Seitan Holiday Roast

This is one of my favorite versions of seitan. It is time consuming, so I don't make it very often. I call it a "holiday roast", because I tend to make it for special occasions. However, it is a great recipe to make any time of the year. The seitan comes out very moist and can be used a variety of ways (cold or warm). It freezes nicely as well.

First:
Pre-heat oven 325 degrees

Second:
Blend the following ingredients (I used a medium size bowl & an immersion blender, but you can use a food processor or a blender)
~ 1 box silken FIRM tofu
~1.5 cups water
~ 3 Tablespoons soy sauce (or Tamari)
~1 Tablespoons Olive Oil

Third:
In a large mixing bowl, combine the following ingredients (stir thoroughly)
~ 2 cups vital wheat gluten
~ 1/2 cup nutritional yeast  powder (flakes are fine too)
~ 1/2 cup garbanzo bean flour or soy flour (Bob's Red Mill makes both)
~ 2 tsp onion powder
~ 1 tsp garlic powder
~ 1/4 tsp white pepper (optional)

Fourth:
Combine wet ingredients with dry. Mix with spoon to get all the dried bits into the dough. Knead dough until all ingredients are combined. Let dough sit while you do the following....

Fifth:
Mix the following ingredients together for the basting broth..........(you can use the bowl from the wet ingredients)
~ 2 cups hot water (or warn enough to dissolve a bouillon cube)
~ 1 faux chicken bouillon cube (I get these at Food Fight)
~ 1 Tablespoon Olive Oil
~ 1 Tablespoon Sesame Oil (if you don't have this, just use Olive Oil......but why don't you have this?? Your kitchen NEEDS this!!)
~1 Tablespoon No-Salt seasoning (I use the organic seasoning from Costco that has a blend of various spices)
~1 Tablespoon garlic powder

Sixth:
Knead Dough for about two or three minutes. Place dough into a LARGE roasting pan and stretch dough to fit the entire bottom of pan. Pour all of the basting broth over the dough. Cover with aluminum foil. Bake in oven for 1.5 hours. Remove from oven, cut roast in half and flip over in pan. You should still have plenty of basting broth. Cover with foil and bake for approximately 1.5 more hours. Be sure to check on it periodically to make sure there is still basting broth left. 


When done, there should be very little basting broth left (if any). The seitan tastes better the next day, so you can make this a day ahead and rewarm by using a little broth. The seitan can be sliced as a roast but can be chopped cold in a salad, fried with batter, etc. It is extremely versatile. 

Baked Pasta

I know, I know.....I haven't updated my blog for a LONG while! During the warmer months, I've been making a lot of cold dishes. I've hosted and attended several gatherings over the last few months, where I've been able to share my new cold/room temperature creations. Although I enjoy creating these cold dishes, I just can't seem to get very motivated to write about the subject. So instead, I'm going to tell you about my new favorite casserole dish I created. The concept was based on the baked spaghetti my mom made when I was a kid. However, I've put more of a gourmet spin on it.

Set oven to 350 degrees.

1st: Prepare around 14 to 16 ounces of pasta (I personally like penne made from flax and whole wheat) based on package cooking instructions.

2nd: While step one is in progress, add the following to a large soup pot (all ingredients are optional after the first two) and cook on medium-high:
~1 jar of your favorite spaghetti sauce
~1/4 to 1/3 container of vegan (tofu) cream cheese
~2 to 4 tablespoons of balsamic vinegar
~1 tablespoon olive oil
~1/4 to 1/3 cup white wine
to taste.....add...
~chopped fresh or dried basil
~chopped fresh or dried oregano
~paprika
~red chili flakes
~fresh ground pepper
~fresh ground sea salt
~roasted or fresh garlic (chopped)
~agave syrup

3rd: add any or all of the following to the sauce and simmer on low:
~1/4 cup roasted pine nuts
~approximately 1 pound of seitan chopped into bite sized pieces (or a package of faux chicken chopped into small pieces) OR
~1/2 to 1 cup TVP (hydrated with equal parts water first)

4th: In a large mixing bowl add the following and mix thoroughly:
~one block firm tofu (mashed with fork into a smooth yet chunky consistency)
~onion and garlic powder (to taste)
~salt and pepper (to taste)
~dried basil (to taste)
~1/8 cup nutritional yeast (add more to taste)

5th: Scoop a few spoonfuls of the mixing bowl contents and add it to the sauce.

