Thursday, December 1, 2011

Butternut-Chorizo Mexisagna

Recipe by Amey of Vegan Eats and Treats

picture of Butternut-Chorizo Mexisagna
Serves 6














Squash Filling:
  • 1.5 lbs butternut squash
  • 2 tsp olive oil
  • .5 lbs red onion, diced
  • 2 cloves garlic, minced or pressed
  • 1 chipotle pepper in adobo sauce, minced (remove seeds for less heat)
  • 1 Tbsp fresh lime juice
  • 1/4 tsp black pepper

Tomato Sauce:
  • 1 lb fresh tomatoes, diced (or 1 14-oz can of diced tomatoes)
  • 1 tsp cumin powder
  • 3/4 tsp dried oregano
  • 1/4 tsp salt

Lime-Cashew Cream:
  • 1/4 C cashew pieces, soaked in water for at least 2 hours
  • 1/2 package of silken tofu (6 oz)
  • 4 Tbsp fresh lime juice
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 1 clove garlic, minced or pressed
  • 1 package of Upton's Naturals Chorizo Seitan
  • 6 corn tortillas, cut into 2-inch wide strips

Garnishes:
  • 6 Tbsp Toasted pepitas (pumpkin seeds)
  • Avocado slices

Roast The Squash:
  1. Preheat the oven to 400 F. 
  2. Cut your butternut squash in half and wrap each half in foil. Put them on a cookie sheet and bake for about 50-60 minutes, until super tender when poked with a fork. 
  3. Remove from oven when done. Unwrap, and once cool enough to handle, use a paring knife to remove the skin. (This step can also be done the day before.) If doing on the same day, turn the oven down to 375 F.
  4. While the squash is baking, you can make the tomato sauce and the lime-cashew creme.

Tomato Sauce:
  1. In a medium pot, add the diced tomatoes, cumin, oregano, and salt. 
  2. Bring to a low boil over medium-high heat, and then reduce the heat to medium for a simmer and cook for about 7-8 minutes. 
  3. Once done, remove from heat and set aside.

Cashew-Lime Cream:
  1. Drain the cashews and the tofu. 
  2. Add the cashews, tofu, lime juice, salt, pepper and garlic into a blender and blend until super smooth. (You may need to shove the cashew bits back down the side of the blender jar once or twice.)
  3. Once your squash is out of the oven, and the oven is heated to 375 F, you can make your squash filling.

Squash Filling:
  1. In a large pot or skillet, add the olive oil and heat over medium-high heat. Once warm, add the diced onions, and saute for about 7-8 minutes until golden and even a bit browned. 
  2. Add the garlic and chipotle and saute one minute more. Add in the squash, and cook another 2 minutes or so. Use a potato masher if you need to, in order to get a mushy texture. 
  3. Remove from heat and stir in the lime juice and pepper.

To assemble:
  1. Lightly spray or rub some olive oil into an 8x8" baking dish. Put down 2-3 Tbsp tomato sauce in the bottom... and spread it thin around the bottom. It's just a tiny bit, that's okay. 
  2. Now, add a layer of your corn tortilla "noodles." On top of that evenly spread out 1/2 of the squash mix. Then crumble on half of the Chorizo Seitan. Then add *almost* half of the remaining tomato sauce, and on top of that about 1/4 cup of the lime creme. 
  3. Now, repeat: tortilla strips, the rest of the squash, the rest of the seitan, and most (but not all) of the tomato sauce. Then a final layer of tortilla strips, the rest of the tomato sauce spread over them, and then drizzle on some more lime-cashew creme all over the top. 
  4. Tightly cover your baking dish with foil, and bake for 20 minutes. Then, carefully remove the foil, and bake for another 15 minutes and remove from the oven. Serve garnished with a tablespoon of pepitas on top of each slice, and some avocado slices on the side.

