This was another recipe from Veganomicon. It was my first time making seitan and it turned out good. I liked this a lot. I did everything the same, except I omitted the cilantro because I just don’t like it. The seitan was a PAIN to make but well worth it. I think the texture of the cutlets would work really well for a Chinese style ginger beef dish…so maybe I’ll work on that next. Enjoy!
Makes 6 cutlets
6 cups vegetable broth
3 tablespoons soy sauce
Bring to a boil in a pot and then turn off the heat and keep covered.
1 ¼ cup vital wheat gluten
½ cup cold vegetabl broth
¼ cup soy sauce
1 tablespoon olive oil
2 cloves farlic, pressed or grated on a microplane grate
1 teaspoon grated lemon zest (optional)
Place the wheat gluten in a mixing bowl. Pour the cold vegetable broth into a measuring cup. Then ppour in the soy sauce. Add the oil, garlic and lemon zest and mix. Pour the wet mixture into the flour and combine with a woden spoon until most of the moisture has absorbed and it’s partially clumped up with the flour. Use your hands to knead for about 3 minutes, until the dough is elastic. Divide into six equal pieces.
Take each piece and stretch and knead it into an oblong cutlet shape that is a little less than ½ inch thick. Use your body weight to press it and stretch it on a hard surgace; there will be some resistance but just keep at it.
Pour the heated vegetabl broth into a 9/13 inch baking pan. Plafe the cutlets in the broth, , then bake for about 30 minutes uncovered, turn the cutlets over and bake for an additional 20 minutes.
Remove from the oven and place the cutlets in a colander to drain. The cutlets are now ready to use in whatever seitan recipe you choose. If you have extra seitan, store it in the cooking liquid in a tightly covered container.
|Vietnamese Seitan Baguette with Savory Broth Dip
2 ½ cup of brothe from seitan cutlets
4 cloves of garlic, left whole with peel but gently crushed
1-inch piece finger root, slices into 1/8-inch pieces and gently crushed
½ teaspoon five-spice powder
1 teaspoon red pepper flakes
1 ½ teaspoon sugar
2 tablespoons lime juice
In a 2-quart sauce pan, combine the broth, garlic, ginger, five-spice powder, and pepper flakes. Don’t cover the pan. Bring to aboi land boil for 5 minutes, then turn down heat to medium-low and simmer for another 10 minutes. Turn off the heat, stir in the sugar and lime juice, and cover the broth to keep it warm until ready to serve. You may strain the brother before serving; it’s easily done by ladling individual servings through a mesh strainer into serving bowls.
4-8 Seitan Cutlets, grilled, baked or fried, cut into thin slices
4 (5-inch) French baguettes, or indivisual mini baguettes
Several sprigs of fresh cilantro
Red onion rings, sliced thinly
Cucumber (seedless is best), peeled and sliced into long, thin strips
Prepared vegan mayonnaise, several rablespoons per sandwich or to taste
Warm the seitan slices in a pan or keep warm in the oven until ready to use. Slice each baguette in half. Keeping one long side intact, open up and lightly toast. Spread mayonnaise on each half of the baguette and layer one side with cucumber, onion rings and seitan slices; top wit hthe cilantro. Close the sandiwches and press odwn on top to smush down a little. Holding it firmly, slice each sandwich in half on the diagonal. Serve witha a small cup of hot broth.
When I first became vegan, I read and heard a lot that hummus was a big part of a vegan diet because it’s so great. I didn’t really understand though. Hummus on bagels? Blegh. Hummus on VEGETABLES? Blegh. I thought hummus made everything it was put on mediocre. My family often ate it with pita bread but I was never into it.
Until one day, after wandering around for several hours looking for a place to eat (as usual), we ran into some girls who told us to eat at a Mediterranean place not too far away, so that’s where we went. It was great food, and they had an AMAZING hummus. A hummus like I’d never tasted before and I loved it.
I now understand the love of hummus everyone’s going on about…Hummus on rice, on cooked vegetables, raw vegetables, pita bread, sandwiches, bagels(my favourite!) and on everything else you could ever imagine. I often have a little bit of a hummus overdose, and have to take a break from it. Just a small one though!
So, I’ve spent the last several months trying to recreate the perfect hummus. This is pretty close and it’s exactly what I love in a hummus. I love lemon juice, don’t love tahini, and love salt! So, if you like those things too…this is the hummus for you.
|My Favourite Hummus
Makes about 1.5 cups of hummus
¼ cup + 1 tbsp lemon juice
¼ cup veganaise (or other vegan mayonaise)
2 cloves of garlic
1 tsp tahini
1.5 tsp salt
1 (19 oz) can of chickpeas, drained and rinsed
shake of paprika
Combine the lemon juice, veganaise, garlic, tahini and salt in a blender and blend until garlic is blended with the other ingredients. Add the chickpeas and blend until smooth, scraping down the edges as necessary so everything gets well combined. Put in a bowl and sprinkle with paprika.
