On the third day of MoFo, I blogged about my infused vodka fail.The one upside to the debacle, at least to my optimistic (ha) self, was that I thought I’d gotten my requisite MoFo fail out of the way early. Ah, hubris. As if I couldn’t mess up twice in a month!
Tonight, I messed up. I returned home from work with a headache and a bit of nausea. I didn’t particularly feel like cooking, but I needed something to blog about. So I decided it was time to use pumpkin in a savory application—fauxsage! I liked the idea of making an apple fauxsage and then a pumpkin fauxsage to compare the two. Once again, 500 Vegan Recipes offered a promising recipe.
Because I wasn’t feeling my best, I was not in the mood for particularly careful measuring of the spices. So when it came time to add a quarter teaspoon of nutmeg, I figured I’d just shake a few dashes into the bowl. I reached into my alphabetized spice drawer and grabbed a small jar from the location the nutmeg belonged. The nutmeg has one of those perforated tops that lets you shake out small amounts at a time, so I swiftly unscrewed the cap and upended the jar.
I’m sure you can imagine what happened next.
My “nutmeg” was actually dried lemongrass, and my dried lemongrass does not have a perforated lid. A couple tablespoons of the fragrant herb spilled out and tumbled into my dry ingredients, crowning the mound of wheat gluten and nutritional yeast and various spices with a pale green dust.
Shockingly, I didn’t become enraged and start cursing aloud. I just chuckled to myself and started skimming the lemongrass off the top with a spoon. I guess I did an okay job (or our lemongrass is super old and taste-faded) because the fauxsage had no discernible citrus tang.
Like I did with the apple fauxsage, I served this pumpkin fauxsage with potatoes and sauerkraut again. Instead of boiling the taters, I did a lazy girl’s Hasselback potato and roasted the small sliced spuds with olive oil, salt, pepper, and paprika in a tinfoil packet. They were quite yummy! I wish I could say the same for the fauxsage, but alas—we both found it very bland and in need of a much stronger umami note. (The fact that I used water instead of vegetable broth probably contributed to that lack of savory flavor, but I did try to make up for it by using some seasoned garlic salt in the recipe… I should’ve added some soy sauce!) With a big ol’ forkful of sauerkraut, though, it was just fine.
Have you had any silly spice mishaps?