Our Veggie Kitchen

I used to love meatloaf sandwiches.  Since abandoning those days, I've tried a couple of nut loaves and lentil loaves, but nothing really matched the texture.  Nothing made for a satisfying sandwich.  So, finally, I started playing with ingredients and arrived on this recipe.  It's got great texture, just firm enough to hold together when hot and perfect for cold sandwiches the next day.  And it was moist as well.  I added coconut milk (yummy saturated fat) and minced onions to the loaf to keep it from dying out and it worked like a charm.  Just make sure you chop your onions very finely. 


Vegan Meatloaf
Bulgur Mixture:
1/2 cup bulgur
1/4 cup ketchup
1 cup coconut milk (small can)
2 tbs vegan Worcestershire Sauce
2 tbs steak sauce

Dry Ingredients:
6 oz tempeh, grated
1 onion, very finely chopped
1/2 cup oatmeal
2 tbs ground flax seed
1/2 tsp Marmite (optional, but very good)
1 tsp browning sauce (optional, for color)
3/4 cup vital wheat gluten

Herbs:
2 cloves garlic, minced
1 tsp fresh thyme, minced (or 1/2 tsp dried)
1/2 tsp fresh oregano, minced (or 1/4 tsp dried)
1/2 tsp fresh rosemary, minced (or 1/8 tsp dried)
1/4 tsp salt
1/4 tsp pepper
1 cup parsley, chopped

Glaze:
1/3 cup ketchup

Combine the bulgur with the wet ingredients in a sauce pan and bring to a boil. Stir and remove from heat. Set aside, allowing the bulgur to absorb the moisture, for about 20 minutes. It will still be a bit saucy.

Meanwhile, start grating & chopping. Combine all the dry ingredients and herbs, EXCEPT the vital wheat gluten. When the bulgur is ready, stir together with the dry ingredients. Add the vital wheat gluten and knead with you hand for a couple minutes, allowing the gluten to fully hydrate. Form into a loaf and place into a greased bread pan. Spread the remaining ketchup on top of the loaf. Cover with tin foil.

A few minutes before you're ready, preheat the oven to 350 degrees. Bake for 60 minutes, removing the foil for the final 15 minutes of cooking. Let cool for 5 minutes.

6 servings:  312 cal ( 14g fat, 28g carbs, 22g protein)

My parents came down last week to see the grand kids and to explore some healthy & meat free alternatives.  Prior to their arrival, I stocked the freezer with a double batch of Beefy Seitan Roasts and some BBQ Tempeh Burgers.  For an experience in tofu done right, I added some fried tofu sandwiches (I know, not too healthy), and Ginger fried tofu. 

With one of the seitan roasts, I made a batch of Beefy Stroganoff.  Loaded with strips of beefy seitan and mushrooms in a rich, creamy sauce, this is one of my girls' favorite pasta treats.  And, of coarse, everything is better with a batch of fresh asparagus.



'Beef' Stroganof
1 lb dry pasta, such as farfalle or penne
2 tbs vegetable oil
1 loaf 'beef' seitan roast, sliced
1/4 cup flour
1 medium onion, finely chopped
2 cloves garlic
1/2 lb mushrooms, sliced
1/4 cup dry red wine
2 cups beef flavored broth (I use Better than Bouillon)
1 tsp ground mustard seed
1 tbs vegan Worcestershire sauce
1/2 tsp black pepper
1/2 cup vegan sour cream

Add the flour and seitan slices to a paper bag and toss to coat.  Pour onto a plate and tap to remove any excess flour.  Reserve the flour.  Heat the oil over medium high. Add the seitan strips, tossing occasionally until they begin to brown.  Remove from the pan and set aside.


Add a little extra oil, if necessary, then add the onions. Saute until the onion is soft, then add the garlic and saute for another minute. Add the mushrooms and continue cooking for several minutes, until the mushrooms have given off their moisture. When you add the mushrooms, start bringing the pasta water to a boil. Cook the pasta according to pack directions.

When the mushrooms are cooked, stir in the remaining flour and cook for a minute or two. Add the reamaining ingredients (except sour cream) and simmer, uncovered, until the pasta is done. When pasta is finished, stir the sour cream and seitan into the sauce and toss with the drained pasta.

5 servings:   621 cal (13g fat, 95g carbs, 28g protein)

We'll be hosting a Super Bowl party tomorrow.  So, last week, I started scanning the internet for cajun cooking ideas (go Saints!!).  During my search, I stumbled upon this video of a New Orleans' classic:  Parasol's Po Boy sandwich.  It's a giant sandwich with shredded lettuce & tomato and pickles & mayo and piles gravy soaked meat.  I thought, "I can make that."

I started by making two fat Italian baguette loaves.  Then I sliced a couple roasts of beefy seitan razor thin, then simmered it in this delicious gravy.  The video started with nasty, unseasoned, boiled cow, and added a potent garlicy gravy.  But since I don't know how to make nasty, unflavored seitan, I stuck with my suculent, beef flavored seitan and used a smooth, less potent gravy.  I piled it on the baguette with some vegenaise, lettuce, tomato and pickle and served it with some collard greens and chips.  It was heaven on a bun or, more accurately, heaven dripping down my arm.

