Posts Tagged ‘seitan’

Easter Meal

Gluten Free-Vegan Carrot Cake is frosted! Just have to add Reno's handmade decorations :) #vegan #gluten free

Carrot Cake

This past weekend we celebrated Easter. For me, as a non religious person, it’s just another food holiday, which are my favorite! I love making new and special meals to share with family. After a backyard Plastic Easter Egg Hunt for the kids I got to work in the kitchen preparing 2 dishes to bring to my Mother In Laws house. 

First up was a Gluten Free/Soy Free/Nut Free-Vegan Carrot Cake. We have some allergies in our family (!) and as the only vegan in the family I wanted to make sure we had a dessert that everyone could eat. I’ve never made a full size Gluten Free cake before so I was a little nervous at how it would come out. As is my nature I tend to not test new recipes out before hand for holidays or events. Its a terrible habit but one that I’ve been able to get away with and managed to get away with again…phew! The cake was a huge success! It was full of hand shredded carrots and a ton of spices. The spiciness of the cake was everyone’s favorite part of it. It was loaded with cinnamon, ginger, cloves and nutmeg. 

To decorate the cake I made a peachy pink vegan buttercream that I spread out as smooth as possible and piped some little decorations around the edge of the cake. I found some unsweetened coconut in my baking cabinet and sprinkled that on top. 

Our gluten free-vegan carrot cake with Reno's decorations! #vegan

Just before serving the cake my daughter and I added some handmade decorations that she made for the cake earlier in the day to make it more festive. It was adorable. I highly recommend letting your kids help decorate a cake with some of their drawings taped to long wooden skewers. 

My husbands Aunt declared that this cake will be her new birthday cake. She loved it that much and I will be happy to make it for her again. 

Easter Dinner: Seitan and Mushroom Roulade, asparagus and roasted veg #vegan

Seitan and Mushroom Roulade

For the vegetarian main entree I made a Seitan and Mushroom Roulade. I only had half a plan for this part of the meal. I know I was going to saute onions, seitan, carrots, mushrooms, garlic and spices and then deglaze the pan with tamari and red wine and then do something with filo dough. First I was going to make individual “cigars”. Then I was going to make individual wrapped pockets. In the end I didn’t have time for anything “individual” and a roulade was just to thing to speed things up! I saved some of the seitan simmering broth and we used that as a jus sauce. It was a nice a festive main entree. 

On my plate next to the roulade were Thyme Infused Spring Vegetables and Asian Sauteed Asparagus, both made by my mother. I didn’t eat a lot because I was saving room for the cake! Which we served with Trader Joe’s Soy Vanilla Ice Cream. It was the perfect Holiday Meal. 

Recent Eats

Seitan Wrap with Mesclun and Sriracha Mayo


Homemade Seitan Wrap w. Mesclun and Sriracha Mayo

We are home, yet again, with another snowstorm. Spring is only 15 days away and I can’t imagine ever seeing my neighborhood without snow again! Its gotten to a point where there isn’t any place else to shovel it. I feel bad for the people up in and near Boston. They have it way worse then us. I love the snow and love that it is snowing but it’s getting to the point where enough is enough. 

Grilled Tofu w. Spicy Veg Fried Rice #vegan

Grilled Tofu with Spicy Veg Stirfry 

Since the kids and I are home today I’m thinking of trying out some new recipes. Turn the oven on and make the house cozy warm. A few months ago I started working on a Spinach-Cheddar Biscuit. They would be so comforting to make and eat today. I’m thinking up an enchilada recipe or possibly a stuffed sweet potato recipe. Maybe I should combine both ideas? My 7 year old daughter wants to learn to bake so I though we could create a cookie recipe today with whatever is in the baking cabinet.

Secret Brownies

Secret Brownies

I let her make my Secret Brownie recipe the other day. She did about 95% of it herself which is not only a big deal for her but also a big deal for me. Its very hard for me to give control over to someone else in the kitchen! She did a great job on them. Can’t wait to bake with her some more!

