On Sunday we ventured into the city with to stock up on tons of pantry stuff at the one and only Rainbow Grocery. If that store could open a branch in Walnut Creek, I would appreciate it immensely. (I realize that’s never going to happen).
Since we were going all the way across the bay anyway, we decided to add a couple side trips. First, we went to Trouble Coffee for lattes and toast. It was a beautiful day, so we strolled down to the beach. Ellie’s gotten pretty awesome at walking, but the sand provided some new challenges. Still, she LOVED every minute: watching the dogs, saying hi to people, and trying to explain to us everything she saw.
I’ve lived here for 2+ years now but I always seem to forget that November is pretty much the best month of the year on the ocean side of the city. It was perfect.
It’s still a tiny bit warm for comfort food, but that’s not stopping me. This was a little bit involved for a weeknight, but it was delicious. Filling and hearty, with a whole-wheat cornmeal crust and plenty of seitan and vegetables inside, all three of us loved it. It’s definitely going into the rotation all fall and winter long!
I made my seitan using this recipe, but if you’re short on time, you can use store-bought. I know it’s kind of wrong, but I un-veganized this recipe. I used butter in the crust instead of shortening. If you’re vegan, you can use shortening (or I’d imagine Earth Balance would be pretty good too), but since I’m not, I just couldn’t make pastry without real butter.
(adapted from Veganomicon)