Friday, September 2, 2011

Italian Wedding Soup

Another delicious recipe by Vegan Miss 

picture of Italian Wedding Soup

Prep Time: 15 minutes
Cook Time: 30-40 minutes











Ingredients for meatballs:
  • 1 package (8 oz.) Upton's Naturals Italian Seitan, finely chopped
  • 1/4 C yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 C Italian parsley, finely chopped
  • 1/4 C vegan Parmesan
  • salt and pepper, to taste
  • 2 "eggs", made as directed by box instructions
  • 1/4 C Italian breadcrumbs
  • 1 Tbsp olive oil

Ingredients for soup base: 
  • 8 C vegetable broth
  • 1 C spinach, chopped
  • 2 Tbsp vegan Parmesan
  • pepper, to taste
  • 1/2 C white wine
  • 1/2 C couscous
  • 2 Tbsp olive oil


Directions for meatballs:
  1. Mix all the meatball ingredients together in a large bowl.
  2. Form into small to medium shaped balls.

Directions for soup: 
  1. Over medium heat in a pot, add the olive oil. Brown each side of the meatballs for about 10 minutes.
  2. Remove the meatballs and set aside.
  3. Add the remaining ingredients and cook for another 20-30 minutes.
  4. When done cooking, place some broth in a bowl and add several meatballs.

Friday, August 5, 2011

Rombi con Salsiccia


Here's another tasty recipe from one of our Chicago Vegan Chef Showdown contestants, Sarah McGowan! Rombi con Salsiccia, otherwise known as Rombi Pasta with Upton’s Naturals Italian Sausage Seitan.

Ingredients:
  • 1 package Upton’s Italian Sausage Seitan, diced
  • 6 Tbsp extra virgin olive oil, divided
  • 1 large onion
  • 1 and 1/2 cups chopped fresh basil, divided
  • 1/8 C chopped fresh oregano
  • 6 large garlic cloves, chopped
  • 1 C dry white wine
  • 1 28-ounce can crushed tomatoes
  • 1 14.5-ounce can diced tomatoes, or two cups diced fresh tomatoes
  • 1 tsp crushed red peppers (or to taste)
  • sea salt
  • freshly ground black pepper
  • 1 1-pound package rombi pasta (or any wide, flat pasta shape)

Directions:
  1. Heat 2 tablespoons of the oil in a large, heavy pot. Sauté Italian Seitan over medium-high heat until browned, about 5 minutes. 
  2. Transfer Seitan to a bowl and add 2 more tablespoons oil to the pot. Add onions and sauté until tender and brown, about 15 minutes. Stir in one cup chopped basil, oregano and garlic; sauté one minute. 
  3. Momentarily turn off heat; stir in wine, turn heat back on and cook until almost absorbed, about 4 minutes. Add seitan and crushed tomatoes (including liquid). Cover and simmer over medium heat, stirring occasionally, until thickened, about 25 minutes. 
  4. Add diced tomatoes, crushed red peppers (if using) and remaining 2 tablespoons of oil; cover and simmer another 15 minutes.**Sauce can be made 1 day ahead. If doing so, chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.
  5. Cook pasta in large pot of boiling, salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. (You can pre-heat your serving dish by placing it under the strainer when you drain the pasta.) 
  6. Pour sauce over pasta; toss to coat. Add remaining 1/2 cup chopped basil; toss to combine. Season to taste with salt and pepper. Transfer pasta to serving dish. Serves 8 to 10 as an entree.

Thursday, July 28, 2011

“Cheese” and “Sausage” Ravioli

Here's a recipe by Blythe and Meagen, the third-place winners in our first ever Chicago Vegan Chef Showdown! Meagen has a blog called Vegan Food Addict, which is also where the below photo came from. Pay her a visit and let her know how you liked the ravioli! 

picture of “Cheese” and “Sausage” Ravioli
This recipe includes two sauces at the end.

