NYE 2012

Today, I awoke with the plan of pulling the house together (to the best of my ability, given its construction zone... -ness) since we will be hosting a small informal and starting a new calendar year with your best (/better than nothing) foot forward seems to be a reasonable plan.  Let it be known, here, I am *not* a cleaner -- try as I might, either I take three hundred years to clean a tiny bathroom or I throw my hands up in surrender sometime in the first few minutes -- but I will tidy, organize, and rearrange at full tilt, with a midday break to take a long overdue trip to the grocer, then preparing seitan summer susej for our faux(ko)laches and processing up a double batch of smoked paprika/garlic hummus. 

Quick fauxlache recipe and I'm back to the doings!

Susej & Cheeze Fauxlaches
2 cans Pillsbury Crescents (A++ accidentally vegan occasional foods)
1 recipe Summer Susej (see below)
1 7-oz. bag cheddar flavored Galaxy Foods Veggie Shreds (will only use about 3/5ths)

Preheat to 375 degrees Fahrenheit.

Divide croissant dough into its triangles. On the large end, place a pinch of veggie shreds, top with 1/3 of one susej, roll up toward pointed tip, and smoosh/pinch dough closed at ends.

Bake for 15 minutes.

Makes 16 fauxlaches with a 2/3rds length of susej remaining.

Calories: 189.9 | Total Fat: 8.5 g | Cholesterol: 0.0 mg | Sodium: 359.6 mg | Potassium: 46.8 mg | Total Carbs: 14.9 g | Dietary Fiber: 0.7 g |Sugars: 2.5 g | Protein: 11.6 g | Vit. A: 14.8% | Vit. C: 2.2% | Calcium: 11% | Iron: 7.7%

Summer Susej
1-1/2 c. wheat gluten flour
1 tbs. smoked paprika
1 tbs. cumin
1 tbs. mustard seed
1 tbs. garlic powder
1 tbs. onion powder
2 tsp. ground black pepper
2 tsp. sage
2 tsp. rosemary
2 tsp. fennel seed, slightly crushed
1 c. vegetable broth
1 tbs. olive oil
1 tbs. shoyu
1 tsp. liquid smoke

In a medium mixing bowl, combine all dry ingredients (wheat gluten through fennel seed) thoroughly. In a separate, smaller bowl, whisk together wet ingredients.

Start water in your steamer/steaming set-up (we use one of those little satellite dish looking steamer baskets in our largest pot with a lid).

Stir wet concoction into dry mixture until a dough begins to form, knead until all dry bits have been incorporated. Divide dough into six equal portions, roll each into a sausage shaped log and securely wrap in a length of heavy duty foil, twisting the ends as if it were a tootsie roll.

Steam susejes for one hour.

Remove susej from [steamer] and (carefully! use mitts) unwrap/discard the foil. Allow susejes to cool on wire racks until room temperature (they become more dense and chewy), then use or refrigerate at will. Will keep for about a week... if they last that long ;)

Makes 6 susejes.

Calories: 163.9 | Total Fat: 3.7 g | Cholesterol: 0.0 mg | Sodium: 189.6 mg | Potassium: 124.8 mg | Total Carbs: 9.6 g | Dietary Fiber: 2.0 g | Sugars: 1.5 g | Protein: 24.1 g | Vit. A: 15% | Vit. C: 3% | Calcium: 8.3% | Iron: 15%

There will be recipes aplenty tomorrow -- fair warning!

 
In this coming year, may your hand always be stretched out in friendship and never in want.

♥
C~