Wednesday, November 26, 2008

Vegan Chorizo-Orzo Salad

Serves 4

Ingredients:
  • 1 package Upton’s Naturals Chorizo Seitan
  • 1/2 lb orzo pasta
  • 1 10 oz can corn, drained
  • 1 10 oz can black beans, drained
  • 1 clove garlic, minced
  • 2 Tbsp roasted red pepper, chopped
  • 1 Tbsp fresh cilantro, finely chopped
  • 2 Tbsp olive oil
  • salt, pepper, crushed red pepper to taste

Directions:
  1. Follow cooking instructions on package for orzo.
  2. Sauté Seitan chorizo with garlic, red pepper, 1 Tbsp oil. When it begins to brown, add the corn and beans. Mix well and continue to cook for a minute or two.
  3. Remove from heat and mix with cooked orzo in a large bowl.
  4. Toss with 1 Tbsp olive oil, cilantro, salt, pepper and crushed red pepper to taste. Can be served hot or chilled.

Thursday, August 28, 2008

Vegan Empanadas

Yields 4 Empanadas

Ingredients:
  • 1 package Upton's Naturals Chorizo Seitan
  • 1 ball (about 1.5 lbs) Whole Foods pizza dough (available at their pizza bar)
  • 2 medium potatoes
  • 1/4 C golden raisins
  • 1/4 C diced onions
  • 1 Tbsp Follow Your Heart Vegenaise
  • 1 Tbsp Earth Balance margarine
  • 1 Tbsp minced garlic
  • salt
  • pepper

Directions:

  1. Roll out the dough on a floured surface and cut into 4 equal portions and set aside.
  2. Boil potatoes until soft then mash with Vegenaise, Earth Balance and garlic. Fold in other ingredients and add salt and pepper to taste.
  3. Scoop equal amounts of filling onto each piece of dough.
  4. Roll it all up and bake on a greased cookie sheet at 350 for about 20 minutes or until lightly browned.

Vegan Calzones

Yields 4 Calzones


Ingredients:
  • 1 package Upton's Naturals Italian Seitan
  • 1 ball (about 1.5 lbs) Whole Foods pizza dough (available at their pizza bar)
  • 1-10 oz can pizza sauce
  • 1/2 C diced tomato
  • 1/4 C diced onion
  • 1/4 C shredded Follow Your Heart Vegan Gourmet mozzarella-style soy cheese

Directions:
  1. Roll out the dough on a floured surface and cut into 4 equal portions and set aside.
  2. Mix the other ingredients together in a bowl and scoop equal amounts of filling onto each piece of dough.
  3. Roll it all up and bake on a greased cookie sheet at 350 for about 20 minutes or until lightly browned.

Wednesday, July 9, 2008

Vegan Bolognese Recipe

Recipe by Erika

Ingredients:
  • 1 package Upton's Naturals Italian Seitan
  • 2 Tbsp olive oil
  • 1 medium onion
  • 2 medium carrots
  • 3 stalks celery, diced
  • 2 large cloves garlic, minced
  • 1 C white wine
  • 1-28 oz can crushed roasted tomato
  • 1 Tbsp balsamic vinegar
  • 1 tsp thyme
  • pinch of crushed red pepper
  • 1/2 C Silk soy creamer (plain)
  • salt and pepper to taste
  • 1/2 lbs penne pasta
  • nutritional yeast or vegan parmesan

Directions:
  1. Heat oil in a non-stick skillet. Sauté onion, carrot and celery until the onions are translucent - about 7 minutes - then add garlic and continue to sauté for 30 seconds.
  2. Add the Upton's Italian Seitan and continue to sauté until lightly browned - about 2-3 minutes.
  3. Add the white wine to deglaze the pan, and reduce for a couple of minutes, allowing the alcohol to cook out.
  4. Add crushed tomatoes, balsamic vinegar and spices.
  5. Reduce heat to a simmer for the time it takes the penne to boil.
  6. When the pasta has cooked, finish sauce with the Silk Soy Creamer. Ladle sauce over pasta and garnish with nutritional yeast or vegan parmesan. Enjoy!