Seitanic chicken – a/k/a the vital wheat beast

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Don’t let the lumpy ugliness of this “loaf” fool you. This is chicken-flavoured seitan and it’s ridiculously delicious! Does it taste like chicken? I honestly don’t remember. I can tell you that it’s savoury, flavourful yet light, and has the perfect texture – not too chewy and not too moist. It’s also extremely easy to make, requires no skill, and is kind to your budget.

The intended destination for this wheat beast is my Singapore noodles.

Ingredients

Dry ingredients

3/4 cup vital wheat flour

1/4 cup chickpea flour

1 1/2 Tbsp almond meal

2 Tbsp nutritional yeast

1/2 tsp poultry seasoning

1 teaspoon paprika

1 teaspoon onion powder

1/2 teaspoon garlic powder

Wet ingredients

1/2 cup water

1 Tbsp olive oil

1 Tbsp soy sauce

The broth

4 cups vegetable broth

1 Tbsp barbecue sauce

Seitan

Directions

Combine the broth and BBQ sauce and bring it to a boil in a deep pot. You want a vessel where the seitan will be covered in broth but have room to expand a little. While the broth is heating up, make the seitan.

In a medium sized bowl, mix the dry ingredients. Add the wet ingredients. Combine and knead into a ball.

Place the dough ball directly into the pot of broth and reduce the broth to a simmer. Simmer covered for 45 minutes. Remove the seitan from the broth and onto a plate. Allow it to sit for 15 minutes or more before slicing and serving.

I confess, although I made the seitan to go into another dish, I DID eat a whole slice just on its own because it was that more-ish. I think this seitan would be great as a Sunday dinner with mashed potatoes and gravy and a green veggie.

Seitanically good bbq ribs!

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I’m just started a new job, which means I spend time with a lot of new people who are curious about my vegan diet. One thing I’ve been asked a lot is “what was the hardest food to give up” or “what do you miss the most”.

The straight up answer: I missed cheese the most, though I’m over that now that I’ve discovered many great commercial brands and make my own cheeses too. I missed bacon a lot, but that’s over too thanks to rice paper bacon and an even deeper love for the living pigs I’ve met.

But sometimes I just want something meaty, chewy and barbecue-y. Thanks to “wheat meat” or what’s properly called vital wheat gluten, I can have BBQ ribs in a jiffy that satisfy my cravings and harm no one.

Wheat meat is better known as seitan (pronounced say-tan) and like its almost namesake, it’s a tempter.

Seitan is for you if you want to eat something that’s ridiculously easy to make, inexpensive, super nutritious and versatile. That would be everyone I hope.

Seitan is also for you if you just get a kick out of saying “hail seitan” like I do.

Seitan is NOT for you, if you have any gluten issues. Seitan is gluten.

This recipe is from BOSH!

Ingredients

1 cup vital wheat flour (also called vital wheat gluten or 80% wheat protein flour)

2 Tbsp nutritional yeast

1 Tbsp smoked paprika

1 Tbsp soya sauce

1 Tbsp onion powder

1 tsp garlic powder

1 tsp liquid smoke

½ tsp ground pepper

¾ cup vegetable stock

½ cup of your favourite barbecue sauce (homemade or bottled). Check the ingredient list to make sure the sauce is vegan, but it probably is.

More barbecue sauce for dipping.

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Directions

Heat your oven to 350F.

Grease a small cookie sheet or baking dish.

Mix all the ingredients in a bowl until you have a fist-sized, springy dough ball.

Using your hands, spread the dough out on a greased cookie sheet or in a baking dish so that you have a rectangle that’s about 9”x 4”.

Bake for 20 minutes then remove from the oven and spread the ½ cup barbecue sauce over the now puffed and ridiculous looking seitan (the exuberance of the seitan’s rising and springiness make me laugh). Bake for another 5 minutes.

Remove from the oven and cut into “ribs”.

That’s it. So easy. Enjoy!

