Monday, August 2, 2010
Saturday, May 29, 2010
Veggie Lunch "Meat"
Oh the wonderful things you can do with seitan :) This lunch "meat" is great for putting in sandwiches or for eating plain along side a dish of scrambled tofu for breakfast (We'll post that one soon!). It is packed with protein, so go ahead, eat a slice after that workout to build some lean muscle and help your recovery. It tastes delicious and is super easy to make. Though the list of ingredients looks kind of long, most of it is just spices. It is important to steam and then bake the seitan because that is what gives it its awesome texture!
Deli Seitan Sandwich
Philly Cheeseseitan with Follow Your Heart Soy Cheese
Veggie Lunch "Meat"
1 3/4 cup cooked white beans
2 cups veggie broth
1/4 cup canola oil
2 tsp salt
2 tsp paprika
2 tsp onion powder
1 tsp garlic powder
1 tsp fennel
1 tsp sage
1 tsp pepper
1/4 tsp tumeric
2 tsp tamari or soysauce
2 1/2 cups vital wheat gluten
Place all of the ingredients except for the vital wheat gluten in a blender and blend until smooth. Pour into a medium sized bowl and add in the wheat gluten. Work it into a dough. The dough will be wet and elastic. Shape the dough into a thick log (something that can fit inside your steamer) and wrap tightly in foil.
Get a couple inches of water boiling in a big pot, place the foil-wrapped seitan inside your steamer basket and place the basket over the boiling water. Turn the heat down to medium, cover, and let steam for 1 hour.
Preheat the oven to 350 degrees. Once the seitan is done steaming, place it (still wrapped in foil) on a cookie sheet and bake in the over for 45 minutes. Cool before slicing. Store it in the fridge tightly wrapped and slice as needed. The seitan holds up very well and can be sliced really thin!
Deli Seitan Sandwich
Philly Cheeseseitan with Follow Your Heart Soy Cheese
Veggie Lunch "Meat"
1 3/4 cup cooked white beans
2 cups veggie broth
1/4 cup canola oil
2 tsp salt
2 tsp paprika
2 tsp onion powder
1 tsp garlic powder
1 tsp fennel
1 tsp sage
1 tsp pepper
1/4 tsp tumeric
2 tsp tamari or soysauce
2 1/2 cups vital wheat gluten
Place all of the ingredients except for the vital wheat gluten in a blender and blend until smooth. Pour into a medium sized bowl and add in the wheat gluten. Work it into a dough. The dough will be wet and elastic. Shape the dough into a thick log (something that can fit inside your steamer) and wrap tightly in foil.
Get a couple inches of water boiling in a big pot, place the foil-wrapped seitan inside your steamer basket and place the basket over the boiling water. Turn the heat down to medium, cover, and let steam for 1 hour.
Preheat the oven to 350 degrees. Once the seitan is done steaming, place it (still wrapped in foil) on a cookie sheet and bake in the over for 45 minutes. Cool before slicing. Store it in the fridge tightly wrapped and slice as needed. The seitan holds up very well and can be sliced really thin!
Monday, April 26, 2010
Chocolate Peanut Butter Energy Bars
These are hands down the most delicious thing we have ever eaten. They are great to eat for a snack or for a pre/post workout boost. The energy bars are full of protein and good fatty acids. They are so rich and yummy its hard to believe that they're good for you. This recipe was handed down to us from Thomas' mom, Molly. Thank you to her and you're welcome from us.
Chocolate Peanut Butter Energy Bars
2 cups almonds
1/4 cup shredded, unsweetened coconut
1/4 cup oats
1/2 tsp sea salt
1/2 cup ground flaxseed
2 Tbs chia seeds*
1/2 cup peanut butter
1/2 cup pitted dates
1/2 cup coconut butter (also called coconut oil)
1/4 cup agave nectar
1 tsp vanilla
1 10oz package of semisweet chocolate chips
Pulse almonds, coconut, oats, salt, flaxseed, and chia seeds in a food processor until ground.
Add in the peanut butter and dates. Pulse in the food processor again to mix.
Heat the coconut butter and agave in microwave or on stove to get the coconut butter melted. Mix together and add into the mix in the processor. Add in the vanilla. Mix the dough in the food processor until well mixed (the dough will start to ball up).
Press the dough into a 8x8" pan with your hands or a spatula. Melt the chocolate chips in the microwave or in a double boiler on the stove until smooth. Spread on top of the dough in the pan. Chill in the fridge until set. Eat and love!
Makes 16 bars.
*Chia seeds were a staple food for the Aztecs. They are an awesome source of protein, calcium, omega fatty acids, fiber, vitamins and minerals. You can find them in natural foods stores.
Chocolate Peanut Butter Energy Bars
2 cups almonds
1/4 cup shredded, unsweetened coconut
1/4 cup oats
1/2 tsp sea salt
1/2 cup ground flaxseed
2 Tbs chia seeds*
1/2 cup peanut butter
1/2 cup pitted dates
1/2 cup coconut butter (also called coconut oil)
1/4 cup agave nectar
1 tsp vanilla
1 10oz package of semisweet chocolate chips
Pulse almonds, coconut, oats, salt, flaxseed, and chia seeds in a food processor until ground.
Add in the peanut butter and dates. Pulse in the food processor again to mix.
Heat the coconut butter and agave in microwave or on stove to get the coconut butter melted. Mix together and add into the mix in the processor. Add in the vanilla. Mix the dough in the food processor until well mixed (the dough will start to ball up).
Press the dough into a 8x8" pan with your hands or a spatula. Melt the chocolate chips in the microwave or in a double boiler on the stove until smooth. Spread on top of the dough in the pan. Chill in the fridge until set. Eat and love!
Makes 16 bars.
*Chia seeds were a staple food for the Aztecs. They are an awesome source of protein, calcium, omega fatty acids, fiber, vitamins and minerals. You can find them in natural foods stores.
Couscous Yam Salad
We decided to put couscous and yams together in a salad one night because they were the only two ingredients in the house. To the intense excitement of our hungry bellies, the salad turned out really good!
Couscous Yam Salad
2-3 medium yams, peeled and diced
2 large carrots, diced
1 green bell pepper, diced
1/2 red onion, chopped
1 cup couscous
1 cup vegetable broth
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup agave
1 tsp cumin
salt and pepper to taste
Preheat the oven to 450 degrees.
Place the yams and carrots in a baking dish, lightly coat in canola oil, sprinkle with salt and pepper, and bake about 30 minutes or until soft.
Bring the vegetable broth to a boil in a medium pot. Once boiling, remove from heat, stir in couscous, cover, and let sit for 5 minutes until the couscous has soaked up all the broth and is fluffy.
