I need some help *Audrey, re: herbs with Quorn roast

[Guest guest]

Audrey,

    

       I can't remember exactly, but I had e.v.olive oil and did use rosemary

(just out of a jar; didn't have the fresh sprigs). I'm pretty sure I added a

pinch of thyme, as I add this to a lot of foods, particularly the bean/rice

things I make--it's a good flavor with the Quorn Roast.  I also remember putting

in a bit of this blend I like to have on hand: McCormick's All-Purpose

Salt-Free Herbal Blend, I believe it's called.  It's something I used with

almost everything I make--great to add to stews, soups, all those

" melded-flavor " dishes and I try to find that or something similar to have all

the time on hand.

 

     I am sure I also added parsley flakes, because I love parsley and can't

seem to make anything without sprinkling in the parsley.  Celery salt...you

really don't need the extra salt, but I didn't have a similar seasoning that was

salt-free.  I think I may have added a tiny pinch of garlic powder (maybe not)

or a snip of onion...but I think it was mainly the rosemary, celery salt, herbal

blend and parsley.  Maybe some really OLD (almost tasteless, but I keep it and

dump it into stuff anyway) of marjoram..  I'll be rid of it anyway

pretty soon--then to replace it with FRESH & potent stuff.

 

     I frankly liked the herbal taste this stuff added to the Quorn roast.  I

offered a slice (the next day) to my DH to taste and he grimaced.  The Quorn

itself was " not bad--maybe even

good " , he said, " but there's some kind of HERB flavor that I don't like--it gets

in the way... "

 

     Oh well, to each his/her own!  I suppose I chose those herbs because they

are reminiscent of what I used to put on the " birds " before....I like the

flavors and find that Quorn roasts are very tasty for being meat-free food. 

 

     My idea for a holiday (or any " big group " meal day) meal with this Quorn

roast is to have 2 or more, cut them lengthwise and layer them in a baking pan

with some kind of bread dressing in between the layers.  The flavors of the

Quorn roast and the herbs I used almost duplicated the " broth and herbs " that I

would " traditionally " put in dressing.  I am still not used to the flavors of a

strictly vegetable-based broth/stock, but that's the direction I am moving in. 

When the dressing has LOTS of herbal flavors, plenty of celery and onion...that

adds a lot.  I remember reading the link from here about the caramelized onions

(and/or garlic), and want to try that for more " bold " flavorings in veg. stock..

and I love to add mushrooms (baby portabellas) chopped into things. 

 

     A disappointment has been that the bulk order I was to make from the woman

at the YMCA who has a wholesale " health foods " catalog was that she didn't get

enough orders from other people to make the order at the beginning of this

month.  I didn't get the case of Quorn Roasts that I was hoping to.  I ate the

only one I had purchased elsewhere...but I do have couple or so boxes of Quorn

" naked cutlets " ...DH was saying we ought to just have a " simple meal " by

ourselves this Thursday, since our planned company won't be able to make it

after all.  Maybe I'll get those thawed out and make the " baked dressing layers "

thing with the cutlets instead of the roast...Hmmmm...this has got me to

re-thinking!

 

     This group has been fantastic as an informational resource!  I just realize

how it has helped me to read the recipes and comments and ideas every day here. 

I am thankful for that.  Gives me (and my DH, though for him, sometimes it's a

foot-dragging thing--he doesn't want to BE vegetarian, just " eat meatless " a lot

of the time).  Still, I'd say he is learning, and so am I.  This is a good

thing!

 

     Good wishes to you and to all--Happy Thanksgiving!

 

--Laura B., in Illinois.

 

PS: Since I learned about the Hunt's Gel snacks (gelatin like snack cups), I

also just recently thought of something I could do with them, if I wanted to use

cranberries for a

" salad-y " kind of dish.  Thanks!

 

 

 

 

 

 

    Posted by: " Audrey Snyder " AudeeBird audreylynnsnyder

    Tue Nov 25, 2008 9:42 am ((PST))

 

What kind of herbs did you use, Laura?

 

Audrey S.

 

 

 

 

 

 

 

 

[Guest guest]

Thanks, Laura. I'm sure the naked cutlets would be fine with your stuffing

idea.

Be sure and be nice to your husband -- some people would absolutely put

their foot down and refuse to even try the meatless products! Sounds like

he's a good guy, complaining only mildly about too many herbs!

I've been thinking about trying Hunt's strawberry or cherry gels with

cranberries -- my old, old recipe calls for strawberry jello. It also calls

for mini marshmallows, but I don't think I can do the vegan marshmallows

recipe -- don't really care to burn up my cheap little mixer! I'll wait til

I have a nice one (maybe under the Christmas tree!)

