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)

  • 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

  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
  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!!