Monthly Archives: December 2011

Beer-Simmered Seitan Carnitas

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When I served this for dinner a few nights ago, my husband immediately said “this is a keeper!” after his first bite and my daughter ate her portion without throwing it. Success!!

Beer-Simmered Seitan Carnitas on a wheat tortilla with spinach, grape tomatoes, Follow Your Heart Nacho Cheese (shredded) homemade guacamole and Habanero Sauce on top!

This is a Happy Herbivore recipe, she has easy, great tasting recipes for everyone!

INGREDIENTS:

* 3/4 cup vital wheat gluten

* 1/4 cup chickpea flour

* 3 tbsp nutritional yeast

* 2 tsp onion powder

* 1 tsp garlic powder

* 3/4 cup water

* 1 tbsp low sodium soy sauce

* 1 tbsp nutritional yeast

* 1/2 tsp vegemite

* 1/4 tsp garlic powder

* 1/4 tsp onion powder

* 12 ounces beer – I used Newcastle Ale

* 1/2 tsp vegemite

INSTRUCTIONS

1. Whisk vital wheat gluten, chickpea flour, 3 tbsp nutritional yeast, 2 tsp onion powder and 1 tsp garlic powder together in a bowl and set aside. Combine warm water (hot from the tap) with soy sauce, 1 tbsp nutritional yeast, 1/2 tsp vegemite (or marmite or vegan Worcestershire sauce), 1/4 tsp garlic powder and 1/4 tsp onion powder together. Pour liquid into flour mixture and stir to form a dough. If it’s too dry, add another tbsp or two of warm water but becareful not to make it too wet or soggy. You want it to be firm, but pliable and moist. Knead 5-10 times then place into a large pot.

2. Pour beer over top (mine was room temp), cover and bring to a boil. Once boiling, add 1/2 tsp more vegemite, reduce to low and simmer until most of the liquid has absorbed, about 45 minutes to 1 hour. About 1/4 cup cooking liquid should line the bottom of the pot .

3. Use a butter knife (not a sharp knife) to shred thin slices off of the seitan. If the seitan is too wet or juicy for you, place slices on a cookie sheet and bake at 350F for 8-10 minutes on each side. Ne careful not to over bake the seitan — you want it slightly firmer but not dried out and hard.

4. For “carnitas” slap seitan into whole wheat tortillas with lettuce and tomatoes, and spoon residual cooking liquid over the filling.

Whisk vital wheat gluten, chickpea flour, 3 tbsp nutritional yeast, 2 tsp onion powder and 1 tsp garlic powder together in a bowl and set aside

Combine warm water (hot from the tap) with soy sauce, 1 tbsp nutritional yeast, 1/2 tsp vegemite (or marmite or vegan Worcestershire sauce), 1/4 tsp garlic powder and 1/4 tsp onion powder together

Pour liquid into flour mixture and stir to form a dough

Knead dough 5-10 times

Place in pan, pour beer over it, bring to boil, add 1/2 tsp more vegemite, boil 45 or until done

Done

Slice with butter knife

Ready to assemble carnitas!

Spinach, grape tomatoes, Follow Your Heart Vegan Nacho Cheese (shredded), homemade guacamole and Habanero Sauce on top!

YUMMY!!!

In case you don't know what Vegemite looks like...

Black Bean & Quinoa Chili

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Here’s another great recipe from Melomeals: Vegan For $3.33 A Day, this is one of our favorite meals! This chili is even better the second day and even better than that thawed from the freezer! I usually double this recipe and freeze half in 2 cup portions for my hubby to take to work. This is really good topped with Chipotle Sauce.

Black Bean & Quinoa Chili

 

Ingredients:

2 T olive oil
1 large onion or 1.5 cups diced
5 cloves garlic, or 1.5 T minced
1 t cumin seeds (ground is OK)
1 t coriander
2 T chili powder
1/4 t oregano or marjoram
2 serrano chiles, seeded if less spice is desired, chopped – I omit these sometimes so my toddler will eat it
1 small green pepper or 3/4 c chopped
1 small red pepper or 3/4 c chopped
pinch salt/pepper
3 c black beans (28 oz can or 1 c dried. but if they’re dried they need to be cooked first)
4 c vegetable stock or water
2 bouillon cubes if not using stock – I use 1 cube 
1/2 c quinoa, rinsed
15 oz can corn or 1.5 c frozen corn – I use frozen corn
14 oz can diced tomatoes, or better yet, Rotel
more stock/water if necessary
Juice of 1 large lime – I add the zest in as well
2 c cilantro, chopped
salt/pepper to taste

Method:
1. In a heavy bottomed soup pot over medium heat, place the first 11
ingredients in the pan and saute for at least 10 minutes.

