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The seitan in this recipe should be cold from the fridge: I had mine leftover and just chopped it up into bit-sized bits. Pan-fry the seitan in a bit of olive oil and set aside once crispy. The recipe for it is modified from the seitan in a glorious, glorious salad from over here. Store-bought seitan would not be nearly as delicious.



Seitan

1 1/2 Cup Vital Wheat Gluten
2 Tbs Nutritional Yeast
~1 tsp poultry seasoning (mix of mainly marjoram and sage)
~1 1/2 tsp onion powder
~1 1/2 tsp garlic powder
1/2 Cup Cold Water (more if needed)
1 Tbs Tamari or Soy Sauce (low sodium)
3 Tbs Soymilk
1 Tbs Olive Oil

Braising Broth
4 cups vegetable broth

Mix the dry ingredients together. Combine the wet ingredients and stir well. Add wet to dry and knead until a dough is formed. Add more liquid if needed to make a firm (not squishy) dough. Knead a few times on your counter, forming a ball. Cut the ball in quarters, forming four triangular wedges. Squish/Pound/Pull the wedges into 1/2″ thick cutlets.

Simmer, covered for 20-30 minutes, flipping halfway through. She says not to let it boil, but recently I've been finding the cutlets are too squishy if I don't. Check out the texture of yours as they simmer. If they seem much too soft/squishy, up the heat. If not, don't.

Potatoes

5-6 medium red potatoes, rinsed, halved lengthwise, and sliced into 1/2 inch semi-circles
1-2 onions, yellow preferable, halved and sliced into semi-circles
olive oil
salt
pepper
1/2 cup seitan, chilled, cut into bite-sized pieces, and pan-fried until crispy

Heat oil over medium-high heat. Add onions and potatoes. Fry, stirring often, until potatoes begin to brown, 10-15 minutes.



As they brown, if they are still quite crispy, add a layer of water to the pan and cover. Allow to steam for ten minutes, or until softening. Season well with salt, pepper, and anything else desired. Allow remaining liquid to evaporate. Incorporate seitan. Serve & consume.

 
 
 

I modified the gravy from the recipe here.

Tempeh-Mushroom Gravy

1 8 oz package tempeh, small cubed

1/2 cup Earth Balance or vegetable oil
1 small onion, minced
6 cloves garlic, minced
Mushrooms (either ~1/4 ounce dried shiitakes, reconstituted in 1 cup boiling water--save water--minced finely, or 1 cup sliced white buttons or criminis)
1/2 cup flour
4 tsp nutritional yeast
4 tbsp soy sauce (reduced sodium ideal, then salt gravy to taste at end)
2 cups liquid (water, combination of water and left-over mushroom broth, or low-sodium vegetable broth)
1/2 tsp sage or poultry seasoning, plus any other spices you might like
lots of black pepper

In a dry non-stick pan over medium-high heat, fry tempeh until slightly browned.

Sautee onion, garlic, and shrooms in earth balance/oil over medium heat until well softened. Add flour and continue to sautee until hot and bubbling. Add liquid. Stir constantly for a few minutes, until well thickened. Turn heat down to low, incorporate rest of ingredients, including tempeh. Allow to sit over low heat for tempeh to warm through.


The Best Biscuits Ever were posted back here.


The kale was washed, cut, and sauteed over high heat in a small amount of olive oil. No salt, no garlic. Really nice plain served next to the biscuits and gravy, because the gravy is super flavorful and should be fairly salty.

 
 
 
27 July 2009 @ 02:46 pm
This cornbread is just glorious. Nothing else can be said. It is sweet, though! And delicious!

1 Cup Cornmeal
1 Cup Flour
1/2 Cup Sugar (less if you don't like a sweeter cornbread)
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon EnerG Egg Replacer Powder (cornstarch would likely be fine)
1 1/2 Cups Soymilk curdled with
1 Tablespoon Apple Cider Vinegar
1/3 Cup Oil
1/4 Cup Very Warm Water

Directions:

1) Preheat oven to 400 degrees F and oil an 8x8 glass pan.
2) Mix dry ingredients.
3) Mix wet ingredients separately.
4) Combine--don't overmix.
5) Pour into pan and bake for 25-35 minutes or until a inserted toothpick comes clean.
 
