Archive of ‘sauce’ category

Upton’s Naturals Seitan

I've been reunited with Upton's Bacon Seitan! Thanks @vegancuts #vegan

Upton’s Naturals Seitan

A few weeks ago Vegan Cuts had a deal for 6 boxes of Upton’s Naturals Seitan with included 2 boxes of their Seitan Bacon! 2 BOXES! I was lucky to try the Seitan Bacon through another websites deal a year ago before the product even had its own box design. I wasn’t going to miss a chance to try it again. I loved it so much. Two and a half boxes of this seitan has been consumed already. I sauteed up the chorizo seitan to serve with some rice and beans. One box of the seitan bacon has been used with breakfast and a few other meals.

Dinner: Quinoa Pasta w. Swiss Chard Almond Cream Sauce and Seitan Bacon #vegan

Quinoa Pasta w Swiss Chard Almond Cream Sauce and Seitan Bacon

My favorite meal so far with the Upton’s Seitan products is the Quinoa Pasta with Swiss Chard Almond Cream Sauce topped with Seitan Bacon. I love it because it’s gluten free and not gluten free at the same time. Reno was able to eat the pasta with the toppings of her choosing and we were able to eat it with some toppings of our choosing. Everyone was happy including Miles who loves his “pada” (pasta). Food shopping with him is hysterical when we turn down the pasta aisle. He screams “PADA!” and rushes for the boxes and bags of the good stuff!

The sauce on this pasta is my recipe for Mushroom Cream Sauce with Swiss Chard standing in for the mushrooms minus the spices used with the mushrooms. It definitely is a more delicate version of the sauce and the chopped up and sauteed until crisp Seitan Bacon finished the dish nicely! I have 1/2 a pack of the Bacon left and I’m tempted to just make this meal again.

Mushroom Cream Sauce {recipe}

Creamy Mushroom Linguini

Linguine with Mushroom Cream Sauce

I have been promising this recipe to a lot of people for a long time now. I kept delaying posting it because my recipe notes are a hot mess with this one. Notes written next to other notes and those notes for notes have their own notes. Its insane for something that I now find so simple to make.

Growing up I was never a fan of mushrooms. Its only been the last 10 years or less that I’ve grown to like them. I have strict rules about eating them though! They cannot be raw, mushy or ubersoft. They need to be browned a bit first in oil or roasted in the oven. I’m working on enjoying the ubersoft cooked mushrooms like you would find in a stew or soup and I’m slowly learning to appreciate them that way. Just last night I ate them that way in a Mongolian Seitan dish and I didn’t push any of them aside. Progress. Even this recipe allows a nice crisp mushroom to soften up a bit and I’m OK with it.

The one thing with this recipe that might be off is the timing. BUT. It works out no matter if the pasta or sauce is finished first. The most important thing is to reserve at least 1 cup of the past cooking water. Even if you take out the one cup while the pasta is still cooking.

Mushroom Cream Sauce

1 pound of pasta (linguine is our favorite for this)
1 cup reserved pasta cooking water

3 Tablespoons olive oil, divided, (2T plus 1T)
4 cups chopped cremini or mixed mushrooms
1 Tablspoon minced fresh rosemary
1 teaspoon minced fresh thyme
pinch of red pepper flakes
2 teaspoons shoyu
salt and pepper to taste

2 Tablespoons margarine
3 cloves garlic, minced
1/2 small onion, minced (1/3 cup)
3 Tablespoons all purpose flour
1 Tablespoon nutritional yeast
4 Tablespoons white wine
1 1/2 cups unsweetened almond milk (I recommend not subbing w. another non dairy milk)
salt and pepper to taste

1. Cook the pasta according to package directions reserving 1 cup of the cooking liquid.

2. Heat 2 Tablespoons of olive oil over medium heat in a large saute pan. Saute the mushroom until they are nice and brown with a bit of a crisp (10 minutes).  Add the rosemary, thyme, red pepper flakes and saute 1 minute. Then mix in the shoyu and salt and pepper to taste. Cook 3 minutes. Remove from pan.

3. Place pan back over the flame and add the remaining 1 tablespoon of olive oil along with the margarine. When the margarine is melted add the garlic and onions and saute until the onions are fully cooked (5-7 minutes). Add the nutritional yeast and all purpose flour and mix to create a roux. Stir continuously for 2 minutes. If it’s too dry feel free to add another teaspoon or two of olive oil. Deglaze the pan with white wine while constantly stirring. Pour the almond milk into the pan. Stir until thick. Add the sauteed mushrooms back into the pan and thin out with the reserved pasta water. (You probably won’t use all the water). Season with salt and freshly ground pepper to taste.

4. Combine the mushroom sauce and pasta and serve!

Tofu and Broccoli

Tofu and Broccoli w. Shoyu-Mirin Sauce

Tofu and Broccoli w. Shoyu-Mirin Sauce

I was craving Chinese food hard core last night. I was also craving tofu which is very unusual. We aren’t big tofu eaters. I love it. My husband…not so much…so it’s a once every 3 months type of food. I’m going to try to make it a once a month food though since myself and both kids are into it.