Until next time, GO SAINTS.

I used to make chicken Parmesan whenever I wanted a good old-fashioned indulgence, but I'd abandoned thoughts of veganizing it long ago. After my fist bite of Daiya vegan cheese, though, I thought "I've gotta make Seitan Parmesan." I added some lemon zest and salt to the breading and it made for a tasty crust and, with the cheese and sauce, I was back in good-old-fashioned heaven again.



Seitan Parmesan
1/2 Recipe Marinara Sauce (about 2 cups)
4 Chicken-y seitan cutlets
1 cup vegan mozzarella cheese
oil for frying
Breading:
1 cup bread crumbs (I used whole wheat)
1/4 cup flour
1/2 tsp lemon zest
1/4 tsp salt
Batter:
1/2 cup unsweetened soy milk
1 tbs Vegenaise

Prepare the marinara ahead of time or have your favorite jarred sauce ready. Mix the Vegenaise with the soy milk in a wide bowl. This thickens the milk just a bit and helps with binding. Mix together the breading ingredients and pour onto a plate.

For each cutlet, dip into the milk, then toss with the bread crumbs. I just set into the crumbs, toss the crumbs over the top with a fork, flip and repeat. Shake off the excess and set on a wire rack. Repeat the process once, dipping the breaded cutlet into the milk, then the breading and set back on the rack. Let the breaded cutlets dry a bit, for 10-15 minutes.

Heat the oil over medium-high heat in a large saute apn. The oil should completely cover the pan, maybe 1/4 inch deep. Fry each cutlet, in batches if necessary, until both sides are browned and crispy. Set back on the wire rack as they finish cooking.

While frying, preheat the oven to 450 degrees. Put each cutlet onto a baking sheet, top with 1/4 cup of shredded vegan cheese and bake until the cheese softens. You don't necessarily need the cheese to melt, as long as it is gooey. The sauce will cover the cheese anyway. Also, watch closely as vegan cheese has a tenancy to dry out. Mine baked for about 5 minutes.

To plate, spoon a little marinara on the plate, add the cutlet and top with some more marinara sauce. I made a full batch of sauce and served with spaghetti.

4 Servings: 771 cal (30g fat, 89g carbs, 38g protein)

I'd forgotten the immense feeling of satisfaction I used to get when dipping crispy french fries into a bowl of clam chowder. Like napalm in the morning, it smelt like victory. Today's meal was definitely a throw back meal, satisfying & delicious. And all the deep fried clam strips & tartar sauce, it took me an hour just to get off the couch and start typing.

This is, of coarse, not real clam chowder. But it does capture the essence. The seitan, made of nothing but wheat gluten, has a springy texture. And the broth, while not tasting clammy, has the flavor of the sea. It may not be real, but it is definitely more than glorified potato soup.



Vegan Clam Chowder
6 tbs Earth Balance Margarine, Divided
1 onion, chopped
3 cloves garlic, chopped
1 cup celery, chopped
1/2 cup flour
4 cups potatoes, peeled & diced
1 quart unsweetened soy milk
1 quart kombu broth (see below)
1 1/2 cups seitan clams, minced (see below)
6 sprigs thyme
12 sprigs parsley
2 bay leaves
1 tsp salt
1/4 tsp black pepper
1 lemon, juiced

Blend the chopped onion and garlic with 2 tbs melted margarine and set aside. Melt 2 additional tbs margarine in a large sauce pan over medium-high heat. Add the celery and saute until it begins to soften. Add the onion mixture and stir until the garlic is aromatic. Add the flour and stir for a couple minutes. Slowly add the soy milk, stirring constantly until the flour is incorporated. Add the broth, bay leaves and potatoes. Tie together the parsley and thyme with a piece of string and add to the soup. Bring to a boil and simmer for about 15 minutes, until the potatoes are soft, but still firm.

Stir in the seitan clams, the remaining 2 tbs margarine, along with the lemon juice and the salt & pepper to taste. Stir for a couple minutes and remove from heat. Serve.

8 servings: 282 cal (11g fat, 34g carbs, 14g protein)



Seitan Clams & kombu broth:
1/4 cup kombu, chopped
1/4 oz shiitake mushrooms
1/4 onion, chopped
1 stalk celery, chopped
1 clove garlic
1/2 tsp pepper corns
1/2 cup vital wheat gluten

Add all ingredients (EXCEPT vital wheat gluten) to a sauce pan. Bring to a boil and simmer for about half an our. Pour the contents through a strainer and return to the pan. Remove six tablespoons and chill.

Bring the broth back to a simmer. Mix the 6 tbs chilled broth with the vital wheat gluten. Kneed until the dough gets springy. Break into three or four pieces. For each piece, press and stretch to make the thinnest 'cutlets' you can. Add to the broth and simmer for about 20 minutes. Remove from both and when cool enough, cut into thin strips and mince. If necessary, add enough water to make 4 cups of broth.

Both the clams and the broth can be refrigerated and saved for later or even frozen. Do not discard the broth.