Hope you are all safe and warm indoors today if you live in the path of this current snowstorm! 

Chickpea-Broccoli Coconut Curry (recipe)

Broccoli Chickpea Coconut Curry

Chickpea-Broccoli Coconut Curry

Curry! It has been AGES since I made any sort of curry/Indian food. I use to make it all the time. My pantry was stocked with all types of Indian ingredients and spices. Then Reno started eating “real food” and I stopped cooking a lot of foods that I liked to cook because I refuse to cook two dinners, one for us and one for her. Well I wanted a curry the other night. Knowing she wouldn’t eat the curry part of the meal I took out some of the broccoli before I added the curry spice. Unfortunately I forgot to take out some chickpeas for her as well. At least she ate the broccoli. Not pictured above was some seared seitan that I served on the side. Made mostly for Reno to have more protein with her meal but also for us seitan loving parents. This is a quick dinner to make on busy weeknights when you want something warm and comforting. I’m definitely adding it to our somewhat rotation of regular meals.

2 Tablespoons olive oil
1 small-medium onion, small diced
4 cloves of garlic, minced
1 inch piece of ginger, peeled and minced
4 cups of broccoli florets
1 15 oz can chickpeas, drained and rinsed
2 Tablespoons curry powder
1 chicken-less bouillon cube
1 15 oz can coconut milk
salt and pepper to taste

Heat olive oil, over medium-low heat, in a medium-large size saute pan. Add the onions, garlic and ginger and saute until the onions are translucent. Add the broccoli florets and continue cooking 8-10 minutes until the broccoli is cooked through but still has a crunch to it. Now add in the chickpeas, the curry powder and the chicken-less bouillon cube and cook for 3 minutes. Stir in the can of coconut milk. Cook the curry, stirring occasionally, for about 10 more minutes. The coconut milk is thick and will thicken some more as it cooks. If you want you can thin it out with 1/2 cup of water or more if necessary. I personally didn’t thicken mine but I like the thickness. Season with salt and pepper to taste and serve immediately over white rice.

I served ours with a side of seared seitan which isn’t pictured above.

Seitan and Recipes


Seitan Sauteed with Garlic

I get weird sometimes about sharing recipes. Sometimes I’m greedy and just want to keep them to myself, like my brownie recipe, which on occasion I share with people close to me and I’m getting closer to being comfortable sharing on here. Most of the time I just get anxious that no one will like it, it won’t come out the same way for you as it does for me, I can always improve on it so I’ll just wait until then, blah blah blah. The one recipe I’ve been saying over and over again that I’m “going to post on my blog real soon” is my seitan recipe. Its falls under the category of “I can always improve on it so I’ll just wait until then”. I finally realized the other day that I’ve been making it the same way for months now and I’ve served it to a lot of people over that time. Most of those people are meat eaters and they have all loved it. So I’m finally going to share it today although I think I’ll need a few drops of Rescue Remedy to calm my nerves before I do.

Before cooking

Before simmering (these pictures aren’t pretty to look at)  :)

I love making my own seitan for a few reasons: it’s cheap, it’s easy, I don’t like any of the brands that I can buy in the stores by me and I can flavor it however I want.  What I don’t/didn’t like about making it is the 5 or so minutes that is needed to knead the seitan. You see I broke my hand about 6 years ago and kneading anything still KILLS it. On really cold winter days my right hand is basically useless. I knead away though each and every time until I can’t take it anymore. The last time I made the seitan it was a chilly day, my hand wasn’t cooperating and I FINALLY thought to just let my KitchenAid stand mixer do all the work for me. Sweet jesus that machine just made my life a whole lot easier and less painful! Why I didn’t think of it before is beyond me. So you can make this recipe either way…with your own two hands or with the help of your KitchenAid.

