Seitan has become a regular visitor to the CatHouse. It’s just so dang yummy we can’t help ourselves. The first time I made it following Honey LaBronx’s seitan recipe on her hilarious and informative vegan cooking show, you should go and watch! But I would love it if you came back and tried my Chicken style Seitan recipe as well. 🙂
This recipe comes together pretty fast, but the cooking part is longer and is best as a two step situation!
CatHouse Classic Chicken Style Seitan
- 1 box Hodgson Mill Vital Wheat Gluten (about 1 1/4 cup)
- 3 tablespoons nutritional yeast
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon coriander
- 1/2 teaspoon poultry seasoning
- 1 cup vegetable stock
- 1 tablespoon soy sauce
- 1 teaspoon dijon mustard
- 3 cups vegetable broth
- 3 cups water
- 2 tablespoons soy sauce
In a medium bowl whisk together the dry ingredients, set aside. In a smaller bowl or 2 cup measuring pitcher mix the liquid ingredients together then pour on top the dry. Using a wooden spoon stir to combine. Once there is no liquid or dry ingredients visible use your hand to punch and knead the gluten dough. Now here is where you need to decide if you want “patties/steaks/tenders” or if you would rather have random “chunks”. For the patty version you want to stop kneading before the gluten strands are fully formed (gluten strands mean the dough will stretch instead of ripping when pulled apart).
To make patties pull apart 1/4 cup (roughly) size balls and knead until gluten strands are formed and flatten as thin as possible, continue making patties finishing the kneading process individually. To make chunks keep kneading the entire gluten dough ball until it is very hard to pull apart, then take a clean pair of kitchen scissors and snip off pieces about 1/2 to 1 inch across, they will swell up during cooking!
The initial cooking method is the same for patties and chunks. Pour cooking broth ingredients into large pot (bigger than a 2 quart sauce pan) bring to a boil, then toss the patties or chunks into the broth cover with a lid and lower the temperature to medium/low cook for 45 minutes. Once done you may have a little cooking broth left over this makes great gravy, or you may not…sometimes I do and sometimes I don’t and I have no idea why! 🙂 Either way the seitan cooks perfectly.
With chunks you can now simply eat them up, toss them in barbecue sauce and eat them on a bun or eat them like chicken nuggets or add them to a casserole its all up to you. With the patties, I like to bake them in my toaster oven at 350 degrees F for 10 minutes per side, this dries out the outside and gives the patties a nice golden crusted exterior, you could bake the chunks as well if you wanted to. The patties make a great “chicken” seitan sandwich topped with tomato and lettuce with a bit of eggless mayo or you can serve them with spaghetti and tomato sauce with some nutritional yeast sprinkled on top for a Seitan “Parmesan”.
I believe this seitan would keep for 5 days or so in the fridge in an airtight container without a problem, but I have yet to test that because it has only made it 3 days in our CatHouse before it was all eaten up! If you are worried I’m betting the patties would freeze well, though I would advice wrapping each one separately. I hope someone will try this quick and simple recipe, if you do please let me know how you liked it!
Yup pear…hehe…Okay, So!
I’m back, I’m not dead, but I have been justifiably and needlessly busy. Buying a house is a giant time suck. We have seen over 20 houses over the last few weekends. I have looked at hundreds online with listingbook, trulia, and zillow. I have lost countless project, crafting, cooking, and hanging out with friends and family hours to looking up houses and learning about mortgages and loans and down payments and closing costs and escrow. We still haven’t found that perfect home yet, but we have 11 more to look at tomorrow so here’s hoping!
As a sign of good faith and because I was hungry I whipped up two lovely green smoothies, I would have totally shared, but the second one was for Mendal, she was hungry too. 🙂
I love pears, raw, juiced, canned, and apparently in a smoothie! I made a smoothie for two…or a pair of smoothies for us this morning. They were delicious! I think this will be my new go to smoothie for a while, instead of blueberry, banana, kale. Just gaze at that pretty, pretty green color and those pretty fruits and that lovely bagged bag of Trader Joe’s Organic Kale…shoot! I need to buy whole leaf bunches just for photos… 🙂 If you can tear your eyes away from my amazing smart phone picture skills (insert sarcastic tone here) scroll down for the super simple recipe!
