Shazzzam! Our favorite food holiday is all up on us, and we’re getting hungry. The tradition around our homes the last few years has been what can only be described as Orphan Thanksgiving. (In Portland, we hear they celebrate something similar called Sharksgiving?) Whatever you call it in your town when a bunch of ragamuffin vegans are left to fend for themselves on Thanksgiving with no families in town, we want to help! So we cooked up a new podcast — download the podcast after the jump below — to lend a hand in the kitchen this year. Listen in on how to make spiced seitan cutlets with root stuffing, and be sure to consult the following written recipes for specifics.
If that’s not enough Hot Knives jabber for you this holiday season, don’t worry: Our local radio-foodie-geek-show “Good Food” invited the two of us on their program last weekend to babble about winter beer, gravy recipes, and avocadoes the size of babies’ heads. The show is here, and our spot is toward the middle of the hour-long program (or scroll down for the spot by itself!)
Hot Knives Thanksgiving Menu
Root Stuffing (recipe below)
Golden Oyster Gravy
Ginger Beer Cranberry Sauce
Winter Shivers Salad
Mashed Sunchokes or Squash Mash
Beverage: Flying Dog’s Wild Dog
Soundtrack: The Second Marriage Records Compilation
Bread-less, wheat-free stuffing is a good way to lighten dinner plates that are already carb-laden from seitan, or other fake meats. Don’t get to caught up with finding Kohlrabi or weird roots if you’re stuck in a suburban supermarket with skimpy produce. Use what you can find: for instance parsnips could be replaced with turnips, rootabegas or even just a potato and a carrot. The important thing is the love with which you roast it!
2 stalks of celery
2 golden beets
1 green apple
1 bulb celeriac
1 Kohlrabi (optional)
1/2 lbs. raw cashews
1/2 lbs. raw almonds or pecans
1/8 cup extra virgin olive oil
1 Tbs. kosher salt
1/2 Tbs. fresh black pepper
1 Tbs. fresh sage leaves
2 Tbs. balsamic vinegar
2 Tbs. pomegranate molasses glaze (optional)
1. Pre-heat oven to 375 degrees. Peel your roots, but do it “rustic” stylez by leaving on half the skin. Then chop all your ingredients roughly, except the raw nuts. Toss them with the olive oil and lay on a baking sheet — one that’s large enough that the stuffing isn’t piled too deep, you want it to roast evenly. Season, cover with aluminum foil, and stick in the oven.
2. After 20 minutes, remove pan and check to make sure nothing is smoking (turn your oven down) or sticking (scrape with a spatula and add a couple more Tbs. oil). Then douse with vinegar, and pomegranate glaze if desired. Remove the foil, to let it roast harsher, and return to oven and for another 30 minutes. If at any point the stuffing looks like it’s drying out, have a Tbs. or two of vegetable stock handy to soak the pan. Once the yam is sufficiently cooked (gives way easily to a fork jab), remove and serve alongside seitan.
A Huge and Endlessly Reverberating Shout goes out to Meghan Delehanty, the genius behind our crystal clear pod cast glory and the Merrill Bros. for our new bitchin’ ITunes system. Without them we are cavemen throwing rocks at typewriters.