I very rarely deep fry. And even when I do, I usually don't have the patience to make enough nuggets to feed a family of five, especially when everyone wants a couple helpings each. These nuggets are baked. They aren't necessarily more healthy than deep fried nuggets, but they're easier and the breading is absolutely delicious. If you wish, you could also deep fry the nuggets as I did with these Jalapeno Poppers. Just do a milk/flour layer, then a milk/breading layer with this breading.



Baked Chick'n Nuggets
1/2 recipe Seitan Chicken Cutlets
1/2 cup (1 cube) Earth Balance Margarine
Breading:
1 cup bread crumbs
1/2 cup almonds, ground
1 tbs dried basil
1 tsp paprika
1 tsp salt
1 tsp lemon pepper

Preheat oven to 400 degrees. Combine the breading ingredients. Mix thoroughly and spread on a plate. Pat each seitan cutlet with a dry cloth. Cut or rip cutlets into nugget sized pieces. Melt margarine in a bowl. Coat each nugget in the melted butter, then roll in the breading mixture. Set on a greased cookie sheet. Bake for 25 minutes, turning after 15 minutes.

6 Servings: 415 cal (24g fat, 28g carbs, 24g protein)

First off, these weren't actually barbecued. This time of year, you can't get the rain to stop long enough to light a match. But next summer I will be grilling these every chance I get. I had been anticipating them for a week and they were worth every thought. And the mashed potatoes were the perfect fall accompaniment. The gravy, posted by Tofu Mom, was the best gravy I've tried in a very long time. A poultry version will definitely be on my Thanksgiving table next month.



BBQ Seitan Sandwich
4 Chicken Flavored Seitan Cutlets
1/4 cup flour
3 Tbs vegetable oil
1/2 cup barbecue sauce
1 sweet onion, sliced
1/4 cup vegenaise (1 tbs per sandwich)
4 hoagie rolls

Heat oil in a large saute pan set to medium high. Lightly dust each cutlet with flour and pan fry until each cutlet has a browned and slightly crispy crust. Remove from heat and brush each cutlet, both sides with barbecue sauce. Broil (or grill) until the top side has dried. Brush with barbecue sauce and turn. Broil again. Brush the top again and put in the oven just long enough to heat the last brushing of sauce. Remove from heat.

Broil the buns (buttered if you like) until they have sufficiently browned. Spread with vegenaise, add onions and top with the seitan. Eat with a bib.

4 Servings: 598 cal (24g fat, 60g carbs, 33g protein)

I grew up in a small agricultural town in Eastern Washington. It's the same town where, during my summer vacation, I couldn't find soy yogurt and had to beg the Thai restaurant for some Kaffir lime leaves. But what the town lacks in variety it makes up in quality. And the available Mexican cuisine was a definite strength. There were at least half a dozen distinctly different, and amazingly delicious restaurants scattered throughout town.

My favorite dish was a particular arroz con pollo that was so good, that, to this day, I can close my eyes, lean back, and still taste the sauce. It was chicken and mushrooms, simmered in a sofrito and poured over Spanish rice. It was heaven.

This was close. I posted the Chicken Seitan and the Sofrito last week and the Spanish Rice, a couple weeks prior. And I brought them together for this dish. I dusted the seitan with flour and pan fried it and when I added the sauce it turned into more of a gravy. Next time, I'll nix the flour. But still, this was a delicious and nostalgic treat.



Arroz con Pollo
1/2 recipe Spanish Rice
1 recipe sofrito
2 tbs vegetable oil
4 chicken flavored seitan cutlets
1 lb small mushrooms, halved
15 small corn tortillas

Make the soffrito and set aside. Make the Spanish Rice.

While the rice is cooking, Heat oil in a large saute pan set to medium-high. Pat the seitan cutlets dry and slice them into strips. Add them to the saute pan and fry, stirring occasionally until the strips begin to crisp in places. Remove and set aside.

Add the mushrooms and sofrito. Bring to a boil, reduce heat and simmer until the mushrooms have softened. Add back the seitan strips and continue to simmer until the rice is finished cooking. Add a little water if necessary to thin the sauce.

To assemble, add a little rice and seitan/mushroom/sauce to each tortilla. Top with sour cream or guacamole if you wish. Eat over a plate with plenty of napkins. You'll need them.

5 Servings: 650 cal (17g fat, 90g carbs, 32g protein)

It's Veganmofo time again. This year I'm better prepared with a couple posts saved up and the evenings blocked out for blogging. My goal is to post five times a week for the coming month. To accomplish this, I've made a double batch of my chicken flavored seitan. And I'll post it in several different forms. I've got addicting baked chicken nuggets already done, along with a tangy mustard sauce and a wonderful picture of a seitan packed stir fry, so stay tuned and these posts will be revealed.

These seitan cutlets are most delicious when dusted in flour and lightly pan fried.



