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. 

Seitan-Tofu Tacos & Zucchini-Corn Patties

Veggie Chic (for zucchini & corn dish, which is gluten-free)

These zucchini and baby corn cakes are spiced with cumin and dill and bound with the natural zucchini juices combined with masa harina.  The smell of masa harina cooking and especially with cumin is heaven to me!  Served with a chile and garlic sauce.

The tacos have a shredded seitan and tofu filling, Simply Organic southwest taco seasoning mix, and are served with a side of Tex-Mex pinto beans (garlic, onion, thyme, and oregano), romaine lettuce, pico de gallo, and guacamole.  Lime juice and cilantro are abundant in these dishes and accompaniments, which always makes for a great meal, in my view! 

The making of the guacamole:

Sweet & Sour Seitan with Broccoli & Sesame Seeds

www.veganyumyum.com

Thank you to Lolo for providing this recipe!  The seitan is coated with cornstarch and fried in peanut oil until crispy and then glazed with a delicious sauce!  I used the Seitan O’Greatness recipe, which you can find on the Post Punk Kitchen site, www.theppk.com. 

For the gluten-free folks, if you have found a way to make a gluten-free seitan, please let the world know!! 

Kung Pao Seitan

 

From Cat Tea Corner, a fabulous listing of vegan recipe by ingredient.

 Very easy to make and delicious seasonings.

Seitan Skewers, Soup

Some Like It Hot (for skewers, peanut sauce, and millet rice)

The soup isn’t by a recipe.  It has edamame, spinach, onion, nori, and miso in a flavorful, fresh vegetable broth with a hint of Bragg’s/soy sauce.  I liked it a lot, especially when I started to get full and spooned some rice-millet mixture into it.

I made the seitan for the skewers about a week ago, and brought them out today for this awesome recipe!  The seitan gets crispy on the outside and stays chewy on the inside.  Dipped into the peanut sauce, it’s divine.  The millet-rice mixture is a little plain, but that’s what the peanut sauce is for as well.  The grains also have toasted sesame oil.

Last, but not least, are the crispy sweet & spicy nori strips.  These are easy to make and better than any potato chips!

Vietnamese Pho, Summer Rolls

VegNews

Very good recipe from VegNews magazine!  We like the texture and complexity of the flavors, especially topping with cilantro.

Not pictured is some baby bok choy we had with garlic and sweet soy sauce.

 

In addition, we also had summer rolls with vermicilli, mint, tofu, and bean sprouts, with spicy peanut sauce.  One of our favorite dinners, but very filling.  The meal is close to gluten-free, save the seitan in the Pho.