Yields approximately 156 (1-3/4") ravioli








Ingredients for pasta:
  • 2 C semolina flour
  • 2 C all-purpose flour
  • 1/4 tsp salt
  • 1-1/2 C water

Ingredients for filling:

  • 1 package Upton's Naturals Italian Seitan
  • 1-1/2 C roasted, unsalted cashews, soaked in water overnight then drained
  • 1 large clove garlic
  • 1/2 rounded tsp salt
  • 1/2 - 3/4 C unsweetened almond milk

Directions:

  1. Combine semolina flour, white flour and salt in a large mixing bowl. Slowly add water, mixing until dough forms into a ball. Knead until dough becomes firm and smooth, approximately 5 minutes. 
  2. Form into 2" round balls and place on a clean work surface underneath an overturned bowl for 30-45 minutes, allowing dough to rest.
  3. Meanwhile, combine soaked cashews, garlic and salt in a food processor. Pulse to combine. Slowly add almond milk, 1/4 cup at a time, until mixture comes together. Continue to process for 1-2 minutes or until mixture is smooth. Add Italian Seitan and process an additional 30-60 seconds, or until incorporated.
  4. Once dough has finished resting, check to see if it is sticky. If so, coat each ball with all-purpose flour and knead until incorporated and smooth. Repeat if necessary. 
  5. Roll out a ball until 1/8" thick. Using a shot glass or something similar in size, cut as many 1-3/4" circles as possible. 
  6. Using half of the circles, place approximately 1 teaspoon of filling onto the center of each. Using water, moisten the outer edges of each remaining circle, then place on top of the circles that have filling. Seal each ravioli by pressing firmly around the edges. 
  7. Place finished ravioli in a single layer on a cookie sheet covered with wax paper. Continue with remainder of dough until all has been used.
If consuming immediately: bring a large pot of water to a boil. Add ravioli and stir. Allow to boil for 2-5 minutes, or until all ravioli floats to the top. Drain and combine with your favorite pasta sauce.

If consuming at a later date: using the aforementioned cookie sheet, freeze ravioli in a single layer. Once frozen, place ravioli into a sealed container and store in the freezer until ready for use.

Creamy White Wine and Mushroom Sauce:  
Yields approximately 3 cups
  • 3 Tbsp vegan buttery spread
  • 1 C chopped baby bella mushrooms
  • 1/3 C chopped shallots
  • 3 Tbsp all-purpose flour
  • 1-2/3 C unsweetened almond milk
  • 1/3 C sauvignon blanc wine
  • ¼ tsp salt
  • black pepper to taste

  1. Melt butter in a saucepan over medium heat. Add mushrooms and shallots, cooking and stirring often until mushrooms are tender and onion is translucent. 
  2. Whisk in flour (mixture will be somewhat dry) and then add almond milk, whisking until smooth. 
  3. Add wine, salt and black pepper and continue to stir until thickened, approximatey 1-3 minutes.

Marinara Sauce*: 
Yields approximately 5 cups

  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 (6 ounce) can tomato paste
  • ¼ C chopped fresh parsely
  • 1 clove garlic, minced
  • 6 Tbsp olive oil
  • ¼ C diced white onion
  • ½ C syrah wine
  • 1 tsp dried oregano
  • 1 tsp salt
  • ¼ tsp black pepper
  1. Combine stewed tomatoes, tomato paste, parsley and garlic in a food processor, processing until smooth, approximately 1 minute. Set aside.
  2. Heat olive oil in a saucepan over medium heat and add onion, cooking until translucent, approximately 2-3 minutes. 
  3. Add tomato mixture to saucepan along with wine, oregano, salt and pepper, cooking and stirring until heated through, approximately 5 minutes.
*Adapted from AllRecipes.com

