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The reality is that every Holiday season I’m slogging through preparing the food I’m planning to share, always biting off a little more than I can chew, so to speak. I get to a point of where I think I’m done with everything and wait, what?! The cranberry sauce? I forgot to make it! So it’s back into the kitchen to bang it out.
I’m a huge fan of preparing large food projects in sections beforehand, then plugging them all together to make the final dishes as the feast approaches. I’ve found that this reduces Holiday cooking stress considerably. Last year this got me thinking: what if I could apply this trick to the cranberry sauce I’m always forgetting about? What if I could make it way in advance with even less overall time involved? Pressure cooker to the rescue. With the pressure cooker, I could make it a year ahead with the extra cranberries I had hanging around from this year, chuck it in the closet and forget about it until the end of next year. All with the same amount of effort it takes to make cranberry sauce a few days before the Holidays. No really.





I still miss the excitement and curiosity that goes along with a savory centerpiece: How tender will it be when I slice into it? What succulent surprises will I find? Oh and the aromas wafting thorugh the house! I wanted to bring this excitement to vegan holiday feasts when I set out to create Seitan Roulade.
Seitan Roulade consists of a sheet of wheat gluten covered with a panko mushroom stuffing that's been simmered in a red wine balsamic reduction. It's then wrapped into a roll, glazed with Apricot Glaze and sprigs of thyme are placed on top before the roulade is tied with twine. The roulade is then baked in a dutch oven, sliced, served and drizzled with a gravy such as Gracious Gravy. This is a similar centerpiece to Stuffed Seitan but is a little more involved because it involves glaze, and the use of a dutch oven. The dutch oven helps the roulade retain it's shape, stay moist and become infused with aroma from the thyme sprigs.




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