- 2 Pears (I used Bijou)
- 1/2 a frozen Banana
- 2 cups Kale
- 1 cup Almond milk (I used homemade sweetened with two dates and made using 3/4 cup almonds and 1/4 cup cashews and 8 cups water)
Cut up your pears to get the seeds out, I left the peel on throw everything in the blender then blended and served! I was only able to get a hint of banana, the pears were front and center, and the kale flavor was a no show. Mendal could taste the banana but liked the combo, I might try a bananaless version of this next time. I do typically add a tablespoon of flax seed meal or chica seeds, but this time I wanted a smoother smoothie so I skipped them. In the future, I will be adding flax for the health benefits.
So go forth and blend up some pears! You won’t be sorry you did. 🙂
I have recently been obsessed with Popcorn Fanatic‘s Coconut Curry Popcorn. First let me say this…I hate popcorn, seriously I get nauseated at movie theaters because of the smell of freshly popped popcorn. I also detest the smell of microwave popcorn at home. My three younger sisters and Mendal all love popcorn. I first went to Popcorn Fanatic dragging my heals complaining about the smell. This place is a locally owned shop that specializes in a bazillion flavors of popcorn, they also have fudge, truffles and specialty cakes, but popcorn is their main focus. I remember as a child loving that nasty orange hot cheese popcorn you could only find in gas stations. So, I tried Popcorn Fanatics hot cheese. . .wasn’t as good as I remembered, theirs was much too cheesy, then I tried their buffalo wing and that was it! That hot cheese popcorn I loved as a kid must not have contained much cheese!
Needless to say, I was hooked. Then one day when buying Mendal her Chicago Mix (cheese and caramel popcorn) and my buffalo wing, I saw a new flavor that sounded interesting. Coconut Curry. I tried it and then purchased a bag, it almost didn’t make it home! So, short story longer, I have been hooked on coconut curry and have pinned a recipe for vegan coconut curry from The Kind Life (if you haven’t read it yet Alicia Silverstone’s The Kind Diet is awesome).
Now to the point of this post: While grocery shopping at my local Harris Teeter I stumbled upon Turtle Island Foods Tempeh Coconut Curry flavored. If you have not yet tried this Tempeh, or any of the other flavors, you need to! I baked some at work, since I don’t have access to a stove, and chopped up 3 pieces and threw it on top some brown rice, drizzled with Kimmon Organic Soy Sauce. Then I grabbed two of my cut up carrots I brought as a raw snack sliced them up added some water and microwaved them for 2 minutes, I drained them and threw them in with the rice and tempeh. It was so good and easy for a quick lunch at work. Would be easier to have all the parts prepared at home, but some of the best tasting lunches come together on the fly! I so want to make my own homemade coconut curry tempeh. . .possible future post? Maybe. . .no promises!
Let me first say that I love bread. I especially love buns, they have a much larger crust to inside ratio then a slice of bread does, and I love that crusty slick browned part so very much. So, yes buns! Now, since going plant based, and focusing on whole foods I haven’t had white bread buns.
In my search for a good vegan recipe for making whole wheat buns I found Holy Cow! A Vegan Recipe Blog where Vaishali gives us an easy to make delicious Vegan Burger Bun recipe. Go here and make it! Note her recipe is not 100% whole wheat, there is 50% all purpose flour, I’m guessing this is to help give it a fluffy texture and it does! My ultimate goal is to only have whole grain flours, but since I can’t justify throwing away the other flours I already have, I plan to use them with whole grain flours until they are used up!
These are the buns Vaishali’s recipe gave me:
Totally awesome! I did have to shorten the rising time for these buns. My kitchen hovered between 79 and 82 degrees F while I was making these beauties. So, while I followed the recipe exactly every other way, my rising times where cut in half. If you are in a hurry this is great, but from what I remember from basic bread making the rising time allows for flavors to build, the slower the rise the deeper the flavors, please correct me if I’m wrong! Even with the sped up rising times these buns were perfect! I will totally be making them again soon!
Now for the Sweet Potato Burgers. I read over a few recipes including this one from Hayley’s Thoughts then went my own way!
