Thursday, December 30, 2010

Green Posole Stew

Submitted by Erica, who shared her recipe for Christmas dinner!
(Adapted from the cookbook "Viva Vegan" by Terry Hope Romero)

Ingredients:
  • 1 package Upton's Naturals Traditional Seitan
  • 1 pound tomatillos, husks removed, washed
  • 2 Tbsp peanut oil
  • 1/4 C pepitas
  • 2 cloves garlic, minced2 jalapenos, serranos or other green chiles, washed, sliced in half and seeded if desired
  • 1 medium sized onion, chopped
  • 1/2 C cilantro
  • 1 1/2 dried oregano
  • 1 tsp ground cumin
  • 2 C veg broth
  • 1/2 C mexican light beer or veg broth
  • 1 15 oz can white beans, drained and rinsed
  • 1 15 oz can white cooked hominy, drained and rinsed
  • 1/2 pound spinach, chopped

Directions:
  1. Fill a large pot with enough water to allow the tomatillos to float. Cover with a lid, turn heat to high and bring the water to a rolling boil. 
  2. Add the tomatillos, stir them occasionally, and cook for 10 minutes or until the skins start to split and the tomatillos' bright green color begins to fade. Use a slotted spoon to remove and transfer them to a bowl to cool for about 10 minutes. 
  3. Heat 1 Tbsp of oil in large pot. Add the Traditional Seitan. Sauté until browned, about 10 minutes. Remove and set aside. 
  4. In a cast iron skillet, toast the pepitas until lightly browned, about 4 minutes, and transfer to food processor or blender to finely grind. Set aside. 
  5. In a blender jar, pulse the cooled tomatillos with their juices, garlic, onion, chiles, cilantro, oregano and cumin to form a thick sauce. 
  6. In the large soup pot, heat the remaining 1 Tbsp of oil over medium heat. Add the blended tomatillos and cook for about 10 minutes until the sauce turns darker (no longer light green) and thickens slightly. 
  7. Slowly stir in broth and/or beer, pumpkin seeds and bring to a boil again. Lower heat to a simmer. Add the Seitan, beans and hominy. Partially cover and simmer for 25 minutes. 
  8. Stir in the spinach, partially cover again, and simmer for another 10 minutes. Add salt to taste. When ready to serve, ladle into bowls and top with avocado, sour cream, tortilla chips, etc.

Monday, December 20, 2010

Movin' On Upt' Chorizo-Stuffed Cornbread Pancakes

Today's recipe comes from the lovely Miss Rachel of Miss Rachel's Pantry and, as breakfast food enthusiasts, we have to say that it looks DELICIOUS!

picture of Movin' On Upt' Chorizo-Stuffed Cornbread Pancakes
Too much fun to stuff into one pancake... makes 8!











Filling Ingredients:
  • 1 8oz package Upton's Naturals Chorizo Seitan
  • 2 tsp olive oil (canola is okay, too)
  • 1/4 C crushed tomato (no basil, please)
  • 1/2 tsp fresh garlic, chopped
  • 1/2 tsp fresh jalapeño, chopped
  • 1/2 tsp liquid smoke (optional)
  • 1 Tbsp Egg Replacer
  • 1/4 C your favorite melty vegan cheese
  • 1 pinch of salt
  • oil for pan-frying

Pancake Ingredients:
  • 3 C soy milk
  • 2 C cornmeal, medium grind
  • 1 C unbleached flour
  • 2 tsp baking powder
  • 4 tsp Egg Replacer
  • 1 tablespoon agave nectar (or 1 tablespoon sugar)
  • 1 tsp salt
  • oil for pan-frying