Curried carrot (and other roots!) slaw

I’ve been eating this curried carrot slaw all summer and autumn and sharing it with friends too. It’s hugely popular – mix of creamy, sweet, crunchy, spicy, and tangy and it’s good for you. It’ll last for days in the fridge (though it’ll be gobbled up before then) and as the weather turns colder, I’m experimenting with adding in other root veggies – white turnips, kohlrabi, rutabaga etc. Give this one a try. It’s quick and easy and a brilliant side with everything!

In this photo, I’ve used a mix of different coloured carrots – yellow, orange and purple.CurriedCarrotSlaw1st.jpg

Ingredients

2 ½ cups grated carrots (or mix it up with up to one cup of other grated root veggies)

4 Tbsp vegan mayonnaise

2 Tbsp lemon juice (about 1/3 of a lemon)

1 Tbsp maple syrup

1 Tbsp curry powder

1 shallot minced

1-2 Tbsp raisins

1 – 2 Tbsp shelled pistachios (optional)

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Directions

In a medium-sized bowl mix the mayonnaise, lemon juice, maple syrup, curry powder and minced shallot. Add the raisins and carrot and toss to combine. Serve topped with a few pistachios.

The Thug’s best cake

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I’ve been wanting to make this cake for nearly two years, ever since I was given The Thug Kitchen cookbook as a birthday gift. I’m so glad I finally had the occasion to make cake, because it’s divine – light, tasty, moist, super easy and just glorious.

Let me save you all that Thug swearing and share this recipe and my two riffs on it. Then go make the cake. JFDI, baby!

Ingredients

1 ½ cups fine cornmeal (the kind you make polenta with)

¾ cups flour

¾ cup sugar (make sure it’s vegan sugar –not filtered through animal bone char! In Canada, Redpath sugar passes muster)

2 teaspoons baking powder

½ teaspoon salt

1 ½ cups coconut milk (a 13oz can)

1 teaspoon vanilla extract

½ to 1 teaspoon grated lemon zest

Directions

Heat your oven to 375F. Grease and flour an 8-inch cake pan.

Mix all the dry ingredients in a big bowl. Add the wet ingredients and stir until you have a moist batter with no dry pockets and few lumps.

Pour into the cake pan and bake for 30 – 40 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool for about 15 minutes in the pan and then turn out onto a wire rack to finish cooling.

Serve cold or at room temperature.

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Accessorize that cake!!

Coconut whipped cream and fruit

13 oz can of coconut milk – make sure it does not contain guar gum, which keeps the milk from separating. You WANT the milk to separate!

2 Tablespoons icing sugar

1 teaspoon vanilla extract

Fruit of your choice – berries, sliced peaches or plums, oranges etc.

Chill the can of coconut milk in the fridge for several hours. Open the can and scoop out the hardened coconut cream that’ has risen to the top of the can into a medium sized bowl – I prefer glass or metal, not plastic. You can save the remaining coconut water for smoothies (ugh) or tropical cocktails (hello rum and Curacao!). Add the vanilla and sugar and beat the coconut cream for about 3 minutes on medium-high speed until you have a thick cream that forms peaks. The cream will last covered in the fridge for 1-2 days but it’s best served immediately.

Serve the cake with the coconut cream, fresh fruit and toasted coconut.

Lemon glazed cake

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¾ cup icing sugar

Juice of ½ lemon

¼ cup melted vegan margarine

Mix all the ingredients together until you have a runnyglaze and pour over the cake. Easy peasy lemon squeezy!

Edamame hummus – green goodness

EdamameHummus.jpgHummus is one of those easy-to-make, easy-to-tote, go-to dishes that people love. Except for my sister. She hates chickpeas and she hates hummus. Her preferences got me wondering if there were other types of hummus out there and OF COURSE there are. I found this recipe, which I modified only slightly, on the Oh She Glows blog.

You need a food processor for this recipe and the foresight to thaw your edamame, if you’re using frozen.

