Urban Vegan Tester – Seitan Sandwich Spread

Another tester recipe with chicken-style seitan, for a sandwich spread or eating with a spoon.  I’m not even tasting cooked food anymore, so will have to check back to see how well it’s loved! 

Thanksliving Spread

The first tray has carrots, cucumbers; zucchini pasta with Brazil nut pesto; marinated & dehydrated mushrooms; celery; red and yellow marinated and softened bell peppers; guacamole; and leaf lettuce.

This pan has tomato & red bell pepper dehydrated wraps; spicy walnut filling; red bell pepper macadamia hummus; salsa; sprouts; sun-dried tomato and basil macadamia hummus; and sun-dried tomato and olive pate.  The tomato & basil hummus reaffirmed my belief that raw hummuses are the greatest!  Love the bell pepper one, too. 

We are also having a kale salad, a mixed green salad, and the raw pecan turtle cheesecake.  There will be cooked vegan food, too.

Hope to have more pictures tomorow!

Veggie Wraps

I saw this link on someone’s blog the other day and thought it was a great idea to make raw wraps with all vegetables and no added oil:  http://www.rawfreedomcommunity.info/forum/showthread.php?t=117  I used 10 plum tomatoes, 2.5 red bell peppers, 1/2 juiced lemon, 1/2 tsp. salt, one avocado, and 1.5 T. of psyllium husk powder.  And instead of onions and garlic, which are too strong for me now, I used 1.5 green onions.  Also made an awesome raw hummus with macadamias.  I love raw hummus!  The directions say to flip the wraps after 4 hours of dehydrating; however, mine took about 8-9 hours of dehydrating, some longer, before I could flip them or they would have fallen apart.  Maybe mine have more water content. 

Either way, they are delicious, healthy, and easy to make!  Shown here with kale and hummus.

Raw Cheesy Sunflower Seed Burger

Ani’s Raw Food Kitchen & The Raw Food Gourmet by Chavez

Shown are sunflower seed burgers from Ani’s Raw Food Kitchen, with carrots subbed for onions, and dehydrated for 5 hours.  Also the black sesame seed bread from the same book, dehydrated for 6 hours (longer than the book says; they were too moist at 4 hours) and the sun-dried tomato ketchup, lightened up on the oil but with oregano, cumin, mustard powder, and nutmeg added.

The cheese is from The Raw Food Gourmet, with a chile added for spice!

I liked everything but want the burgers dehydrated for about one more hour.  I served it with broccoli and alfalfa sprouts and a romaine leaf.

Spiral Diner

www.spiraldiner.com, an all-vegan restaurant in Fort Worth, TX and Oak Cliff, TX

 

For me, an all-raw salad with greens, apples, raisins, zucchini, cucumber, avocado, walnuts, pine nuts, red bell peppers, carrots, and walnut-basil dressing

 

For my sister Tracy, the McNut burger, which she likes so much, she got it on our return trip to Spiral (and I loved my salad so much, I did the same!).

*Salad is gluten- and wheat-free, not burger.

Raw Nori Wraps

Raw nori wraps with leaf lettuce, grated celery root, alfalfa sprouts, mint, carrots, and red bell pepper. 

Raw Cheezburger – Arnold’s Way

(Disclaimer – picture was taken on my phone camera!)

www.arnoldsway.com

In Lansdale, PA, there is a raw vegetarian cafe with juices, smoothies, entrees (wraps, soups, sandwiches), and desserts.  There is also a store section with produce and miscellaneous items, such as agave, seeds, nuts, dried fruit, seaweeds.

I went there yesterday with my friend Tracey and purchased a green smoothie along with this cheezburger, with flax bread, red sauce, a patty with beets (see website for all ingredients), sunflower seed cheese, avocado, broccoli, carrots, and onion.  I loved the bread, cheese, and vegetables.  The patty was so-so; I only liked it combined with the other ingredients, but keep in mind that I’m not a HUGE fan of beets.  As you may be able to tell from the photograph, this item is eaten with a fork. 

We will definitely be going back to Arnold’s for these treats and they also have raw potlucks monthly.

Corned Seitan Sandwich

 

I was all set to make rye bread to go with my seitan today.  Until I had the yeast proofed and the caraway, molasses, and cocoa powder mixed in with some spelt flour and the yeast mixture.  It was at that time that I started looking for my rye flour.  Except I didn’t have any rye flour.  Coming from someone who has almost every kind of flour there is in her cupboards, I was a little frustrated with myself for not checking first!  I went to two stores, even the Indian-Pakistani store nearby, but no rye flour.  So the bread is teff-spelt. 

The sandwich has a thousand island dressing and sauerkraut as well.  I didn’t see the need to make a cheese in addition to dressing or even to grill the bread with Earth Balance, so the bread is simply toasted.

Recipe for seitan here:  http://everydaydish.tv/Recipe%20Pages/seitan_corned_beef.html (I cut out half of the fat and used my special “hot” paprika.)

(Sorry, the seitan is so close in color to the bread, it’s hard to tell what’s what….)

The seitan is awesome and the resulting sandwich with fresh bread the same.  I had two for dinner!

One of my biggest (maybe only) gripes about my kitchen is the oven.  It’s gas, which is great, but when you press “clear” to turn off the timer, it does not turn off the timer; it, instead, turns off the oven, even though the oven temperature is not currently displayed.  Luckily, I realized this soon after starting the bread, seeing the thermostat at 250F, and quickly turned the oven back on.

Basil Party!

 

Steamed broccoli rabe and baby bok choy, with a basil sauce.

Homemade sourdough rolls with brown rice, whole-grain spelt, and unbleached white flour, with basil-marinated and pesto spread tofu, grilled.

The basil sauce is made from pesto with water and Bragg’s added, along with cornstarch as a thickener.

Thanks to Trader Joe’s for offering a good amount of basil at a reasonable price!

Grilled Vegetable Sandwich

 

A hearty sandwich on multigrain bread with basil pesto and eggplant, onion, roasted red peppers, and chard.  I hadn’t had a vegetable sandwich like this in a while, and it was scrumptious! 

I did notice that the roasted red peppers were salty, but they were jarred (hey – organic and on sale – what can I say?!).  I didn’t add any additional salt, so this was offset by the lack of sodium added to the other vegetables.  I also didn’t use a lot of oil, mostly water.  How’s that for a healthy lunch or dinner?