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Archive for the ‘Seitan’ Category

Coconut Basil Satay

 

This is a really great “wheat meat” to use in rice paper wraps with rice noodles, fresh veggies, cilantro and mint.  It’s also wonderful as the anchor for a southeastern Asian-styled meal.  Seasoned from the inside out with coconut milk, Thai basil, ginger and chili pepper, it’s full of flavor and has a chewy texture that is very satisfying.

 

Coconut Basil Satay Seitan

Dry Ingredients:

2 ¼ cup vital wheat gluten

½ cup nutritional yeast

¼ cup garbanzo bean flour

2T Bill’s Best Chik’Nish Vegetarian Seasoning

2 tsp onion powder

2 tsp turmeric

2 tsp lemon pepper

1 tsp cinnamon

1 tsp ground ginger

1 tsp sea salt

1/8 tsp allspice

Wet Ingredients:

1 medium onion, small dice

8 cloves garlic, minced

1 stalk lemongrass, fibrous outer leaves removed

1 serrano pepper, finely diced

½ cup fresh cilantro, chopped

½ cup Thai basil, chopped

1-inch knob of ginger, finely minced

5.5 oz can coconut milk

2 T soy sauce

2 T sweet chili sauce

2 T coconut oil, for sautéing plus more for pan-searing the satay patties

Cold water

 

Directions:

Add all the dry ingredients into a large bowl and whisk together until homogenous. 

Sauté the onion, garlic, ginger and Serrano chili in the coconut oil over medium heat until soft.  Using a spatula, scrape the contents of the pan into another bowl.  Add the remaining wet ingredients except for the coconut milk and water.

Add the coconut milk to a measuring cup and then add enough cold water to bring the liquid volume to 2 ¼ cups.  Add to the bowl with the wet ingredients.  Mix well.

Combine the wet and dry ingredients using your hands to gently knead them together until you no longer see any dry ingredients in the bowl. 

Break off whatever sized pieces you wish to form the patties with.  [Mine were roughly golf ball-sized.]  Using your hands, form them into the patties and then either cook in a pan with a bit of coconut oil for about 4-5 minutes per side over medium heat, or place in a Panini press for about 5 minutes.  [I used a Panini press for this and it worked beautifully.]  The length of time is going to be determined by how firm you wish the patties to be.  The longer they’re cooked, the more they toughen up in texture.   You can also place a flat lid,  that is smaller than the pan in which they are cooking, atop them to add some weight to hasten cooking time.

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We love just about every fresh herb out there, but we especially love the flavor of dill.  I wanted to incorporate some dill into a seitan recipe and decided to couple it with the Georgian spice blend, kharcho.  This is a really simple wheatloaf that takes minimal effort to make and leftovers make great sandwiches.   

 

Dilled Georgian Wheatloaf

Ingredients:

[Dry]

1 cup vital wheat gluten

¼ cup nutritional yeast

¼ cup dark rye flour

2 T kharcho

1 T Bill’s Best Beaf Vegetarian Seasoning

1 T sweet paprika

½ tsp garlic powder

½ tsp freshly-cracked black pepper

½ tsp sea salt

¼ tsp cinnamon

[Wet]

1 medium onion, diced

1 red bell pepper, diced

4 cloves garlic, sliced

1 cup fresh dill

1 cup ice-cold water

1 T soy sauce

1 T olive oil

Olive oil for sautéing the vegetables

Directions:

Sauté the onion, garlic and bell pepper until soft in 2-3 teaspoons of olive oil.  Set aside to cool. 

Preheat oven to 325°F.

Once the vegetables have cooled, transfer to a food processor and add the dill.  Pulse until it has a smooth consistency.  Combine all dry ingredients in a bowl, mix well and set aside.  Add the puréed vegetables and remaining wet ingredients into the bowl containing the dry ingredients. Mix by hand until the dry ingredients are fully incorporated.  Spread the mixture out evenly in a loaf pan.  Loosely cover with foil and bake for 90 minutes, removing the foil for the last 30 minutes.   

