Wednesday, August 20, 2008

Seitan Stuffed Cannelloni

So Vegan Mom and I finally celebrated our 10th anniversary (as you can see, we got out the fine china for the first time in about 10 years). Of course, the fates conspired against us making sure that disaster struck in the kitchen and that 1 boy would refuse to go to sleep. *sigh* Now, I am usually in total control in the kitchen--so much so that when things go awry I don't take it too well. Disaster one: I blended the seitan sausages for the filling while they were still warm. Big mistake. Instead of becoming like finely ground meat, they turned into a paste. Fortunately, I had only put half of the sausage in so I had some back up. Disaster two: the dessert. In my mind I envisioned something like mini black forest cakes. The cream filling was to be this recipe. The other time I made it it was thick and rich. This time: thin and runny. Certainly no good for cake filling. I rushed to make a quick buttercream, but only had a wee bit of margarine. In all the rush to make frosting (and a good 10 mins of mumbling/cursing under my breath) I did not have time to make the cherry sauce. I contemplated coating the cakes with a thin ganache but just didn't have the energy (remember that one kid is still coming down the stairs claiming he can't sleep). We just ate the half-made cakes with ice cream and called it a night.


INGREDIENTS
Makes 6 cannelloni
- 6 cannelloni shells, prepared according to directions on the box
- 1/2 recipe seitan sausage, cold
- 4 garlic cloves, minced
- 1/4 cup finely chopped fresh parsley
- 1 jar spaghetti sauce

METHOD
Preheat oven to 350 degrees
1. Finely chop sausage, or pulse in a blender. Mix with garlic and parsley. Stuff filling into shells.
2. Cover the bottom of a baking dish with spaghetti sauce and place cannelloni on top. Cover with remaining sauce.
3. Cover and bake for 35-40 mins, until bubbling. Uncover and bake for 10 mins.
Here is the half-made dessert. Someday I will revisit this someday and make it into something. The cake is Isa and Terry's basic chocolate cupcake recipe baked in a greased and floured 9 x 13 pan, then cut with a biscuit cutter. Tasted great.

16 comments:

Claire said...

VDad,I was totally that kid. My mom called me rubber band because i was always forgetting something or inable to fall asleep. of course, if popcorn was popped, this was even more likely to get me out of bed. so i apologize for all the kids who "can't get to sleep"

because most of us are big liars.

Anonymous said...

i know it wasn't what you wanted, but it sill looks good.

VegMomma said...

Ah, I know all too well about children-related kitchen disappointment. But, at least everything turned out yummy and edible. :)

In other news, I made your Hot Wingz and Mac and Cheeze tonight, and both were big big hits. Thanks for being awesome!

twoveganboys said...

Happy Anniversary to you and Vegan Mom.

Vegetation said...

Well, both look delicious despite the kitchen stress and I'm sure Vegan Mum is just happy to have someone that cooks such delicious looking food for her! (I'd do anything to get my omniverous other half to cook a vegan meal!!)

Janet said...

Happy Anniversary! Sometimes the thought counts more than the finished result, and I'm sure your wife appreciated your efforts even if you weren't happy with how dinner turned out. I know I would have enjoyed it!

Bianca said...

Half-made or not, it looks good to me. Especially with ice cream!

And happy anniversary to you and Vegan Mom! Ten years is a long time!

LeAnne said...

\vegan Dad... YOU SHOULD BE MY DAD!!!!

Chris said...

Happy Anniversary! Our 10th was just last month.

Nikki Douglas said...

Ten years is a long time and you are still cooking! Good for you!

kmouse said...

Aw! It's still romantic even though some things didn't go as planned. Happy Anniversary!

Megan the Vegan said...

happy anniversary! Sorry things didn't work out as you had hoped. Hopefully you were able to have a good laugh and keep celebrating.

Veggie man said...

I love cooking pasta. This cannelloni looks yummy!

Carol said...

happy anniversary! vegan dad, I did a very good filling for tortellini by grinding up one of julie hassan's sausages (you want about 1/2 cup total sausage stuff - and leave some texture), adding half a package of frozen spinach, which I had thawed and squeezed out pretty well to get out as much water as possible, and about 2/3 c. of nutritional yeast. it firmed up a bit, was super-tasty.

dave said...

so, belated 10th anniversary from your forgetful MC!

Kate said...

Congratulations you guys!