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!"

  • 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

  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

  • 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

  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

  • 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

  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