Sweet Potato & Rosemary Burgers
2 small to medium sweet potatoes (mine where each about 6 inches long and 3 inches thick)
1 can white beans, drained and rinsed
2 teaspoons dried rosemary, I ground mine using a mortar and pestle
1/4 teaspoon cumin
1/4 teaspoon rubbed sage
and a dash of garlic powder
I “baked” the sweet potatoes in the microwave then peeled and mashed them using a potato masher (novel idea, I know!). Then worked the rinsed white beans into the mixture, then simply tossed in the spices I wanted to use. You can choose any mixture of spices and herbs, the sky is the limit here!
I then used an ice cream scoop and portioned out 6 burgers, flattened them out in a bowl with a layer of Panko crumbs, flipping the burger over to coat both sides. Then I fried them in olive oil until both sides were crispy.
We ate these Sweet Potato Rosemary Burgers on the Whole Wheat Buns above with some Whipped Nayonaise, romaine lettuce, tomato, and pickles. Very tasty! However, I now know, I am not a fan of Whipped Nayonaise. Which is not a surprise, since I also never liked Miracle Whip. Luckily Mendal and Miranda both liked it a lot so the jar won’t go to waste. Don’t worry my sandwiches won’t be dry, I do love mashed up avocado and hummus (flavored and plain) and stone ground mustard. I would also like to try Miso Mayo soon, since it is not a fake mayo (despite the name).
Take a gander at this awesomeness! Seriously? How can a veggie burger be this pretty?
WOW, I just realized that my first real post in a week ended up being a recipe review (the BUNS), an original recipe (the Burgers) and a product review (the Nayonaise)! Awesome!
Hummus is a great healthy snack, it is also a fantastic replacement for mayo on sandwiches and other fatty non vegan spreads and dips. I have been experimenting with different recipes lately. I while ago I made one far to garlicky when following a recipe. Then I made a very simple one with only water added which was great on sandwiches, but blah when eating it with carrot sticks. So today I made up a new recipe, but first I tried a new step. Peeling the chickpeas. Yes, I said peeling. It is actually very easy to squeeze the thin skin off, it is simply a bit time consuming. The reason for this madness, is to make a super, silky, smooth hummus.
Now, I learned about this trick from Deb of Smitten Kitchen. She is a master of delicious, hearty, home cooked food that looks like it came from a 5 Star restaurant. She is not vegetarian nor vegan, but she has her fair share of recipes that fit both categories on her lovely blog. She also has a lot of yummy baked goods, that is actually how I found Smitten Kitchen over 3 years ago.
Which it totally did! Look at this mess , I mean amazingness.
Hummus without Tahini
1 can chickpeas or 2 cups, drained, rinsed and peeled
1/2 cup water
2 teaspoon lemon juice (used ReaLemon)
1 teaspoon sesame oil (Optional: I added this because I didn’t have Tahini)
1 clove garlic or 1/2 teaspoon minced garlic
Drain, rinse and peel those chickpeas!
Then add all ingredients to a food processor. You can also make this in a blender, but may need to add more water.
If you like thicker hummus use a food processor and only add 1/4 cup water. I like the hummus I use on sandwiches to be a little runnier or looser than the hummus I use for dipping veggies.
If you have found this post, please post your favorite hummus recipes and chickpea cooking methods. This recipe used the last can of chickpeas I plan to buy!
The cupcakes seen in this post are my go to chocolate cake recipe that happens to be vegan. Read about it here!
I threw this together in 1 minutes and 30 seconds. I call this Not-Ganache because all of the past recipes I have used call for heavy cream, I thought of adding almond milk, but decided to just go with this:
Vegan Chocolate Not-Ganache
1 cup Dark or semi sweet vegan Chocolate Chips (Ghirardelli, semi sweet is naturally vegan)
1 Tablespoon Coconut oil (I use refined because I’m not a fan of coconut flavor in everything)
Throw all the ingredients into a microwave safe glass bowl, heat in 30 second intervals stirring between them. 1 minute was enough for my microwave to melt everything, yours could take longer. Be careful as it is easy to burn or scorch chocolate in a microwave. To lower your risk of ruining the chocolate you can melt it in a double boiler.