Pour the couscous into a large bowl along with the yams, carrots, bell pepper and red onion.
To make the dressing, mix together the lemon juice, olive oil, agave, cumin, and salt and pepper. Adjust any of the ingredients to your taste. Pour the dressing over the couscous mixture and stir until well combined. Serve!
Serves about 4.
Couscous Yam Salad
2-3 medium yams, peeled and diced
2 large carrots, diced
1 green bell pepper, diced
1/2 red onion, chopped
1 cup couscous
1 cup vegetable broth
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup agave
1 tsp cumin
salt and pepper to taste
Preheat the oven to 450 degrees.
Place the yams and carrots in a baking dish, lightly coat in canola oil, sprinkle with salt and pepper, and bake about 30 minutes or until soft.
Bring the vegetable broth to a boil in a medium pot. Once boiling, remove from heat, stir in couscous, cover, and let sit for 5 minutes until the couscous has soaked up all the broth and is fluffy.
Pour the couscous into a large bowl along with the yams, carrots, bell pepper and red onion.
To make the dressing, mix together the lemon juice, olive oil, agave, cumin, and salt and pepper. Adjust any of the ingredients to your taste. Pour the dressing over the couscous mixture and stir until well combined. Serve!
Serves about 4.
BBQ Chili
This bbq chili is one of the ultimate comfort foods. It is sweet, smokey, and satisfying. Yet another kick ass recipe from Vegan Planet, this chili is one of our favorite meals.
BBQ Chili
1 Tbs canola oil
1 medium yellow onion, chopped
1 red bell pepper, chopped
1 28oz can diced tomatoes, undrained
1 cup water
1/2 cup barbecue sauce
2 Tbs tomato paste
2 Tbs chili powder
1 tsp brown sugar
salt and pepper to taste
2 cups vegetarian burger crumbles
3 cups (or two 150z cans) kidney beans, drained and rinsed
Heat the canola oil in a large pot over medium heat. Add in the onion and bell pepper, cover, cook until soft, about 5 minutes. Stir in the tomatoes and juice, water, bbq sauce, tomato paste, chili powder, brown sugar, and salt and pepper. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes, stirring occasionally.
Stir in the burger crumbles and beans and cook for another 15 minutes to blend the flavors. Serve hot with crusty bread and a salad!
Serves 6.
BBQ Chili
1 Tbs canola oil
1 medium yellow onion, chopped
1 red bell pepper, chopped
1 28oz can diced tomatoes, undrained
1 cup water
1/2 cup barbecue sauce
2 Tbs tomato paste
2 Tbs chili powder
1 tsp brown sugar
salt and pepper to taste
2 cups vegetarian burger crumbles
3 cups (or two 150z cans) kidney beans, drained and rinsed
Heat the canola oil in a large pot over medium heat. Add in the onion and bell pepper, cover, cook until soft, about 5 minutes. Stir in the tomatoes and juice, water, bbq sauce, tomato paste, chili powder, brown sugar, and salt and pepper. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes, stirring occasionally.
Stir in the burger crumbles and beans and cook for another 15 minutes to blend the flavors. Serve hot with crusty bread and a salad!
Serves 6.
Coconut-Carob Haystacks
These raw haystacks are so nommy that we have officially decided to keep an endless stash of them in the freezer. It take four ingredients and five minutes to make them and they are a sweet treat you don't have to feel bad about eating. We got this recipe from our local raw food restaurant, Euphoria.
Coconut-Carob Haystacks
1/2 cup carob powder (cocoa powder would work too)
3 cups shredded unsweetened coconut
3/4 cup cup coconut butter (also known as coconut oil)
1/2 cup agave nectar
In a large bowl, combine the carob powder and coconut. Mix well. Stir in the coconut butter and agave. Using an ice cream scoop or large spoon, scoop the batter into large round mounds. Place on a cookie sheet and freeze for at least 30 minutes before serving. Store the haystacks in your freezer and eat cold!
Makes approx. 12 haystacks.
Coconut-Carob Haystacks
1/2 cup carob powder (cocoa powder would work too)
3 cups shredded unsweetened coconut
3/4 cup cup coconut butter (also known as coconut oil)
1/2 cup agave nectar
In a large bowl, combine the carob powder and coconut. Mix well. Stir in the coconut butter and agave. Using an ice cream scoop or large spoon, scoop the batter into large round mounds. Place on a cookie sheet and freeze for at least 30 minutes before serving. Store the haystacks in your freezer and eat cold!
Makes approx. 12 haystacks.
Tuesday, March 2, 2010
Quinoa Tabbouleh
Tabbouleh is a traditional Middle Eastern salad. Usually it is made with bulgar but since we didn't have any, Thomas and I made it with quinoa instead. It turned out quite smackable :)You can add beans to this if you want to make it more of a meal.
Quinoa Tabbouleh
1 cup quinoa, rinsed
2 cups water
salt
2 large ripe tomatoes, seeded and diced
1/4 cup red onion, minced
leaves from 1 bunch flat leaf parsley, minced
4 Tbs cilantro, minced
1/3 cup extra virgin olive oil
2 Tbs lemon juice
pepper
Bring the water to a boil in a medium pot. Add in the quinoa and some salt to taste. Reduce the heat to medium-low, cover, and simmer for about 15 minutes or until the water has been absorbed.
Pour the quinoa into a large bowl and add in the tomatoes, onion, parsley, and cilantro.
In a small bowl, mix together the olive oil, lemon juice, pepper and salt to taste. Blend well. Pour the dressing over the quinoa salad and toss to combine. Cover and refrigerate for at least an hour. Serve chilled :)
Serves 4-5.
Quinoa Tabbouleh
1 cup quinoa, rinsed
2 cups water
salt
2 large ripe tomatoes, seeded and diced
1/4 cup red onion, minced
leaves from 1 bunch flat leaf parsley, minced
4 Tbs cilantro, minced
1/3 cup extra virgin olive oil
2 Tbs lemon juice
pepper
Bring the water to a boil in a medium pot. Add in the quinoa and some salt to taste. Reduce the heat to medium-low, cover, and simmer for about 15 minutes or until the water has been absorbed.
Pour the quinoa into a large bowl and add in the tomatoes, onion, parsley, and cilantro.
In a small bowl, mix together the olive oil, lemon juice, pepper and salt to taste. Blend well. Pour the dressing over the quinoa salad and toss to combine. Cover and refrigerate for at least an hour. Serve chilled :)
Serves 4-5.
