Day 342 Orange Cranberry Chutney

Orange Cranberry Chutney

6 Oranges
12 Ounces Fresh Cranberries
3/4 Cup Raisins
2 Cups Sugar
1/4 Crystallized Ginger, chopped
1 Stick Cinnamon
1/4 Teaspoon Garlic Powder
1/2 Teaspoon Curry

1.  Remove the zest from 2 oranges in long strips.  You will need 1/4 cup. Chop the strips into 2 inch pieces.  Juice the oranges.  Peel the remaining 4 oranges and section.

2.  Combine all ingredients except orange sections in a Dutch oven.  Cook over medium heat until the sugar dissolves and the cranberries pop.  Cover and cook 10 more minutes.  Remove the cinnamon stick and add the orange sections.  Mix well.

3.  Pour into sterilized jars leaving an inch of headspace.  Cover with metal lids.

Goes well on toast.

Soundtrack Murder by Death - In Bocca al Lupo

Day 341 Crumb Crust Curried Unchicken Pie

Crumb Crust Curried Unchicken Pie

1/4 Dried Cranberries
1/2 Cup Boiling Water
1 1/2 Cups Herb Stuffing Mix
1/4 Earth Balance, melted
2 Tablespoons Water
10 Ounces Cream of Mushroom Soup
1 Cup Almond Milk
2 Unchicken Breasts, chopped (Day 337)
1 Cup Frozen Endame
1 Cup Shiitake Mushrooms
1 Green Onion, sliced
1 Teaspoon Curry Powder
Salt and Pepper to taste

Ingredients

1.  Combine cranberries and boiling water in a small bowl.  Let stand 5 minutes.

The stuffing crust in the ramekins

2.  Combine stuffing mix, butter, water and drain the water from the cranberries.  Mix well.  Set aside 1/4 Cup of stuffing mixture.  Press the remaining mixture into the bottom of 4 - 10 ounce ramekins.

Ready to bake,

3.  Combine soup and milk.  Add cranberries, breasts, endame, mushrooms, onion and spices.  Thoroughly combine.  Pour mixture into prepared dishes,  Top each with 1 tablespoon of stuffing mix.  Bake pies at 375 F for 20 minutes or until bubbly.

Goes well with green salad.

Soundtrack We The Kings - Strange Love

Day 340 Potato Topped Unchicken Pie

Potato Topped Unchicken Pie

3 Carrots, thinly sliced
2 Stalks Celery, chopped
1 Onion, minced
1 Green Pepper, minced
1 Cup Mushrooms, sliced
3 Tablespoons Earth Balance
1 Cup Frozen English Peas
3 Unchicken Breasts, chopped (Day 337)
1 Teaspoon Thyme
1 Teaspoon Dried Basil
1 Sprig Sage, chopped
1/4 Earth Balance
1/4 Cup Whole Wheat Flour
2 Cups Veggie Stock
1/2 Cup Almond Milk
1/4 Teaspoon Nutmeg
Pinch of Red Pepper
3 Russet Potatoes, peeled and chopped
1/2 Cup Almond Milk
1/4 Cup Nutritional Yeast
1 1/2 Teaspoons Salt
2 Tablespoons Earth Balance

1.  Saute carrots, celery, onion, pepper and mushrooms in 3 tablespoons Earth Balance in a large Dutch Oven until tender.  Add peas, unchicken, and herbs.  Mix well. Set aside.

2.  Melt 1/4 cup Earth Balance in a saucepan over low heat.  Add flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add broth and milk, stirring constantly, until thickened and bubbly.  Stir in nutmeg and red pepper.  Add sauce to vegetable mixture and pour into a 13 x 9 x 2 inch casserole.

3.  Cook potatoes in water until tender.  Drain well and mash with 1/2 cup milk, nutritional yeast, salt and 2 tablespoons Earth Balance.  Spread over the vegetable mixture in the pan.  Bake at 350 for 1 hour.

Soundtrack Birdtalker - Heavy

Day 339 Biscuit Topped Unchicken Pie

Biscuit Topped Unchicken Pie

Filling
3 Unchicken Breasts (Day 337)
2 1/4 Cups Veggie Broth
2 Carrots, peeled and chopped
1 Cup Frozen English Peas
3 Sweet Potatoes, peeled and diced
2 Parsnips, peeled and sliced
1/2 Teaspoon Pepper
1 Teaspoon Onion Powder
3/4 Teaspoon Poultry Seasoning
3 Tablespoons All Purpose Flour
5 Ounces Almond Cream (Day 312)
1 Cup Mushrooms, chopped

Biscuit Topping
1/2 Cup Shortening
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2/3 Cup Soy Milk

1. Filling: Pour broth into Dutch oven, add the carrots, sweet potatoes, parsnips and seasonings.  Cook 20 minutes until vegetables are tender.  Add the unchicken, peas and mushrooms.  Mix the cream and flour and stir until there are no lumps.  Add to the vegetable mixture, cook and stir until thickened.