Syrup Ingredients:
  • 1/2 C maple syrup
  • 1 tsp finely diced jalapeño


picture of Movin' On Upt' Chorizo-Stuffed Cornbread Pancakes
Directions:
  1. In a food processor, combine the Chorizo Seitan, olive oil, crushed tomato, garlic, jalapeño and liquid smoke, and pulse 'til ground. Transfer to a mixing bowl, then add in the Egg Replacer, vegan cheese and salt. Mix well, then create tablespoon-size patties (the batter will be slightly loose, but will tighten up when heated). 
  2. 2. Place a pan over medium-high heat and pour in enough oil to lightly coat (approximately 1 tablespoon for a medium size pan). Once hot, add the patties and cook for about 3 minutes on each side, until brown. Set aside. 
  3. Next, heat the soy milk in a sauce pan until it boils. While soy milk is heating, combine cornmeal, flour, baking powder, Egg Replacer, agave and salt in a mixing bowl. Pour the milk over the dry mixture and mix well to form a thick batter (it should look like a thin oatmeal). 
  4. Heat a pan with oil like you just did for the patties, and pour the batter to make pancakes. Once poured, lightly press a patty into the center of each cake, then top with more batter to hide the patty. 
  5. After 3-4 minutes, the edges will start to brown, and that's how you know it's time to flip. Unlike traditional pancakes, the batter doesn't really bubble to indicate doneness. 
  6. Once flipped, cook for another minute. Coincidentally, a minute is all you need to prepare the syrup! Imagine that. Simply puree the maple syrup with the jalapeño until the mixture is nice and uniform - maple-ly with little green bits. 
  7. Flip your pancakes onto a plate, pour with syrup, and enjoy the best savory-sweet breakfast, lunch or dinner you've had since you started on that mustache (which I hear takes awhile when it's not sent to you in the mail). 


Then, all that's left is the eatin' part. Surprise! There's your chorizo patty! He was there all along.

Thursday, December 9, 2010

Empanadas al Horno (Chilean Turnovers or Meat Pies)

Another great recipe by Noelle at An Opera Singer in the Kitchen

picture of Empanadas al Horno (Chilean Turnovers or Meat Pies)
Makes 10-12

Veganized and adapted from The South American Table









Masa (Dough) Ingredients:
  • 4 C all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 1/2 C Earth Balance, cut in pieces
  • 1/4 C all-vegetable shortening (Spectrum)
  • 3/4 C warm almond milk (or non-dairy milk)

Masa (Dough) Directions:
  1. In a food processor, put the flour, salt, and baking powder and with a fitted steel blade pulse for 5 seconds. Add the shortening and Earth Balance and process until the mixture looks like coarse meal, about 15 seconds. 
  2. While the machine is running, pour the milk through the feed tube in a steady stream and process until the dough almost comes together into a ball. 
  3. Remove from bowl and knead a few times. Let rest for 30 minutes. Meanwhile, prepare pino (Seitan filling). Roll dough into a long log and cut into 10-12 pieces.

Relleno (Filling) Ingredients:
  • 1 package Upton's Naturals Ground Seitan
  • 2 Tbsp olive oil
  • 2 onions, chopped (about 2 cups)
  • 2 cloves garlic, minced
  • 3/4 tsp salt
  • 1 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp ground black pepper
  • 3/4 C vegetable broth1 Tablespoon arrowroot powder
  • 12 pitted black olives
  • 1/4 C seedless black raisin, soaked for 5 minutes and drained

Relleno (Filling) Directions:
  1. Heat olive oil in a medium frying pan and sauté onions for 5-7 minutes, until transparent. Add Seitan and garlic and cook for 5 more minutes. 
  2. Add seasonings and cook for 3 more minutes. Add vegetable broth and simmer until liquid almost evaporates (5 minutes). Add arrowroot powder to Seitan mixture and cook until mixture thickens.

picture of Empanadas al Horno (Chilean Turnovers or Meat Pies)Assembly:
  1. Take one piece of dough and roll into a 6-inch circle. Add 1-1 1/2 Tablespoons of Seitan filling. Add a few raisins and one black olive.
  2. Take one side of the dough and bring to the front side of dough to enclose the filling, sealing the ends and folding the excess dough and sealing upwards. 
  3. Place on a baking sheet lined with parchment. Repeat with the rest of the dough. 
  4. "Egg" wash over the empanadas: 1 tablespoon of arrowroot powder with 2 tablespoons water. Mix well and brush over the tops of each empanada. 
  5. Bake for 20 minutes, then remove from oven and turn each empanada over and bake on the opposite side for 5 minutes. This is will brown the tops a little.


