Doing Stuff. Continuing Stuff. So Much Stuff.

1. The last pop up, bodega style, All Vegan Open Market and Community Meal over at Resource MPLS was so much fun, we are doing another one!!

Sunday, April 23rd, from 10am-4pm.

So, last time, it was a mad dash to raise the funding required to provide that resource to the Phillips West/Ventura Village community. We are hoping to not be so stressed this time.

Last time we raised over $2600 to purchase over $2100 in nourishment to stock the Open Market, as well as $500 in gift cards from Black Garnet Books.

This time we want to raise $3500 so that we can offer more groceries and pantry staples like flour, sugar, seasonings, and cereals/grains. We also want to continue to support Black Garnet Books and offer access to the written word by purchasing another batch of gift cards from Dionne over at Black Garnet.

This will be another Venmo campaign. Everyone here is doing so much already. We invite you to put it on your calendar and make sure to join us that day. We hope you can invite your friends, family, and network to join you in support of these food security and community-building actions by contributing to the Venmo campaign. Venmo: @Chef-Collective-1123.

Have your network label their Venmo contributions as “Phillips Pop Up!”

We’ll take a best practice from high-leverage political campaigns, and suggest that you “bundle” contributions. Bring a bunch of friends together, and have them all contribute at once. Or, have them all Venmo you, and then send one, lump contribution.

Spread the word. Being a part of these efforts is pretty amazing, we don’t want to hoard that awesome feeling, or isolate others from being a part of this community!!

At the very least, make plans to join us at Resource MPLS on Sunday, April 23rd!! If you really want to be awesome, then help us set up that day! If you can be at 512 East 24th St, 55404 at 8am that morning, let us know!

2. Zachary and I had a couple of great meetings today about the expansive, cooperative, local food commerce project we are developing. A big part of this project, currently, is maximizing the potential existing within our current resource capabilities. This includes working with Zion Lutheran Church and Hamline Church United Methodist to explore grant and funding options to improve their facilities, increase our partnerships and support for smaller, local food producers, and begin bringing more cottage food producers into the Open Markets.

We also need to begin building a steering committee and board of directors for this project. If this is a project you would like to be involved in the development and creation of, and would like to learn more about all that it involves and what your participation would require, then reach out to us! We will be looking to host a meeting in April with all parties interested. If this is something that you believe a friend or acquaintance may be interested in, step one is being a member of this Patreon community. So, have them join us here in solidarity of purpose!

3. We are going to keep the vital wheat gluten recipes going a bit longer. John will have another one for you shortly, but I wanted to share this recipe first. There are plenty of easily accessed recipes for making your own seitan or mock duck. In fact, it’s a great dish to make in large batches and then freeze. My first foray into making seitan came from the recipe on a bag of Bob’s Red Mill Vital Wheat Gluten. The capacity to customize your seitan for different preferences and uses is immense! This is also a great recipe for kids and younger vegans to assist with

There are three major steps that determine the flavor and texture of your seitan:

1. How long you knead the dough.

2. If you boil the dough in loose chunks or if you boil the dough bound in cheese cloth.

3. What you season the broth with .

The longer you knead the dough, the more stringy and meat like the finished seitan will be.

If you boil the dough in loose chunks, it will expand and get a softer, spongy texture. If you boil it bound in cheese cloth, the dough will be much denser.

Although you will add seasonings to the dough itself, the type of broth and what you add to it will affect the finished seitan immensely. From color, to consistency, to flavor, the broth is a huge component of the finished product.

For a darker, sweeter seitan, add more molasses. To get a more oily, wild game like flavor and consistency, add sesame oil to the broth.

Anyways, here’s a mushroom and mustard seitan I used to make. I loved it sliced, toasted, and used in a sandwich.

Easy Mushroom and Mustard Seitan Recipe:


For the Seitan:

3 cups of Vital Wheat Gluten

1/4 cup of Nutritional Yeast

2 Tbsp of Mustard Powder

1 Tbsp of Garlic Powder

2 tsp of Ground Black Pepper

1 tsp of Fenugreek Powder

1 tsp of Salt

1 cup of finely diced Mushrooms (Crimini, Oyster, or Portobello)

1/4 cup of Vegetable Shortening (I like the Wholesome Brand)

1 Tbsp of Miso Paste

1/3 cup of Tamari

2 Tbsp of Rice Vinegar

2 cups of Vegetable Broth.

For the Boiling Broth:

2 cups of Vegetable Broth

1/4 cup of Molasses

10 cups of Water

1/2 cup of Sesame Oil

2 onions cut into quarters

1 carrot cut into large chunks

3 cloves of garlic cut in half

4 bay leaves


1. In a very large pot combine all the ingredients of the boiling broth and bring to a boil.

2. Mix together the dry ingredients for the seitan dough.

3. Chop in the shortening.

4. Mix in the chopped mushrooms.

5. Make a well in the center of the dough mix, and add all the wet ingredients.

6. Mix until together and then knead with your hands or in a stand mixer using the dough hook.

7. After kneading for 10 minutes, you can press flat on a parchment lined pan or roll up in cheesecloth and bind with twine. (The photo above is the seitan I made bound with cheesecloth and twine.) If not binding with cheesecloth, cut the flat dough into 2″x3″ chunks.

8. Once the boiling broth is boiling, add your seitan dough and boil for 60-75 minutes.

9. Once done boiling, remove the seitan from the boiling broth, and place in a strainer to drain off any excess moisture.

To store: Place the chunks on a parchment lined pan, and freeze. Once the chunks are frozen, you can store them in a ziploc bag.

I sliced the loaf, and placed the slices in small take out containers, and placed them in the freezer like that. Each repurposed take-out container contains a recipe’s worth of seitan slices.

That’s how you make seitan. Get rowdy with it. Make it for tacos. Mix in some red beans and Italian seasonings, and use it in pasta. Use a bunch of sage, black pepper, and maple syrup and you have breakfast sausage.

Reach out with any questions. John is gonna be dropping his Reuben recipe next!!

Thank you,



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