2. Topping:  Mix the dry ingredients and cut in shortening with a pastry blender until the mixture resembles corn meal.  Add the milk and mix well.  Roll out and cut into biscuits.  You can cut a variety of sizes.

Filling

3. Assemble:  Pour the filling in a greased baking pan.  Arrange the biscuits over the top.  Bake at 400 for 25 - 30 minutes until the biscuits are golden.

Ready to bake

Soundtrack This is Swedish Hip Hop Evolution - Various Artists

Day 338 Unchicken Pot Pie with Cheesy Crust

Unchicken Pot Pie and Cheesy Crust

4 Cups of Unchicken Breast, chopped (Day 337)
1 Tomato, chopped
1/2 Celery, chopped
1 Onion, chopped
1/2 Cup Parsley, chopped
1 Cup Mushrooms, sliced
1 Tablespoon Shortening
3 Cups Veggie Stock
1/2 Cup Flour
1 1/2 Teaspoons Salt
1/4 Teaspoon Pepper

Cheesy Crust

1 1/4 Cups Flour
1/4 Teaspoon Salt
1/3 Cup Shortening
3/4 Cup Vegan Cheddar Style Cheese, shredded
1/4 Cup Cold Water

Cheesy dough

1.  Crust:  Combine flour and salt, cut in shortening with pastry blender until mixture resembles corn meal.  Stir in cheese. Add water a tablespoon at a time, mixing with a fork until moistened.  Roll dough into a ball. Refrigerate for 30 minutes.

Chopped Unchicken

2.  Cook the unchicken, tomato, celery and onions in the shortening until tender. Add the stock, parsley and mushrooms and cook till heated through.

3.  Add some of the heated stock to the flour and mix until there are no lumps.  Pour the mixture back into the pot.  Season with salt and pepper.

4.  Roll 3/4 of the dough out.  Line the bottom of a casserole dish.  Pour in the chicken mixture.  Top with the remaining dough.  The dough can be rolled out or cut into shapes with a cookie cutters.  Not all of the chicken mixture should be covered so that steam can be released.

Crust lined casserole dish

5.  Bake at 400 for 30 - 35 minutes.

Pairs well with Deutz Champagne Brut

Soundtrack Hamilton Mixtape - Various Artists

Day 337 Unchicken Breasts

Unchicken Breasts

1 Pound Medium Tofu
1 Cup Water
1/2 Cup Canola Oil
5 Tablespoons Nutritional Yeast
2 Tablespoons Onion Powder
4 Teaspoons Garlic Powder
2 Teaspoons Poultry Seasoning
2 Teaspoons Sea Salt
3 - 3 1/2 Cups Vital Wheat Gluten
Oil for Cooking
4 - 6 Cups Water
1 Tablespoon Soy Sauce

Ingredients

1.  Put the tofu, 1 cup water, oil, yeast, seasonings and salt in a food processor. Process till creamy and smooth.  Add 3 Cups of gluten and continue to process until ball forms in the center.  Add up to another 1/2 cup if needed to make in solid enough to handle.

The chicken dough

2.  Place the mixture on a clean surface and roll into a 3 inch thick log.  Slice the log into 12 slices.  Pat each slice with the palm of your hand until it resembles a chicken breast.

3.  Heat a little oil in a large deep skillet and the cook the patties over medium heat for 5 - 6 minutes on each side until browned.  If your skillet is not large enough, you may need to do this in batches.  When the patties are browned, pour in enough water to cover and add the soy sauce.  Cover the pan and simmer for 30 minutes.  Turn and cook for 10 minutes.  Remove the breasts from the pan to cool.  They will get firmer as they cool.

Sauteing in oil

After cooking in water.  They increase in size from the original patties.

Cooking in water

Goes well in pot pies.


Soundtrack The Beatles - Let it Be

Day 336 Strawberry Jam

Strawberry Jam

12 Ounces Strawberries, sliced
1/4 Cup Sugar
1 Tablespoon Arrowroot
2 Tablespoons Water

Combine the fruit and sugar in a saucepan over medium heat and bring to a simmer.  Simmer for 10 - 20 minutes until the fruit is broken down.  Dissolve the arrowroot in the water and whisk into the strawberries.  It should thicken some.  Pour into a dish to serve or a glass jar to store.

Goes well with toast.

Soundtrack Arcade Fire - Neon Bible