6th: Add cooked pasta to sauce and fully mix. Pour contents into large baking dish.

7th: In the mixing bowl, add the following and mix thoroughly with tofu:
~1 jar or can of artichoke hearts (drained/chopped)
~2 to 3 handfuls of bread crumbs (I use the vegan seasoned bread crumbs from Trader Joe's)

8th: Spread the mixture over the top of the pasta, covering the entire casserole. Sprinkle additional bread crumbs on top. Bake for approximately 25 minutes. You may need to broil it shortly to get the top nice and brown.

This dish is rather filling, but it goes nicely with a side of steamed broccoli or spinach salad. I also like to pair it with crusty bread served with hot, roasted garlic and a bowl of olive oil and balsamic vinegar for dipping.

Chicken Fried Tempeh

Last night I was in the mood for a pile of comfort food love. I created a stacked concoction that had herbed mash potatoes surrounded by chicken fried tempeh, with mushroom gravy and sauteed kale on top. It was a beautiful site, but alas no pictures. I'll make this again and get snap shots to post. 

In a large bowl mix up the following dry ingredients: 

- four or five good shakes of parsley flakes

-four or five good shakes of paprika

-three to four good shakes of garlic powder

-three to four good shakes of black pepper

-four or five grinds of sea salt

-a couple of shakes of cayenne pepper

-three to four shakes of red pepper flakes

-three to four shakes of seasoning salt

-three to four tablespoons of flax seed flour (this works as the egg replacer, so if you don't use this, use 2 teaspoons of potato starch)

- approximately one cup of unbleached flour

Once this is blended, start adding soy milk and mix. You'll want a consistency that resembles pancake batter. Keep adding flour and milk to you get the balance right. You should have enough batter to heavily coat one package of tempeh. 

Cut one package of tempeh into 1/2 inch wide sticks and cut the tempeh once down the middle (lengthwise). Toss tempeh pieces into batter and fully coat each piece. 

In a frying pan, coat the bottom with oil. When oil gets hot, drop the tempeh pieces into the pan. Once one side browns, flip over until all sides are done. The last 2 sides of the tempeh might only need to be flipped for a few seconds. Remove from oil and serve. I used very little oil in the pan and the tempeh wasn't greasy at all. 

I would serve this with something to dip the pieces in, unless you prepare an entire meal (like I did) where all the flavors become combined. I would also suggest marinating the tempeh FIRST for a bolder taste. 

Baked Spinach Manicotti and "chicken"

This idea came to me today. I've been craving Italian food and wanted something more decadent and rich than spaghetti.

This dish knocked the socks off of my husband and I. We both had to force ourselves to not take a second helping!! As a side dish, I served steamed veggies (beets and zucchini) which was a nice, light compliment to the rich main dish.

The picture doesn't do it justice, but I need to start adding pictures to this blog. I took this picture after the food had been in the fridge for about an hour, so it doesn't look that yummy anymore. Believe me - it REALLY is tasty.
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Pre-heat oven to 350 to 375 degrees

Stuff you'll need:
1 box of Manicotti (cooked - follow directions on box)
1 jar of spaghetti sauce (I used one called: Sweet & Tangy Tomato)
1 large baking dish (I used Pyrex) - bid enough to hold all of the cooked manicotti squished together, but not on top of each other
1 bag of frozen (fake) "chicken"
Vegan cheese (1/2 block)
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(Items for food processor)
1 block of firm tofu
1/2 to 1/3 bag of spinach
3 sprigs of fresh basil
freshly ground salt (to taste)
freshly ground pepper (to taste)
sun dried tomatoes (in oil) (3 to 4 large spoonfuls)
Kalamata olives (a few full spoonfuls)
1 scallion
1/4 to 1/3 cup pine nuts
olive oil
1 large spoonful of vegan margarine
1 pepper (I used an orange bell pepper, but a yellow one would work too)

Blend all the ingredients in the food processor. Add olive oil to make wet but not too much to make it oily. Blend until creamy and no lumps remain.

