Firstly, seitan is still gross. I still haven’t tried the breakfast sausage, but I may do that in the morning. The leftover simmered seitan was every bit as icky as the fresh-from-the-crockpot simmered seitan. (Sorry to lovers of all things wheat gluten.)
Secondly, I made some homemade chocolate and also some vegan sloppy Joes today.
Both were yummy, but that’s not what I want to talk about this evening. I want to talk about success. And about cheese. I want to talk about cheesy success!
This morning for breakfast, I had some tofu scramble, because I just can’t seem to get enough of that stuff. But, more importantly, I also had a hashbrown.
What does that have to do with cheese, you ask? I’m getting to it. Patience, precious!
See, I had some red skin potatoes that were starting to get soft, so I knew I needed to do something with them. Truth be told, I’ve known that for days, but it’s been nearly 90 degrees all week and I don’t have central air, so I haven’t done much cooking. This morning though, I faithfully peeled those potatoes, grated them, soaked them in water to remove the starch, and then mixed in a little flour and vegan mozzarella, and then threw it all in a skillet.
A hashbrown was born!
OK, so you all know how I usually feel about vegan cheese. This was really good though! Apparently I do enjoy the taste of crispy vegan mozzarella. I was so surprised by this, I almost didn’t know what to do with myself. Other than eat my hashbrown, that is. With more delight even than I displayed with the tofu!
Not only was this cheese attempt a success, but I found a suitable replacement for the feta cheese in my couscous salad.
I’ve mentioned previously that feta cheese is the highlight of this particular form of couscous. However, if you dice up your tofu and marinate it in lemon juice, olive oil, salt, and garlic, it has a similar taste to feta.
Now, I’ll readily admit that it doesn’t have the creamy, tangy deliciousness that feta has, but the texture is pretty close and the rest of the ingredients of this dish are enough to make you forget all about feta.
In addition to the cooked couscous itself (and the marinated tofu of course), I added, cucumber, grape tomatoes, scallions, roasted red peppers, green olives, lemon juice, and olive oil.
It’s so good and I’m so happy I have leftovers to last for a couple of days.
(I really should make a recipes page. I just need to find the time. And, you know, impetus.)
Either way, NOM NOM NOM!