Home With A Vengeance
April 29, 2019
Back to my regular day-to-day means the best vegan options around are the ones I am making myself. But sometimes, ok–too many times, I enjoy the convenience of delivery. Mr. Bun is my latest food craze. Its Bun is most definitely worth the delivery fee. This time, their vegetable bun, red bean paste bun and their braised wheat gluten, the old school way of saying “seitan.”
Red bean paste is one of my early loves, but I don’t see it often. Luckily I reap the benefits of living near authentic Chinese food places. Ones that actual Chinese people eat at! If you are not familiar with red bean paste buns, it’s similar to the Japanese treat mochi which is usually filled with sweet the same red bean paste. I love both of those treats! (And there is my vegetable bun, too.)
The wheat gluten was aight. It was a cold side dish that I couldn’t eat too much of. I wound up up dicing it up and adding to the lunch for the week… which I had thawing in the fridge knowing that I would not be up for lots of prep after my vacation. Spoiler alert: It’s another Seitan Frey Pie!
In the pile of mail, a Cadbury Egg-flavored fudge vagina from UK’s Fudgeina. Saying that word reminds me of Maude Lebowski: “My art has been commended as being strongly vaginal which bothers some men. The word itself makes some men uncomfortable. Vagina. Yes, they don’t like hearing it and find it difficult to say whereas without batting an eye a man will refer to his dick or his rod or his Johnson.”
They’re all-vegan. But European vegan chocolate it always so waxy! But still, a vegan fudge vagina. I mean, c’mon. Are you put off by seeing this? Well let’s analyze this…
This week would require a good lunch. Luckily I had some forethought and had plenty frozen in the freezer, like a big ziploc bag of filling all ready to go and lots of seitan “pork” cutlets I had made for the Game of Thrones viewing. I gave it V.V. airflow.
Perfectly browned. I adore this coconut oil crust!
The filling…
This crust makes me want to try more savory pies, though they are pretty labor intensive.
And dinner for the week–Israeli cous cous with some roasted tomatoes and green peppers and some wilted dandelion greens. And the yummy seitan pork cutlets from Homemade Vegan Pantry. And some sauce I whipped up on the fly.
Now I am ready for a week back at work. Thanks, Home.