Eat slightly warm and serve with
Pebre or my grandma's secret chimichurri sauce. Enjoy!!

Monday, November 22, 2010

Shephard’s Pie Stuffed Portobello

One more by the lovely Vegan Miss

picture of Shephard’s Pie Stuffed Portobello
Prep Time: 15-20 minutes

Cook Time: 25 minutes











Ingredients:
  • 1 8 oz package Upton’s Naturals Ground Seitan
  • 2 large portobello caps, stems and "gills" removed
  • 1 8-10 oz bag of frozen peas and carrots
  • 1 lb red creamer potatoes, peeled and quartered
  • ½ onion, diced
  • pinch of salt (to saute onions)
  • 4 cloves garlic
  • ¼ C vegan cream of mushroom soup
  • 2 Tbsp cornstarch
  • 1 Tbsp vegan soy butter
  • ½ C almond milk
  • 2 Tbsp dried or fresh chives
  • vegan parmesan cheese, as need
  • 1-2 Tbsp olive oil (for cooking seitan)
  • salt and pepper, to taste


Directions:
  1. After potatoes are peeled and quartered, place the potatoes and garlic cloves in a sauce pan with water at least an inch above potatoes. Salt and bring to a boil. 
  2. Once the potatoes are soft enough to stick a fork into and they break apart, remove from heat and strain the water. In the sauce pan or a separate bowl, add the boiled potatoes, soy butter, almond milk, and chives. Mash to a smooth consistency. 
  3. While potatoes are boiling, start to prepare the filling. Heat a skillet with the olive oil. When the oil is hot, add the onions and pinch of salt; sweat until the onions are translucent. Next, crumble the Seitan into the skillet and brown. 
  4. Time to add the peas and carrots. Add the peas and carrots to the skillet and cook until tender.
  5. While the vegetables are cooking, preheat the oven to 375°F. 
  6. In a cup, mix the cornstarch and cream of mushroom soup until the cornstarch is evenly mixed. Add to the Seitan mixture and stir until evenly coated. Cook for just a few minutes until the soup has thickened and remove from the heat. 
  7. Using a spoon, start stuffing the mushrooms with the Seitan mixture. Be sure to pack the mixture in so that all the gaps are filled. 
  8. Top the mushrooms with the mashed potatoes liberally; you are basically sealing the stuffing in. 
  9. Sprinkle the Parmesan cheese over the top and place in the oven to 10 minutes on the top rack.
  10. After 10 minutes, place the oven on broil and let the tops brown, about 3-5 minutes. Remove from the oven and serve.

Friday, November 19, 2010

Biscuits and Gravy

More comfort food by Alexis at Vegan Miss

picture of Biscuits and Gravy
Prep Time: 10 minutes

Cook Time: 20 minutes











Ingredients for biscuits:
  • 2 C flour*
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1/4 tsp baking soda
  • 3/4 C almond milk (+ 1 Tbsp)*
  • 1/4-1/3 C soy butter
  • 1 tsp distilled white vinegar*
  • 1 Tbsp vegetable oil

Ingredients for gravy:
  • 1/2 package Upton's Naturals Italian Seitan, crumbled well
  • 3-4 Tbsp soy butter
  • 2 clove garlic, minced
  • 1/2 small white onion, chopped finely
  • 1/2 large red bell pepper, finely chopped
  • 1/3 C cremini mushrooms, chopped
  • 4-5 Tbsp all-purpose flour
  • 1-1 1/2 C almond milk, more to taste*
  • 1 tsp kosher salt
  • 1 tsp sage
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp ground coriander
  • 1/4 tsp ground oregano
  • 1/4 tsp ground nutmeg
  • 1 Tbsp nutritional yeast