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Pour 1/2 jar of spaghetti sauce in the bottom of the pan

Fill each pasta tube with the blended mixture. (I was not talented in this step, so I ended up slitting them down the side, applying plenty of mixture and then putting it back together) Lay the pasta in the pan, repeat this with each pasta tube. Move tubes around if needed to make them all fit. I crammed them together and it was fine.

Pour the remaining mixture across the pasta.

Take the faux "chicken" and lay the pieces around the top.

Pour the rest of the spaghetti sauce over the top

Shred the vegan cheese (I'd use a mozzarella or jack) over the top.

Bake for approximately 45-50 minutes.

"Chicken" Chowder

Chowders are great for cold or rainy days.

My hubby was sick the other day and I created this soup to make him feel better.

I used fake chicken, but you can leave it out and it would still be a hearty chowder (potato and corn).

First:
Cut up 4 to 5 small red potatoes in small cubes. Boil on stove.

In a food processor blend the following:
1/2 sweet onion
10 or 12 baby carrots
a heaping spoonful of crushed garlic
seasoning salt
Cayenne pepper
hot pepper flakes
a few spoonfuls of olive oil
a cup 1/2 of plain soy milk
Dill weed
ground pepper
ground sea salt
paprika

Remove boiled potatoes and drain - set aside.

Pour blended mixture in soup pot. Add the following as soup cooks:
vegetable soup bullion cube
a few spoonfuls of gravy thickener or whole wheat flour
a huge, heaping spoonful of vegan margarine
a cup of water

As soup cooks, add more soy milk until desired thickness. You can add more water too, but don't go crazy with the H2O or you'll get a runny consistency.

1 frozen bag of fake chicken - cut into smaller pieces. Toss into soup.
Toss in the cubed potatoes
Toss in a 1/3 bag of frozen sweet corn

Cook into thoroughly heated.

I've made numerous variations of this. I've made it with leeks rather than sweet onions, which are cooked in the soup rather than blended. Hot peppers can be added for a spicy version. Dumplings make a great addition. Red bell pepper adds a nice flavor too. If you like mushrooms, add those too. Here's a picture of a variation on this chowder concept: 

Easy Cooking: Tortilla Soup

I made this recipe by guessing what should be in vegan tortilla soup. I never made the non-vegan version, but the challenge wasn't hard at all. In fact, this is so easy to make that when I need a meal made in 20 min and have the hankering for something hot and spicy this is the recipe I like to whip up.

Tortilla Soup

Ingredients
1 can diced tomatoes with green chilies
1 can no fat refried beans
1 can vegetable broth
pepper
1 sweet onion (med)/(green onions work great too - I'd use two)
1 stalk of celery (optional - tastes fine without it, but if you have it on hand, toss it in)
2 heaping spoonfuls of crushed garlic
1 heaping spoon full of salsa
a few shakes of hot sauce
a few shakes of chipotle Tabasco
a few shakes of red pepper flakes
a few shakes of oregano
a few shakes of paprika
2 heaping spoonfuls of chili powder
tortilla chips - for topping
fake chicken cut up into pieces (1 bag)
1 3/4 cups frozen or fresh sweet corn
1 avocado for topping - sliced thin
cubed faux cheese (for topping) - fake Monterey jack with jalapeños

In food processor blend: (if you don't have one - get one, otherwise, you'll have more of a chunky soup.....if chunky is your thing - go for it)
diced tomatoes with green chilies
sweet onion
celery
crushed garlic
salsa
hot sauce
chipotle Tabasco
chili powder
paprika

In a large soup pot:
On medium heat start cooking the blended mixture along with vegetable broth.
Add oregano, pepper and red pepper flakes
Cook thoroughly.
Add refried beans and stir to mix until creamy
Dice fake chicken into 1 inch long pieces - add to soup along with corn
Increase heat and cover. Allow for mixture to boil but not a rolling boil.

Serve:
Ladle soup into deep soup bowls. Arrange sliced avocadoes, tortilla chips and fake cheese on top.

Optional: If you have a can of black beans around, throw those in too (while the soup is cooking). They'll give your soups more substance if you want more of a hearty soup.

Optional: If you're a spice freak, toss a couple of hot peppers into the food processor, sans the seeds unless you're a masochist.

Keep in mind - most of the flavoring stuff is optional. Once I was out of garlic and it came out fine. As long as you cook it with love in your heart, you're golden.