Seed, New Orleans: A Vegan Paradise & My Favorite in NOLA

• 1 pint raw oyster mushrooms, cleaned (or whatever mushrooms you have)

For the marinade:

• 1/3C olive oil
• 1/3C water
• 1T balsamic vinegar
• 1t dried basil
• 1t dried oregano
• salt and pepper, probably 1t each
• juice from half a lemon

1. Clean the mushrooms. Everyone says you aren’t supposed to wash mushrooms but instead clean them with a towel. I’ve never followed this advice, but far be it from me to stop you
2. Mix the marinade ingredients together in a flat dish
3. Marinate the mushrooms for 30 minutes
4. Then, transfer mushrooms and some marinade to a saute pan and cook over medium-to-low heat for 3-4 minutes. They should lose a lot of water. Once they have sweated, cook for another 2-3 minutes on medium heat.

• 1C dried couscous
• 1 1/2C water
• 1 onion, diced small
• 3 cloves minced garlic
• 1/2t paprika
• 1/2t smoked paprika
• 1/2t ground cumin
• 1/2t ground coriander
• 1 bay leaf
• 1/2C diced carrots
• 1/2C diced yellow squash
• 1/4C slivered almonds
• 1/4C chopped black olives
• 2T vegan butter
• handful parsley

1. Saute the onion and garlic in a bit of olive oil for about 5 minutes over medium high heat
2. Add the dried spices and bay leaf
3. Add the couscous and water, and bring to a boil, then cover and simmer until couscous is cooked through, about 15-20 minutes
4. Meanwhile: in a small saucepan, saute the carrots and squash in a drop of olive oil until slightly browned. Add the almonds and olives about halfway through. I like to burn the almonds a little. 
5. Add the vegan butter and the contents of the small saucepan to the couscous
6. Top the couscous with parsley, and remove the bay leaf
7. Ta daaa!

• 1T olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2t sage
• 1t thyme
• 1t salt
• freshly ground black pepper to taste
• 2C carrots, diced
• 2C celery, diced
• 1C Field Roast chipotle sausage, diced (or sausage of choice, or tempeh crumbles)
• 1 loaf (16 oz.) day-old multigrain sandwich bread, ripped into cubes/bits/whatever small shape you prefer. I go with bits.
• 2-3C vegetable broth or water

Directions:

1. In a heavy stockpot over medium-high heat, saute your onion in the olive oil for about 5 minutes.
2. Add your garlic, carrots, and celery and cook for another 5 minutes.
3. Add the sage, thyme, salt, and pepper and stir through.
4. Add the sausage and stir while it cooks for about 2 minutes.
5. Next, add your bread and then the broth/water. Mix through, and the bread should be wet. If you need more liquid, use it. 
6. Add the entire mixture to a large casserole dish, and bake for 20-25 minutes in a 350° oven.

Bring the dish to Thanksgiving dinner and save a serving so you can put it on more bread for your sandwich! 

• 2 pieces of sandwich bread or one large roll
• 1 additional piece of sandwich bread
• 1/2C delicious gravy
• several pieces leftover seitan roast (amount depends on how big you want your sandwich)
• 1 serving Vegan Sausage & Sage Stuffing (about 1/2C)
• 2T cranberry sauce
• Extras: spoonful of mashed sweet potato, green beans, Brussels sprouts, whatever you got

Directions:

1. Put your bread down on a plate. On top of it, place your leftover seitan. 
2. Next, layer your stuffing on top of the seitan for a beautifully gluten-full trio of bread, seitan, and stuffing. Marvel at your ability to maximize the gluten.
3. Cover that with a spoonful of cranberry sauce.
4. Then, cover that with some spoonfuls of gravy.
5. Take your extra piece of bread and soak it in the gravy. Place that on top of the stuffing. (Not pictured because oh man, that’s messy.)
6. After “The Moistmaker” is in place, reverse the process: On top of that, layer more gravy, then cranberry sauce, then stuffing, then seitan.
7. Finally place your last piece of bread over your leftovers monstrosity and just take a gander at it. We <3 gluten.
8. Now eat it! Or, pack it for lunch and write a message to would-be thieves to scare them away from YOUR SANDWICH.