Chicken-y Seitan Cutlets

Dry Ingredients:
2 1/4 cups vital wheat gluten
1/2 cup chickpea flour
1/2 cup nutritional yeast
2 tsp onion powder
1 tsp garlic powder
1 tsp rubbed sage
1 tsp dried rosemary leaves
1 tsp thyme
1 bay leaf

Wet Ingredients:
12 oz silken tofu
1 1/4 cup water
1/4 cup soy sauce

Cooking Broth:
6 cups chicken flavored broth

For the dry mix, crumble the rosemary and bay leaves, along with the sage, thyme and other spices into a spice grinder. Grind into a powder. Combine the spices with the other dry ingredients. Blend the wet ingredients and pour into the dry ingredients. Stir to combine into a dough. Knead for about 5 minutes, until the dough becomes somewhat elastic. Cover with a damp cloth Set aside for 30-60 minutes.

Preheat the oven to 300 degrees. Bring the chicken flavored broth to a boil and keep at a simmer. Place a pyrex 9x13 casserole in the oven while it preheats. Kneed the dough for another 5 minutes. Separate into 12 balls. Using the ball of your hand, pound each ball into a cutlet shape and set aside. When all the cutlets are shaped, combine the boiling liquid ingredients (make sure the water is boiling hot) in the preheated pot. Add the seitan cutlets. the cutlets will overlap and this is OK. Just fit them in and make sure they're covered with liquid. Bake, covered in the oven for about 1 1/2 hours. Remove from the oven and remove the seitan from the liquid.

They can be kept in the refrigerator, with the cooking liquid for at least a week (that's about as long as I'll go). They also freeze, with the liquid, very well. Makes 12 cutlets.

12 servings: 141 cal (2g fat, 9g carbs, 23g protein)

With a little planning, seitan can make for a delicious week-night meal. I pulled a couple of my beefy seitan roasts from the freezer and, after they had partially thawed, sliced. The slices can keep in the refrigerator for several days. I used the slices to make french dips. For the Au Jus, I used the sauce from my Mushroom Stroganoff recipe. Just whisk together 2 cups beef flavored broth, 1 tsp ground mustard, 1 tbs vegan Worcestershire sauce and salt & pepper to taste.

And nothing goes better with french dips, than a heaping pile of cabbage. I braised this cabbage in a little soy creamer for some added depth. It's easy, tasty and was perfectly messy piled on a hoagie roll with seitan.



Cream Braised Cabbage
1 Tbs vegetable oil
2 tsp mustard seed
1 sweet onion, sliced
4 cloves garlic, minced
1 tsp salt
1/4 tsp pepper
1/2 cup soy creamer
1/2 lemon, juiced
1 head cabbage

Heat the oil over medium-high heat in a large saute pan. Add the mustard seed and cook until they pop, just a few seconds. Reduce the heat to medium and saute the onion until it begins to brown. Add the garlic and cook until aromatic, then add the cabbage, salt, pepper and creamer. Bring to a boil and simmer until the cabbage is cooked and the creamer has mostly boiled off. Squeeze the lemon over the cabbage and stir.

4 Servings: 146 cal (6g fat, 19g carbs, 4g protein)

It took me quite a bit of playing to come up with a texture that I like. In the process, I've relied on some great bloggers to develop this recipe, including Bryanna, VeganDad and Megatarian, who has a good tutorial here. Here are some of the tips that I've learned.

• The cooking broth, either on the stove or in the oven, should be just at the boiling point.
• Some people cook seitan all day in a crock pot, I don't have one and don't know how well that works. The oven works better than the stove.
• TVP adds texture. Sometimes I like it, sometimes I don't.
• Letting it sit and kneeding again helps integrate ingredients like tvp or oatmeal.
• Tying up the seitan balls in cheesecloth helps them firm up.

Beefy Seitan Roasts

Dry Ingredients:
2 1/4 cups vital wheat gluten
1/2 cup oatmeal
3/4 cups white kidney beans (1/2 can)
1-2 tsp marmite
1/4 cup nutritional yeast
2 tsp onion powder
1 tsp garlic powder

Wet Ingredients:
2 cups cold water
2 tbs vegan Worcestershire Sauce
1/4 cup steak sauce
2 tbs catsup
2 tbs vegetable oil

Boiling Liquid:
5 cups boiling water
1/3 cup catsup
1/3 cup soy sauce
5 tsp Better than Bouillon, No-Beef Flavor
5 tsp browning sauce

Ingredient Notes:

• Use enought bouillon for 5 cups of broth. I use Better than Bouillon, but any will do.
• Marmite really makes a difference, but if you don't want or can't find marmite, use bouillon mix or powder instead.

For the dry mix, thoroughly mash the beans with a fork, then mix the marmite into the beans. Then mix in the remaining dry ingredients. Use your fingers to mix the ingredients into the beans to form a sort of meal. Combine the wet ingredients and pour into the dry ingredients. Stir to combine into a dough. Knead for about 5 minutes, until the dough becomes somewhat elastic. Cover with a damp cloth Set aside for 30-60 minutes.

Preheat the oven to 300 degrees. Place the pot you intend to use in the oven while it preheats. Kneed the dough for another 5 minutes. Separate into 4 balls and wrap each ball with cheesecloth and tie off with butcher's string. Combine the boiling liquid ingredients (make sure the water is boiling hot) in the preheated pot. Add the seitan balls. If the balls are not submerged in liquid, add some more boiling liquid. Bake, covered in the oven for about 1 1/2 hours. Remove from the oven and remove the seitan from the liquid.

