BBQ SEITAN

the makings of a good quick Southern Vegan sandwich

INGREDIENTS:

1 pkg. seitan strips

1/2 red onion, sliced thin

1 Tbsp. oil

barbecue sauce, as needed

whole wheat roll, grilled

coleslaw

DIRECTIONS:

In a medium skillet heat the oil.  Saute the onions till soft. 

Add the seitan slices and cook about 5 minutes.

Add the barbecue sauce, stir all together.  Cover and cook for 10 minutes. 

ready to add the BBQ sauce

Serve on a toasted roll, topped with coleslaw.



LENTIL LETTUCE WRAPS

use as a filler for lettuce wraps OR as a taco filling

INGREDIENTS:

1 cup chopped onion

2 garlic cloves, minced

1 cup dry lentils, rinsed

1 Tbsp. chili powder

2 tsp. ground cumin

1 tsp. oregano

14 oz. water

1 cup salt-free salsa, use my recipe listed on the blog

salt-free seasoning to taste OR salt

DIRECTIONS:

Put everything in the crock pot and cook on high for 4 to 5 hours, stirring occasionally and adding water as needed.

This taco filling can be used and where you would normally use a meat taco filling, such as in taco shells and on salads.

the everything thrown together in the crock pot

the cooked "taco" filling / I used mine in lettuce wraps

Thanks to Chef AJ for her great recipes and lectures at the 2012 Summerfest.  I'll definitely be making this one again.

SEITAN SMART WINGS

found these at Publix

 

takes 4 to 5 minutes to prepare

really very very good

I like to dip these in a (low fat) yogurt blue cheese dressing

I eat these as a main dish but they would be great served as an appetizer or sandwich ingredient.

about seitan and recipes:  http://www.vrg.org/recipes/vjseitan.htm

CRISPY TOFU FINGERS

This recipe has succeeded in turning more people into tofu lovers than any recipe I know of.  Even children will love this one.  It's super simple too!

CRISPY TOFU FINGERS:

INGREDIENTS:

12 oz. extra firm tofu

4 oz. thick sauce (vegetarian oyster, sweet and sour , BBQ or other favorite - I used my Asian Salad Dressing

1 tsp vegetable oil - I skip this and use parchment paper instead

to taste:  salt, pepper, garlic powder or any other seasoning

peanut sauce

DIRECTIONS:

Cover a cookie sheet with parchment paper.

Slice tofu lengthwise, about 1/4 in. thick, and pat dry. cut each slice into strips.

Put sauce into a dish, and lay the pieces of tofu into the sauce and cover with more.  Cover with saran wrap and store in the frig.

tofu marinating all day in my oil-free Asian Salad Dressing (previously posted)

.

When you are ready, preheat the oven to 400 degrees.

Place the tofu strips in a single layer on the parchment paper.  The pieces should not be touching.

Sprinkle on the seasonings, generously. 

Bake for 20-30 minutes ( I prefer 30), depending on how crispy you like it. 

Some people like it very chewy, while others prefer it when it's still soft.

Serve with peanut sauce for dipping.

marinated tofu placed on the parchment paper

OH YUM!

wonderful served with peanut sauce as the dipping sauce

great at lunch with a pitcher of sangria / yep, I'm retired!

BARBECUE LENTILS WITH EGGPLANT

lentils simmer while veggies are cooking

In this dish, meaty chunks of eggplant are simmered in a smoky tomato sauce with the sweet-and-sour overtones of lemon and agave.  It's hearty! 

INGREDIENTS:

1/8 cup olive oil

1 large eggplant, peeled and diced

1 cup thinly sliced red onion

1 cup finely chopped diced tomatoes

1 1/2 Tbsp fresh oregano

3 cloves garlic, minced

1/4 tsp finely ground pepper

1 Tbsp tamari

1/2 cup favorite barbecue sauce

1 Tbsp lemon juice

1 Tbsp agave nectar or honey

1 cup dried lentils, prepared as stated below OR 1 can of lentils

1/4 cup finely chopped parsley

salt to taste

DIRECTIONS:

Cook the lentils in 3 cups of water or Vegetable stock. (about 25 - 30 min.)

In a heavy-bottom pot, heat the olive oil over medium heat and saute the eggplant for 10 minutes, sprinkling with a bit of water if needed to prevent sticking.

Add the onion, tomatoes, oregano, garlic, and pepper to the eggplant, and continue to saute for 5 minutes.

Add the tamari, and stir thoroughly.  Add the barbecue sauce, lemon juice, and honey, stirring thoroughly to evenly coat all the vegetables.  This will form a sauce around the eggplant. 

Add the lentils with their liquid to the pot, and simmer for about 30 minutes, adding a bit of water if the sauce looks thick.  Add the parsley.  Season with salt.