2. Add the beans and stock and quinoa and bring to a boil. Cover, turn heat down
to a simmer and cook for 20 minutes

3. Then add the corn and tomatoes.

4. You may need to add more water to reach your desired thickness.

5. Turn heat to low and cover for 20 more minutes.

6. Stir in the lime juice and cilantro and season with salt/pepper to
taste.

7. Top with vegan sour cream, avocado and Chipotle Sauce! 

Veggies

Saute

Add beans and stock

Add corn and tomatoes

Yummy!

Breakfast Bulgur Porridge

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This is one of our regular hot breakfast dishes, great for cold mornings and toddlers learning to master the use of a spoon! This is easy to make and full of protein, fiber, calcium and vitamins D and B12… plus it’s delish! Bulgur does not need to be soaked overnight.

Breakfast Bulgur Porridge

My toddler obviously enjoys this…

Yummy!

Ingredients:

1 cup almond milk – I use homemade hemp milk but use whatever you wish

1 cup water

1/2 cup bulgur – I buy mine in bulk from Sprouts

1/4 cup raisins

Pinch of salt

1-2 Tbsp pure maple syrup

Sliced fruit for serving – I add bananas, strawberries, blueberries, kiwis, persimmons… whatever I have

Directions:

1. In a medium saucepan, combine milk, bulgur, raisins, salt, and 1 cup water – bring to a boil.

2. Reduce heat to medium and simmer, stirring occasionally until bulgur is tender and mixture is the consistency of oatmeal – about 10-15 minutes

3. Dish into bowls and top with maple syrup. Serve warm with fruit on top or plain.

Combine milk, bulgur, raisins, salt and water - bring to boil

Reduce heat, simmer until bulgur is like oatmeal

Serve with maple syrup and sliced fruit

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Eggless Matzo Brei

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This recipe is just in time for Hanukkah! This eggless version of traditional matzo brei is really good! The mushrooms and spinach are excellent additions!

Mazel Tov!

I found this recipe from Chef Chloe’s website – I reduced the salt and changed a few more things. 

  • Vegan Matzo Brei
    • 5 sheets of Matzo – I use whole wheat
    • 7 ounces silken tofu
    • 2 tablespoons vegan margarine – Earth Balance
    • 1/2 cup soy, almond, or rice milk – I use almond
    • 1/2 teaspoon sea salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon turmeric
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1-2 tablespoons olive oil
    • 1 onion, chopped
    • 2-3 cloves garlic, chopped
    • 8 ounces crimini mushrooms, sliced – I use baby portobellos
    • 5 ounces baby spinach – I use 3-4 large handfuls

INSTRUCTIONS

1. Place the Mazto in a large bowl and roughly break the sheets into halves or quarters using your hands. Fill the bowl with water and let soak for 5-10 minutes, or until Matzo is soggy.

2. Meanwhile, combine tofu, vegan margarine, non-dairy milk, salt, pepper, turmeric, onion powder, and garlic powder in a blender. Process until smooth.

3. In a large non-stick skillet, heat olive oil over medium-high heat and sauté onions, garlic and mushrooms until soft and slightly browned. Add spinach and let cook until wilted.

4. Drain the matzo and add it to the skillet. Add the tofu mixture to the skillet too. Turn the contents of the skillet with a spatula until the matzo is coated with the tofu mixture. Let cook until lightly browned and crispy on edges.

  • Whole wheat matzos

    Soak matzos in water for 5-10 minutes or until soggy

    Combine "egg" ingredients in food processor

    Process until smooth

    Saute onions, garlic and mushrooms

    Add spinach and cook until wilted

    Add drained matzo and "egg" mixture to skillet, coat evenly

    Cook until lightly browned and crispy

    Mazel Tov!


 

Lick-The-Bowl Cheezy Cabbage Potato Soup

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This is the ultimate comfort soup! It’s SO GOOD you’ll want to lick the bowl when you’re done! The cabbage and mushrooms are such nice additions too.