You can store the roasts in the refrigerator or freezer, along with enough boiling liquid to cover. It freezes well or keeps in the refrigerator for about a week.

12 Servings: 178 cal (3g fat, 16g carbs, 22g protein)

I was reminiscing with my old roommate from High School about the crap that we used to eat. We both worked at McDonald's and ate there three or four times a day. We would stack 2 or 3 1/4 pound patties on top of bacon and several slices of cheese and, maybe, a tomato. We'd make a basket of french fries just for ourselves, use mayonnaise by the cupful and eat fish sandwiches dripping with tartar sauce. It's a wonder we survived.

Well, it's his birthday this week, so I thought I'd revive one of his favorites, and mine. It was a greasy, dripping mess of sausage, eggs, potatoes and cheese and it left a pit in your stomach, especially if you overindulged, which we usually did. It was something that we really dug. McFarland: Potatoes McFarland. And Happy Birthday!

So, in my ongong attempt to veganize, here's my healthy version of that nostalgic classic that should have never passed our lips. (Pictured here with Ranch Dressing and Tabasco).



Potatoes McFarland
2 Pounds New Potatoes, cubed
3 Tbs vegetable oil
Salt and pepper to taste
1 Recipe Tofu Scramble, made concurrently
1/2 lb homemade or store bought meatless sausage links
1/2 cup Chedda Cheeze Sauce

Heat enough oil to liberally coat a large fry pan over medium high. There should be enough oil so that the potatoes do not stick. If the potatoes stick to the pan, add some more oil. Add the potato cubes and fry, turning as they brown. I use a sloped fry pan and toss them occasionally. Fry until the potatoes are browned and cooked through, about 30 minutes, depending on the size of the cubes.

While the potatoes cook, prepare the tofu scramble as described here. Cook the sausages along with the tofu scramble. When they are done, cover and remove from the heat.

To assemble, stir the tofu scramble into the potatoes. Drizzle with the cheddar cheeze sauce and gently fold into the potato mixture. Serve with catsup, Tabasco and/or ranch dressing. If necessary, wear a bib =)

5 Servings: 449 cal (17g fat, 50g carbs, 25g protein)

There's veggie coffee house in town that serves 'Silly' Cheesesteak. How can you not like that? Well, Shortly before I discovered this phenomenon, they decided to close their kitchen for a remodel. They've been closed for about a month and I've wanted cheesesteak ever since. Last night, I finally took matters into my own hands and made my own. Later, I spoke with my dad on the phone and I could hear his eyes blink as he tried to comprehend vegan cheesesteak.



Philly Cheesesteak:
This really isn't a recipe. Basically, take 4 beefy seitan cutlets from the freezer and allow them to partially defrost. Keep them as frozen as possible, though. Slice each cutlet as thinly as possible, then roughly chop the pile of seitan. Saute about 1/4 cup diced green pepper and half an onion (sliced in half rings) in a little oil and, when soft, add the chopped setian. Cook, stirring frequently, until the seitan is hot. I added a little of the cooking liquid from the seitan, but I don't know if it made any difference.

Spread a little Earth Balance on a hoagie roll and put under the broiler until browned. Pile on some of the steak mixture, then pour on some cheese sauce. I used the sauce from VeganDad's Mac & Cheese, but Nacho Sauce would work too, perhaps even better. I also smeared on lots of horseradish.

Chickpea Romesco:
I also made Chickpeas Romesco from the Veganomicon. I made it straight from the book, hence no recipe, and I must say, I was fairly impressed. It had nice fresh taste and the flavors came together well, which was a concern because I'm not a big roasted pepper fan. I was going to stir in some pasta shells, but, instead, poured it over rice. I think next time I will add some tomato paste, or a mix of diced tomatoes and tomato sauce and cook it with pasta.

I tried boiling seitan for the first time this weekend. As always with something new, I poked around for ideas and techniques. I landed on a post on VeggieBoards for Seitan alla Cacciatore that intrigued me (Thanks MrFalafel). It was seitan cutlets, boiled in cooking broth, then left to simmer in the tomato sauce. I was intrigued by the cooking method.

As it cooked, I was getting apprehensive. The simmer was more of a boil and the seitan was beginning to look spongy. When I cut it up, I was pleasantly surprised, though. It didn't taste like chicken, but it DID taste like cacciatore. It went so well with the sauce. I will definitely be making this again.

The texture of the seitan still isn't there yet, and in a way that is hard to explain. My wife thought it was too 'toothy,' the best descriptor she could come up with. I think it was, maybe, too uniform. Next time, I will try to improve the cook's attention to detail, and maybe bake it at a lower temp in a pyrex casserole.

So, this is just a draft, but it is a good draft.



