for an early thanksgiving celebration all by my lonesome?
certainly, sir- don't mind if i do.
now that the holiday is upon us i'm telling myself it's all fine-
but i've gotten about seventeen seconds of sleep about it,
so maybe all's not as well as it seems on the surface-
yesterday, i took the opportunity before work to fire up the oven,
and make myself a sumptuous from-scratch masterpiece,
and it did brought out all the best holiday feelings.
i was so overcome with the success of my effort that i even brought
my XI-mas tree to AMPERSAND TATTOO,
and decorated that skinny spike after my appointment.
mmhmmm.
that's how good the pot pie was, neighbors.
look:
HOLY SH!T that's how you doo-doo that freaky sh!t.
and that crust???
WORD.
flaky, buttery, crispy, rich, and delicious all at the same time.
damn, duders.
i done did it.
-
what's going on in there?
well,
i made that pastry dough while the oven heated up to 400 luscious degrees.
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*
VEGAN PIE CRUST!
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in my food processor,
i combined 10 T vegan butter;
3 T vegan creamchee';
a dash of salt;
2 cups king arthur all-purpose flour;
3-5 T non-dairy ice-cold milk,
and pulsed it until it was crOmbly and stuck together when pinched-
then i wrapped it and refrigerated it and started the stuffing...
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*
POT PIE GUY!
-
in a big skillet, with a glug of olive oil, i sauteed:
1/2 small head of cabbage, cut into 1 1/2 " wedges, and charred it.
i added in 1 sliced carrot, and cooked it until it browned on the edges,
then tossed in:
1 sliced and split leek;
2 cloves chopped garlic;
3 cups chopped mushrooms.
i used buttons, and it was fine-
as the mushrooms cooked down, i salted, peppered, and herbed 'em ep-
that's fresh parsley, plus dried sage, thyme, and rosemary-
when the leeks were soft and the mushrooms were smallerized,
i poured in 2 T white wine vinegar and 2 T tamari....
now that's some aromatic and excellent stuff to stuff in a pie, guy.
-
i fried up some exxxtra firm tofu, (1/2 block),
in light oil in a pan until it was well browned,
and tossed that into the mix.
i also parboiled and browned up a large red skin-on potato, too.
like, i boiled it until softish, then finished it off by firing up a very hot pan,
and occasionally adding a splash of liquid to the mix while it cooked and got all golden
-
that's a lotta great food in one place, and as much rich, thick, hearty, homestyle
family-flavored love in vegetable form as anybody could ask for.....
but i also made gravy, OBVI.
mmhmm
too much is the right amount.
don't get it twisted.
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*
GRAVY!!!!!
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in a small saucepot, i created a roux-
3 T king arthur flour and 3 T vegan butter, cooked until golden.
i added a heavy shake of GPOP,
a gentle handful of nootch,
and two cups of gluten-free vegan chicken-style broth,
and turned up the heat until it was thiccc as helllllllllll.
i poured half over the veg in an 8" pan,
and kept half for afterwards.
-
i grabbed the dough, unwrapped it, and rolled it kinda fat on a floured surface,
traced the right size and cut out a circle,
popped out those vents, added some autumnal hottness around the rim,
and baked it until it was the most beautiful browned circle of superior sexxxiness.
i mean, you see it- so you know it's true.
and with some parsley sprankles and MORE gravy?
C'MON, MAN.
i really feel this in my heart.
i needed to express my thanks to the wider world.
i'm grateful for the abundance,
i'm grateful i have the vision to make this sh!t.
i'm grateful i had the pre-dawn time to get started.
i'm grateful it worked.
i'm just happy to be living in sync with choice to be murderless
in my mouth and in my house.
plus, it's the best one i've maybe ever made,
and that's no joke;
never quiet, never soft.....
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