Directions for biscuits:
  1. Combine the flour, baking powder, salt, and baking soda in one bowl. Place in the fridge.
  2. Combine the almond milk and the vinegar in a bowl. Place in fridge and let sit alone for at least 5 minutes.
  3. Preheat oven to 450 degrees.
  4. Combine the almond milk mixture with the dry mixture, then add in the butter.Do not over kneed! Combine to get most (if not all) of the lumps out but don't go over board. Only use a fork!
  5. Place in the fridge until the oven is ready. In the mean time, grease a baking sheet.
  6. In a small bowl, combine 1 tbsp almond milk with 1 tbsp vegetable oil.
  7. Form the dough into small balls and place on baking sheet. With a brush, lightly brush over the dough. This will give it a golden look when it comes out of the oven.
  8. Bake for 8-12 minutes. Some ovens take longer. Check on them after 8 minutes and see where they are at. The biscuits should look golden brown with firm tops.

Directions for gravy:
  1. In a skillet, add the soy butter under medium heat. Place the onions in the pan and stir-fry until translucent. Add the garlic, Italian Seitan, bell pepper, and mushrooms. Cook until tender.
  2. Add in the flour. The vegetable should look like a flour-y crumbled mess. This is good right now!
  3. Next, add in the almond milk. If you do this step the other way around (adding the milk before flour), you'll get a lumpy disaster. Not good.
  4. Add in all the spices and mix well. The gravy should be relatively thick, but not too much so. It also should not be like a dressing, thin. If too thin, combine a little more flour in a bowl, add soy milk, mix well (get those lumpy's out), then put it in the gravy. If too thick, add more almond milk.



* Note: It is incredibly important that the ingredients of the biscuit dough stay very cold before going in the oven. This is how they become fluffy. Make sure the dough stays in the fridge until you are ready to bake it! For the biscuits, I used all-purpose flour. Again, please use any non-dairy milk you prefer (for both biscuits and gravy). Instead of vinegar, you may also use 1 tbsp of lemon juice, if that is easier.

Deep Dish Pizza

This recipe comes from Alexis at Vegan Miss

picture of Deep Dish Pizza

Prep Time: 45 minutes 

Cook Time: 20 minutes













Ingredients for dough:
  • 1 tsp sugar
  • 1 package active dry yeast
  • 1 C warm water
  • 2 1/2 C all-purpose flour1/2 cup finely ground yellow cornmeal
  • 1/4 tsp salt
  • 2 Tbsp olive oil
  • 2 Tbsp yellow cornmeal and flour (used to dust counter to roll out dough)

Ingredients for pizza filling:
  • 1 package Upton's Naturals Italian Seitan
  • 1 package mozzarella flavored Daiya
  • 1/2 package mozzarella flavored Teese, cut into slices
  • 1 C baby bella mushrooms, sliced
  • 1 C (yellow or white) onion, sliced
  • vegan Parmesan cheese

Ingredients (for sauce):
  • 1 8 oz. can tomato sauce
  • 1 Tbsp dried oregano1 tbsp dried basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste



picture of Deep Dish Pizza Slice
Directions:
  1. In a separate bowl, combine water, sugar, and active dry yeast to activate yeast and let sit for at least 5 minutes.
  2. In a mixer, add the dry ingredients and mix on a low setting using a bread hook. When the yeast is ready, add it to the mixer with the olive oil. Let the dough form in the mixer until it forms a uniform ball and starts to climb the bread hook. (If you do not have a mixer, then combine the dry ingredients with the bowl of yeast, kneed until smooth.)
  3. Remove and let stand for at least half an hour or until it doubles in size.
  4. While waiting for the dough to rise, prepare the other ingredients. To prepare the sauce, add all of the ingredients in a sauce pan and let simmer on low heat until ready to use, stirring occasionally.
  5. In a lightly oiled skillet, add the Seitan and lightly brown. Prepare the mushrooms and onions now while you have the time.
  6. Once the dough has risen, punch it down and then use the the cornmeal and flour to dust the counter. Form an even roll and cut in half. Lightly oil one half and place it in a zip lock bag in the freezer for another day.
  7. Roll or press out the dough into a circle that will fit in a round, 9 inch cooking pan (I used a spring form pan for this). Lightly oil the baking pan and lightly dust with flour to prevent the dough from sticking. Place the dough in the pan so that it climbs up the sides to make a wall.
  8. Preheat the oven to 450°F.
  9. Begin layering the ingredients. To keep it authentic, add the seitan sausage first, then the mushrooms and onions. Sprinkle a layer of vegan Parmesan cheese. Now for the cheese: add half of the Daiya for the next layer, being sure to spread it as evenly as possible. Then add the sliced Teese followed by topping it with the remaining Daiya. Sprinkle oregano over the cheese for a little added flavor. Add the pan to the oven and bake for 15 minutes.
  10. Remove and add a layer of the sauce. Place in the oven again and bake for an additional 5 minutes.
  11. Remove and let cool enough that you can handle and remove from pan. Place on a cutting board, slice, and serve.