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Savory Phyllo Roll

This dish is similar to the Mediterranean Braciole dinner in that it’s a combination of separate dishes combined into one  main course.  It’s very straight-forward and easy to assemble and well worth the time investment when you want to create a memorable and special meal.  The three main components can be made ahead of time so that you can create a beautiful dinner without any stress.

Ingredients:

Greek-Gyros seitan [Half a recipe was used for this]

Tangy Greek custard-style tofu [Half a recipe was used for this]

2 cups cooked greens that have been squeezed dry to remove excess water [I used nettles, but spinach could easily be substituted]

1 package phyllo dough

Olive oil

Directions:

Thaw the phyllo at room temperature while still in the box.  [You do not want to open it until you’re ready to use because it dries out very quickly.]

Preheat the oven to 350°F.

Cut the seitan and tofu into blocks that measure roughly one inch by three inches and set aside. 

Unroll the phyllo dough and cover with a slightly damp towel to keep pliant.  Set a baking sheet on the counter in front of you, vertically.  Take one sheet of phyllo and place upon the baking sheet.  Using your fingers or a brush, lightly dot olive oil over the surface of the sheet.  Place another sheet of phyllo atop the first and repeat. 

Using a pizza cutter or knife [If using a knife be careful not to tear the dough, applying pressure from above rather than drawing the knife across it], gently cut the phyllo down the center, vertically so that you create two pieces.  Place a piece of seitan on either half of the phyllo three inches from the bottom edge of the sheet.  [You want to have enough room to be able to bring the phyllo up and over the filling.] Place a piece of tofu atop the seitan and then add a final layer of cooked greens.

 

Roll the phyllo up and over the filling and roll over a couple of times.  Tuck in the sides and continue to roll until all the phyllo has been used.  Rub the outside with oil and set upon a separate baking sheet. Repeat until all the rolls have been created.

Bake for 30 minutes, or until the phyllo is golden brown on the edges.

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It’s summertime and people are out grilling and gathering around tables laden with food.  Problem is, there usually aren’t many vegan options.  These veggie dawgs will be a hit at your next gathering and are, as always, entirely vegan.  I had a few goals when I set out to make these veggie dawgs:  First, they had to contain some actual vegetables in order for me to call them a bonafide “veggie”dawg.  Second, I wanted to improve the texture and flavor of regular seitan dogs and create one that was less “bready” in nature.    Third, as always, I wanted them to be more nutritious.  I believe I suceeded on all three counts and hope you enjoy this recipe as much as we do.

 

Veggie Dawgs

Dry Ingredients:

1¼ cups vital wheat gluten

¼ cup nutritional yeast

¼ cup garfava flour

½ cup toasted walnuts, chopped  [400°F for 10 minutes on a sheet pan]

1 T Bill’s Chik’Nish vegetarian seasoning

1 T dry mustard

1T sweet paprika

2 tsp onion powder

2 tsp freshly-cracked black pepper

1 tsp garlic powder

1 tsp oregano

½ tsp dried sage

¼ tsp sea salt

⅛ tsp allspice

Wet Ingredients:

½  block silken tofu

½ cup finely grated carrot

1 onion, sliced

½ cup cooked garbanzo beans

½ cup amber beer

1 ½ T walnut oil

1 T tamari

1 T vegan Worcestershire sauce

4 cloves garlic, minced

Directions:

Drizzle a bit of olive oil in a pan and brown the onions over medium heat.

Add the following to a food processor and blend until homogenous:  tofu, browned onions, walnuts, carrot, garbanzo beans, garlic, tamari, Worcestershire and beer.

In a separate bowl, combine all the dry ingredients and whisk together well.

Mix the wet into the dry and knead with your hands until fully homogenous.  Set aside to rest for 15 minutes.

Divide the dough into 8 equal-sized portions.  Place 8 foot-long pieces of aluminum foil on a surface in a stack with the short edge facing you.  Place one dough portion along the bottom edge, a few inches from the end, and mold into a sausage shape that is bun-length long [@ 5 inches].  Using the foil, roll the dough into a cylindrical tube and twist the ends once completely rolled to form the tubular sausage shape.  Repeat the process for the remaining dough portions.

