the best "bœuf bourguignon" i have ever had

first off, it is not my recipe.

it is an amazing recipe by twitter co-founder, biz stone, and his wife.

he made it on an episode of martha stewart, and it looked sooo amazing,
i had to try it. i am so happy i did.

p.s. the "bacon" mushroom topping is good on ANYTHING!

i am going to copy it right off the site for you...
you can thank me later!

oh, and the only thing i did differently was that i used gardein beefless tips 

instead of regular seitan.

SEITAN BOURGUIGNON

Ingredients:
2 tablespoons olive oil

• 4 (1/2-pound) packages traditional-flavored seitan, broken into bite-size pieces
• 4 shallots, minced
• 2 large carrots, peeled and sliced crosswise into 1-inch pieces
• 3 cloves garlic, coarsely chopped
• 2 tablespoons tomato paste
• 1/2 (750 mL) bottle pinot noir
• 1 cup homemade or store-bought low-sodium vegetable stock
• 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
• 1 large bay leaf
• 1 teaspoon dried thyme
• 15 pearl onions, fresh or frozen, peeled
• 3 tablespoons all-purpose flour
• 2 tablespoons margarine
• coarse salt and freshly ground black pepper
• Mushroom "Bacon" Topping <--click for recipe

Directions:

Heat olive oil in a large skillet over medium-high heat. Add seitan and cook, stirring, until seitan is browned and caramelized on all sides. Reduce heat and add shallots, carrots, and garlic; cook, stirring, for 3 minutes. Stir in tomato paste and cook, stirring, for 2 minutes.

Transfer seitan mixture to a large saucepan; add wine and enough stock to just cover seitan mixture. Add parsley, bay leaves, thyme, and pearl onions; cover and bring to a simmer until vegetables are tender. Transfer seitan, carrots, and onions to a large serving bowl; set aside and keep warm.

In a small bowl, mix together flour and margarine. Add flour mixture to saucepan, stirring until well combined. Let sauce simmer, uncovered, until it reaches a gravy-like consistency. Remove bay leaf and season with salt and pepper.

Pour sauce over seitan in serving bowl; garnish with mushroom "bacon" topping and parsley. Serve.

vegan devil-ish eggs

i was pretty tired of people bringing deviled eggs to my get-togethers and saying,
"oh you can't have these, but i brought deviled eggs!"
uh, thanks.....?!
so i decided to make my own.

This may be the easiest thing on the planet to make!
bring them to your next cookout or party!  

DEVIL-ISH EGGIES
(maria-style, with no exact measurements)

ingredients

• two cans of whole new potatoes
  (or ball-ball taters as my boyfriend and his brother call them)
• vegenaise
• vegan bacon bits
• your favorite paprika or powdered chipotle pepper 
• tumeric
• sea salt
• yellow mustard 
  (optional)
• melon baller with a very small scoop
• piping bag or plastic baggie you can cut the corner off of

directions

• uhh open the cans of potatoes, genius…
• slice the larger potatoes in half
  (lengthwise)
• any skinny or smaller potatoes should be cut so one side is thicker.
  (you wanna try to get at least one "egg half" out of each)
• take the melon baller and scoop out small holes in the potato halves for the “filling”.
• place the scooped out pieces, smaller pieces, weird halves, and broken pieces into a small bowl.
• add vegenaise, and blend in a food processor. only add enough to get the mixture semi-creamy. you want to be able to add your other ingredients!
• add tumeric for a little yellow color-- it only takes a few dashes, but you can add as much as you like.
• add a touch of yellow mustard for tanginess if you choose, and process again.
• add bacon bits and sea salt to taste, process, taste, process, you got it. 
• add more vegenaise until you get your perfect creamy consistency and taste!
• pipe the “egg mixture” into your scooped out potatoes.
• sprinkle paprika or chipotle on top.
• EAT EAT EAT...  AND EAT!