Dining with HPL
When I found out that a new cookbook named Veganomicon was coming out, I wondered whether the name was a reference to the page about the new book: “Veganomicon will swallow your soul.” As any good “Evil Dead” fan knows, Deadites are prone to threaten to “swallow your soul.”
Readers can decide for themselves exactly what the Necronomicon has to do with vegan cooking, since, alas, Lovecraft was no vegetarian. You can read about some of his favorite foods here. I can agree with him on many points, though, such as the goodness of chocolate, exceedingly sweet coffee and ice cream, and the wisdom of shunning Brussels sprouts.
And happily, through the magic of modern faux “meat” and “dairy” products, most of Lovecraft’s favorite foods can be enjoyed even by vegans. For example, a version of his “really favorite meal” – a turkey dinner – can be enjoyed by following the Big M’s recipe for Tofurky and Stuffing with Gravy. The recipe makes six servings. You’ll need:
Two packages Tofurky deli slices.
1 package Pepperidge Farm herb stuffing mix, prepared according to package directions. (Include onion and celery in the stuffing, if you like)
Although you can simply serve the Tofurky slices over the dressing, the Big M wraps the Tofurky slices around the dressing to make individual servings. To do this, spray a baking sheet with vegetable-oil spray. Arrange two stacks of two slices each so that they slightly overlap. Form an elongated “ball” of dressing, and place on the slices. Carefully pull each end of the Tofurky around the dressing so that they overlap, and secure with a toothpick. Then spray the whole with a bit more oil. Repeat until all the Tofurky and dressing is used. Bake at 400 degrees for 10 to 15 minutes, until hot.
Meanwhile, make the gravy. You’ll need:
1/2 cup margarine
1/2 cup whole-wheat pastry flour
Plenty of black pepper
3 cups water
3 Tbsp Vogue Vege Base
3 TBSP nutritional yeast
1 tsp salt
Whisk Vege Base, nutritional yeast and salt into the water to make a broth.
Melt margarine in a medium saucepan; then add lots of black pepper, stir in the flour and whisk for three minutes.
Slowly whisk in the broth; simmer over medium heat until thickened. This makes a lot, but it freezes well for future meals.