I smoothed on a relatively thin layer on slightly warm cupcakes. If you want a thicker layer allow the cupcakes to cool completely and the not-ganache to come to room temperature.
I made this Fluffy Vegan Chocolate Frosting on the fly! It may be tweaked in the future. I’m not sure how well it would pipe, but I will try this with my next attempt!
Fluffy Vegan Chocolate Frosting
1 cup Dark or Semi Sweet vegan Chocolate Chips (Ghirardelli, semi sweet is naturally vegan)
1/2 cup coconut oil, melted (I use refined)
1/2 cup granulated organic sugar (you can use raw sugar or evaporated cane juice as well)
Cream from 1 can Coconut Milk, place can in the fridge for about 1 1/2 hours, DO NOT SHAKE, Spoon out the thick cream on top, do not add the liquid at the bottom
Combine melted oil and sugar so the sugar can start melting. Add the chocolate chips and heat in the microwave for 30 seconds. Stir, if not completely melted heat for 15 seconds at a time stirring between each interval until completely melted. There may be some granulated sugar grit still present, that’s okay. When chocolate mixture is cooled but still slightly warm move to the bowl of a stand mixer. Add the coconut cream and start beating and . The coconut cream will melt into the chocolate mixture, keep beating until mixture all comes together and starts getting fluffy. It took about 5 minutes on 6-8 with my Kitchen Aid. Your frosting should be smooth, light, fluffy and chocolaty! Please be aware that this frosting can be quite melty if in temperatures above 78-80.
Note: if the chocolate mixture is too cool, the coconut cream will not melt and its coldness will actually cause the chocolate and coconut oil to harden. To solve this either set the mixer bowl in a warm oven for a few minutes or allow mixture to reach room temp and keep beating. This is why this frosting is a work in progress!!!
To Decorate these cupcakes I added my Fairy Dust mix of sprinkles on top. This mix was invented one Christmas when I was decorating dozens and dozens of sugar cookies and got sloppy with my sugars and sprinkles. My decorating plates where covered in tons of different colors and I thought it was so pretty that I kept it. Now whenever I use sanding sugars and sprinkles, I added the spilled leftovers to my Fairy Dust mix! The part I love is that no two cupcakes are the same…it also looks great on cookies!
Here’s a close up:
In my kitchen there is a distinct difference between Cashew Cream and Cashew Cream Cheese.
Cashew Cream is the equivalence of Heavy Cream in hot recipes. I use it to make creamy Alfredo and my favorite Pink Sauce, add a creamy texture to soup and gravy. I also use it when making my “sausage” gravy for one of my favorite breakfast of Biscuits and Gravy.
Cashew Cream Cheese is used in place of cream cheese in quite a few recipes including frosting and cheese cake (which I have yet to try). Most commonly I use it in place of ricotta cheese in Lasagna and Baked Ziti.
There are about a bazillion recipes for both types of Cashew Cream out there. Here are mine!
(makes nearly 1 quart)
1 cup raw cashews
2 1/2 cups filtered water
Soak the cashews over night in enough filtered water to cover them. Drain and rinse well, then add to a high powered blender or food processor with 2 1/2 cups filtered water and blend until smooth. I use a blender on medium high or 10 out of 14 on my Oster 14 speed blender for about 5 minutes, then speed up to 14 for a few seconds and call it done. No need to strain. I store my Cashew Cream in an air tight glass bottle in the fridge. I typically make it for a recipe, but I have been known to keep it in the fridge for 4 days without a problem.
Cashew Cream Cheese
1 cup raw cashews
1/4 cup filtered water (or vegetable stock if using in savory dish)
2 teaspoons lemon juice
Optional 1 Tablespoon Nutritional Yeast Flakes (recommended for savory uses)
Soak cashews for a minimum of 4 hours in enough filtered water to cover. Drain and rinse well, then place in food processor, I use a Cuisinart 11 cup, with 1/4 cup filtered water or veggie stock and lemon juice. If using in savory dish like lasagna you can also add a tablespoon of nutritional yeast for extra nuttiness. Pulse until nuts become a creamy paste like consistency.
This is great in lasagna and fantastic on toast! You can also add all types of things from red pepper flakes to chives to make it a yummy cracker snack!