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! 

Pasta with Seitan, Mushrooms, and Sun-dried Tomato Pesto

The cream sauce is made from silken tofu, roasted garlic, and vegan parmesan.  I used brown rice pasta, mixed that together with some basil, and then added the finished seitan and mushrooms.

The seitan and mushrooms were marinated with lemon juice, garlic, and basil: 

The pesto topper has sun-dried tomatoes, live sprouted almonds with marinara spices, basil, garlic, olive oil, and salt, the Vegan With a Vengeance recipe with a little less oil.

I hope he likes it! 

Teriyaki Seitan w/ Vegetables and Rice

I used the Everyday Dish (www.everydaydish.tv) recipe for Corned Seitan but made it with teriyaki sauce instead of most of the oil and molasses and did not use some of the spices and seeds.  The seitan was then broiled, so it is crispy on the outside and chewy on the inside.

Shown with sauteed onions, carrots, celery, red and green bell pepper, cauliflower, green onion, green chiles (from Sara’s garden again!), and brown Jasmine rice.

Brooklyn Pad Thai w Thai-Style Seitan

Pad Thai recipe from Vegan With a Vengeance, my favorite, with bean sprouts, chives, broccoli, green beans, carrots, cilantro, lemongrass, onions, peanuts, and garlic.  I made the Seitan O’Greatness recipe, but with chilies, ginger, coriander, lemon peel, and peanut oil.

I made my own noodles for this recipe with spelt, oat, and unbleached white w/ wheat germ flours.  The protein for the pasta alone (for 6 small servings) was 41 grams.  The seitan added 172 grams.  The person I am making these dishes for likes to eat lower fat and high in protein.

Seitan Salad & Grilled Vegetable w/ Spinach Salad

The grilled vegetable salad has marinated balsamic, basil, parsley bell peppers, asparagus, and onion, served with baby spinach with the balsamic reduction.

The seitan salad has a cashew dressing (raw) with lemon, mustard, garlic, dill, and white pepper, with celery.

Grilled Seitan w/ Sage Mustard

Horizons:  The Cookbook

I finally broke out the grill pan since moving into my new apartment, finding it works much, much better on a gas stove!  I made the sage mustard sauce from Horizons Cookbook without the oil, as I knew I would have to use some oil for the pan.  The seitan was made using the boiling in a cheesecloth method, with good results, though next time I’ll cut the cooking time a little bit.  Shown here on a bed of mixed spring greens, spinach, and cilantro.  For the sage-mustard sauce, it was decent, but I think it needs a little kick from some chili sauce or cayenne.  I’ll have to run out to the grocery store to get my pepper spray dispenser.

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.

VeganMoFo – Veganomicon, Potato Rolls & Squash

Veganomicon

Butternut Squash with Carmelized Onions, Chestnuts, and Sage Breadcrumbs

(I added sweet potatoes and left out white beans)

I found this dish to melt in my mouth!  I admit to being a bit nervous when I first smelled these baking.  It seemed that there was too much thyme.  But then, after everything was baked and the flavors melded, I found my fear was put to rest!  The onions were perfect. 

Note:  I don’t know if I’m hugely fond of chestnuts.  I like crispy nuts better! 

Potato Rolls

I saw a picture of these a month ago or so and wanted to eat my screen!  With white poppy seeds on top.  They were really good and could go well with margarine or jam.  I even used part whole-grain flour.

[huge pile of] Hot & Sweet Seitan (no cookbook)

This is just something that I made up, just wanting to make a simple seitan sauce that didn’t require 20 ingredients or much thought.  The seitan is pan-fried in peanut oil, then glazed with a mixture of kecap manis (sweet soy sauce), ginger juice, and hot sauce (in this case, Frank’s).  I like the flavor, resembling a sweet barbeque.

Sang Kee Asian Bistro

This is an excellent restaurant in Wynnewood, PA, with very understanding waitstaff when it comes to requesting items without fish/oyster sauce and also a good ole plate of steamed greens (shown here with broccoli and bok choy).

 

Also shown is the vegetarian General Tso’s, which an excellent sauce.  I love the green onions with it!

Steamed Chinese Buns

 

The Maui Vegetarian

Steamed buns, with a hint of sesame flavor and whole-grain spelt and unbleached white flours, stuffed with a delectable mixture of seitan, broccoli, onion, green bell pepper, garlic, celery, cilantro, and hoison.  I added carrots to the mixture, too, to add more color!  For what it’s worth, I thought it was so fun to fill the dough with the mixture and squeeze it up to form the bun shape.  It was my first time making buns with filling like that.