 
 
This is perfect for summer. The only thing I'd change is the 1 T of red wine vinegar--next time I'll only do a teaspoon. It's just a tad acidic for me. Go by taste--the lime is more important, obviously. I skipped the cayenne because I didn't have any, and I used tomatillos, which I highly recommend--no coring necessary, either. Oh, & also, I just used two handfuls of cilantro. I find parsley and cilantro always go bad on me without getting used, and the cilantro flavor is crucial here, if you're a cilantro person.

3 green tomatoes (3-inch diameter),
cored and chopped
1 medium-sized green bell pepper, chopped
1 medium (7-inch) cucumber,
peeled, seeded, and chopped
A handful of parsley
A handful of cilantro
1/4 cup fresh lime juice
(about 2 juicy limes'-worth)
1 medium (4-inch) avocado,
peeled, pitted, and diced
1 medium clove garlic, minced
1 tsp. salt
1 tsp. ground cumin
1 to 2 Tbs. extra-virgin olive oil
1 Tbs. red wine vinegar
1 tsp. sugar
1 cup cold water
Black pepper, to taste
Cayenne pepper, to taste


1. Combine everything in a large bowl, and mix as well as possible.

2. Purée the soup bit by bit in a blender or food processor, until reasonably smooth (it doesn't have to be perfect). Transfer to a container with a lid, and chill until very cold.
 
 
 
Other than not cooking the bourbon off, which was my fault, this was perfect. However, for me it made 5 small loaves, not 10 mini loaves. The baking time was the same. We ate it with raw kale salad and rustic potato bread. So, so good.

INGREDIENTS
Makes 10 mini meatloaves.
- 2 8.5 oz pkgs tempeh, coarsely grated
- 1 large sweet onion, coarsely grated
- 4 cloves garlic, finely grated
- 3/4 cup vital wheat gluten
- 1 tbsp paprika
- 2 tsp sage
- 2 tsp thyme
- 2 tsp coriander
- 1 tsp seasoned salt (or to taste)
- cayenne pepper to taste
- 1 tbsp soy sauce
- 2 tbsp HP sauce (or A1)
- 2 tbsp olive oil
- water (if needed)

Glaze
- generous 2/3 cup ketchup
- 1/2 cup brown sugar
- 1 tsp mustard
- 3-4 tbsp bourbon

METHOD
Preheat oven to 350 degrees. Oil a 9 x 13 baking pan.
1. Mix grated tempeh, onion, garlic, flour, and spices in a large bowl.
2. Add in sauces and oil, and enough water (you may not need any at all) so you are able to mash everything up with your fingers. Knead/mush/mash for a few mins to mix everything well.
3. Divide dough into 10 pieces and shape into small loaves. Place into oiled pan, and spray lightly with oil. Bake for 15 mins.
4. While loaves are baking, bring glaze ingredients to bubbling in a small saucepan. Let thicken a bit. Spoon over baking loaves. Bake loaves for 15 mins more, then scoop excess glaze back over the loaves. Bake for an additional 20-25 mins, or until glaze is thickened and darkened.
 
 
 
14 February 2009 @ 02:15 pm
Soon I will post less healthy things, but Jessalyn's friends were in town recently and enlightened me to the beauty of raw kale salad. She added other things to it: grated carrot, sunflower seeds, etc, but it is also divine as simple as this (four large side salads):

2 bunches curly kale (torn into bite sized pieces, stems discarded, well-rinsed and mostly dry)
~3 tsp olive oil
~3 tsp fresh lemon juice
(i also added this time one clove of finely minced garlic, but it's still delicious without it)
sea salt to taste

In a large bowl, drizzle olive oil and lemon juice over kale. With very clean hands, massage the kale. Squish it, mix it up, don't be afraid to be a little aggressive with it--you want it to soften nicely. After about five minutes add the salt, massage a few more minutes, and it's ready.

And so, so, so delicious. I'm making it again tonight.
 