Friday, May 13, 2011

Mexican Quinoa with Seitan Chorizo

Recipe by Matthew at Vegan Heartland

picture of Mexican Quinoa with Seitan Chorizo















Ingredients:
  • 1 package of Upton's Naturals Chorizo Seitan
  • 2-3 Tbsp oil
  • 1/2-3/4 of a large onion - diced
  • 3 cloves of garlic - minced
  • 1 jalapeño - seeded, ribs removed, and diced
  • 1 cup diced tomatoes
  • 1/2 red bell pepper - diced
  • 1 C uncooked quinoa
  • 2 C vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp cumin

Directions:
  1. Heat 1-2 Tbsp oil in a large skillet. Add onion, garlic, bell pepper, and jalapeno. Sauté the veggies over medium high heat until the onions have become translucent (about 7 minutes). 
  2. Stir in the salt, black pepper, and cumin. Add in the quinoa and toast with the veggies for 2 minutes. 
  3. Add in the diced tomatoes and broth. Stir together and bring to a boil. 
  4. Reduce the heat to low and cover. Allow the quinoa to absorb all the liquid, about 40-45 minutes.
  5. In a separate skillet, brown the Chorizo Seitan in 1 Tbsp of oil. 
  6. Once the chorizo has browned, mix with the quinoa and serve.

Thursday, February 24, 2011

Chorizo & Mushroom Potato Skins

Recipe by Lindsay at Cook. Vegan. Lover.


picture of Chorizo & Mushroom Potato Skins
Yields 3 servings as a main dish
Yields 6 servings as a side or appetizer











Ingredients:
  • 1/2 package of Upton's Naturals Chorizo Seitan
  • 3 baking potatoes, baked at 350F for 1hr 15 min and cooled
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 4-5 button mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3-1/2 C shredded vegan cheese

Garnishes: diced tomato, arugula, thinly sliced green onions and my smoked paprika aioli from my latest e-book

Directions:
  1. Preheat oven to 425 F. 
  2. Slice the cooled potatoes in half lengthwise and scoop out the insides just enough to stuff with 2-3 tablespoons of filling; place on a baking sheet and set to the side. 
  3. In a large skillet heat the olive oil over medium-high heat; stir in the onions and cook for 5-6 minutes until soft and translucent. 
  4. Stir in the garlic and mushrooms and cook for 3-4 more minutes. Stir in the Chorizo Seitan, salt and pepper and cook for 2-3 minutes- vegetables should start to caramelize and everything should combine. 
  5. Scoop 2-3 tablespoons of the mixture into each of the potato skins; using all of the filling. Top with shredded vegan cheese- as much or as little as you like. 
  6. Cover the baking sheet with aluminum foil, making sure to tent the foil so that the cheese does not stick to the foil. Bake for 15 minutes. 
  7. Remove the foil and bake for 5 more minutes until the cheese has melted and the potato skins are lightly brown. Plate and garnish with your favorite toppings.

Monday, February 14, 2011

Spaghetti and Heart-Shaped Meatballs

Recipe by the lovely Vegan Miss

picture of Spaghetti and Heart-Shaped Meatballs
A perfect dinner for your Valentine any day of the year.

Prep Time: 10 minutes


Cook Time: 30 minutes







Ingredients for pasta sauce:
  • 1/2 Tbsp olive oil
  • 1/4 large yellow onion, diced
  • 2 cloves garlic, minced
  • salt, heavy pinch
  • 4 sprigs thyme
  • 1 Tbsp fresh basil, cut in long, thin strips
  • 3 fresh medium tomatoes, diced
  • 1/2 C red wine*
  • 1 14.5 oz can crushed tomatoes with herbs
  • 1 Tbsp tomato paste
  • pepper, to taste

Ingredients for meatballs:
  • 2 packages Upton's Naturals Ground Seitan, crumbled
  • 1/3 C yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 C fresh Italian parsley, chopped
  • 1/4 C fresh basil, chopped
  • 1 Tbsp vegan Parmesan*
  • 1/2 tsp nutmeg
  • salt, to taste
  • pepper, to taste
  • 1 Tbsp olive oil
  • 3 "egg" Ener-G egg replacer (follow according to box directions)*
  • 1/3 C italian style bread crumbs* 
  • 1/4 C olive oil, for frying, add more if needed