Friday, August 20, 2010

Chorizo Tacos

Today's recipe for Chorizo Tacos was submitted by Sarah! She's indicated that the recipe is adapted from a Rick Bayless recipe and we think these tacos look delicious. Enjoy!

Ingredients:
  • 1 package Upton's Naturals Chorizo Seitan
  • 3 small-medium red-skinned potatoes, peeled and diced
  • Olive oil
  • 1 medium onion chopped
  • 1 red pepper, roasted and chopped (can also use canned chilis)
  • fresh minced garlic
  • flour tortillas
  • shredded cheese (we like vegan versions like Follow Your Heart and Daiya!)
  • salsa
  • guacamole
  • chopped cilantro

Directions:
  1. Steam or boil potatoes until tender.
  2. Heat oil over medium heat, saute onion/potatoes until starting to brown
  3. Add roasted pepper, garlic, and Chorizo Seitan - cook a few minutes more
  4. Serve on warmed tortillas with your favorite toppings, guacamole is especially amazing!

Thursday, July 22, 2010

Stuffed Portobello Seitan Burger

Today's submission is an adaptation of a recipe submitted by Matt "the funisher" Franzen via email. Thanks, Matt! He says, "I just became a vegetarian and your Seitan is stacked up in my fridge. It basically rescued me from eating meat again! Just when i was about to cave in I discovered how great your products taste and am now totally satisfied with my vegetarian lifestyle. Thanks Uptons! I thought I would share a recipe with you that I first used your Seitan with. It was at a BBQ and even the meat eaters thought it was great!! Totally original recipe from my brain!"

Ingredients:
  • 1 package Upton's Naturals Italian Seitan
  • portobello mushroom
  • olive oil or grapeseed oil
  • sherry
  • minced garlic
  • tomato
  • onion
  • cheese (optional - we like Daiya or Follow Your Heart vegan varieties)
  • toasted bun

Directions:
  1. Take a portobello mushroom cap and brush on olive oil or grapeseed oil. Then pour a small amount of sherry into the portobello itself allowing it to soak up.
  2. Stuff Upton's  Naturals Italian Seitan into the portobello mushroom with minced garlic, and top with a thin slice of tomato, onion, and optional cheese.
  3. Grill until bubbling and juicy.
  4. Place on a toasted bun. I used an onion poppy seed bun. Beats most burgers that I have had and is completely delicious.

Monday, July 12, 2010

Lasagna in a Bowl

This recipe comes from Noelle, author of An Opera Singer in the Kitchen blog 

picture of Lasagna in a BowlWe met Noelle at a demo in Ann Arbor, MI and she created this recipe and submitted it to our May 2010 Faceboo recipe contest.

aka "Lasagna Soup"

Serves 4





Ingredients:
  • 1 C Upton's Naturals Ground Seitan, crumbled
  • 1 Tbsp olive oil
  • 1/2 C onion, diced
  • 2 garlic cloves, minced
  • 3/4 C carrots, diced
  • 1 C spinach, chopped (optional)
  • 2 C diced tomatoes, with juice
  • 1 C tomato sauce
  • 1 C water
  • 1 bouillon cube
  • 1 1/2 tsp Italian seasonings
  • 1 tsp salt
  • 1/2 tsp black pepper, ground
  • 1 1/4 C lasagna noodles, cut in 1/2 inch strips in width
  • 1/2 C Daiya mozzarella crumbles