Monday, March 1, 2010
Basic Grain Burgers with Garlic Fries
Homemade burgers are waaay better than any burger you could buy at the store. Our grain burgers are made with brown rice and walnuts and are crazy good! Thomas plays with the spices each time so feel free to do so too. However, the spices of rosemary and adobo are especially tasty. The burgers go great with a side of homemade garlic fries that are baked, never fried. The fry recipe follows the burger one below :)
Basic Grain Burgers
1/2 cup walnut pieces
1 Tbs ground flaxseeds
2 Tbs tamari or soy sauce
3/4 cup cooked brown rice
1/4 cup onion, chopped
1 Tbs fresh or dried parsley, minced
1/3 cup vital wheat gluten flour
1/2 tsp Worcestershire sauce
salt and pepper to taste
1 1/2 Tbs dried rosemary
1 1/2 Tbs adobo
In a food processor, pulse the walnuts to coarsely chop. Add in the flaxseeds, tamari, brown rice, onion, parsley, vital wheat gluten, Worcestershire, salt and pepper, rosemary, and adobo. Process until well combined but with some texture remaining. Shape the mixture into patties and place on a platter. Refrigerate for 10-15 minuets.
Heat 1-2 Tbs canola oil in a large skillet over medium heat. Add the patties, and cook until browned on both sides. About 4-5 minutes per side. Serve hot on a whole wheat bun with whatever toppings you like!
Makes 3-4 patties.
Garlic Fries
4-5 garlic cloves, minced
2 Tbs canola oil
2 large red potatoes
salt to taste
pepper to taste
Preheat the oven to 450 degrees.
Keep the skin on the potatoes and cut them into 1/4-inch-thick matchsticks.
Heat the garlic and oil together in a small saucepan over medium heat for 2-3 minutes. Strain the garlic from the oil and set aside for later. Toss the potatoes with the garlic oil and salt in a large bowl until well mixed.
Coat a large baking sheet with nonstick cooking spray and spread the potatoes out on it in an even, single layer. Bake until golden crisp, about 25-30 minutes. Sprinkle the cooked garlic pieces on top of the fries along with some pepper. Serve hot!
Serves 4.
Basic Grain Burgers
1/2 cup walnut pieces
1 Tbs ground flaxseeds
2 Tbs tamari or soy sauce
3/4 cup cooked brown rice
1/4 cup onion, chopped
1 Tbs fresh or dried parsley, minced
1/3 cup vital wheat gluten flour
1/2 tsp Worcestershire sauce
salt and pepper to taste
1 1/2 Tbs dried rosemary
1 1/2 Tbs adobo
In a food processor, pulse the walnuts to coarsely chop. Add in the flaxseeds, tamari, brown rice, onion, parsley, vital wheat gluten, Worcestershire, salt and pepper, rosemary, and adobo. Process until well combined but with some texture remaining. Shape the mixture into patties and place on a platter. Refrigerate for 10-15 minuets.
Heat 1-2 Tbs canola oil in a large skillet over medium heat. Add the patties, and cook until browned on both sides. About 4-5 minutes per side. Serve hot on a whole wheat bun with whatever toppings you like!
Makes 3-4 patties.
Garlic Fries
4-5 garlic cloves, minced
2 Tbs canola oil
2 large red potatoes
salt to taste
pepper to taste
Preheat the oven to 450 degrees.
Keep the skin on the potatoes and cut them into 1/4-inch-thick matchsticks.
Heat the garlic and oil together in a small saucepan over medium heat for 2-3 minutes. Strain the garlic from the oil and set aside for later. Toss the potatoes with the garlic oil and salt in a large bowl until well mixed.
Coat a large baking sheet with nonstick cooking spray and spread the potatoes out on it in an even, single layer. Bake until golden crisp, about 25-30 minutes. Sprinkle the cooked garlic pieces on top of the fries along with some pepper. Serve hot!
Serves 4.
Banana Split Pudding Brownies
These brownies are gooey and wonderful with lots of yummy banana in them. They're fast to whip up and are a great way to use up all those frozen bananas in your freezer (or is that just us?). We got this recipe from Isa Moskowitz's cookbook Vegan with a Vengeance.
Banana Split Pudding Brownies
For the Brownies:
4 oz. semisweet chocolate, melted
1 cup mashed very ripe banana (about 2 large bananas)
1/3 cup canola oil
1 cup cane sugar
1 tsp vanilla
3/4 cups whole wheat pastry flour
1/4 cup cocoa powder
1/4 tsp baking soda
1/8 tsp sea salt
For the Topping:
1 cup mashed very ripe banana
2 Tbs cane sugar
1/4 cup soymilk
1/2 tsp vanilla
1 Tbs arrowroot powder (cornstarch would work too)
Preheat the oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick cooking spray.
In a large bowl, combine 1 cup of mashed banana, the oil, and the cane sugar. Use a handheld mixer to beat everything together for 1 minute (or use a fork and beat for several minutes). Mix in the vanilla and melted chocolate.
In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Add this to the banana mixture in batches, mixing with the handheld mixer as you go along. Mix well.
To prepare the topping, combine all the topping ingredients in a small bowl and mix with the handheld mixer for about a minute.
Spread the brownie batter evenly into the baking pan. Pour the topping mixture over that and spread evenly. Bake for 25-30 minutes. Remove from the oven and let cool. After about 15 minutes, move the pan to the fridge to cool completely. Cut into squares and serve!
Makes 12 brownies.
Banana Split Pudding Brownies
For the Brownies:
4 oz. semisweet chocolate, melted
1 cup mashed very ripe banana (about 2 large bananas)
1/3 cup canola oil
1 cup cane sugar
1 tsp vanilla
3/4 cups whole wheat pastry flour
1/4 cup cocoa powder
1/4 tsp baking soda
1/8 tsp sea salt
For the Topping:
1 cup mashed very ripe banana
2 Tbs cane sugar
1/4 cup soymilk
1/2 tsp vanilla
1 Tbs arrowroot powder (cornstarch would work too)
Preheat the oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick cooking spray.
In a large bowl, combine 1 cup of mashed banana, the oil, and the cane sugar. Use a handheld mixer to beat everything together for 1 minute (or use a fork and beat for several minutes). Mix in the vanilla and melted chocolate.
In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Add this to the banana mixture in batches, mixing with the handheld mixer as you go along. Mix well.
To prepare the topping, combine all the topping ingredients in a small bowl and mix with the handheld mixer for about a minute.
Spread the brownie batter evenly into the baking pan. Pour the topping mixture over that and spread evenly. Bake for 25-30 minutes. Remove from the oven and let cool. After about 15 minutes, move the pan to the fridge to cool completely. Cut into squares and serve!