Usually when I’m craving some Chinese food I just make a vegetable stir fry. I wanted something different last night. First I fried little tofu triangles in some olive oil to make a nice crust on both sides. Then I  sauteed some garlic and onions with some carrots and broccoli that I received from our food co-op. Once the broccoli was cooked through I added the tofu back to the pan and sauteed for a few more minutes until the tofu was brought back up to temperature. In a small bowl I mixed arrowroot powder with shoyu, mirin and some sesame oil. Poured that into the hot pan with the broccoli and tofu and stirred until the sauce thickened. Topped the whole thing off with some peanuts and dinner was ready!

Even though my husband isn’t a big fan of tofu he liked this dish a lot as did both kids. My only complaint is that there weren’t any leftovers because I’d really like to be eating this right now for lunch. :)

Terri NYC


Butterfinger Milkshake

Over the summer I wrote about taking a food writing class in NYC and the food my friend Dianne and I ate. I mentioned having a Butterfinger Milkshake at Terri and how I’ve only ever ordered a Butterfinger Milkshake at Terri and that I’ve never actually eaten food that they serve. Well I finally got a chance to eat a proper meal there…of course….with a Butterfinger Milkshake!

First I’ll admit that my husband and I weren’t suppose to eat at Terri the night we were in the city. We had reservations at another vegan establishment but a broken down bus just past the tolls to the Lincoln Tunnel made us miss that reservation. I was sad about it but perked up when I realized that Terri was actually on the way to where the second part of our evening was to take place. It ended up working out for the best.


Buffalo Chicken Sandwich 

I knew immediately what I was going to order. I’ve been eyeing their Buffalo Chicken Sandwich on the menu each time I’ve gone in and only ordered a Butterfinger Milkshake. Buffalo Sauce is one of my favorite foods. Period. The sandwich comes with celery on it and if there is one thing I don’t like in the food world it is celery (and seaweed). I’ve tried to like it and it just isn’t happening although I have become a bit more tolerant of it in things. I was going to ask them to not include it in the sandwich but decided last minute not to. I’m happy I did because it added a flavor to the meal that I actually didn’t mind for once in my life. The crunch the celery added to the sandwich was a welcome event in my mouth.


Roasted Veg Sandwich and a Brazilian Bombshell Smoothie 

My husband is not much of a meat analog type of guy so he went with the Roasted Vegetable Sandwich and a smoothie called Brazilian Bombshell. The sandwich was loaded with eggplant, squash, sun-dried tomatoes, peppers and kalamata olives. He loved it and I loved the look of it. I’ve decided the next time I go to Terri I’m going to order this sandwich for myself. The Brazilian Bombshell smoothie he had with his meal was also great! Since it is a Brazilian smoothie it just has to have acai´in it and it did as well as cherries, blueberries, mangos, bananas, soymilk and agave. The next time we go to Terri I’m going to make him order this again and steal sips from it. I won’t be ordering it for myself because I’ll be ordering myself my usual Butterfinger Milkshake!

Cashew-Dill Sauce (Recipe)


Seitan Wrap w. Cashew Dill Sauce

Yeah this is the same picture from my last post. Sauces are hard to photograph on their own so I’m reusing this pic just to show you a use for the sauce. Makes sense?

I originally set out to make a Cashew Ranch sauce but came up short due to lack of herbs and spices that I didn’t have/couldn’t find…whatever. I still plan on making that Cashew Ranch one of these days but I was really happy with what I made and I basically put it on everything I made last week. From the seitan wrap above, burrito’s for lunch and some sauteed potatoes another day this stuff was delicious. I made it the same night I made the seitan wraps and the raw onion in it wasn’t subtle at all but I was fine with that. As the days went by that it sat in the fridge waiting for it’s next appearance  in one of my meals the raw onion taste melded perfectly with the rest of the ingredients and it wasn’t so in your face. The sauce just kept getting better and better as the week went on. So I highly recommend making this and letting it sit in the fridge for a day or at least overnight before using.

Cashew-Dill Sauce
makes 1 1/4 cups

1 cup raw cashews, soaked for at least one hour or overnight
1 clove garlic
2 tablespoons chopped onion
2 tablespoons fresh lemon juice
1/2 teaspoon dried dill
pinch of red pepper flake
1 tablespoon fresh parsley, lightly packed
1/2 cup water
salt and pepper to taste

Drain the cashews and pour them into your blender (I use a Vita Mix to get a true creamy texture, if not using a Vita Mix or other high powered blender you might need to add more water) along with with the garlic, onion, lemon juice, dill, red pepper flakes, parsley  and water. Blend until smooth adding more water in necessary until you achieve a nice, slightly thick sauce. Season with salt and pepper to taste.


1 2 3 4 5 7