I love this dish served over my Creamy Parmesan Polenta. (recipe next blog)

warm hearty comfort food

MESIR WAT (a red lentil dish)

start with onions, red lentils and some seasonings for this very versatile recipe

INGREDIENTS:

1/2 cup red lentils

2 large onions

1/2 cup oil

3 Tbsp. tomato paste

1/2 tsp paprika, sweet or hot

1 clove garlic

1/2 tsp ground ginger

1/4 tsp black pepper

1 tsp salt

3 cups water

DIRECTIONS:

Sort the lentils and soak in tap water for 30 minutes.  Rinse in running water and drain.

Peel and finely chop the onions.  Peel and mash the garlic ( I just grate it)

Heat the oil in large pan and saute the onion until golden.

Add tomato paste and paprika and mix.

Add half the water and the garlic, ginger, pepper and salt.

Stir well and then add the rest of the water, stir again, cover and bring to a boil.

When the water boils, add the lentils, lower the flame and cook 30-30 minutes, until the lentils soften OR till you achieve the desired consistency.  Serve hot.

with a spoonful of CHIA SEEDS

This lentil dish is quite versatile.  It's a good thick soup, the base of a piece of fish, etc.  When cooked up thicker, I've served it as a dip and even had it for breakfast. 

SESAME GINGER SEITAN

This ginger-spiked seitan is a veg-friendly compliment to most vegetables.  I added fresh steamed asparagus to enhance this very flavorful "meat".  I served this with the leftover kale and broccoli  mixed with the brown rice, both from the night before.  The dish alone would be great served with brown rice.

READ MORE ABOUT SEITAN:

http://www.vrg.org/recipes/vjseitan.htm

http://kblog.lunchboxbunch.com/2009/02/tofu-versus-seitan-taste-texture-and.html

SESAME GINGER SEITAN:

INGREDIENTS:

3 Tbsp. soy sauce  ( I like using Braggs)
2 Tbsp. white wine OR sake
2 Tbsp. mirin
1 Tbsp. fresh ginger, grated
1 small clove garlic, grated
8 oz. seitan (I buy already sliced)
3 tsp. sesame oil, divided
FRESH asparagus

DIRECTIONS:

1.  Steam the asparagus until just tender.  Cool down and cut each stalk into thirds.

2.  In a medium bowl, mix all ingredients except seitan and 1 tsp. sesame oil.

3.  In a saucepan over medium heat, heat sesame oil.  Add seitan and stir-fry, gradually adding marinade one tablespoon at a time.  Add the asparagus and cook for a few minutes to heat and incorporate the flavors to the vegetable.

BITTMAN'S TOFU

TOFU ANYONE WILL LOVE

This super-crispy and chewy tofu is full of flavor and makes a great healthy satisfying snack.  I season them like I do my Butternut Squash Fries.  They can also be used to top salads or add flavor and nutrition to stir-fries and soups.  I can't get enough of these!


As part of my main meal, I'll often pair Tofu Croutons with a vegetable combination.  Pictured here are broccoli and brussel sprouts seasoned with blood orange virgin olive oil and a citrus pepper spice mixture.

TOFU CROUTONS

INGREDIENTS:

1  pkg. firm tofu, patted dry and cut into1/2 inch cubes
2  Tbsp. olive oil
Penzeys smokey seasoned salt
garlic powder

DIRECTIONS:

1.  Preheat the oven to 350 degrees.  Put the tofu cubes on the baking sheet and drizzle with the oil.  Sprinkle with the seasonings listed above OR you own mixture.  Toss gently to coat.

2.  Bake, undisturbed, for 1 hour.  The croutons will shrink quite a bit and be a golden brown.  Cool slightly and use immediately or cover tightly and refrigerate for up to 3 days.


Croutons in progress.  Thanks to Mark Bittman for this great addition in his book, How to Cook Everything Vegetarian. 

TAILGATING CASHEWS 2 WAYS

TAILGATING CASHEWS 2 WAYS

This protein loaded snack is great for any party...whether it's a tailgating or an at home gathering with family and friends.  Pack these for those foodless airline flights or eat them as a part of dinner. Yummy!

CAJUN CASHEWS

1 Tbsp oil
2 tsp white vinegar or red vinegar
2 tsp Tabasco Sauce
1 tsp chili powder
1/2 tsp garlic powder
2 cups unsalted RAW cashews
http://nutritiondata.self.com/facts/nut-and-seed-products/3095/2

Preheat the oven to 350 degrees.  Place the oil, vinegar, Tabasco, chili powder and garlic in a medium saucepan.  Blend all together over low heat.  Add the cashews and toss until they are well coated with the mixture. 
Pour the nuts onto the a large cookie sheet.  Bake 10 minutes, turn with spatula.  Bake an additional 10 minutes.  The cashews will be lightly browned.


pictured Lemon Pepper Cashews

LEMON PEPPER CASHEWS

4 Tbsp. oil
1 Tbsp garlic powder
1 Tbsp dry Hidden Valley Ranch Salad Dressing mix
1 tsp dry dill
1 tsp lemon pepper
cashews, about 3 cups

Preheat the oven to 350 degrees.  Place the oil, garlic, dressing mix, dill and lemon pepper in a medium saucepan.  Blend all together over low heat.  Add the cashews and toss until they are well coated with the mixture. 
Pour the nuts onto the a large cookie sheet.  Bake 10 minutes, turn with spatula.  Bake an additional 10 minutes.  The cashews will be lightly browned.