 
 
06 January 2009 @ 07:19 pm
Right. So that would be the beginning of February. Watch out world!
 
 
 
06 January 2009 @ 07:18 pm

I'm really poor right now. Nothing exciting is happening! Tonight I made the enchiladas that are posted a while back, minus the expensive ingredients: avocado and vegan sour cream. They're still f'ing awesome. Maybe more exciting things will happen when J returns to the Seattle. Because by then I'll have a couple paychecks under my belt, and someone who wants to cook with me. Why is she the only person in this damn city who wants to cook with me? Why? Why does everyone else want to eat out all the time? Huh?

By the way, man was I already sick of rice and beans!

 
 
 
Asian-style Fried Seitan Cutlets with Ginger-Orange Sauce

Seitan:

Dough:
1 1/2 Cups Vital Wheat Gluten (posted to me from my amazing mama!)
2 Tbs Nutritional Yeast (didn't have this in Uganda, but you should use it)
1 tsp faux beef flavoring (okay, in Uganda I used Royco. Which is obviously not available elsewhere. You could use faux chicken seasoning as well, although the kind I buy is a cube which would be obnoxious to break up fine enough to mix thoroughly into dough)
3/4 Cup + 3 Tbs Cold Water
1 Tbs Soy Sauce
1 Tbs Olive Oil
Faux chicken or veg broth for simmering

Combine dry ingredients and wet ingredients separately. Mix together and stir until dough forms (not long). Knead a few times, then divide into eight and pound and pull into thin cutlet shapes. Simmer in faux chicken broth for 30 minutes. Do not let boil. Remove from heat and let cool while making sauce and breading.

Dry mix:
1/4 Cup Nutritional Yeast (didn't have, but would've been nice!)
1 1/2 Cup All Purpose flour
4 tsp Baking Powder (didn't have again! would've really helped...)

Wet mix:
3 Tbs Mustard (dijon or stoneground--didn't have!)
1/4 Cup Water
1/4 Cup Soymilk (or more water--I obviously used water)

Heat the oil to 350º F in a 10″ skillet, cast-iron is best. Mix together all the dry ingredients except the baking powder. In another bowl, mix the wet ingredients together. Add baking powder to the remining dry ingredients and mix well. When oil is heated, dip a seitan cutlet in the wet mix coating well. The dredge the cutlet in the dry mix and gently slip it into the oil. Fry for 2-3 minutes on each side, until golden brown and crispy. Drain well on a paper towel.

I couldn't afford the oil for deep-frying, I didn't have a good pan, and I was lacking the baking powder and nutritional yeast and my seitan suffered for it. Really suffered. This seitan is adapted from here: http://veganyumyum.com/2008/03/apple-cranberry-salad-with-fried-seitan-and-almond-dijon-dressing/ which I have also made, and is glorious. But the seasonings weren't right for the ginger orange sauce. Which kicks butt.



Ginger-Orange Sauce:

1 Tbs cooking oil
Juice of 8 oranges
4 cloves garlic, minced
1 inch piece of ginger, minced
1/4 cup low-sodium soy sauce
sugar to taste (depends on if your oranges are very sweet or not--Ugandan oranges are super, super sour)
corn starch slurry (1 Tbs corn starch mixed with enough cold water to dissolve)

Mice garlic and ginger. Juice oranges. Heat oil over medium low heat. Saute garlic and ginger about five minutes. Keep heat low enough so they do not brown. Add orange juice and soy sauce. Simmer for five more minutes. Taste and add sugar if necessary. It should be a fairly sweet sauce. Turn off heat and add corn starch slurry. Stir until thickened. Reheat just before plating food.



Rice:

1 1/2 cups basmati rice. I like white rice for this because it absorbs the sauce, but brown rice would obviously do as well. Boil 2 cups water (depending on your exact rice) with a pinch of salt. Add rice, stir and cover to return to boil. Immediately drop to low simmer, leave covered, 15 to 20 minutes.



Serve:

In big bowls: rice, seitan, sauce. Top with sesame seeds. So good.
 
 
 
14 June 2008 @ 09:53 am
Break for the summer guys! I'll be eating boring food in Uganda that no one really wants to make. Back in September!