Makes 12 brownies.
Wednesday, February 24, 2010
Quinoa-Stuffed Zucchini
We love stuffed peppers so we figured we would branch out and try stuffed zucchinis. They did not disappoint! These stuffed zucchini boats make a great light dinner and they're nutritionally packed with quinoa, almonds, tomatoes, and beans! They pair well with a side of roasted sweet potatoes :)
Quinoa-Stuffed Zucchini
1/2 cup quinoa, rinsed
4 large zucchini
1 (15oz) can white beans (such as great northern or cannellini)
1 cup cherry or plum tomatoes, quartered
1/2 cup raw, unsalted almonds, chopped
3 cloves garlic, minced
1 cup cheese, grated (we used Follow Your Heart Mozzarella and Cheddar)
3 Tbs olive oil, plus more for drizzling
1 tsp sea salt
1/2 tsp pepper
Preheat oven to 400 degrees.
In a pot, combine the quinoa with 1 cup water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 12-15 minutes until the quinoa is fluffy and the water has been absorbed.
Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Place them in a large pan, cut-side up.
Fluff the quinoa with a fork and then gently fold in the beans, tomatoes, almonds, garlic, 3/4 cup of the cheese, 3 Tbs of olive oil, salt and pepper.
Spoon the mixture into the zucchini boats and top each with a little drizzle of olive oil and the rest of the cheese. Cover the dish with foil and bake until the zucchini is tender, about 25-30 minutes. Remove the foil and bake until the tops are golden, another 8-10 minutes!
Serves 4.
Quinoa-Stuffed Zucchini
1/2 cup quinoa, rinsed
4 large zucchini
1 (15oz) can white beans (such as great northern or cannellini)
1 cup cherry or plum tomatoes, quartered
1/2 cup raw, unsalted almonds, chopped
3 cloves garlic, minced
1 cup cheese, grated (we used Follow Your Heart Mozzarella and Cheddar)
3 Tbs olive oil, plus more for drizzling
1 tsp sea salt
1/2 tsp pepper
Preheat oven to 400 degrees.
In a pot, combine the quinoa with 1 cup water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 12-15 minutes until the quinoa is fluffy and the water has been absorbed.
Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Place them in a large pan, cut-side up.
Fluff the quinoa with a fork and then gently fold in the beans, tomatoes, almonds, garlic, 3/4 cup of the cheese, 3 Tbs of olive oil, salt and pepper.
Spoon the mixture into the zucchini boats and top each with a little drizzle of olive oil and the rest of the cheese. Cover the dish with foil and bake until the zucchini is tender, about 25-30 minutes. Remove the foil and bake until the tops are golden, another 8-10 minutes!
Serves 4.
Friday, February 12, 2010
Jamie Oliver's TED Prize wish: Teach every child about food | Video on TED.com
This video is definitely worth watching! Jamie Oliver is a very passionate speaker and work like his will make a big difference in the world.
Jamie Oliver's TED Prize wish: Teach every child about food | Video on TED.com
Jamie Oliver's TED Prize wish: Teach every child about food | Video on TED.com
Thursday, February 11, 2010
Indian Mango Dal
Dal is a traditional Indian dish that usually consists of lentils flavored with spices and served over rice. The mangoes in this dish add a whole element of unexpected flavor! You can use both ripe and under-ripe mangoes. Ripe mangoes will add a sweetness to the dal while the under-ripe mangoes will add tartness. This recipe comes from Eating Well magazine.
Indian Mango Dal
1 cup lentils, rinsed
4 cups water
1 tsp salt, divided
1/2 tsp turmeric
1 Tbs canola oil
1 tsp cumin
1 medium yellow onion, chopped
4 cloves garlic, minced
1 Tbs fresh ginger, minced
1/2 tsp ground coriander
1/4 tsp cayenne pepper
2 mangoes, peeled and diced
1/2 cup fresh cilantro, coarsely chopped
Combine the lentils, water, 1/2 tsp of the salt, and turmeric in a large pot. Bring to a boil. Reduce the heat to a simmer, partially cover, and cook, stirring occasionally, for 15 minutes.
Meanwhile, heat the oil in a large skillet over medium heat. Add in the cumin and cook for about 30 seconds. Add the onions and cook till they soften and brown, about 5 minutes. Add the garlic, ginger, coriander, cayenne, and remaining 1/2 tsp salt and cook, stirring, for another couple of minutes.
Add the garlic mixture and the mangoes to the pot with the lentils. Return to a simmer and cook, stirring occasionally, until the lentils are falling apart and the mangoes are soft, about another 15 minutes. Stir in the cilantro and serve over steamed brown rice!
Serves 5-6.
Indian Mango Dal
1 cup lentils, rinsed
4 cups water
1 tsp salt, divided
1/2 tsp turmeric
1 Tbs canola oil
1 tsp cumin
1 medium yellow onion, chopped
4 cloves garlic, minced
1 Tbs fresh ginger, minced
1/2 tsp ground coriander
1/4 tsp cayenne pepper
2 mangoes, peeled and diced
1/2 cup fresh cilantro, coarsely chopped
Combine the lentils, water, 1/2 tsp of the salt, and turmeric in a large pot. Bring to a boil. Reduce the heat to a simmer, partially cover, and cook, stirring occasionally, for 15 minutes.
Meanwhile, heat the oil in a large skillet over medium heat. Add in the cumin and cook for about 30 seconds. Add the onions and cook till they soften and brown, about 5 minutes. Add the garlic, ginger, coriander, cayenne, and remaining 1/2 tsp salt and cook, stirring, for another couple of minutes.
Add the garlic mixture and the mangoes to the pot with the lentils. Return to a simmer and cook, stirring occasionally, until the lentils are falling apart and the mangoes are soft, about another 15 minutes. Stir in the cilantro and serve over steamed brown rice!
Serves 5-6.
Banana Walnut Pancakes
Who doesn't like a nice fluffy pancake in the morning? These are fast to whip up and are great for a relaxing weekend breakfast (or brunch for that matter). Use whole wheat pastry flour to keep them nutritious while at the same time, keeping them light and airy. Paired with a couple patties of Gimme Lean veggie breakfast sausage and you've got yourself one tasty meal!
Banana Walnut Pancakes
1 1/2 cups whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp sea salt
1 1/2 cups plain soymilk
2 Tbs canola or coconut oil
1 Tbs maple syrup
1 tsp vanilla
1 banana, thinly sliced
1/2 cup walnuts, chopped
In a large bowl, mix together the flour, baking powder and salt. In another bowl, mix together the soymilk, oil, maple syrup and vanilla. Whisk the milk mixture into the flour mixture and combine well. Add in the banana and the walnuts.
