Your Recipe for Convection Cooking
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Shepherd’s Pie with Seitan
Another dish on the list of popular comfort foods, this version from Susanne Jensen will show you just how delicious a plant based version of this dish can be. If you don’t have a big group to feed you can easily portion this casserole into smaller portions and freeze some for later use.
2 - tablespoons oil
1 - yellow onion, diced
3 - cloves garlic, minced
1 - teaspoon thyme
2 - carrots, finely diced
1 - rutabaga, finely dice
1 - pound seitan, ground in a food processor or meat grinder
2 - tablespoons tomato paste
1 - tablespoon vegan Worcestershire sauce
1 ½ - teaspoons salt ¼ t- easpoon pepper
2 - cups water mixed with 2 tablespoons vegetable powder
1 - tablespoon cornstarch dissolved in 2-3 tablespoons cold - water ½ - cup fresh or frozen peas
3 - large baking potatoes, peeled and cut into small chunks
1. Heat oil in a frying pan and add onion and garlic. Sauté for 3-4 minutes.
2. Add rutabaga and carrot and sauté for another 3-4 minutes.
3. Add thyme, seitan, tomato paste, Worcestershire sauce, salt, pepper, water with vegetable powder and cook for 6-8 minutes.
4. Add dissolved cornstarch and cook until vegetable seitan mixture has slightly thickened, approximately 1 minute.
5. Stir in peas.
6. Meanwhile steam the potatoes in 1 cup of water over moderate heat until very tender. Mash with some butter and milk until creamy.
7. Assemble shepherd’s pie by adding vegetables to a baking pan and cover with mashed potatoes.
8. When ready to serve, preheat the oven in the Convection Bake Mode 400 degrees and bake uncovered for 20 minutes until the potatoes begin to brown (40 minutes if the casserole has been refrigerated.)
Serves 6 - 8
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Almond Orange Olive Oil Cake
One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.
1 - cup whole raw almonds lightly toasted and cooled
¾ - cup twice-sifted cake flour
1 ½ - teaspoons baking powder
Pinch of kosher or sea salt
4 - large eggs
1 - cup sugar
1 - teaspoon vanilla extract
Finely grated zest of one small orange or Meyer lemon
⅔ - cup extra virgin olive oil
Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely.
Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.
Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.
Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.
In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.
In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.
On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended.
Pour the batter into the prepared pan and bake until firm to the touch in the center. Cook in the pan for 10 minutes before inverting onto a rack.
Recipe from “Wine Country Table ” author Janet Fletcher