Seitan Cacciatore
1/2 Recipe (6 cutlets) MrFalafe's Seitan Cutlets
1 cup flour
1 lb pasta (penne, rigatoni, etc)
3 tbs olive oil, divided
1 medium onion, chopped fine
1 green bell pepper, chopped fine
2 cups button mushrooms, quartered (next time I'll use 3)
3 cloves garlic
6 oz can tomato paste
1/2 cup dry red wine
14 oz can diced tomatoes, including juices
1 cup chicken flavored vegetable broth
1/4 tsp salt (or to taste)
1/4 tsp pepper
1 tsp thyme, minced (0r 1/2 tsp dried)
1/4 cup parsley, minced

Heat 2 tbs oil in a large pan over high heat. When the cutlets are done cooking, pull them from the cooking, liquid, dust both sides with flour and sear both sides. When browned, remove and set aside.

Add another tbs olive oil to the pan. Add the onions, peppers and mushrooms. Saute over medium heat until the onions are soft and the mushrooms have given off most of their liquid. Add the garlic, give it a stir. Add the tomato paste and stir for a minute or two. It should darken just a bit. Add the tomatoes, broth, wine, salt and pepper. Bring to a boil. Stir in thyme and parsley. Place cutlets into the sauce, so that they're covered by sauce. Reduce to a slow simmer and cover. Simmer while you prepare the pasta, maybe half an hour.

I stirred the pasta into the sauce and served sliced cutlets on the side, but you could just as easilly spoon the sauce over pasta and cutlet, what ever works.

6 Servings: 513 cal (7g fat, 77g carbs, 31g protein)

Note on Marmite: There seem to be two marmite camps: those that love it and those that hate it. I'm not sure what to think. I will make this again with marmite and some with strong veggie stock and see what I think. Right now, I'm on the fense.

With beef, pork, and veal; whole milk, butter and cheese; I can think of few things that are less vegan. Bolognese sauce was also one of my favorites. I made it a while back with minced portabella mushrooms instead of meat and it was good. I made it yesterday with seitan hamburger. It made me happy. The sauce makes for a delicious spaghetti and, for a potluck yesterday, I combined it with a rich bechamel and some tofu ricotta to veganize my latest challenge: Vegan Bolognese Lasagna.

I brought the lasagna and cooked at the pot luck, so I don't have a finished photo. The bolognese sauce looks good, though. I'm glad my wife can bake. The cupcakes were good, especially the frosting.




Bolognese Lasagna
12 strips dry lasagna noodles

Sauce:
1/2 oz dried porcini mushrooms
4 tbs Earth Balance Margarine
1/2 onion, minced
1 stalk celery, minced
1 carrot, finely grated
2 cloves garlic, minced
3 links seitan hamburger, minced
1 1/2 cups unsweetened soy milk
1 1/2 cups dry white wine
28 oz can diced tomatoes
15 oz tomato sauce

Bechamel:
4 tbs Earth Balance Margarine
1/4 cup flour
4 cups unsweetened soy milk
1/2 tsp salt

Rocotta:
8 oz firm tofu, pressed
1 tbs lemon juice
1 tsp olive oil
1 1/2 tbs miso

Sauce: Put dried mushrooms in a small bowl and, cover with water, then losely wrap the bowl with seran wrap. Microwave for about a minute, until the mushrooms are soft. Set aside. Melt margarine in a large sauce pan. Saute onions, celery and carrot until soft. Add garlic and saute for a minute. Add seitan and cook until warm. Add soy milk and boil until the liquid has been reduced, about 15 min. Add wine and boil again, until liquid has been reduced. There should be very little liquid in the pan and should be incorporated into the mince. Squeeze the excess liquid from the porcinis into the sauce. Mince the mushrooms and add them to the sauce, along with the reserved liquid. Add the tomatoes and sauce. Bring to a boil, cover and simmer for about half an hour. Set aside and allow to cool a bit.

Bechamel: Heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Increase heat to medium and cook, stirring often, until the mixture turns a light, golden hue, about 5 minutes. Slowly whisk in soy milk (preferrably room temperature). Allow to simmer, stirring frequently until no lumps remain and the sauce thickens a bit. Stir in salt and set aside. Allow to cool until a bit. Stir about 1/2 cup bechamel into the tomato sauce.

Ricotta: Crumble tofu into a bowl. Add remaining ingredients and, with your fingers, thoroghly mix.

Pasta: Just before you are ready to assemble, cook pasta in boiling water just until pliable. Drain and plunge into cold water.

Assembly: Preheat oven to 425 degrees. Spread a thin layer of tomato sauce on the bottom of a 9x13 pan. layer 1/3 of the noodles, then spread 1/3 tomato sauce, 1/2 tofu mix and 1/3 bechamel. Repeat. Top with a final layer of noodles, tomato sauce and bechamel. Cover and bake until the sauce is bubbling, about 30 minutes. Remove cover and bake an additional 15 minutes.

8 Servings: 551 cal (18g fat, 65g carbs, 26g protein)

And, for your viewing pleasure. Here's a pic of the birthday cupcake for a guy turning 38!

I did some research on 'rusut' and here's what I found out: Nothing! It's probably Croatian in origin and I always thought it meant 'rice.' It isn't, at least as far as I can tell. I asked my dad and he said the same thing. At this point I'm thinking it's either a dialect or the product of a lazy tongue.