TERIYAKI SHRIMP AND FRESH PINEAPPLE

Teriyaki Shrimp and Fresh Pineapple

Potluck Party tonight...what to take?  Hmmm decided to rework that old teriyaki steak recipe; hence the following:

TERIYAKI SAUCE

1/2 cup tamari
2 Tbsp. agave nectar
2 Tbsp. olive oil
1 tsp. ginger
1/4 tsp. pepper
2 cloves, grated garlic
1 oz. sherry

KABOBS

2 lbs. large shrimp
1 pineapple
short wooden kabob sticks
1.  Preheat oven to 375 degrees.
2.  Mix all the sauce ingredients together in a bowl.  Skewer 1 shrimp and one pineapple chunk onto a kabob stick.   (you can also add red pepper for great color)
3.  Place the kabobs in baking dishes, do not stack these.  Pour the sauce over.
4.  Bake for 10 minutes, turn each kabob over, finish baking for 10 more minutes.  Serve hot or cold.
Mine tonight are being served cold with a mango dipping sauce. (Costco has the BEST)

 

BLACK BEAN BURGERS

These amazing black bean burgers are simple to make and delicious.  These, to date, are my favorites.  I love everything served on them: vegan cheese, red onion, fresh tomato slices, vegenaise, relish AND ketchup.  All on a toasted bun, of course.  Yep, the works!

                                       use a food processor to keep this recipe simple and quick

 



INGREDIENTS:

1 Tbsp. garlic

1/2 onion

2 cans black beans

2 Tbsp. cilantro

2 tsp. parsley

1 egg

1/2 tsp. crushed red pepper

1/2 cup bread crumbs

salt and pepper to taste

DIRECTIONS:

1. Using a food processor, pulse together the garlic and onion.

2. Add ONE can of drained and rinsed black beans.  Pulse along with the cilantro, parsley, egg and red pepper.

3. Put this mixture into a bowl and stir in 1 can of drained and rinsed black beans, the bread crumbs, salt and pepper to taste.

4. Form patties, grill on medium to medium low heat using PAM.  Handle carefully.

Makes 6 good sized patties.

Use quality ingredients.  Instead of regular bread crumbs, I use seasoned Panko crumbs.  Goya are the best beans.

patties are a bit fragile, use two spatulas to turn

they turn a lovely brown color

 

I find it easier to cook these on my stovetop griddle rather than my outside grill.

Yields 6 good size burgers.

WHITE CLAM SAUCE

my favorite brand

This is a good quick meal.  I like to serve it with a side of cooked greens, like the kale and broccoli shown below.

INGREDIENTS:

2 cloves garlic, minced

1/4 cup olive oil

3 (6.5) can clams  (I use 2 minced and 1 chopped)  DRAIN and RESERVE all the liquid

1 (8 oz) bottle clam juice

1 Tbsp. chopped parsley

1/4 tsp. basil leaves

pepper to taste

DIRECTIONS:

In medium saucepan, cook garlic in oil until tender.  Add the reserved clam liquid and remaining ingredients except clams.

Bring to a boil; reduce heat and simmer 5 minutes.

Add clams; heat thoroughly.

Serve over hot cooked linguine with grated Parmesan cheese (or vegan substitute).

(choose a pasta with crevices, that will hold the clams and juice)

ANOTHER SOURCE OF PROTEIN

Yet another source of protein

For a quick protein accompaniment at a meal, consider serving FALAFEL. You can make it, many sites offer the recipe:

Another option is shopping at COSTCO.  An internet site offers the nutritional breakdown.
I LOVE serving FALAFEL with this simple sauce.

Tahini Dressing
3 Tbsp. olive oil
2 cloves garlic, crushed or finely minced
zest and juice of 1 lemon
1/3 cup Tahini, stir well before measuring
1/2 tsp. salt and black pepper, to taste
1/4 tsp cumin powder
1/2 cup vegetable stock, or as needed
Mix all together.

ANOTHER OPTION:  Tonight I made the falafel with a side dish of Butternut Squash and Carrots in a Coconut Curry Sauce which lends itself well for a dipping sauce for the falafel.  Enjoy!