Preheat a nonstick griddle or skillet over medium-high heat. Add about 1/3 cup of pancake batter for each pancake to the griddle. Cook until bubbles appear on the top and around the edges of the pancake and the bottom is nicely browned (about 2-3 min). Flip the pancake over and cook another 1-2 minutes until the other side is browned as well. Repeat until the batter is gone. Serve hot with butter (we use Earth Balance or Smart Balance Light) and pure maple syrup!
Serves 2-3.
Heart-shaped pancakes Thomas made on Valentine's Day :)
Banana Walnut Pancakes
1 1/2 cups whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp sea salt
1 1/2 cups plain soymilk
2 Tbs canola or coconut oil
1 Tbs maple syrup
1 tsp vanilla
1 banana, thinly sliced
1/2 cup walnuts, chopped
In a large bowl, mix together the flour, baking powder and salt. In another bowl, mix together the soymilk, oil, maple syrup and vanilla. Whisk the milk mixture into the flour mixture and combine well. Add in the banana and the walnuts.
Preheat a nonstick griddle or skillet over medium-high heat. Add about 1/3 cup of pancake batter for each pancake to the griddle. Cook until bubbles appear on the top and around the edges of the pancake and the bottom is nicely browned (about 2-3 min). Flip the pancake over and cook another 1-2 minutes until the other side is browned as well. Repeat until the batter is gone. Serve hot with butter (we use Earth Balance or Smart Balance Light) and pure maple syrup!
Serves 2-3.
Heart-shaped pancakes Thomas made on Valentine's Day :)
Wednesday, February 10, 2010
California Guacamole
This is hands down the best guacamole we've ever had. The ingredients are similar to any other good guac, however, the ratio of the ingredients seem to put this one over the top. Thomas made this for our super bowl party last weekend and the recipe made so much we had leftovers for several days. Needless to say, we were thrilled :)
California Guacamole
6 medium, ripe avocados
2 cups scallions, chopped
1 bunch cilantro, stems removed and coarsely chopped
2 cups tomatoes, chopped
1/2 cup fresh lemon juice
2 tsp sea salt
5-6 cloves garlic, minced
4 Tbs olive oil
Combine all the ingredients in a large bowl. We mashed it a bit with a potato masher to get the consistency we wanted. Feel free to do it however you want!
Serves about 8 to 10.
California Guacamole
6 medium, ripe avocados
2 cups scallions, chopped
1 bunch cilantro, stems removed and coarsely chopped
2 cups tomatoes, chopped
1/2 cup fresh lemon juice
2 tsp sea salt
5-6 cloves garlic, minced
4 Tbs olive oil
Combine all the ingredients in a large bowl. We mashed it a bit with a potato masher to get the consistency we wanted. Feel free to do it however you want!
Serves about 8 to 10.
Thursday, February 4, 2010
French Lentil Soup
This soup is wonderfully earthy and satisfying. Lentils definitely earn their spot among the powerhouses of food. They are considered legumes along with other types of beans and are extremely rich in fiber, minerals, protein, B-vitamins, and contain almost no fat. At only 230 calories for a cup of cooked lentils you can fill up without rounding out :) The red wine and dijon mustard in this recipe add a rich "Frenchy" element to the soup. Serve this with rice, barley or a nice thick, crusty piece of bread. Word to the wise, plan to spend the evening at home after eating this soup. Toot toot!
French Lentil Soup
3 Tbs canola or coconut oil
1 large onion, diced
3 stalks celery, chopped
6-7 cloves garlic, minced
2 bay leaves
2 heaping Tbs tomato paste
1 1/2 cups red wine
16 oz. dried red lentils, rinsed and sorted
6 cups vegetable broth
2 Tbs dried oregano or thyme
1 1/2 tsp pepper
1 tsp salt
2 cups spinach, coarsely chopped
2 Tbs dijon mustard
Heat the oil in a large soup pot over med-high heat. Add the onions and celery and sauté for a few minutes. Add in the garlic and bay leaves. Sauté another 3-4 minutes. Stir in the tomato paste and wine. Reduce by three-quarters.
Add in the lentils, and enough veggie broth to cover the lentils with a couple inches of liquid. Simmer, uncovered, stirring occasionally, and adding enough broth (or water) to keep the lentils covered.
Cook the soup for 30-40 minutes or till the lentils are tender. Add in the oregano/thyme, pepper and salt. Stir in the spinach and cook gently until it is soft and wilted. Finally, add in the dijon mustard and serve immediately while it's hot! The soup tastes even better the next day as leftovers :)
Serves about 6.
French Lentil Soup
3 Tbs canola or coconut oil
1 large onion, diced
3 stalks celery, chopped
6-7 cloves garlic, minced
2 bay leaves
2 heaping Tbs tomato paste
1 1/2 cups red wine
16 oz. dried red lentils, rinsed and sorted
6 cups vegetable broth
2 Tbs dried oregano or thyme
1 1/2 tsp pepper
1 tsp salt
2 cups spinach, coarsely chopped
2 Tbs dijon mustard
Heat the oil in a large soup pot over med-high heat. Add the onions and celery and sauté for a few minutes. Add in the garlic and bay leaves. Sauté another 3-4 minutes. Stir in the tomato paste and wine. Reduce by three-quarters.
Add in the lentils, and enough veggie broth to cover the lentils with a couple inches of liquid. Simmer, uncovered, stirring occasionally, and adding enough broth (or water) to keep the lentils covered.
Cook the soup for 30-40 minutes or till the lentils are tender. Add in the oregano/thyme, pepper and salt. Stir in the spinach and cook gently until it is soft and wilted. Finally, add in the dijon mustard and serve immediately while it's hot! The soup tastes even better the next day as leftovers :)
Serves about 6.
Wednesday, January 27, 2010
Pot Stickers with Spicy Dipping Sauce
Pot Stickers (called gyoza in Japanese) have to be one of the most fun foods to eat. Ever. You know who would agree with us? The entire country of America. These pot stickers are not only fun to eat but fun to assemble and cook as well. It takes a little bit of practice to get the gyoza or wonton wrappers sealed properly so don't get discouraged if your first several(or twenty in my case) look like crap. Serve these as appetizers or do as Thomas and I do and just eat twelve a piece for dinner (and feel like a balloon afterward). These pot stickers are delicious served with the spicy dipping sauce. The recipe for the pot stickers came from Vegan Planet and the dipping sauce is from Tyler's Ultimate on Food Network.