Ingredients

1 ½ cups shelled edamame – you can use frozen and allow the edamame to thaw at room temperature for 45 minutes

1 garlic clove, peeled and roughly chopped

Juice from ½ lemon

1/4 cup tahini

2-4 tbsp water, to thin as needed

1/2 tsp fine grain sea salt (or to taste)

about 1/4 tsp ground pepper

1/4 tsp ground coriander (optional)

½ tsp Franks hot sauce (optional)

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Directions

Put everything in your food processor and whir until the ingredients are smooth and well-blended. You may need to scrape down the sides of the food processor bowl a couple times. Serve with a drizzle of olive oil.

Enjoy!

Spicy pickled zucchini slices

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Everyone is humblebragging about their surprisingly massive zucchinis and fauxmoaning on what to do with this summer’s harvest. And we’ve all made suggestions. Now here’s something completely different. I grabbed this recipe from the Bon Appetit website and have been making Szechuan zucchini slices for a few summers.

These zucchini slices are pickled but require no special equipment, no canning savvy and pose no threat of weird botulism spores (real canning freaks me out just a little).

Hot, sweet and salty, these slices will last for up to 2 weeks in the fridge and make a pretty hostess gift.

Watch for these slices to appear in an upcoming blog post accompanying an Asian slaw and  orange-peanut sweet potato burgers.

Note you need to make these slices at least 24 hours before you plan to eat them.

Ingredients

1 zucchini – either green or yellow – washed and sliced into thin coins

2 Tbsp granulated sugar (make sure the brand you buy is vegan*)

1 Tbsp salt

1 tsp chili flakes

2 whole pieces star anise

½ cup water

½ cup unseasoned rice vinegar (do NOT use seasoned rice vinegar – it’ll over-flavour and salt the brine).

Directions

Put the sliced zucchini into a 2 cup (500 ml) canning jar. Drop in the star anise and the chili flakes.

Mix the sugar, salt, vinegar and water in a cup or jar until the sugar and salt are dissolved. Pour this brine over the slices, seal the jar and store in the fridge. Let the slices sit for at least 24 hours before eating. They will last up to 2 weeks in the fridge.

*What? What’s this about white sugar not being vegan?? Yup. That’s right. Many manufacturers of granulated white sugar filter the product through animal bone char to create snowy white sugar. Ugh. If you don’t want death at your door, check out the manufacturing process for the brand you buy (in Canada, Redpath is a vegan brand). Now you know why vegans with a sweet tooth love their agave, dates and maple syrup so much.

 

 

Linguini with lentils and fresh vegetables in a creamy lemon-garlic sauce

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Ahhhh… I’ve been on a bit of vacation and it was so nice to get back into the kitchen and creating. This recipe for linguini with a creamy lemon-garlic sauce is fast, easy, fresh and tangy. Use whatever blend of veggies you like. I used what arrived in my weekly organic farm box, but broccoli, zucchini, chard, corn kernels, even water chestnuts, would all make excellent additions or substitutions.

Next post, I’ll include a variation of this recipe that leaves out the almond butter. It’s ideal for people who have nut allergies but still want the zing of lemon-garlic dressing.

Ingredients

10 oz uncooked linguini

½ cup uncooked black (a/k/a beluga) lentils

1 red pepper diced

2 cups snow peas cleaned and cut in half

½ cup slivered almonds toasted (optional)

For the sauce

Juice of 1 lemon (about ¼ cup)

2 Tbsp almond butter

3 cloves garlic – minced

2 Tbsp olive oil or other light-tasting oil

1 Tbsp soya sauce

1 tsp sea salt (or to taste)

1 tsp hot chili paste (I use sambal oelek)

Directions

Cook the pasta according to package directions. Drain and place in a large bowl.

Place the lentils in a small pot with 1 cup of water. Bring to a boil, then reduce to a simmer and simmer for about 15 minutes until the lentils are cooked and the water is absorbed. When cooked, add to the bowl with the pasta. Add the snow peas and red pepper and any other vegetables you’re using.

To make the dressing, combine all the ingredients in a small glass or bowl and mix well. Pour over the pasta, lentils and vegetables and toss to combine. Sprinkle with the toasted almonds if using.

Serve up and enjoy. This dish makes 3-4 large servings and is equally delicious hot, cold or at room temperatures. Do store it in the fridge though!