This is an old family dish. One of those ethnic things that you ate, but no one else on your block has even heard of it? Originally, it was just a down and dirty, meat and rice, weeknight dinner. I made it last night with some seitan and, well . . ., it didn't translate. The rice is just as I remember, and that's a good thing, but I'm going to keep trying on the 'meat.' It's not bad, just not great. I think, next time, I'll omit the seitan and stir in some beans.

On a side note, I'm headed up to Washington this afternoon to release my boy into the wild. His grandpa is meeting me half way, in Centralia. So dinner will be some restaurant in a small town that I don't know with an ultra-picky eater. I know I can find something in Olympia (kinda the beginnings of Puget Sound,) but that's an extra hour, round trip. I may just settle for the realistic expectation of fries and ketchup. Ug

(Actually, that sigh was so debilitating, I didn't have the energy for punctuation)



Rusut
2 tbs olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 oz mushrooms (optional)
3 links seitan hamburger, diced
OR 1 or 2 cans of beans OR omit (we'll see)
1/4 tsp each of nutmeg, cloves and cinnamon
1 tbs sugar
1 1/2 cups white rice
15 oz can tomato sauce
4 1/2 cups water

Saute the onion in olive oil until they begin to soften. Add the mushrooms and garlic, cooking until the mushrooms release their liquid. Add the diced seitan and spices and stir until the sietan is warm. Add the rice, tomato sauce and water. Bring to a boil, cover and simmer until the rice is done, about 20-25 minutes.

If you're using beans, stir them in at the end. The rice will cook them and they won't mush up.

5 Servings: 415 cal (8g fat, 66g carbs, 20g protein)

My Grandma Louise emigrated from Italy to Croatia in her youth. During WW1 her dad sent the kids on a boat to Oregon, to escape the war. She later moved to Everett, Washington and had a slew of kids that each had a slew more kids spread throughout the Puget Sound. Grandma was the patriarch of the family.

She lived to cook and always for a crowd. She passed her passion on to my dad, who passed on to me. My memories of her house are all food related. She always had a pot on the stove and some morsel to stuff down my throat. You were aloud to stop eating only when you were overcome by lethargy. Always a little more for a growing boy. Grandma's meat sauce was the highlight, always a treat.



Grandma Louise's Spaghetti
3 links seitan hamburger, or about 2 cups meatless ground
3 tbs olive oil
2 medium onions, VERY finely chopped
3 stalks celery, VERY finely chopped
1/2 bunch fresh parsley, chopped
3 cloves garlic, chopped
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp cinnamon
1/2 tsp salt
1 tbs sugar
1/2 cup dry red wine
1/2 6 oz can tomato paste
1 15 oz cans tomato sauce
1 28 oz cans whole, peeled tomatoes
1 lb spaghetti noodles

In a large pan, sauté the onion, celery, parsley and garlic until soft. Stir in the minced seitan hamburger. Add the spices and red wine. Cover and remove from heat for about five minutes.

Return to the stove, over medium-high heat. Add the tomatoes and their juice, then the tomato sauce and tomato paste. After adding each can, allow the sauce to return to a boil before adding the next can. Cover and simmer for at least 30 minutes, stirring occasionally.

6 Servings: 530 cal (10g fat, 87g carbs, 25g protein)

This is basically the same old sausage recipe seasoned to be more like hamburger. Since, I ate my specimen before I got a pic, I offer you a Meathead, instead =)



I like to mince the links to a crumble, but you can use a blender if you wish. I just don't like the texture as much. It works very well as a meatless ground, much better that store bought, and tasted great as a hot dog too. I've got it slated for three meals this week. I'm using ground 'beef' in my gramma's spaghetti, and a family recipe called Rusut [sic]. I think I'll also slice some and throw it in a stir fry, just to see how well it fares.

Seitan Hamburger
1/2 cup white kidney beans, rinsed and drained
1 cup cold beef flavored vegetable broth
1/4 cup tvp
1 tbs vegetable oil
1 tbs vegan 1orcestershire sauce
1 1/4 cups vital wheat gluten
1 tsp garlic powder
1/2 tsp pepper
1 tsp onion powder
1 tsp browning sauce
1 tbs steak sauce

The process is similar to Andouille (illustrated here)

Combine the broth with the tvp and let sit until it softens. Get your steaming apparatus set up and bring water to a boil while you assemble the seitan. Tear 6 sheets of tin foil (about 5 inches each) and have ready.

To prepare seitan, mash beans with a fork in a flat-bottomed bowl. Add the wheat gluten and spices. Mix together with your fingers, then incorporate with the mashed beans into a coarse meal. It is not necessary to be thorough, just make sure the beans are not clumpy. Pour in the remaining ingredients and mix together with your fingers, until a moist dough is formed. Add a tablespoon or two of water or gluten if necessary.

Divide the dough into six equal parts. With each part, form into a log about 5 inches long. Roll the dough in foil and twist the ends. Place the wrapped 'links' into a steamer and steam for about 40 minutes, until the sausage is firm.

6 Servings: 185 cal (4g fat, 15g carbs, 24g protein)

My favorite part of Thanksgiving has always been my mom's stuffing. In order, it ranks slightly above football and family, and well above pie, gravy and in-laws. Last year, I had no problems going turkey free, but had a serious relapse with the stuffing.

