For King Janaka, that is.
Don’t worry, that isn’t some common reference you should know. In fact, I don’t even know who he is and I’d think you were totally bizarre if you did!
I’m referring to the recipe for King Janaka’s Maple Glazed Seitan in my Vegan World Fusion Cuisine cookbook. I know the name is super hokey, but that’s just how this book rolls–seriously, some of my favorite recipe names in the book include “Avalon’s Magic Mushroom Gravy,” “Benevolent Buckwheat Pancakes,” “Kind and Gentle Holiday Loaf” (because don’t we all hate the mean and rough loaves?), and “Mysterium Tremendum Mint Cookies.” It might annoy some people, but I love it. I mean, any cookbook that allows me, in response to my family’s “What’s for dinner?” to say, “Oh, you know, Socrates Spinach Stuffed Mushrooms with a side of Jai to the Most High Sunflower Dip” is alright with me.
But anyways, onto King Janaka’s namesake! I used my leftover Vegan with a Vengeance seitan…
Man, this was good. The seitan is sauteed with sweet red bell peppers and lightly caramelized onions and coated in a maple-gingery sauce, accented perfectly by rosemary and dill (I know, it sounds like it wouldn’t work, but it does. Oh, it does). I served mine atop a salad because I’m weird and too lazy to make rice sometimes.
This was my first recipe from Vegan World Fusion, but I’ll definitely be using this book a lot more in the future after this unequivocal of a success!
Here’s another dinner I had recently: leftover Lentil Fetoosh Salad from one of my–and my family’s–favorite restaurants, Pita Jungle:
The salad consists of lI can’t describe it, but it’s the PERFECT flavor combination. I literally love this salad so much that I get it almost every single time we go there, even though the rest of the menu looks great. It’s supposed to come with pita chips, but they make their pita chips with special Greek pita (which has dairy), so I always get mine without them obviously.
Funny story though…I ordered mine without the pita crumbs (the exact wording used on the menu) and when our waiter brings the salad, there are four huge pita chips wedged into my lentils and rice. I began to take them out, and here’s how the conversation went:
“Oh, I wanted it without these.”
“Those are pita chips. You said you didn’t want pita crumbs.”
“Well, they’re made with Greek pita, aren’t they? Which has dairy.”
“So they’re not vegan.”
“No, they have dairy.”
“Well, I’m vegan.” (because he didn’t seem to make the connection on his own from the rest of the convo?!)
Yeah, he never even uttered the obligatory “sorry.” Rude if you ask me.
Moving on (sorry for this horrid transition), PPK Chocolate Chip Cookies! For once, I followed a recipe.