Today's spice is: Porcini Mushroom Powder
You probably already know how much I love Julie Hasson's book "Vegan Diner," because I talk about it all the time. It's beautiful and chock full of delicious recipes. Her seitan recipes are especially great, and in some of them she calls for Porcini Powder. I accomplished this by grinding up dried Porcini mushrooms in my spice grinder. This powdery goodness pretty much smells like straight up mushrooms. I had ground up a bunch for one of her seitan recipes a few months back, and I had some more sitting around in a spice jar...
... So I popped open Vegan Diner again and his time around I made the Smoky Seitan Roast, which I hadn't ever made before. I don't actually like mushrooms very much, but I know that they have a lot of depth and richness to offer in vegan cooking. Luckily for me, you can't taste the shroomy presence in this seitan at all, but you can taste the umami goodness of rich deep yum. This seitan came out wonderfully - tasty, sliceable, great texture, and super easy.
Here's the final product: Reuben Sandwiches! Including my new friend saeurkraut - who I am just learning to love, fresh rye bread, and some secret sauce from Vegan Diner. Mmmm. Obviously there was still a lot of the roast left over, so I've been cutting off thin slices and pan frying them as little snacks with my lunches, and soon I'll probably pop the rest away in the freezer for a day when I want a quick and delicious dinner option!