Monthly Archives: November 2011

Easy Seitan (the other “wheat meat”)

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What is Seitan, you ask? It’s made from wheat but has little in common with flour or bread. Some call it “wheat meat”, “wheat gluten” or simply “gluten”. Seitan is surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute. Seitan is also high in protein, making it a great choice for those who do not eat meat yet want something to put Finger Lickin’ Good BBQ Sauce on! I make Seitan into “chicken” wings and nuggets, ribz, pulled pork-type sandwiches, meatloaf and a few other things. It can be boiled or steamed – this recipe is boiled, it’s the easiest one I’ve found and takes the least amount of time.

This recipe is from Post Punk Kitchen, one of my all-time favs! I serve this right out of the pot with Finger Lickin’ Good BBQ Sauce or I slice it and mix it with the same sauce for sandwiches. I know it may not look like what you’re used to but it’s really good!

* Homemade Seitan

1 cup vital wheat gluten flour
3 tablespoons nutritional yeast flakes
1/2 cup cold vegetable broth
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 cloves garlic, pressed or grated on a microplane grater

For the simmering broth: 
4 cups vegetable broth
4 cups water
1/4 cup soy sauce

Fill a stock pot with the water, broth and soy sauce, cover and bring to a boil.

In the mean time, in a large bowl mix together gluten and yeast.  In a smaller bowl mix together broth, soy sauce, lemon juice, olive oil and garlic. Pour the wet into the dry and combine with a wooden spoon until most of the moisture has absorbed and partially clumped up with the dry ingredients. Use your hands and knead for about 3 minutes, until it’s an elastic dough. Divide into 3 equal pieces with a knife and then knead those pieces in your hand just to stretch them out a bit. Let rest until the broth has come to a full boil.

Once boiling, lower the heat to a simmer. Add the gluten pieces and partially cover pot so that steam can escape. Let simmer for 45 minutes, turning occasionally. Turn the heat off and take the lid off, let sit for 15 minutes.

Remove from broth and place in a strainer until it is cool enough to handle. Slice and use as desired.

Homemade Taco Seasoning

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I haven’t bought or used packet taco seasoning for a few years now and I never will again! This is the most flavorful taco seasoning recipe, it’s easy to make and has much less sodium than the regular packet kind.

This recipe is from Food.com, it’s the #2 highest rated out of 3,286 taco seasoning recipes. I tried the top rated 5 and this one is the best, in my opinion. I use this to make my taco/burrito/tostada TVP “meat” (with hidden greens) and anything else that calls for taco seasoning!

Ingredients:

  • 2 tablespoons mild chili powder (for the best flavor do not reduce this amount)
  • 1/2-1 teaspoon garlic powder (I use 1 tsp)
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 2 -3 teaspoons cumin (I use 3 tsps)
  • 1 teaspoon seasoning salt (or use 1/2 teaspoon white salt) – I use 1 tsp Santa Maria Style BBQ Seasoning
  • 1 teaspoon black pepper
  • 1 pinch cayenne pepper (optional or to taste) – I use a big pinch

Directions:

  1. Combine all ingredients (double or triple if desired) .
  2. Store tightly sealed in a small glass jar until ready to use OR freeze in individual wrapped foil packets

TVP Tacos with this seasoning… YUMMY!!

Carrot Cake Pancakes

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These taste just like carrot cake but they’re much better for you! My husband and toddler love these. I refrigerate the leftover pancakes and toast them the next day for a quick breakfast.

I had a few cups of leftover grated carrot from making Healthy Low-Fat Veggie Muffins a few days ago so I decided to try this pancake recipe. VERY GOOD!

Carrot Cake Pancakes

This recipe if from one of my all-time favorite vegan food websites – Post Punk Kitchen.

Carrot Cake Pancakes

2 tablespoons ground flaxseeds
1 cup almond milk (or your fave non-dairy milk)
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour – OR whole wheat pastry flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice

1 cup peeled grated carrot, about 6 ounces

In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well.

In a large bowl, sift together flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in grated carrot. Let batter rest for at least 5 minutes.

Preheat a large non-stick pan over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. I use an ice cream scooper for this and it works magically. Cook three at a time for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.

Keep on a plate covered with tin foil until ready to eat. Serve with pure maple syrup.

