Tuesday, November 10, 2009

Sage Stuffing

Recipe by Erika

Ingredients:
  • 1 package Upton's Naturals Italian Seitan
  • 1 medium onion (diced)
  • 5 medium ribs of celery (diced)
  • 3 garlic cloves (minced)
  • 1 Tbsp olive oil
  • 1 Tbsp Earth Balance buttery-sticks
  • 1 Tbsp chopped fresh sage (substitute 1 tsp powdered if fresh is unavailable)
  • 1⁄4 C dried cranberries (optional)
  • 1⁄4 tsp sea salt
  • 1⁄4 tsp black pepper
  • 10 C cubed bread (any variety)
  • 2 cups vegetable broth

Directions:
  1. Begin by spreading cubed bread out on a cookie sheet and baking it for ten minutes at 350. (Note: If the bread you're working with is stale or dry, skip this step.)
  2. Heat a skillet over medium high heat. Add olive oil. When oil is hot add onion, celery and garlic. Saute until onion is translucent and celery begins to soften, about ten minutes.
  3. Crumble Upton's Naturals Italian-Style Seitan into the skillet and continue to saute until it begins to brown, 3-5 minutes.
  4. Create a well in the center of the skillet and add earth balance "butter" and chopped sage, as well as salt and pepper. Stir to incorporate and saute 2 additional minutes.
  5. Place cubed bread in a large bowl and add contents of skillet and broth. Stir.
  6. Press stuffing into a 9" by 11" casserole dish, cover and bake at 350 degrees for 40 min. If you would like stuffing with a crispier crust, dot the top of the stuffing with a little more Earth Balance.

Monday, September 28, 2009

Sunday Night Seitan Stew

Recipe by Erika


Miso's savory fermented character makes this stew complex and satisfying. It's awesome for chilly nights. Serves four.

Ingredients:
  • 1 package of Upton's Naturals Traditional Seitan
  • 1/4 C minced shallots
  • 2 large cloves of garlic, minced
  • 1 Tbsp Earth Balance margarine
  • 1 lb cremini mushrooms sliced
  • 1 C sliced carrots
  • 1 C red wine
  • 2 C of vegetable broth
  • 2 Tbsp miso
  • 2 Tbsp flour whisked into 1 C of cold water
  • 2 pinches black pepper
  • Mashed potatoes or creamy polenta to serve

Directions:
  1. Sauté shallots and garlic in margarine at medium high heat for 3 minutes in a dutch oven.
  2. Next, add mushrooms, carrots, Seitan, salt and 1⁄2 the pepper and continue to sauté for 3-5 more minutes. Brown bits should be sticking to the pot add the wine and use your spoon or spatula to dislodge them. Allow sauce to reduce for five minutes.
  3. Add miso, vegetable broth and reduce heat. Allow stew to simmer until carrots are tender and sauce has reduced by half, about 20 minutes.
  4. Add flour slurry and stir to incorporate. Cook for five more minutes, stirring constantly the thicker consistency can cause it to stick.
  5. Serve over mashed potatoes or polenta.

Cremini and Seitan Stroganoff

Recipe by Erika

This stroganoff gets its creaminess from creamy homemade cashew cream rather than sour cream which makes it extra velvety and cholesterol free.


Ingredients:
  • 1 package Upton's Naturals Traditional Seitan
  • 1 small onion diced
  • 1 lb cremini mushrooms
  • 1 C vegetable or mushroom broth
  • 1 Tbsp tamari
  • 2 tsp olive oil
  • 1 Tbsp tomato paste
  • 2 tsp hungarian paprika
  • 1 tsp black pepper
  • Your choice of pasta

Cashew Cream Ingredients:

  • 1 C raw unsalted cashews
  • 1⁄2 C of water
  • 2 cloves garlic
  • 1⁄2 tsp salt
  • 2 Tbsp lemon juice

Directions:

  1. Heat the olive oil in a large non-stick skillet. Add the onion and sauté for five minutes, or until the onion is clear.
  2. Add mushrooms and Seitan, tamari and a pinch of pepper and continue to sauté until mushrooms soften and Seitan browns.
  3. Add tomato paste, incorporate and sauté for 30 seconds.
  4. Add broth and paprika, second pinch of pepper and reduce heat and allow to simmer for ten minutes.
  5. During this time combine cashew cream ingredients in a blender and blend until completely smooth.
  6. After stroganoff has had a chance to simmer add cashew cream. Adjust seasonings to taste and add broth to thin if it's too thick for your taste.
  7. Spoon liberally over pasta and enjoy.

Asian-Style Seitan and Broccoli

Recipe by Erika

Ingredients:
  • 1 package Upton's Naturals Traditional Seitan
  • 2 C of broccoli florets
  • lots of yummy brown rice
  • 1.5 Tbsp of cornstarch
  • salt and pepper
  • 2 Tbsp minced garlic
  • vegetable oil
  • sesame seeds

Sauce Ingredients:

  • 1/4 C soy sauce
  • 2 Tbsp vegan brown sugar
  • 1 tsp mustard
  • 1 Tbsp rice wine vinegar
  • 1 tsp sesame oil
  • chili oil to taste
  • 1/4 C water
  • 2 tsp of cornstarch

Sauce Directions:
  1. Combine all but the last two ingredients and stir until homogenized.
  2. Mix the last two ingredients separately before combining with the rest of the sauce.

Directions:
  1. Toss seitan in cornstarch and salt and pepper. Sauté coated seitan until browned (5 minutes). Remove from the pan and keep covered in foil.
  2. Using the same wok or sauté pan sauté broccoli in vegetable oil with minced garlic and 1 tablespoon of water for 2-3 minutes or until it turns bright green and begins to become tender. Stir in the seitan.
  3. Reduce heat to simmer and add the sauce you lovingly prepared. Allow the sauce to thicken (2-3 minutes) and serve over brown rice. Sprinkle lightly with sesame seeds.

Chipotle-Molasses Tavern Sandwiches

Recipe by Erika

A haughty version of the cafeteria staple “sloppy joes.”
Yields two large sandwiches or four ordinary sized ones

Ingredients:
  • 1 package Upton's Naturals Ground Seitan
  • 1⁄4 C finely chopped onion
  • 1⁄4 C finely chopped green pepper
  • 1 large clove of garlic minced
  • 2 tsp canola oil
  • 1 tsp red wine vinegar
  • 1 tsp soy sauce
  • 1 C tomato sauce
  • 2 tsp tomato paste
  • 1 chipotle, minced
  • 1 tsp molasses
  • black pepper
  • yummy buns

Directions:
  1. Heat canola oil in a non-stick skillet. Add onion and green pepper and sauté until onion softens.
  2. Then add garlic and sauté until fragrant.
  3. Add Upton's ground beef style and brown.
  4. Add remaining ingredients through black pepper and reduce heat to low. Simmer for 15 minutes.
  5. Heap on buns and enjoy.