Italian Pasta Dish with Seitan

Italian Pasta Dish with Seitan

This dish uses a seitan recipe that my husband derived from other sources.  It tastes the best of all that we have tried.  The recipe is given at the end of this blog post.

Ingredients:

Approximately 1 lb Italian seitan (recipe follows)
1 cup cubed zuchini
1 cup cubed yellow squash
1/2 cup sliced black olives
1 cubed yellow pepper
1 cup sliced mushrooms
1 cup quartered artichoke hearts
1/2 cup sliced sun-dried tomatoes
2 cloves of garlic, crushed
1 T olive oil
1/4 dry white wine
10 oz. pasta of your choice
Either:
1 T dried basil
1 tsp oregano
1 tsp thyme
or 2 T Pensey's pasta sprinkle

Directions:

1. Place 3 quarts of water in a stock pot and bring to boil.
2.  Add pasta and cook for about 10 minutes.
3.  Drain and set aside.
4.  In a saute pan, add olive oil, wine, garlic, and sun-dried tomatoes.
5.  Cook for 2 minutes.
6.  Add peppers and saute for another two minutes.
6.  Add all other vegetables and cook until tender.
7.  Add the cubed seitan and basil, oregano, and thyme.
8.  Cook until seitan is warmed through.

Serve over pasta.

Seitan with Italian Seasoning

Preheat oven to 350

Incredients:

1 C vital wheat gluten
2 T Pensey's pasta sprinkle or 1 T basil, 2 tsp oregano, and a pinch of thyme
2 T nutritional yeast - Yeast Fine Flakes
2 tsp onion powder
2 tsp garlic powder
2 T tahini
1 T soy sauce
3/4 C water

Directions:

1.  Combine the first five ingredients in a bowl.  
2.  Whisk together tahini, soy sauce, and water.
3.  Combine ingredients.
4.  Knead the dough a few times to ensure all ingredients are mixed.
5.  Spread dough in a 8 1/2" by 4 1/2" dish that has been coated in vegetable spray.
6.  Bake at 350 for 25 minutes.

Note: You can place seitan in plastic bag and store in the refrigerator until you need it.

corn chowder

Rosemary Garlic Potato Soup

This recipe was inspired by a Green's Restaurant roasted potato recipe.  It worked great in the crock pot, which is a necessary tool in my busy household.

Serves 8

Advance preparation:

Line two cookie sheets with parchment paper and spray with vegetable oil.

Ingredients:

Two large yams
Two large yukon gold potatoes
One large sweet onion
One head of garlic
1 tablespoon fresh or dried rosemary
2 cups fresh or frozen corn
2 cups of water
1 qt. Vegetable Broth

1. Peel and cube potatoes, yams, and onion.
2. Break apart garlic but leave skins on.
3. Spread out garlic, potatoes, yams, and onion on a cookie sheet.
4. Sprinkle rosemary on both sheets of potatoes.
5. Spray vegetables two times with vegetable spray.
6. Bake at 450 for 20 minutes or until potatoes are turning golden.
7.  Remove from oven and place garlic into a separate bowl.
8.  Place everything else, including the corn, in the crockpot.
9.  Squeeze the garlic out the skins and place it in the crockpot.
10. Add vegetable broth and water to cover everything.
11. Add pepper to taste.
12. Cook on low for at least 4 hours.
13. Right before serving, use a hand blender to mix the soup into a creamier texture.  I leave some chunks for texture.

Mexican Red Lentil Stew with Lime and Cilantro (Vegan)

This is a really great soup recipe for cold days.  Everyone in my family likes it.

Mexican Red Lentil Stew with Lime and Cilantro (Vegan)

Vegan Oatmeal Fruit Bread

I started with my Mom's date bread recipe, but took out the fat and sugar and added a lot more fruit.  I think you can use any dried fruit in this recipe, but my quantities seem to work. I usually double this recipe to last the week.

Ingredients:

4 oz dried dates
4 oz dried apricots
4 oz raisins
4 oz whole walnuts
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 ENGERG egg replacer
1 1/2 c oat flour

Directions:

1. Place dates, apricots, and raisins in a bowl.
2. Pour 1 cup boiling water over the fruit
3. Add baking soda
4. Set the mixture aside until cool.
5. Mix in EZ egg replacer, vanilla, and salt
6. Add flour and walnuts and mix
7. Pour mixture into a bread pan lined with parchment paper
8. Cook at 325 for 1 hour
9. Let cool on a rack

Slice and enjoy.

Curry Lentil Soup and Naan Bread

Slow Cooker Curry Lentil Soup

Combine the following in your crock pot:

2 cups lentils any color. I had yellow on hand so this is what I used.
1 can fire roasted tomatoes
1 onion chopped
3 celery stalks chopped
3 carrots chopped
1 large potato cubed
32 oz vegetable stock
4 cups of water
2 tsp ground coriander
2 tsp ground cumin
1 tsp salt
1 tsp ground turmeric
1/2 tsp black pepper
1/8 tsp cayenne pepper

Let simmer all day. Just before serving add 1/2 cup coconut milk. (If you are going for no-fat, leave out the milk).

I served naan bread with this. I used this recipe as the source but made modifications to make it vegan. I replaced the egg with EnerG egg replacer, left out the milk, and did not use the butter.
I cooked the bread in my panini and it worked great.