|New favorite wine under $10- Aveleda Fonte Vinho Verde|
I had a lot of fun making the seitan, but I don't particularly care for the texture. It's a bit chewy-gummy, stretchy...meh...
|Seitan simmering...Looks promising...|
My two cents:
In the mean time, if you're looking for something to sate your palate in the "fake meat" department this is my suggestion:
|Buy any and everything you can find from this company!|
It's only fitting that I also include something symbolic of the evil in man: Butter, eggs, and you guessed it...
Okay, so you probably didn't guess, but here it is. Ooey, gooey, chewy, dense, delicious, habit-forming, Crack Pie. This recipe comes from the Momofuku Milk Bar cookbook. Christina Tosi, the dessert maven and creator of the recipes made and sold at Milk Bar Dessert Bar, has finally put her masterpieces in print so those of us that don't live in New York can make them at home! It's an homage to dessert. It is decadence defined. And the recipes have interesting ingredients in them like cereal milk, milk powder, and corn powder. (The latter two were used in these recipes.) What I probably loved most about these recipes was their attention to detail. Nothing is simple, but everything is composed of simple ingredients. Most recipes are at LEAST two parts, and some are many, many more. These are the two I managed:
|Crack Pie- Eat at your own risk! (Oatmeal cookie crust + liquid crack)|
|Cornflake Marshmallow Chocolate Chip Cookies|
Let's just say that the cookies were gone in a couple of days, and it's a good thing the Crack Pie recipe makes two pies!
If this was too much for you (a vegan recipe AND a diabetic coma recipe in ONE post?!?), I promise the next post will be simple, healthy food that won't give you Type II diabetes or have you wishing you were eating something with a face! Until next time...