Pot Stickers
1 cup napa cabbage, minced
1 cup extra-firm tofu, drained and crumbled
1/4 cup carrot, shredded
1 garlic clove, minced
1 Tbs fresh ginger, peeled and minced
1 tsp sesame oil
1/2 tsp cornstarch or arrowroot
Salt and pepper to taste
24 gyoza or wonton wrappers, thawed if frozen
2 Tbs peanut oil
1 Tbs tamari or soy sauce
1 cup water
In a food processor, combine the cabbage, tofu, carrots, garlic, ginger, sesame oil, cornstarch, salt and pepper. Mix well.
Place one gyoza wrapper on a work surface and spoon about 1 Tbs of the filling mix into the middle of the wrapper. Dip your finger into some water and then run it across one edge of the wrapper making that edge wet. Fold the wrapper over the filling and seal the two edges together to form a semicircle (if using round wrappers) or a triangle (if using square wrappers). Crimp the edge of the wrapper in three places to keep it sealed and to make it look like a traditional pot sticker (Frankly, a pot sticker is not a pot sticker without the crimp!) Repeat with the remaining wrappers and filling.
NOTE: You might want to assemble and cook one batch of the pot stickers before assembling and cooking the second because if the pot stickers are left too long on the counter before cooking the filling will soak through the wrapper and you will have to re-wrap them!
Heat 1 Tbs of the peanut oil in a large nonstick skillet or wok over medium-high heat. Place half the pot stickers in the pan and cook about 4 to 5 minutes. Don't over crowd them.
Pour in half the tamari and half of the water. Cover, and reduce the heat to medium. Cook for another 5-6 minutes, lifting the lid off occasionally to let some of the steam out. Uncover and cook till the water evaporates, about another 3-4 minutes. Repeat with the second batch of pot stickers. Keep the first batch warm in the oven on the lowest heat setting or cover with foil. Serve hot!
Makes 24 pot stickers.
Spicy Dipping Sauce
3 Tbs tamari or soy sauce
2 Tbs seasoned rice vinegar
2 Tbs chili-garlic sauce
2 tsp hot chili oil
Whisk all the ingredients together in a small bowl. Serve in little dipping bowls, one for each person.
Pot Stickers
1 cup napa cabbage, minced
1 cup extra-firm tofu, drained and crumbled
1/4 cup carrot, shredded
1 garlic clove, minced
1 Tbs fresh ginger, peeled and minced
1 tsp sesame oil
1/2 tsp cornstarch or arrowroot
Salt and pepper to taste
24 gyoza or wonton wrappers, thawed if frozen
2 Tbs peanut oil
1 Tbs tamari or soy sauce
1 cup water
In a food processor, combine the cabbage, tofu, carrots, garlic, ginger, sesame oil, cornstarch, salt and pepper. Mix well.
Place one gyoza wrapper on a work surface and spoon about 1 Tbs of the filling mix into the middle of the wrapper. Dip your finger into some water and then run it across one edge of the wrapper making that edge wet. Fold the wrapper over the filling and seal the two edges together to form a semicircle (if using round wrappers) or a triangle (if using square wrappers). Crimp the edge of the wrapper in three places to keep it sealed and to make it look like a traditional pot sticker (Frankly, a pot sticker is not a pot sticker without the crimp!) Repeat with the remaining wrappers and filling.
NOTE: You might want to assemble and cook one batch of the pot stickers before assembling and cooking the second because if the pot stickers are left too long on the counter before cooking the filling will soak through the wrapper and you will have to re-wrap them!
Heat 1 Tbs of the peanut oil in a large nonstick skillet or wok over medium-high heat. Place half the pot stickers in the pan and cook about 4 to 5 minutes. Don't over crowd them.
Pour in half the tamari and half of the water. Cover, and reduce the heat to medium. Cook for another 5-6 minutes, lifting the lid off occasionally to let some of the steam out. Uncover and cook till the water evaporates, about another 3-4 minutes. Repeat with the second batch of pot stickers. Keep the first batch warm in the oven on the lowest heat setting or cover with foil. Serve hot!
Makes 24 pot stickers.
Spicy Dipping Sauce
3 Tbs tamari or soy sauce
2 Tbs seasoned rice vinegar
2 Tbs chili-garlic sauce
2 tsp hot chili oil
Whisk all the ingredients together in a small bowl. Serve in little dipping bowls, one for each person.
Monday, January 25, 2010
Raw Onion Bread
There are many advantages to eating raw food (food that hasn't been heated above approx. 105 degrees F). It is thought that cooking food at high temperatures depletes that food of many of its nutrients therefore making raw food the epitome of healthy eating. While Thomas and I don't follow a strictly raw diet, we do like to incorporate some raw food into our diet for its nutritional benefits and because it simply tastes good :) This raw onion bread is made in a dehydrator--an essential tool in raw foodism. We tried to make it in the oven once and while it still tasted good, the texture just wasn't right. We would place this onion "bread" in more of a cracker category and it works great as a crust for mini pizzas, buns for a burger, bread for a sandwich or just eaten by itself! We got this recipe from one of our local raw restaurants, Euphoria. Be prepared, this onion bread takes 36 HOURS to dehydrate. Plan accordingly!
Onion bread batter ready to start being dehydrated
Raw Onion Bread
3 large yellow onions
3/4 cup ground flaxseed
3/4 cup ground sunflower seeds, raw, shelled and unsalted
1/3 cup extra-virgin olive oil
1/2 cup nama shoyu (or tamari if you don't care about being strictly raw)
Peel and halve the onions and coarsely chop them in a food processor or by hand. Place the onions in a large bowl and add the rest of the ingredients. Mix well. Spread a thin layer of the batter on several teflex or "fruit roll" sheets of the dehydrator.
Dehydrate at 100 degrees for 24 hours. After the 24 hours have gone, flip the onion bread off the fruit roll sheet and directly onto the trays of the dehydrator. Dehydrate for 12 more hours. Cut into large squares or triangles when done and store in the fridge!
Completed onion bread :)
Use onion bread as a yummy replacement for the buns when you have burgers! (We'll post our grain burger recipe soon!)
Onion bread batter ready to start being dehydrated
Raw Onion Bread
3 large yellow onions
3/4 cup ground flaxseed
3/4 cup ground sunflower seeds, raw, shelled and unsalted
1/3 cup extra-virgin olive oil
1/2 cup nama shoyu (or tamari if you don't care about being strictly raw)
Peel and halve the onions and coarsely chop them in a food processor or by hand. Place the onions in a large bowl and add the rest of the ingredients. Mix well. Spread a thin layer of the batter on several teflex or "fruit roll" sheets of the dehydrator.
