Paganistan: Notes from the Secret Commonwealth
In Which One Midwest Man-in-Black Confers, Converses & Otherwise Hob-Nobs with his Fellow Hob-Men (& -Women) Concerning the Sundry Ways of the Famed but Ill-Starred Tribe of Witches.
Boss Warlock's Mock Duck with Roasted Root Vegetables in an Orange Glaze
According to Lady Svetlana of Feraferia, the signature foods of Samhain are the “gnomic” ones: i.e. roots and tubers.
Simultaneously bright and dark, this hearty, satisfying melange of above- and below-ground crops welcomes the season when, in the words of her longtime partner, visionary Fred Adams, “as seeds and litter settle to earth, dreams and All Souls rise from the dense, rooted underground to soft[en] and fuse them.”
Also known as wheat gluten, mun cha'i ya, and seitan, mock duck is a traditional meat substitute in the cuisines of East Asia. Sliced into “coins”, the carrots (gold) and parsnips (silver) betoken—or, by the power of sympathetic magic, induce—a year of prosperity to come.
Boss Warlock's Mock Duck with Roasted Root Vegetables in an Orange Glaze
1 can (10 oz.) mock duck, drained, well-rinsed, and cut into bite-sized pieces
2 large potatoes, peeled and cubed
3 carrots, peeled and sliced into coins
2 parsnips, peeled and sliced into coins
1 celery root (celeriac), peeled and cubed
¼ cup fresh-squeezed orange juice
¼ cup tamari
1-2 tablespoon(s) maple syrup
olive oil
Preheat oven to 350°.
Combine all ingredients and mix well. Turn out into an oiled casserole and drizzle with olive oil. Cover and bake 1-1½ hours, stirring periodically, until the liquids reduce and the vegetables are tooth-tender.
Just before serving, stir gently (but well) until the mock duck—by now nicely plumped—and vegetables are thoroughly glazed.
Serves 4.
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