Ingredients for pasta:
  • 6 oz. spaghetti, cooked by box instructions
  • fresh italian parsley, to top
  • fresh basil, to top
  • vegan parmesan cheese, to top


Directions for pasta sauce:
  1. Sauté the onions and garlic in the olive oil and salt until the onions have sweat. 
  2. Add the diced fresh tomatoes, thyme, basil, and wine. Cook down until wine is reduced to half. This step may take about twenty minutes. 
  3. Add the crushed tomatoes, tomato paste, and pepper. Simmer for about ten minutes.

Directions for meatballs:
  1. Combine the first 11 ingredients in a medium bowl. Mix well. 
  2. Heat the olive oil in a medium pan. While the oil is heating, shape the meatballs into heart-shapes. 
  3. On a plate, add the bread crumbs. Roll the meatballs in the bread crumbs. 
  4. Cook in the skillet until golden brown.

Directions for pasta:
  1. To assemble, place cooked pasta on a plate. 
  2. Top with the sauce and meatballs. 
  3. Add the parsley, basil, and Parmesan to the pasta plate. 

Buon appetito!


*Note: Make sure your red wine is vegan on Barnivore. I used Our Daily Red organic, vegan red wine. Vegan Parmesan brand I use is Galaxy topping. Ener-G is an egg replacer one can find in the baking area of health food stores. There are other means of egg replacing such as using apple sauce. For the bread crumbs, make sure to check they are vegan. Oftentimes, they will contain dairy. I used the Whole Foods brand, 365.

Thursday, February 10, 2011

Chorizo Potato Skins

We enjoyed these potato skins while watching the Super Bowl at home this past weekend. The amounts of Chorizo Seitan, cheese, and sour cream will vary depending on the size and amount of your potatoes, so use your best judgement on how much to cook up and save the rest for another tasty recipe!

picture of Chorizo Potato Skins
Ingredients:

  • Upton's Naturals Chorizo Seitan
  • Potatoes (I used Yukon Gold, but think Russets are more traditional)
  • Vegan Cheese (I used cheddar Daiya mixed with monterey jack Follow Your Heart)
  • Vegan Sour Cream (I used Tofutti)
  • Spray Canola Oil









picture of Chorizo Potato Skins




Directions:

  1. Wash your potatoes and then poke some holes in them with a fork. Bake them at 400ºF right on the rack in the oven until they are soft (time will vary depending on the size of your 'taters). 
  2. Spray some canola oil in a pan and add your Chorizo Seitan. Spray a little additional oil on top and warm the canola. You can add a little water to the pan to keep the Seitan from drying out and steam it as it cooks. Cook for about 5-10 minutes without letting the Chorizo Seitan dry out or get too crispy. 
  3. When your potatoes are fully cooked (they should give a little to the touch), take them out of the oven, cut them in half, and leave them for a few minutes to cool before handling them further. 
  4. Once they are cool, scoop out the center of each half leaving about 1/4" of potato along with the skin. Coat the potato skins on both sides with canola oil and put them back into the oven at 450ºF for 10 minutes. Flip them over and cook for 10 minutes on the other side. Make sure you use a sturdy baking dish at this temperature. 
  5. You're almost there! Stuff the potato skins with the Chorizo Seitan, followed by your vegan cheese. Place the stuffed skins under the broiler for 2-3 minutes until the cheese melts. 
  6. Top your skins with vegan sour cream and ENJOY!

Friday, February 4, 2011

Jiaozi Dumplings

Recipe by Alexis at Vegan Miss

picture of Jiaozi Dumplings
Happy Chinese New Year!