Dehydrate at 100 degrees for 24 hours. After the 24 hours have gone, flip the onion bread off the fruit roll sheet and directly onto the trays of the dehydrator. Dehydrate for 12 more hours. Cut into large squares or triangles when done and store in the fridge!
Completed onion bread :)
Use onion bread as a yummy replacement for the buns when you have burgers! (We'll post our grain burger recipe soon!)
Monday, January 18, 2010
Cranberry Chocolate Granola Squares
These granola squares are great to have in the morning or as a snack. The soymilk in them keeps the squares nice and moist which we like. Some granola is so dry and hard it's like we're feeding ourselves a form of tooth-cracking chicken feed. Not pleasant. Enjoy these chicken-feed-less granola squares stored in a sealed container at room temperature for up to a week. We got this recipe from Robin Robinson's 1,000 Vegan Recipes.
Cranberry Chocolate Granola Squares
1 cup shelled sunflower seeds, unsalted
2 cups quick-cooking oats
1 cup carob chips (semi-sweet chocolate works too)
3/4 cup sweetened dried cranberries
1/2 cup unsweetened flaked coconut
1 cup plain soymilk
2 Tbs butter, melted (we use Earth Balance)
2 Tbs agave or maple syrup
Preheat the oven to 350 degrees. Lightly oil an 8" square pan.
In a large bowl, mix together the sunflower seeds, oats, chocolate chips, cranberries and coconut.
In a small bowl, combine the soymilk, butter, and agave or maple syrup. Pour the wet mixture over the dry and mix together well. Pour the mixture into the prepared baking pan and bake until it is lightly browned around the edges, about 25 minutes. Cool completely in the pan before cutting into squares.
Makes about 16 small squares.
Cranberry Chocolate Granola Squares
1 cup shelled sunflower seeds, unsalted
2 cups quick-cooking oats
1 cup carob chips (semi-sweet chocolate works too)
3/4 cup sweetened dried cranberries
1/2 cup unsweetened flaked coconut
1 cup plain soymilk
2 Tbs butter, melted (we use Earth Balance)
2 Tbs agave or maple syrup
Preheat the oven to 350 degrees. Lightly oil an 8" square pan.
In a large bowl, mix together the sunflower seeds, oats, chocolate chips, cranberries and coconut.
In a small bowl, combine the soymilk, butter, and agave or maple syrup. Pour the wet mixture over the dry and mix together well. Pour the mixture into the prepared baking pan and bake until it is lightly browned around the edges, about 25 minutes. Cool completely in the pan before cutting into squares.
Makes about 16 small squares.
Wednesday, January 13, 2010
Potato Coconut Curry
We love curries and this is one of the easiest and most yummy we've had! The coconut milk gives it nice creamy texture and flavor. We added tempeh to this dish to boost up the protein content. Served over brown rice or with flat bread, this is a very filling meal! Feel free to mess around with the recipe! It is very conducive to throwing whatever ingredients you want into it and it will most likely still taste good :)This curry is pretty spicy so if you want it more mild don't add in as much cayenne pepper.
Potato Coconut Curry
3-4 potatoes, cubed
2 Tbs coconut or canola oil
1 yellow onion, diced
4 scallions, chopped
4 cloves garlic, minced
2 tsp cumin
2 tsp cayenne pepper
4 tsp curry powder
4 tsp garam masala
1 (1-inch) piece of fresh ginger, peeled and minced
2 tsp salt
1 (8oz) package tempeh, cubed (optional)
1 (14oz) can diced tomatoes
1 (15oz) can garbanzo beans, drained and rinsed*
2 cups frozen peas
1 (14oz) can coconut milk
Place the potatoes in a large pot and cover them with salted water. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover and let simmer for 10-15 minutes or until soft. Drain.
Heat the oil in a skillet and stir in the onion and garlic. Cook for about 5 minutes. Season with cumin, cayenne, curry, garam masala, ginger and salt. Add in the tempeh and cook for another couple of minutes. Add in the tomatoes, garbanzo beans, peas, and potatoes. Mix well. Stir in the coconut milk. Let the ingredients simmer for about 10 minutes before serving. Serve over steamed brown rice or with flat bread!
Serves 5-6.
*Rinsing canned beans under cold water removes approx 40% of the sodium that's in them. It's a good habit to form if you're going to eat canned beans :)
Potato Coconut Curry
3-4 potatoes, cubed
2 Tbs coconut or canola oil
1 yellow onion, diced
4 scallions, chopped
4 cloves garlic, minced
2 tsp cumin
2 tsp cayenne pepper
4 tsp curry powder
4 tsp garam masala
1 (1-inch) piece of fresh ginger, peeled and minced
2 tsp salt
1 (8oz) package tempeh, cubed (optional)
1 (14oz) can diced tomatoes
1 (15oz) can garbanzo beans, drained and rinsed*
2 cups frozen peas
1 (14oz) can coconut milk
Place the potatoes in a large pot and cover them with salted water. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover and let simmer for 10-15 minutes or until soft. Drain.
Heat the oil in a skillet and stir in the onion and garlic. Cook for about 5 minutes. Season with cumin, cayenne, curry, garam masala, ginger and salt. Add in the tempeh and cook for another couple of minutes. Add in the tomatoes, garbanzo beans, peas, and potatoes. Mix well. Stir in the coconut milk. Let the ingredients simmer for about 10 minutes before serving. Serve over steamed brown rice or with flat bread!
Serves 5-6.
*Rinsing canned beans under cold water removes approx 40% of the sodium that's in them. It's a good habit to form if you're going to eat canned beans :)
Monday, January 4, 2010
Basic Seitan
Seitan (say-tahn) is commonly called "wheat meat" and is used as a meat substitute in any dish meat would normally take part in. It is popular in Asian cooking. It is made from wheat gluten and is pretty much pure protein. Around 18g of protein is in each serving of seitan. In traditional seitan, wheat flour is washed in water and kneaded three times over two days in order to get out the starch and make wheat gluten. In this recipe, the process is sped up by starting with store bought wheat gluten that you can find in pretty much all supermarkets in the same isle as the flour.
Like tofu, seitan soaks up flavors like a sponge and you can season and marinate it however you wish. The texture of seitan is very much like meat and it is extremely healthy for you. This is a meat substitute that does not contain chemicals, preservatives or anything else that does not fit under the title of healthynoms!
This was our first time making our own seitan so we followed a recipe from the cookbook, Vegan with a Vengeance. Now that we know how to do the basics we'll be experimenting with our own recipes so watch for them in the future! This recipe is really yummy though so try it!