Beat flax with nut milk

Sift dry ingredients together

Add wet to dry and mix lightly

Fold in carrots

Let sit for at least 5 minutes

Yummy!

Napa Cabbage Tacos

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I ordered a napa cabbage from my CSA and when it arrived yesterday I was blown away at how big it was!

I took the leftover TVP “meat” mixture and all of my toppings (including the Southwestern Chipotle Dressing/Sauce)and used the napa cabbage to make Napa Cabbage Tacos! Napa Cabbage isn’t as thick as regular cabbage, it’s very refreshing and has a nice crunch to it.

These turned out really good! Yay for leftovers!

TVP “Meat” With Hidden Greens

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After discovering the best Chipotle Dressing/Sauce recipe (from Melomeals: Vegan For $3.33 A Day), I decided to make Taco Salad! I know, I’ve been on a chipotle kick lately but I’ve made all these things with ONE can of chipotle peppers in adobo and I’m really excited about it.

You can use this “meat” to make anything that calls for taco meat. We love this filling in tacos!

This isn’t my usual loaded Taco Salad but it’s a really delicious one with minimal ingredients, great if you don’t have much time but you need something healthy. I can think of a bunch of additional toppings I could add but this is my quick version.

The “meat” ingredient is TVP – Textured Vegetable Protein.

Texture vegetable protein is a high-fiber, high-protein meat substitute made from soy flour and available in a variety of flavored and unflavored varieties, as well as different sizes, from large chunks to small flakes. It has a shredded chicken texture when cooked.
I like the Bob’s Red Mill brand, you can buy it at Sprouts for about $3 a bag – makes about 2 meals (4 servings each) with lots of leftovers.
** Here’s my Taco Salad “Meat” recipe, you can also use this “meat” for tacos or burritos.
  • 2 cups TVP
  • 2 cups water
  • 2 tbsp soy sauce
  • 2 tbsp olive or vegetable oil (optional)
  • 1 package taco seasoning or homemade taco seasoning (link to homemade taco seasoning recipe!)
  • 1 bunch of chard – washed and chopped
  • 1.2 – 1 bunch of kale – washed and chopped
  • 1/4 – 1/2 cup salsa (I like Costco Kirkland brand the best!)

Preparation:

* In a large skillet, heat the water over medium heat, and add the TVP, stirring well. Allow the TVP to reconstitute for 2-3 minutes.

* Add oil (if you are not using oil, add a few Tbsp of broth) and soy sauce, combine and cook for 30 seconds

* Add chard, kale and taco seasoning, stirring well. Cover and allow to cook for another 3-5 minutes, stirring as needed.

* Mix in salsa and remove from heat.

–  My Quick Taco Salad Toppings

I like to use romaine lettuce for my taco salad base, it has a nice crunch to it!

I top most of my mexican dishes with Follow Your Heart cheese – I like the Nacho Cheese flavor the best! It shreds and melts well and tastes awesome!

I also like to use Tofutti brand Sour Supreme – tastes just like real sour cream but much better for you!

Shred the nacho cheese, add to meat and romaine lettuce, top with guacamole and sour cream. Finish it off with Chipotle Dressing/Sauce (the sauce is A MUST!), chips (if you wish, not necessary) and a little salsa (if you like it spicy!) and you have a VERY tasty meal!

My husband and daughter both loved this! This is a great way to hide a few leafy greens for those who refuse to eat them!

** Leftover Alert!

We had the TVP “meat” with all the same toppings in Napa Cabbage Tacos tonight for dinner and it was delicious!

Southwestern Chipotle Sauce

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This dressing/sauce goes on almost anything! My husband loves it, he’s been putting it on almost all of his meals and requested that I keep it in the fridge at all times. I’m going to order a sauce squeeze bottle to keep it ready to use at a moments notice. We love this on tacos or nachos with TVP “Meat” with Hidden Greens!

This recipe is from Melomeals: Vegan For $3.33 A Day – one of my favorites and most used food blogs lately.

Tacos with Southwestern Chipotle Sauce

Chipotle Dressing
1 c vegan mayo (Vegenaise – I like the original flavor)
4 cloves garlic
2/3  c pickled jalapeno juice
4 scallions
¼ t cumin
1-2 chipotle peppers in adobo

Blend well

* I made this in my VitaMix blender, took me about 10 minutes total.

I used this dressing on my Taco Salad and Taco Wraps and it was delicious on both!!