Directions:
  1. Fry Ground Seitan in 1 Tbsp olive oil along with onions and garlic for 7 minutes.
  2. Add carrots and cook for 5 more minutes. Add water, tomatoes, tomato sauce, bouillon cube, and seasonings and bring to a light boil for 10-15 minutes.
  3. The soup should get a little thick. Add the noodles and spinach (if desired) and simmer on medium low heat for another 10-15 minutes.
  4. Serve while hot and top with cheese. Enjoy with a green salad!

Friday, July 2, 2010

Stuffed Shells

picture of Stuffed Shells
Chef Kriss of Artfully Delicious was kind enough to send us the recipe for the tasty stuffed shells which were served at last weekend's Vaute Couture event! Enjoy!


Yields 24 Shells





Ingredients:
  • 4 Packages Upton's Naturals Italian Seitan
  • large zucchini
  • 3 cloves of garlic minced
  • 1 large sandwich tomato, or 2 plum tomatoes
  • 1/2 pound uncooked spinach
  • 1 package of fresh basil
  • 1 12 oz box jumbo shells (ex: Barilla brand)
  • 1 Tbsp ground fennel
  • 2 Tbsp olive oil
  • 2 tsp pure cane sugar
  • 1 tsp white pepper
  • 2 tsp salt

Directions:
  1. Put packages of Italian Seitan into a large mixing bowl and set aside.
  2. Roughly chop zucchini into small 1/4 inch sized cubes - coat in 1/2 tablespoon of olive oil and place on a medium sized sheet of aluminum oil. Place on grill for 3 minutes. If grill is unavailable, place in oven at 375 for 5 minutes. Once finished, mix into the bowl with the Seitan.
  3. Roughly chop tomatoes into small 1/4 inch sized cubes (comparable to zucchini) - place on a baking sheet and let roast in oven at 375 for 20 minutes. 
  4. While tomatoes are roasting, mince garlic and add to baking sheet with tomatoes during the last 7 minutes of roasting. Once finished, remove the sheet from the oven and add both the tomatoes and garlic to the mixing bowl.
  5. Place 1/2 tablespoon of olive oil into a medium sized pan and allow to heat on medium over the stove top - begin adding spinach leaves and allow to cook through until wilted. Add to mixing bowl.
  6. Bring water to boil in a medium sized pot and drop in shells. Let boil for 9 to 12 minutes.
  7. While shells are boiling, fold basil leaves together and cut into ribbons (a chiffonade) and add to mixing bowl. Mix all contents together thoroughly before adding fennel, cane sugar, white pepper and salt.
  8. Empty shells into a colander once they are cooked through and run cool water over them to cool down. Transfer them to a medium sized bowl and add 1/2 tablespoon of oil olive. Lightly move and mix the shells around in the bowl to coat them with oil - this will keep them from sticking together while you're stuffing them. Be gentle in mixing so as not to break them.
  9. Begin stuffing shells by placing one full tablespoon of filling into each until all shells are completed. Serve hot with fresh marinara, a light vinaigrette or on their own. They can be served as soon as they have been stuffed or can be chilled and served cold. Another great method is to place them in the oven at 350 for 15 minutes to bake before serving as well.


picture of Stuffed Shells

Monday, June 28, 2010

Mediterranean Lentil Soup with Pesto


picture of Mediterranean Lentil Soup with Pesto
Submitted by Megan Duke, the author of Down Home Vegan and the winner of the Upton's Naturals-sponsored Iron Chef Seitan contest in Minneapolis benefiting Animal Rights Coalition .

