Free The Sexy Vegan Cookbook by Brian L. Patton Page B

extra-virgin olive oil, for frying
    1 cup White Gravy (recipe follows)
    Mashed Taters (recipe follows)
    Greens (recipe follows)
    In a baking dish or shallow bowl, whisk together the nondairy milk and vinegar, and submerge the seitan cutlets in the mixture. Letmarinate for 30 minutes at room temperature. On a plate or in a baking dish, combine the flour, nutritional yeast, garlic powder, onion powder, paprika, cayenne, thyme, sage, rosemary, mustard, celery seed, salt, and pepper.
    In a large skillet, heat the oil over medium-high heat. We’re looking for a shallow fry here, so the oil should be about ¼ inch deep. To test the oil for the proper heat level, drop a tiny bit of flour into it — if it sizzles and bubbles immediately, it’s ready.
    Remove the cutlets from the wet mixture, shake off the excess liquid, and coat them completely with the flour-and-spice mixture. Shake off the excess dry mix, and dip the cutlets back into the wet mixture. Then dredge the cutlets one more time in the dry mixture, and gently place each one in the heated oil.
    Fry for 3 to 4 minutes, or until brown on one side, then flip. Fry for 3 to 4 more minutes. When the cutlets are golden brown, remove them from the pan and place them on a paper towel. Season each with a pinch of salt and pepper. Place two cutlets on each plate, top with white gravy, and serve with mashed taters and greens.
WHITE GRAVY
Makes 1 cup
    1 tablespoon vegan margarine
    1 cup unsweetened nondairy milk
    1 tablespoon unbleached all-purpose flour
    1 teaspoon nutritional yeast (see WTF, page 27 )
    ¼ teaspoon salt
    Pepper
    In a small saucepan, melt the margarine over medium heat. In a separate pot, gently heat the milk. Stir the flour into the pan with the margarine and cook for 3 to 4 minutes, until it forms a blond-colored paste. This is called a roux, which is a froufrou Frenchie term for “thing that will thicken your sauce.” Add the heated milk to the roux and whisk together until smooth. Gently bring to a simmer, at which point it will slightly bubble and begin to thicken. After 2 to 3 minutes of simmering, the sauce will be thick enough to coat the back of a spoon. Add the nutritional yeast and salt, and whisk until smooth. Finally, season with pepper to taste.
MASHED TATERS
Serves 4
    2 pounds Yukon Gold potatoes, peeled and quartered
    ¾ cup unsweetened nondairy milk
    ¼ cup vegan margarine, melted
    Salt and pepper
    In a large pot, cover the potatoes with cold water. Turn the heat to high, and boil until the potatoes are very soft, about 20 minutes. Drain the potatoes in a colander, shake them dry, and return them to the hot pot. Place the pot back on the stove over low heat for 1 minute (this will help further dry out the potatoes).
    TIP
    I must stress, if you really want to make the best potato possible, then you’ll get a potato ricer or a food mill. They’ll be so fluffy that you won’t want to eat them — you’ll want to sleep on them (not recommended). Trust me on this one.
    In a small saucepan, heat the nondairy milk on low until it’s warm to the touch. While the potatoes are still hot, pass them through your ricer or food mill into a bowl, or, if you disobeyed my earlier command, mash them with a potato masher. But I must warn you, overmashing makes a gummy, glutinous potato, so be careful. With a rubber spatula, stir in the margarine. Stir in half of the milk, and then slowly add more until the potatoes reach the desired consistency. Season with salt and pepper to taste.
GREENS
Serves 4
    2 teaspoons extra-virgin olive oil
    3 cloves garlic, sliced
    Pinch of chili flakes
    8 packed cups stemmed and roughly chopped hearty greens (kale, collard, chard, etc.)
    Salt and pepper
    In a large skillet, heat the oil over medium-high heat. Add the garlic and chili flakes, and saute until the garlic begins to brown around the edges. Add the greens and a pinch of salt, and toss. Cook for 4 to 6 minutes, until wilted. Season with salt and pepper to taste.

BARBECUE