Pictured above is the raw seitan dough. It is very elastic and must be cooked before being eaten.
Thomas being goofy while making the dough :)
Basic Seitan
2 cups vital wheat gluten flour
1/4 cup nutritional yeast
2 Tbs whole wheat pastry flour
1 cup veggie broth
1/2 cup tamari or soy sauce
1 Tbs tomato paste
1 Tbs olive oil
3-4 cloves garlic, pressed
1 tsp finely grated lemon zest
Broth
12 cups water or veggie broth (you can do half and half too)
1/2 cup tamari or soy sauce
In a large bowl, mix together the vital wheat gluten, nutritional yeast, and flour. In a separate bowl, mix the wet ingredients together through the lemon zest. Pour the wet ingredients into the dry and combine. Knead the dough for about 5 minutes till it is spongy and elastic. Let the dough rest for a couple of minutes.
Put together the ingredients for the both in a large pot (don't turn the heat on yet).
Roll the dough into a log shape about 10 inches long. Cut it into six equal pieces and place them in the broth (the broth should be cold when the seitan is put in it in order to have a firmer textured seitan and to ensure it doesn't fall apart). Partially cover the pot (leaving a space for steam to escape) and bring the broth to a boil. When the broth is boiling, set the heat to low and simmer for an hour, turning the pieces occasionally.
Turn off the heat and let the broth cool completely before removing the seitan. Once it has cooled, you may eat the seitan right away or store it. If you want to store it in the fridge, place it in a covered dish and cover with broth. It will last for about a week. If you want to freeze it, wrap each piece individually with plastic wrap and then place the pieces in a ziplock. They will keep for a couple of months.
Use seitan sliced on sandwiches, crumbled in pasta, as a burger element, in stir-fries, tacos, burritos, on pizza, etc... We will have recipes following this one with some exact recipes!
Makes about 6 cups.
Cooked seitan ready to be eaten!
Spaghetti with seitan marinara sauce :)
Like tofu, seitan soaks up flavors like a sponge and you can season and marinate it however you wish. The texture of seitan is very much like meat and it is extremely healthy for you. This is a meat substitute that does not contain chemicals, preservatives or anything else that does not fit under the title of healthynoms!
This was our first time making our own seitan so we followed a recipe from the cookbook, Vegan with a Vengeance. Now that we know how to do the basics we'll be experimenting with our own recipes so watch for them in the future! This recipe is really yummy though so try it!
Pictured above is the raw seitan dough. It is very elastic and must be cooked before being eaten.
Thomas being goofy while making the dough :)
Basic Seitan
2 cups vital wheat gluten flour
1/4 cup nutritional yeast
2 Tbs whole wheat pastry flour
1 cup veggie broth
1/2 cup tamari or soy sauce
1 Tbs tomato paste
1 Tbs olive oil
3-4 cloves garlic, pressed
1 tsp finely grated lemon zest
Broth
12 cups water or veggie broth (you can do half and half too)
1/2 cup tamari or soy sauce
In a large bowl, mix together the vital wheat gluten, nutritional yeast, and flour. In a separate bowl, mix the wet ingredients together through the lemon zest. Pour the wet ingredients into the dry and combine. Knead the dough for about 5 minutes till it is spongy and elastic. Let the dough rest for a couple of minutes.
Put together the ingredients for the both in a large pot (don't turn the heat on yet).
Roll the dough into a log shape about 10 inches long. Cut it into six equal pieces and place them in the broth (the broth should be cold when the seitan is put in it in order to have a firmer textured seitan and to ensure it doesn't fall apart). Partially cover the pot (leaving a space for steam to escape) and bring the broth to a boil. When the broth is boiling, set the heat to low and simmer for an hour, turning the pieces occasionally.
Turn off the heat and let the broth cool completely before removing the seitan. Once it has cooled, you may eat the seitan right away or store it. If you want to store it in the fridge, place it in a covered dish and cover with broth. It will last for about a week. If you want to freeze it, wrap each piece individually with plastic wrap and then place the pieces in a ziplock. They will keep for a couple of months.
Use seitan sliced on sandwiches, crumbled in pasta, as a burger element, in stir-fries, tacos, burritos, on pizza, etc... We will have recipes following this one with some exact recipes!
Makes about 6 cups.
Cooked seitan ready to be eaten!
Spaghetti with seitan marinara sauce :)
Sunday, January 3, 2010
Ginger Cabbage Sushi Rolls
Here in Santa Monica we have farmers markets every Saturday, Sunday, and Wednesday. This means we always have fresh local veggies on hand to eat. Today we decided to make sushi with some fresh cabbage, leeks and carrots that we picked up at the market. This was our first go at sushi, but our recipe turned out pretty good. The hardest part for me at first was getting the rolling technique right. Lets just say there were some vast improvements over the course of a few rolls.
Ginger Cabbage Roll (makes 1 roll)
1 medium/small carrot cut into thin spears.
1 handful of cabbage cut into thin long strips.
1/2 cup chopped leek.
1 1/2 cups cooked rice.
1 Sheet of Nori (seaweed)
Ginger Sauce
2 Tbs Vegenaise (Or whatever mayo you choose).
2 tsp Ground Ginger
2 tsp Dried Parsley
Mix up the ginger sauce in a small bowel and set aside.
Lay your nori down on the rolling mat and spread the rice out evenly over the surface. Make sure to cover the nori evenly using all of the rice. Take your ginger sauce and spread it in a line across the center of the rice. Next lay down your carrot spears, leaks, and cabbage ontop of the ginger sauce. Roll lightly holding the veggies and nori tight to itself until the mat reaches the rice. Make sure at this point, using your fingers, that the roll is tight. Then complete the roll while squeezing the mat to ensure a tight roll.
Ginger Cabbage Roll (makes 1 roll)
1 medium/small carrot cut into thin spears.
1 handful of cabbage cut into thin long strips.
1/2 cup chopped leek.
1 1/2 cups cooked rice.
1 Sheet of Nori (seaweed)
Ginger Sauce
2 Tbs Vegenaise (Or whatever mayo you choose).
2 tsp Ground Ginger
2 tsp Dried Parsley
Mix up the ginger sauce in a small bowel and set aside.
Lay your nori down on the rolling mat and spread the rice out evenly over the surface. Make sure to cover the nori evenly using all of the rice. Take your ginger sauce and spread it in a line across the center of the rice. Next lay down your carrot spears, leaks, and cabbage ontop of the ginger sauce. Roll lightly holding the veggies and nori tight to itself until the mat reaches the rice. Make sure at this point, using your fingers, that the roll is tight. Then complete the roll while squeezing the mat to ensure a tight roll.
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