Prep Time: 20 minutes

Cook Time: 10 minutes











Ingredients for dumplings:
  • 1/2 package (4 oz.) Upton's Naturals Ground Seitan, crumbled and cooked
  • 1/3 C napa cabbage, finely chopped
  • 1/4 C green onion, sliced
  • 1/4 C fresh shiitake mushrooms, finely diced
  • 1 Tbsp ginger, minced
  • 1/8 C water chestnuts, chopped
  • 1/2 tsp salt
  • 3/4 package (16 oz.) wonton wrapper*
  • water, to close wontons

Ingredients for sauce:
  • 3 Tbsp soy sauce
  • 3 Tbsp rice vinegar
  • 1/2 Tbsp sugar 
  • 1 tsp chili oil
  • 1 Tbsp garlic, minced
  • 1 Tbsp ginger, minced
  • 1 Tbsp green onions, sliced

Directions:
  1. Cook the Ground Seitan according to package instructions. 
  2. In a large pot, boil water. While the water heats up, combine the remaining ingredients in a bowl. 
  3. Fill the wonton wrappers with a teaspoon of the filling. Using your fingers, wet the wonton wrapper along the edges. Fold wonton and pinch to close. 
  4. Place 7-8 dumplings in the boiling water and boil for about 3-5 minutes. 
  5. While dumplings are boiling, combine the sauce ingredient in a small bowl. Mix to dissolve the sugar.

*Make sure your wonton wrappers are vegan. Many of them contain egg. I have a dumpling press, which is why my dumplings look so perfect in the picture. Same water around the edges applies when you use this too.

Loaded Nachos

Another tasty recipe by Alexis at Vegan Miss

picture of Loaded Nachos
Just in time for the Super Bowl!

Prep Time: 5 minutes 

Cook Time: 30 minutes (with cheeze sauce)








Ingredients for nachos:
  • 1/2 package (4 oz.) Upton's Naturals Ground Seitan, crumbled
  • 1 (14 oz.) can vegetarian refried beans, warmed
  • cheeze sauce (directions below)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • several dollops vegan sour cream
  • 1/2 jar salsa
  • 1/2 small onion, diced
  • 2 stalks green onion, sliced thin
  • tortilla chips, to serve

Ingredients for guacamole:
  • 2 avocados, pits remove
  • 3-4 limes, squeezed
  • 2 cloves garlic, minced
  • 1/2 small red onion, diced
  • 1/2 one poblano pepper, chopped fine
  • 1/4 C fresh cilantro, chopped
  • salt, to taste

Ingredients for cheese sauce:
  • 1 large red pepper roasted, peeled, and seeded
  • 3/4 C raw cashews
  • 1 1/2 C water
  • 1/2 C nutritional yeast
  • 1 Tbsp Dijon mustard
  • 2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp tumeric
  • 1 tsp dry mustard
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp vegan Worcestershire sauce
  • 3 Tbsp flour
  • 1/4 C margarine
  • 1/2 C beer (lager)*
  • 1-2 Tbsp cornstarch with 5 tsp water (combined)
  • soy milk (to desired consistency)

Directions for seitan:

  1. Crumble your Ground Seitan and mix together the paprika, garlic powder, onion powder, cumin, and chili powder with it. 
  2. Brown in a non-stick pan on medium heat.

Directions for guacamole:

  1. In a bowl, mash the avocados and add the lime juice. Mix. 
  2. Add the remaining ingredients and mix well.

Directions for cheese sauce:

  1. Roast red pepper on broil until it is soft. Meanwhile, combine the rest of the ingredients in a blender. Blend until smooth. Add seeded, peeled, roasted red pepper to cheese sauce mixture. Blend until smooth. 
  2. Pour mixture into pot on medium heat. Add cornstarch and water mixture, bring to boil. Add the milk in slowly; depending on how thick or runny you want the sauce, add more or less. 
  3. Once boiling, lower heat and let simmer. Keep stirring the mixture. Continue stirring until you pour.