- Red Pepper Hummus: Add 1 chopped red pepper with the chickpeas.
- Black Bean Lime Hummus: Replace chickpeas with black beans and lemon juice with ¼ cup of lime juice
- Curried Hummus: Add 3 teaspoons of curry powder with the chickpeas.
- Spicy Hummus: Add 1 teaspoon of chili powder and hot sauce (optional) to taste.
Another day off means another day of cooking and baking. So, that’s pretty great. For dinner, I made sweet potatoes with red peppers and sausages on couscous. I got the sausage recipe from the cookbook Vegan Brunch but wanted to turn it into something more.
Firstly, here’s the recipe for italian sausages. They are so good, and freeze well, so make lots!
|Italian Feast Sausages
Makes 4 big sausages
½ cup cooked navy beans, rinsed
1 cup vegetable broth
1 tablespoon olive oil
2 tablespoons soy sauce
2 cloves of garlic, grated (with a microplane, or very finely minced)
1¼ cups vital wheat gluten
¼ cup nutritional yeast
2 tespoons fennel seeds, crushed
1 teaspoon red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
several dashes of black pepper
Before mixing your ingredients, get your steaming apparatus ready and bring the water to a full boil. The rest of the recipe comes together very quickly.
Have ready 4 sheets of tinfoil. In a large bowl, mash the beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Fivide dough into four even parts. Place one part of dough into tinfoil and mold into about a 5-inch log. Wrap dough in tinfoil, like a Tootsie Roll. Don’t worry too much about shaping it; it will snap into shape while it’s steaming becuase this recipe is awesome.
Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refridgerate until ready to use. I like them sliced and sauteed in olive oil for a few minutes or grilled whole and then sliced.
I used these sausages to create the following dish. 🙂
|Potatoes with Sausages and Red Peppers on Couscous
1 sweet potato, peeled and cut into cubes
4 small potatoes, cut into cubes
1 tbsp olive oil
1 large onion, chopped
3 cloves of garlic, minced
3 vegan italian sausages, cut into bite size pieces
1 large red bell pepper, chopped
1 cup salsa
½ tsp cumin
1 tsp paprika
1½ cup water
1 cup couscous
- Bring a small pot of water to a boil. Once boiling add the potatoes. Boil for 10 minutes. drain, and set aside.
- While the potatoes are boiling, prepare the sweet potato. Wash the sweet potato and puncture several times. Microwave on high for 4-6 minutes, turn over and microwave again for 4 minutes. Take it out, peel it and cut it into bite sized pieces.
- In a large frying pan, heat the oil over a small high heat.
- Add the onion, garlic, sausages, peppers, paprika and cumin and cook until tender.
- Lower the heat to small, add the sweet potatoes, potatoes, salsa, and cook for another 5 minutes.
While this is cooking, prepare the couscous: boil 1.5 cups of water, remove from heat, add couscous, stir and cover for 5 minutes.
- Plate the two together and serve. 😀
This was something GREAT. Really, you should make it ASAP. For dessert I made a Smlove Pie, a recipe from a great cookb ook, Veganomicon (the same author as Vegan Br unch – my favourite). This was a lot easier to make then I had initially expected. I altered the pie somewhat and it turned out great with my variations. Here’s the recipe. For mine, I used vaccuum packed silken tofu and it worked fine. I made a chocolate crust instead of a graham cracker crust because I happened to have chocolate crumbs on hand. Instead of using hazelnut liqueur, I used soy milk with instant coffee mixed in it, which gave the pie a chocolate mocha taste instead. THIS PIE IS AMAZING.
These are a soft, chewy and healthIER alternative to other oatmeal spice cookies. Spelt flour gives them the wholesome taste, as well as using apple sauce instead of oil. If you have a cookie scoop, now is the time to use it because this is a very sticky dough. I soaked my raisins in warm water while I mixed the other ingredients to moisten them and separate them. Nutmeg is optional but I put it in the ingredient list because lots of people like it. I didn’t use it because I don’t like nutmeg, but knock yourself out if you’re a fan.
Oatmeal Spice Cookies
1/3 cup soy milk
1 tbsp ground flax seeds
1/3 cup brown sugar
1/3 cup white sugar
1/3 cup apple sauce
1 tsp vanilla extract
¾ cup spelt flour
½ tsp cinnamon
¼ tsp nutmeg (optional)
¾ tsp baking soda
pinch of salt
1 ¼ cup quick oats
½ cup of raisins
Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper. (or not, if you want a slightly crisper bottom)
Combine soy milk, flax seeds, sugars and apple suace and mix well.
Add vanilla extract.
Sift in flour, cinnamon, nutmeg, baking soda, salt and mix.
Fold in quick oats and raisins.
Scoop the dough by tablespoon onto prepared cookie sheets.
Bake for 12 minutes.
Cool on baking sheet for 5 minutes and transfer to wire rack.