 

Happy Thanksgiving! I just ate pumpkin pie for breakfast with my sister,

there won't really be any left for dessert! Oh well, we're making sugar

cookies too!

 

Audrey

 

On Wed, Nov 26, 2008 at 9:04 AM, L.B. <elbee577 wrote:

 

> Audrey,

>

> I can't remember exactly, but I had e.v.olive oil and did use

> rosemary (just out of a jar; didn't have the fresh sprigs). I'm pretty sure

> I added a pinch of thyme, as I add this to a lot of foods, particularly the

> bean/rice things I make--it's a good flavor with the Quorn Roast. I also

> remember putting in a bit of this blend I like to have on hand: McCormick's

> All-Purpose Salt-Free Herbal Blend, I believe it's called. It's something I

> used with almost everything I make--great to add to stews, soups, all those

> " melded-flavor " dishes and I try to find that or something similar to have

> all the time on hand.

>

> I am sure I also added parsley flakes, because I love parsley and

> can't seem to make anything without sprinkling in the parsley. Celery

> salt...you really don't need the extra salt, but I didn't have a similar

> seasoning that was salt-free. I think I may have added a tiny pinch of

> garlic powder (maybe not) or a snip of onion...but I think it was mainly the

> rosemary, celery salt, herbal blend and parsley. Maybe some really OLD

> (almost tasteless, but I keep it and dump it into stuff anyway) of

> marjoram.. I'll be rid of it anyway

> pretty soon--then to replace it with FRESH & potent stuff.

>

> I frankly liked the herbal taste this stuff added to the Quorn roast.

> I offered a slice (the next day) to my DH to taste and he grimaced. The

> Quorn itself was " not bad--maybe even

> good " , he said, " but there's some kind of HERB flavor that I don't like--it

> gets in the way... "

>

> Oh well, to each his/her own! I suppose I chose those herbs because

> they are reminiscent of what I used to put on the " birds " before....I like

> the flavors and find that Quorn roasts are very tasty for being meat-free

> food.

>

> My idea for a holiday (or any " big group " meal day) meal with this

> Quorn roast is to have 2 or more, cut them lengthwise and layer them in a

> baking pan with some kind of bread dressing in between the layers. The

> flavors of the Quorn roast and the herbs I used almost duplicated the " broth

> and herbs " that I would " traditionally " put in dressing. I am still not

> used to the flavors of a strictly vegetable-based broth/stock, but that's

> the direction I am moving in. When the dressing has LOTS of herbal flavors,

> plenty of celery and onion...that adds a lot. I remember reading the link

> from here about the caramelized onions (and/or garlic), and want to try that

> for more " bold " flavorings in veg. stock.. and I love to add mushrooms (baby

> portabellas) chopped into things.

>

> A disappointment has been that the bulk order I was to make from the

> woman at the YMCA who has a wholesale " health foods " catalog was that she

> didn't get enough orders from other people to make the order at the

> beginning of this month. I didn't get the case of Quorn Roasts that I was

> hoping to. I ate the only one I had purchased elsewhere...but I do have

> couple or so boxes of Quorn " naked cutlets " ...DH was saying we ought to just

> have a " simple meal " by ourselves this Thursday, since our planned company

> won't be able to make it after all. Maybe I'll get those thawed out and

> make the " baked dressing layers " thing with the cutlets instead of the

> roast...Hmmmm...this has got me to re-thinking!

>

> This group has been fantastic as an informational resource! I just

> realize how it has helped me to read the recipes and comments and ideas

> every day here. I am thankful for that. Gives me (and my DH, though for

> him, sometimes it's a foot-dragging thing--he doesn't want to BE vegetarian,

> just " eat meatless " a lot of the time). Still, I'd say he is learning, and

> so am I. This is a good thing!

>

> Good wishes to you and to all--Happy Thanksgiving!

>

> --Laura B., in Illinois.

>

> PS: Since I learned about the Hunt's Gel snacks (gelatin like snack cups),

> I also just recently thought of something I could do with them, if I wanted

> to use cranberries for a

> " salad-y " kind of dish. Thanks!

Posted by: " Audrey Snyder " AudeeBird

<AudeeBird%40gmail.com>audreylynnsnyder

> Tue Nov 25, 2008 9:42 am ((PST))

>

> What kind of herbs did you use, Laura?

>

> Audrey S.

>

>

>

>

>