Cheezy Cabbage Potato Soup

This recipe is from Melomeals: Vegan For $3.33 A Day (FAV!) I added sliced baby portobello mushrooms because I had them and they were a nice addition! The ingredient list is long but this is actually a really easy soup to make so don’t be intimidated!!

Cooking spray (optional, you can water saute if you’re oil-free)

1 onion (around 1 cup, diced)

1 tsp dried thyme

1 tsp dried dill

1 tsp paprika

1/2 tsp caraway seeds

5 cloves garlic

pinch salt

6 cups shredded green cabbage (around 1/2 a medium head) – (I used the fresh organic cabbage from my CSA box, YUMMY!!!)

1 (8oz) pack of sliced baby portobello mushrooms (white mushrooms would be okay too)

2 cups diced potatoes (around 2 medium) – (Used the organic potatoes from my CSA, so good!)

1-2 canned chipotle pepper in adobo (use 1 if you don’t like heat in your soup) – I use 2

6 cups water

1.5 bouillon cubes – I use no salt added veggie broth cubes

black pepper to taste

Method:
1. In a large, heavy bottomed soup pan over medium heat spray with cooking spray add the onions, garlic and spices. Cook for several minutes, or until the onion is translucent.

2. Now, add the cabbage, mushrooms, potatoes and chipotle pepper(s) and coat with the spice/onion mixture for several more minutes. This part is tricky because the veggies haven’t cooked down yet so use two spoons to mix.

3. Add the water and bouillon and bring to a boil, uncovered. Simmer for several minutes, then turn the heat down to low and cover and allow the potatoes and cabbage to cook.

4. Meanwhile, prepare the ‘cheese/cream mixture’

Cheesy Cream:

1/2 block lite tofu – I used half a box of Organic Mori -Nu Firm Silken Tofu

1/4 cup nutritional yeast

1.5 Tbsp tahini

2 tsp dijon mustard

2 small cloves garlic – I used about 1 Tbsp minced garlic

1 tsp yellow mustard (prepared)

2 Tbsp umeboshi vinegar (or 1 T soy sauce and 1 T lemon juice)

1 Tbsp lemon juice

Directions:

1. Process all of the above in a food processor until totally smooth.

2. When the soup is done take it off the heat (this is VERY important or the mixture will curdle) and stir the cream mixture into the pot.

3. Let it sit, covered for 5 minutes and taste for salt/pepper.

4. If you’d like, add around 3 cups of the soup to the food processor and puree for a creamier soup (and to get all of the cheesy sauce out!). Add the pureed soup back into the pot – THIS IS WHAT I DID

This makes around 8 cups of soup… trust me you will LOVE the leftovers! This soup gets better the longer it sits in the fridge too!

Saute onion, garlic and spices. Add in cabbage, potato, mushrooms and chipotle

Add water and bouillon

Make Cheezy Cream in food processor (only takes a minute!)

I added 2+ cups of soup into the food processor with cheeze, blended then poured back into main soup

Poured back in

Yummy!

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Kid Friendly Green Smoothie

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This is one of my toddler’s favorite Green Smoothies! Perfect for those days when it seems like your kids hate your cooking and won’t eat anything but snacks and air (it seems!). We like this one too, the peanut butter addition is good! I like to add a scoop of protein powder to this for my breakfast – I like Vega Whole Food Optimizer or Ultimate Meal powder. I make this in my Vitamix, best blender for Green Smoothies! I get most of my smoothie ingredients from my CSA box, delivered weekly from Abundant Harvest Organics and Squeeze Play Organics!

Kid Friendly Green Smoothie

  • 2 ripe bananas – can use frozen
  • 1/2 organic apple, core removed – granny smith is good, gala and fuji too (I get THE BEST apples from my CSA!!)
  • 1 pear, seeds removed (CSA Delivery favorite!)
  • 2 dates, pits removed (Halawy are my favorite!)
  • 1 heaping teaspoon of peanut butter
  • 1 small cucumber
  • 1 or 2 handfuls of fresh spinach (extra here, again from my CSA!)
  • 1 large leaf of dinosaur kale (without thick stem)
  • 1/2 cup of almond milk, hemp milk, coconut milk or soy milk
  • 1/2 cup of orange juice (or just add an extra orange)
  • Optional but really good – mint leaves, ginger, celery
  • Blend & Enjoy!

Learning how to use a straw cup

I let her lick the peanut butter spoon... as you can see!!