Simmered/Sliced Seitan

Basic Seitan
makes 8-9 thick cutlets


16 cups water
2 tablespoons concentrated broth (I use Better Than Bouillon’s non chicken base) or 3 bouillon cubes
1/4 cup tamari
3 bay leaves


3 cups vital wheat gluten
1/3 cup nutritional yeast
2 tablespoons cumin
1 tablespoon garlic powder

1 cup cold water
1/2 cup tamari
1/2 cup unsweetened non dairy milk
2 tablespoons olive oil

For the broth: add all the ingredients to a large pot with a lid. (any pot that you can cook pasta/soup in is perfect). Leave it be until the seitan is ready to be added.

For the seitan: In a large mixing bowl add the vital wheat gluten, nutritional yeast, cumin and garlic powder and stir to combine. In a medium size bowl whisk together the cold water, tamari, unsweetened non dairy milk and olive oil until well mixed.  Add the liquid to the dry ingredients and mix. Here is where you either get your hands dirty or throw in in your KitchenAid stand mixer if you have one. Knead for about 5 minutes until you have a giant, stretchy ball of gluten in your hands (mixer). With your hands or kitchen knife divide the dough into 8-9 pieces and stretch those pieces out a bit to form a cutlet shape. Once all the seitan cutlets are formed slip them into the pot and turn the heat onto high. Once the broth starts to boil immediately lower to a simmer and cover the pot leaving the lid slightly off so some steam can escape. Simmer the seitan for 30 minutes. After 30 minutes turn off the heat, fully cover the pot and let sit for at least 20-30 minutes.

Remove the seitan to a lidded container and add enough of the cooking broth to cover it  and store it in the fridge until ready to use.


Seitan Wrap w. Cashew Dill Mayo

My favorite ways to use this seitan is to thinly slice it and saute it in olive oil with a lot of garlic for Seitan Wraps or i’ll cut it into thicker strips to make seitan finger type meals like my Pecan Crusted Seitan or Beer Battered Seitan. I’ll also marinate thick slices in BBQ sauce and grill it either outside on the grill or inside on a grill pan for a Seitan Rib dinner.

Now like I said this recipe falls under the “I can always improve this recipe…” If I ever do improve upon it I promise to share it. :)


Easter Dinner


BBQ Seitan Ribs and Garlicky Kale Platter

I realize Easter was weeks ago but I still want to share my dinner with you all. I’ve always wanted to spend a holiday home alone with just Peter and Reno and this year we got a chance but not for good reasons since a family member was really ill and I’ll spare you the rest of the details. It wasn’t my ideal holiday home alone but I was able to eat my ideal holiday meal.

Reno and I had made some seitan a few days before Easter so I sliced them up into “ribs” and marinated them in Annies Smokey Maple BBQ Sauce…gosh that stuff is delicious. I seriously never want to be without a jar of it in my pantry. After it marinated for an hour or two I heated up a grill pan with some olive oil and simply grilled the pieces of seitan a few minutes on each side. While that was happening I sauteed some kale with a ton of garlic. That was it for me as far as cooking. Luckily though my Maa, who lives below us, was cooking some food to take over to a family friends house that they were spending Easter with and she offered up some of the goods which happen to be my all time favorite side dishes of hers.


My Maa’s Stuffed Mushrooms and Potato Gratin

These mushrooms taste like little bites of magic. I love them so. Her Potato Gratin is so comforting and homey. They are absolutely the perfect side dishes to any holiday meal and are both easily veganized by using some Earth Balance instead of regular dairy butter.


My plate full of Easter goodness

I’m happy to report that Reno, now 3 1/2, ate a ton of the seitan and kale but refused the mushrooms and potatoes. At least she ate the kale which she claims to love. Peter and I ate more then our fair share of the meal and was happy and sad that there were no leftovers what-so-ever.

Writing this post makes me wish I was eating this for dinner tonight. But that won’t be happening since I am now 40 weeks plus 3 days pregnant! I’m happy enough to serve us Rice and Beans for dinner these days. :) Please send me go into labor vibes! I want this baby out! As you can see in the pic below my belly is beyond stretched to it’s limit.

1 week 2 days til due date

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