Steam in a steamer basket for 30 minutes.  Let the veggie dawgs cool and then either reheat in a pan or on a grill.

 

 

 

 

 

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I’d made a batch of Gyros-style seitan and wanted to use it in some traditional Greek-style dishes.  This impulse just happened to coincide with the arrival of a sample of  Teese’s newly revamped stretchy mozzarella-style faux cheese.  So there you have it, Greek-style comfort food was on the menu.  It was absolutely carb coma-inducingly decadent and delicious.

 

Pastitsio

Ingredients:

½ onion, diced

2 cloves garlic, minced

2 T tomato paste

½ cup red wine

1 28 oz can crushed plum tomatoes

2 bay leaves

1 T dried oregano

1 tsp ground cinnamon

1/8 tsp ground cloves

2 cups ground Greek Gyros Seitan

4 oz Teese Mozzarella Cheese, medium dice

olive oil

1 lb tubular pasta

For the Béchamel:

4 T unbleached whole wheat flour

4 T olive oil

3 cups non-dairy milk [I used So Delicious Unsweetened Coconut milk]

¼ tsp Freshly-grated nutmeg

3 cloves garlic, smashed

4 oz Teese mozzarella cheese, grated

Directions:

Sauté onion in a drizzle of olive oil until softened.  Add garlic and oregano and cook for a few minutes.  Add the tomato paste, stirring it about the pan to ensure that it’s being cooked.  [Canned tomato paste will taste tinny unless you first caramelize it a bit in the pan.]  Add the wine and cook until the alcohol has evaporated.  Add the tomatoes, water, cinnamon, clove and bay leaves.  Cook until the sauce is no longer watery.  Remove the bay leaves and season with salt and pepper.

For the Pasta:

Cook the pasta in salted boiling water about ¾ of the way through.  Drain and toss with some olive oil to prevent sticking.  Set aside. [The pasta will continue to cook once placed in the oven.]

For the béchamel sauce:

Heat the non-dairy milk in a pan and add the crushed garlic and nutmeg to infuse it with their flavors.  In a separate pan, heat the olive oil and flour, whisking the entire time.  Cook for a few minutes to ensure the rawness of the flour has been cooked out and the roux is bubbly.  Carefully pour the heated milk into the roux while whisking.  Add the shredded Teese and bring the béchamel to a simmer to thicken.  Season with salt and pepper.

Pulling it all together:

Preheat oven to 350°.

Mix the tomato sauce with half of the pasta and the ground seitan.  Place into a greased casserole dish.  Randomly add pieces of the diced Teese throughout the layer, using a knife to plant them well into the pasta.  Top with the remainder of the pasta.  Pour the béchamel sauce over the entirety and place into the oven.  Bake for 30 minutes or until bubbly and browned on top.

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Easter has been on my mind for a while now because it, along with Thanksgiving and Christmas, are important holidays where people gather for food and community.  These days can be especially stressful for vegans because you’re expected to do something a little extra special on these occasions and omnivores are used to substantial, rib-sticking meals that are centered around meat.  I’ve seen that many vegans and vegetarians are resorting to commercially made products that simulate roasts and thought, again, why not create something gorgeous that has identifiable ingredients and is made from scratch?  Why not, indeed.

I used the gyros-style seitan because when I think of traditional Easter foods, lamb comes to mind.   Back when I used to eat lamb,  I’d season it with bold herbaceous  flavors and lots of lemon.  Since I wanted to create a dish that shared these  flavors,  to my mind, Mediterranean was definitely the way to go.

 

 

This meal is essentially three dishes rolled into one,  and aside from the seitan, everything can be made a day or two beforehand to help de-stress the holiday.   Alternatively, you could make and bake the entire braciole a day or two ahead, refrigerate it and then slice and brown it up the day of the meal.  The longer it has to cool and set after baking, the better the roast will hold together.

For the braciole you will need:

1 recipe Gyros-style Seitan, uncooked in dough form

Mashed Potatoes with Celeriac, recipe follows below

Braised Mustard Greens, recipe follows below

Briny Cashew Cheese, recipe follows below

roasted red peppers

 

***

 

Mashed Potatoes with Celeriac

You will only need about a cup’s worth of this mash for the braciole but it makes a great side dish to fill out the meal, so make plenty to accompany the roast. 