I wanted to be prepared this year, so I thought I'd make my stuffing a head of time. Make sure it translates well with seitan. I added a little extra oil (still way less than greasy sausage has)and, I cracked pepper over the top, but Its definitely ready for Thanksgiving.

Incidentally, when you don't have meat, gravy is really easy: Melt a couple tbs of margarine in a pan. Whisk 2 cups chicken flavored stock with 1 tbs cornstarch. Pour into the sauce pan and stir until it comes to a boil. Done!



Italian Sausage Stuffing
4 links Seitan Italian Sausage, minced or 1 lb of your favorite
2 tbs olive oil
1 tbs dried basil
3 stalks celery, chopped
2 carrots, shredded
1 onion, chopped
2 cloves garlic, minced
10 oz package frozen spinach, thawed & drained
2 cups chicken flavored broth
12 oz stuffing cubes
salt and pepper to taste

Mince the sausage links. I've tried blending the links, but don't like the texture. Either way will work. Heat the olive oil in a large pan and brown the sausage a bit. Add onion, celery, carrots, and garlic and continue cooking until the onion is soft. Add drained spinach. Chop it up some more if it is stringy. Stir into the sausage and veggies.

In a separate bowl, pour the broth over the stuffing cubes and toss until the stock is evenly absorbed. Stir the cubes in with the sausage mixture. Press the stuffing and sausage mixture into a casserole, smashing it down in with a wooden spoon. The mixture will fit into a 9 x 13 casserole or a deeper 2 quart casserole. Cover and bake at 350 degrees for 1 hour.

8 Servings: 331 cal (8g fat, 26g carbs, 20g protein)

The sun is rapidly fading here in Eugene. I've been working hard to use all my basil before it withers and I've had a healthy Thai Basil plant that needed to be on my plate. I've been kicking some ideas around and invited a nice family of willing guinea pigs. We had taco fixins left over from yesterday, so I made no attempt to make our meal kid friendly. In the end, we had a nice meal of mostly good food and always good company. Here was my menu:



Thai Fried Rice - I'd made this before. I love it. It's a mixture of fried tofu, thai basil, cilantro, thai peppers and ginger. Not hot, but a nice warm treat.

Thai Sausage - I'd been reading about Thai street food and came across this. Originally cased and skewered, I decided to make patties. I've been eating it all weekend; on a bed of jasmine rice and doused in sweet chili sauce. One day soon, this will make a great hamburger, pot stickers too.

Thai Basil Pesto - I had high hopes for this. I blended cashews with lime juice, thai basil, cilantro, galangal (yum), Kafir Lime leaves (double yum)and birds eye chili peppers. I marinated it in tofu and baked it. . . I'm going to call this a work in progress.

Red Curry - Sweet potatoes and spinach in a red coconut curry. Pretty simple, pretty tasty, but, as you can see, it only barely looked edible. Probably the subject of a future post.

Not on vegan Thai cousine - Thai cooks are amazingly adept at concealing non-vegan food in their meals. Eggs are easy to spot, but sauces and pastes commonly have fish parts. Curry paste, especially red, usually (but not always) has shrimp paste, and fish sauce is in everything. I use Golden Mountain Sauce as a substitute for fish sauce. It has a more authentic Thai flavor and a bit of a fishy taste. Its worth getting. You may sub soy sauce instead, though.



Thai Sausage
Dry Ingredients:
1 1/2 cups vital wheat gluten
1/2 cup cooked & chilled white rice
1/4 cup shallot, minced
1 tbs galangal (or ginger), minced
1 tbs lemongrass, minced
1 tbs green Thai birds-eye peppers
1 tbs garlic, minced
1/2 tsp salt
1 tsp pepper
Wet Ingredients:
3/4 cup cold vegetable broth
1/4 cup lime juice
2 tbs Golden Mountain Sauce (or soy sauce)
2 tbs vegetable oil
1 1/2 cups vital wheat gluten

Mix the vital wheat gluten with the other dry ingredients. Make sure that they are thoroughly mixed and no lumps of rice remain. Use your fingers! Mix in the wet ingredients, adding a (very) little gluten or water to make a moist dough.

Preheat oven to 350 degrees. Form into 15 small patties and fry in a large fry pan (or double batch) in a little oil, over medium-high heat until brown on both sides (about 10 minutes). Transfer patties to a 9 x 13 casserole, cover and bake for about 40 minutes, turning once. Test a patty to check consistency and cook more if necessary.

5 servings: 253 cal (7g fat, 19g carbs, 30g protein)

Thai Fried Rice
2 tbs vegetable oil
4 cloves garlic, chopped
2 tbs ginger, grated
1 tbs chopped red chilies
4 oz fried tofu, chopped small
3 cups jasmine rice
2 tbs golden mountain sauce
2 green onions
1 cup thai basil, chopped
1/2 cup cilantro, chopped

Heat the oil in a saute pan. Add garlic, ginger and chilies. Stir fry for a couple, until fragrant. Add the rice and toss well, breaking up any lumps. Add the golden mountain sauce and toss through with the green onions, tofu, thai basil and cilantro.

4 Servings: 335 cal (13g fat, 45g carbs, 10g protein)