 22, 2014

Turkey Dinner--IC Friendly

Since bouillon is bothersome, this poses an issue when making gravy.  This dish though, is savory and has a glaze on it so it's very comforting food.  Served with the right side dishes, this may be perfect for the Holidays. 

1 whole bunch of celery with leaves, chopped
3-4 boxes of sliced mushrooms
shredded carrots to taste
seitan/wheat meat (I used Upton Naturals Traditional Seitan)
1 small bunch parsley, chopped, no stems
1 tb marjoram
1 tsp tarragon
1 C plain unsweetened almond milk
1-2 tb cornstarch
olive oil

Sweat the mushrooms until they're dry-ish, then add oil to fry with the celery.   Make a slurry with the cornstarch and almond milk and chill while cooking.  When the veggies are nice and stir fried, add the seitan, carrots, and herbs. Just before the mixture starts to stick, add the slurry.  Make sure you stir it again before pouring.  Take off the flame and season to taste.

To make this more festive for the holidays, your stuffing ingredients to the mix. I use sage, chopped Fuji apples, sliced black olives, and chopped pecans. You could also add cranberries, chestnuts, squash, fennel, sausage,hazelnuts, whatever tastes homey to you. 

A note to IC people:  If the herbs or spices are bothersome, substitute or omit.  Also, when selecting a seitan, make sure there are no bothersome ingredients.  Aim for plain if you can find it.  

Serves 6-8