Ingredients:

Russet potatoes

celeriac [Use half the amount as potatoes.]

roasted garlic, to taste [ 1 head garlic drizzled with olive oil and wrapped in foil.  400 degrees/45 minutes.]

Directions:

Whenever I make these root vegetable mashes, I always use twice the amount of potato as I do other vegetable.  Simply peel the vegetables and then cut into chunks.  Place in a pot with cold water.  The celeriac will probably float.  Simmer until vegetables are fork tender.  Drain and return to the pot to evaporate off any residual water.  Add in roasted garlic and mash.  Season with salt and pepper,  to taste.  Set aside for later.

 

Braised Mustard Greens

Ingredients:

1 lb mustard greens

1 onion, diced

3 garlic cloves, minced

olive oil

red pepper flakes

Directions:

Sauté the onion in a drizzle of olive oil until softened.  Add red pepper flakes and garlic and cook until you can smell the garlic cooking.  Add the mustard greens and toss to coat.  Add ¼ cup water and cook until wilted down but still bright green.  Remove from heat and let cool.  Place greens in a cheesecloth or clean kitchen towel and squeeze to remove all excess liquid. [You don't want your braciole to be soggy inside.]

 

Briny Cashew Cheese

This makes a great appetizer as well slathered on flatbread crackers.

Ingredients:

1 block firm silken tofu

1 cup raw cashews

Juice and zest of one lemon

1 T capers

10 Greek olives, pitted and diced

1 preserved lemon, diced

Directions:

Place the tofu and cashews in a food processor and run until smooth.  Add in juice and zest.  Transfer the mixture to a bowl and stir in remaining ingredients.  Add salt and pepper to taste. 

 

Assembling the braciole:

Once you have mixed the wet and dry ingredients together to create the seitan dough, place upon a rolled out sheet of aluminum foil [2 feet long to give you ample room] and press out into a rectangular shape that has a thickness of about ½ an inch.  It’ll be roughly a foot long by 8-9 inches wide.  This is what you shall place subsequent layers upon and then roll the entirety into a log and bake.  It is important to leave a couple of inches of seitan bare on the right-hand end so that when the log is rolled you will have seitan-seitan contact and the log will seal.   

Top the seitan with a thin layer of mashed potato and celeriac, remembering to stop within a couple of inches of the right-hand end.  Next, layer with some roasted red pepper and then some mustard greens [Don't pile them too high, remember you have to roll over this].  Finally add a strip of cashew cheese down the center from top to bottom.  If you want an entire layer of cheese that is fine, I wanted mine concentrated in the center of the roast and therefore only placed the cheese at the center.

Turn the braciole so that the right-hand end is now at the top and using the aluminum foil, begin to roll it upon itself until the log is formed.  Use the foil to maintain the structure and seal the braciole.  Add additional foil if necessary to cover the ends and fully seal the roast.

Bake for 90 minutes at 325°.  Remove from oven and allow to rest for at least 20 minutes.  Slice and serve as is, or as I prefer, brown the slices [or even the entire roast if you have a large enough fry pan]  in a pan with a drizzle of olive oil.

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This is an incredibly satisfying and savory burger.  I was both eager and hesitant for H to try this because she loathes both mushrooms and onions.  To my profound relief, because I want to make these again they were so good, she loved them.  And yes, I said them.  She has had more than one over the past few days which is really the ultimate test needed to confirm that something is a hit.  This burger is a definite home run that would satisfy a meat eater’s appetite.  Not only did it have insane flavor but it had a real burger texture and didn’t fall apart as some veggie burgers can.  I slathered the toasted whole wheat bun with Wildwood’s Garlic Aioli and reserved some grilled mushrooms and onions to top this monster [I left those off of H's burger, that would have been pushing it].  It really was the most satisfying burger I’ve had in years and is our new go-to veggie burger.  