(Photo courtesy of bettyminx)


serves 8-10


Ingredients:
  • oil for deepish frying (vegetable)
  • 2 packages Upton's Naturals Italian Seitan (divided)
  • handful fresh basil leaves
  • 3 Tbsp olive oil
  • 3 small or 2 large red onions, chopped
  • 1 (14 oz) can fire roasted diced tomatoes with roasted garlic (Muir Glen)
  • 2 (14 oz) cans fire roasted diced tomatoes with Italian herbs
  • 2 Tbsp minced fresh oregano
  • 3 C red lentils, rinsed and drained
  • 2 quarts Not Chick'n chicken stock
  • sea salt and fresh ground pepper to taste

Directions:

  1. In a dutch oven or stockpot, heat the oil. When superhot, crumble in the first package of seitan. After browning for about a minute, throw in the fresh basil. 
  2. When sausage is brown, remove with a slotted spoon and put on paper towels. Set aside.
  3. Rinse out the pan, and dry. Heat the olive oil over low heat. Add onions, and cook and stir until softened but not browned.
  4. Add the rest of the ingredients, taste for salt, and bring to a boil, then simmer for about 20 minutes or until the lentils turn yellow and soft.
  5. While the soup is cooking, make your pesto.
  6. When the soup is done and cooled slightly, immersion blend until smooth or add to a blender in batches.
  7. Stir in the other package of seitan crumbles.
  8. Serve in bowls with a swirl of pesto and crispy sausage and basil bits on top with little baguette rounds.

Pesto Ingredients:
  • 2 big handfuls of fresh basil leaves
  • 2 cloves fresh garlic
  • 1/3 C walnuts
  • 1 Tbsp nutritional yeast (optional; I used it to get that rotten-cheezy flavor)
  • 1/4-1/3 C extra virgin olive oil
  • sea salt

Pesto Directions:
  1. In a food processor, combine all ingredients except the oil and salt and process, scraping down the sides. 
  2. While it's going, slowly pour in the oil in a thin stream until it gets creamy. You don't want it too* stiff, because you'll be swirling it into the soup.
  3. Salt to taste.

Monday, June 21, 2010

Summery Seitanic Polenta

Submitted by Brandon, a contestant in the Upton's Naturals-sponsored Iron Chef Seitan contest in Minneapolis, benefiting Animal Rights Coalition.

picture of Summery Seitanic Polenta
(Photo courtesy of bettyminx)

A simple, filling, yet summery dish. Though this version of the dish is pretty mild, you should feel free to add extra cayenne and make it as hot as you'd like.

Serves 4-6.










Tomato Topping Ingredients:
  • 2 cups Roughly chopped tomatoes
  • 1 clove Minced garlic
  • 1 Tbsp Finely chopped flat leaf parsley
  • ½ tsp Sea salt

Tomato Topping Directions:
  1. Mix all ingredients in a small bowl, let cool.

Seitan Ingredients, where the magic happens:
  • 1 Package Upton's Naturals Italian Seitan
  • ½ Medium onion, roughly chopped
  • 1 Red bell pepper, cut in to strips.
  • 1 Tbsp Extra virgin olive oil
  • 1 Tbsp Tamari sauce
  • 1 Tbsp Lime juice
  • ½ tsp Cayenne pepper (more if you like it spicier)

Seitan Directions:
  1. Put the olive oil in a skillet and sauté the onions over medium-high heat until transparent.
  2. Add in red peppers and continue to sauté for 5 minutes.
  3. Mix in the Seitan and keep going until it's warm, about 3 more minutes.
  4. Add in the tamari, lime and pepper and heat until most of the liquid has evaporated.

Polenta Ingredients:
  • 1 tube polenta, cut in to discs (about 8-12, depending on how many you're serving)
  • 2 Tbsp extra virgin olive oil

Polenta Directions:
  1. Heat up a skillet and add in ½ the olive oil, sauté ½ of the polenta discs for 5 minutes, flip, and sauté 4-5 minutes more.
  2. Repeat for the remaining polenta.

Plating Ingredients:
  • large avocado
  • fresh basil leaves

Plating Directions:
  1. Put 2 discs polenta on a plate, cover with some of the Seitan, then tomato salsa.
  2. Garnish with a slice of avocado and a couple leaves of basil.
  3. Serve right away.