Posts tagged ‘seitan’
Good lord have I been MIA!! Not for long my friends… I have so missed posting my culinary creations and I promise not to keep disappearing. No, it won’t happen everyday, but that’s simply because between my job, planning my wedding (128 days until it’s here!), training for my 3rd marathon and trying to stay sane; everyday blogging is just out of the question. So here’s the deal… I make something yummy, I post. Works for you?
I figured since this was my first post of 2011 I should make this post about how I spent my New Years Eve, so here goes! The fiance and I came back from skiing early and decided to ditch the whole NYC NYE mayhem and spent it indoors. Which meant I had a lot of work to do! I decided in the spirit of the occasion to make a whole lotta party food! First up, BBQ Seitan Skewers and Texas Bean Sliders:
I actually made my own seitan for this using the recipe for seitan cutlets in Veganomicon (aka the vegan bible). I then cut the seitan into bites, slathered then with some Asian BBQ sauce I had and broiled then for a few minutes to firm up before putting on skewers. Those little guys were tender! For the Texas Bean Sliders I used another Veganomicon recipe with a few tweaks (I’ll post the changes I made later). I opted for mini sliders with avocado & tomato slices. For the bread I cut a portuguese roll into 6 pieces and cut out some of the middle white part for thinner “bun” halves.
Alongside the burgers & skewers I decided to add in some Vegan Caesar Salad after an amazing salad I had at the lovely V-Note in NYC. I made them utensil-free by serving them in radicchio leaves with tiny pita bread crutons (rubbed with garlic). Yes, the dressing was another Veganomicon recipe!! Clearly someone got a cookbook over Christmas…
I was rushing to do so many things at once, at one point I had to be reminded that we were the only guests, so I could chill a little… 🙂 It was so worth it though! As someone allergic to dairy (and a vegan 99% of the time) I def missed Caesar Salad and I loved the whole edible bowl part too!
I also made some Cauliflower-Hummus dip & veggie crudite from the wonderful tome of vegan-ness, but unfortunately those didn’t make it into the picture. Oh right and dessert? How about champagne and frozen strawberries!! I don’t know why, but I prefer when they’re frozen…
This was Curried Squash & Red Lentil Soup from Gourmet magazine and I have to say it was pretty amazing… I only partially pureed this, leaving some nice chunks for texture. Here’s the recipe along with my modifications:
Yield: Makes 4 to 6 (main course) servings
Active Time: 25 min
Total Time: 1 1/4 hr
2 tablespoons vegetable oil
1 1/2 – 2 lbs butternut squash, peeled and cut into 1/2-inch pieces (I used a combo of hubbard squash, butternut squash and yams)
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 teaspoon cayenne pepper (I like it hot!)
2 tablespoons minced peeled ginger
2 tablespoons curry powder
1 cup red lentils
2 quarts water
1 teaspoon fresh lemon juice, or to taste
- Heat oil in a large heavy pot over medium heat, then cook squash, yams, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
- Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
- Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper. Puree about half of the mixture with a hand blender or separately in a food processor.
I basically just used the recipe from CCV and it was lovely. Thanks girlie! It’s just boiled about 3 cups cauliflower (drained), a tsp of Better-Than-Bullion Organic Veggie Soup Base, 1 clove garlic (boiled along with the cauliflower), 1 tsp Dijon mustard and salt & pepper to taste. Throw everything in the food processor and voila! I added a touch of water to create a creamier texture, but it’s up to you how soupy you want things.
And now the Pièce de résistance… Pumpkin Pudding!!! I made this vegan-style with silken tofu in place of cream and it was ridiculously good! To be honest it was a touch sweeter than I hoped because I accidently bought pumpkin pie filling instead of plain canned pumpkin, but I opened it before realizing my mistake so I can’t just put it to waste…
It’s basically just a cup or so of soft, silken tofu and 1/3 cup of pumpkin purée. Since it was already spiced and sweetened I didn’t add anything, but in the future I’ll definitely be using plain pumpkin and my own spices and a touch of honey or agave nectar. Oh yeah, I also made this deliciousness… Vegan Sausage & Peppers!
I used a whole green bell pepper and one small red onion sliced into strips, minced 1 large clove of garlic and sautéed them for a bit. Then I added a few dashes of pizza seasoning, herbs de Provence, red pepper flakes, a tablespoon of tomato paste and some water to create a sort of a sauce. I threw in some diced Seitan Sauasage a well as some kidney beans for some extra protein… delish!
Man oh man has it been a long time since I wrote anything on this blog. I originally stopped blogging because it has become too time consuming and there was too much going on in my life outside the blogosphere. However, with the new year I wanted to make some new changes. Therefore I’m bringing back the blog! I won’t be posting all of my meals, just the ones worth mentioning. 🙂 I want this to be more of a chronical of my adventures in the kitchen (and on the pavement) than a daily log of my life.
In the next few months the training for the Boston marathon is going to intensify, so my goal is to make super nutritious, energy packed meals. I sustained a partially torn patellar tendon as a result of my first marathon in Hartford, CT, so I’d reeeally like to focus on taking care of myself this time! Not that a 3:32:24 total time is anything to sneer at, but I bet I could do a little better if I wasn’t in so much pain throughout all the training, etc!
Last night I cooked up some Seitan Sausages w/ saurkraut with a side of butternut squash fries. Just look at that steam rising… 🙂
Seitan Sausages: (makes 6 sausages)
- 1/2 cup mashed kidney beans, rinsed and drained
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 2 cloves garlic, very finely minced
- 1 1/4 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 1 1/2 teaspoons fennel seed, crushed
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- In a food processor puree all of the ingredients until the dough comes together.
- Have ready 6 sheets of tin foil.
- Divide dough into 6 even parts.
- Take one of the mounds of dough and roll between your hands to form a long, slender log (like a hotdog).
- Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.
- Place wrapped sausages in steamer and steam for 40 minutes.
This recipe is seriously amazing (even if they do look a little odd)! Thank you Post punk kitchen and CCV for turning me onto these!!! I put half of these into the freezer for some good eatin’ down the road. 😉