 

 

Seitan Mushroom and Lentil Burger

If you want to add sauteéd mushrooms and onions to the tops of the burgers, which I highly recommend, you shall need to double the amounts of onion and mushrooms required for the recipe in order to reserve them for a condiment.  This recipe yields 8 burgers, of which extras can easily be frozen for future meals.

Dry Ingredients:

1 cup vital wheat gluten

1/4 cup nutritional yeast

1.5 T garbanzo bean flour

1 T Bill’s Best Chik’Nish vegetarian seasoning

1.5 tsp onion powder

2 tsp freshly cracked black pepper

1 tsp mild paprika

1 tsp Mrs. Dash’s Steak Grilling Blend [Or whichever steak type seasoning you prefer]

1/4 tsp sea salt

1/8 tsp allspice

Wet Ingredients:

1 cup Puy lentils, cooked [I cooked mine in mushroom broth for added flavor]

1 yellow onion, sliced

8 oz crimini mushrooms, sliced

4 cloves garlic, minced

1.5  T  natural peanut butter [You want the oily kind because this is the oil for the dough]

1/4 cup mushroom broth

1 T soy sauce

1 T vegan worcestershire sauce [I use Annie's]

2 T steak sauce

Directions:

Caramelize the onions, mushroom and garlic in a pan over medium low heat.  [This will take a while but it is well worth it flavor-wise. Add the onions first and when they become soft add in the mushrooms and then the garlic in the last 5 minutes or so.] Add to food processor and pulse a few times.  Add 1/2 cup cooked lentils, peanut butter, soy sauce, worcestershire sauce, mushroom broth and steak sauce.  Pulse until all are well incorporated yet keeping in mind that you don’t want a homogenous paste.  You want to retain some texture from the mushrooms.  Add in the remaining 1/2 cup lentils but do not pulse.  You want the lentils to remain intact for more texture.

In a bowl combine the dry ingredients and mix well with a whisk.  Add the wet to the dry and knead lightly into a dough.  Cut into 8 equal pieces and shape into patties.  In a skillet over medium-low heat, cook each side for roughly 10 minutes to both brown and cook the burgers throughout.

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So yes, I’ve been playing with my food again.  I don’t expect to stop anytime soon.  The dish above [potatoes and zucchini stuffed with the star of today's post and a  lemony cashew cheese] could be constructed in a far simpler way and be just as tasty but I wanted to express the inner child for a while.  I had a great time playing with my building blocks, heh.   I wonder how difficult it would be to create the Playskool jumbo jet…
Sundried Tomato and Basil Seitan

This seitan is very moist and wonderful as a ground meat substitute.   I personally do not like the commercial varieties available for they taste far too processed and artificial to me.  I wanted to create a seitan that not only tasted wonderful but that could be used as a meat substitute in many different Italian dishes when I wanted to use something other than lentils.    I have since  used it as a ravioli filling [pictured below] and in a pasta sauce as well as in some appetizers [pictured above].  It  freezes well so it can be stored  in allotments to be used in future recipes that call for a meaty textured filling. 

Ground Italian-style Seitan

Ravioli with Fresh Tomato and Basil Pesto

Crumbly Sundried Tomato and Basil Seitan

Dry Ingredients:

1 cup vital wheat gluten

Wet Ingredients:

1 cup lentil bolognese sauce

1 large shallot

1 clove garlic, minced

1/2 cup fresh basil, chopped

2 T sundried tomatoes, chopped [I used strips packed in oil]

zest of a lemon

Directions:

Sauté the shallot and garlic in a drizzle of olive oil until softened.    Add the lentil bolognese, basil, shallots and garlic, sundried tomatoes, olive oil and lemon zest to a food processor and pulse about a dozen times until well combined but not completely without texture.  Add the mixture to the vital wheat gluten in a bowl and mix with your hands until well combined.  Place the dough on a sheet of aluminum foil and roll into a log,  twisting the ends to seal it.  Steam in a steamer basket for 30 minutes.  Allow to cool.  Pulse in a food processor to yield a ground texture.

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Like I said, seitan has been preoccupying my mind.  I wanted a breakfast sausage flavored seitan that would go great on a biscuit for a quick breakfast or scrambled up with some tofu and onion equally well.  I have my heart set upon savoring  pancakes with this spicy sage and apple seitan; maple syrup to be used liberally. 

Vegan Apple and Sage Breakfast-style Seitan with Blackberry Preserves.

 

 Dry Ingredients:

 2 T dried sage

2 T Bill’s Chik’Nish vegetarian seasoning

2 T onion powder

2 tsp freshly cracked black pepper

2 tsp mild paprika

1 tsp red pepper flakes

1 tsp smoked paprika

1 tsp salt

¼ tsp allspice

2 ¼ cup vital wheat gluten

½ cup nutritional yeast

½ cup rolled oats, pulsed a few times in a food processor to create smaller irregular-sized pieces

 Wet Ingredients:

 1 cup unsweetened applesauce

1 cup apple cider

¼ cup maple syrup

2 T soy sauce

2 T walnut oil

½ tsp liquid smoke

8 cloves garlic, minced

 Directions:

 Preheat oven to 325 degrees.

 Mix dry ingredients together with a whisk until evenly distributed.  In a separate bowl mix together the wet ingredients.  Pour the wet into the dry and combine just until there are no longer any dry patches in the dough.  Divide the dough into two and roll into separate logs using aluminum foil.  Twist the ends to secure the logs.  Bake for 90 minutes.  Allow to cool, slice and heat in a skillet to crisp up the sides.

This seitan can be very moist and chewy.  The thicker you make your roll, the chewier the texture shall be.  Also,  slicing it thinner and browning it in a skillet before serving will diminish this texture if you would prefer a dryer seitan.  I like to slice mine on the thinner side [1/3 inch or so] and brown the edges while still leaving a slight soft center.  You’ll get the knack for it once you make it and experiment on slice widths and browning times for yourself.

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Seitan. This food fascinates me with its versatility. I want to conquer it and meld its glutenous soul into fantastical creations to satisfy any cravings that H or I may be jonesing over. [I think this is the mad scientist in me expressing herself.]  I want the ability to craft it into textures and infuse it with the flavors of the world,  but most especially into some of my favorite past foods that are no longer in my playing field.  I’ve spent the past days making myriad varieties of seitan.   I have blown through so much vital wheat gluten that I nearly bought out the store.   Yet, after much experimentation and tweaking of both flavor and texture, this recipe now rocks my universe and I hope it shall yours as well. 

Greek Seitan Gyros. 

 

Ingredients:

Dry:

2 T sweet paprika

2 tsp sumac

2 tsp dried oregano

1 tsp sea salt

1 tsp curry powder

1 tsp cumin

1 tsp dried thyme

1 tsp fresh rosemary

½ tsp chili powder

½ tsp onion powder

½ tsp black pepper

½ tsp ground coriander

½ tsp ground cinnamon

½ tsp lemon pepper

2¼ cup vital wheat gluten

½ cup nutritional yeast

¼ cup garfava flour [garbanzo and fava bean flours]

2 T Bill’s Chik’Nish vegetarian seasoning

Wet:

2¼ cup cold water

2 T soy sauce

2 T olive oil

8 cloves garlic, minced

½ yellow onion, finely diced

1 tsp fresh lemon zest

Directions:

Preheat oven to 325 degrees.

Sauté onion and garlic in a drizzle of olive oil until softened. While that is cooking, mix the dry ingredients in a bowl and dry whisk to combine well. In a separate bowl, add the wet ingredients and the onions and garlic. Pour the wet into the dry and mix gently with your hands until all the dry ingredients are incorporated and you no longer see any dry patches of flour. Divide the dough into three.  Form three equal-sized logs out of the dough and place them, separately, upon a sheet of aluminum foil. Roll each into a cylinder and twist the ends to seal the tubes you’ve created.

Place in the oven for 60-90 minutes depending upon the consistency you prefer.  [I found that 90 minutes yielded a seitan that was soft and moist and, for H and I, texturally mimicked gyros.]  Allow to cool. Slice and sauté briefly in a pan with a drizzle of olive oil to heat through and crisp up the edges.

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