Monday, June 9, 2014

Hearty Mexican Stew

Recipe by Wendy from Healthy Girl's Kitchen

Picture of Hearty Mexican Stew
This recipe makes a lot, so it's great for a crowd or sharing with your friends.

Serves 10

  • 3 cups diced yellow onion
  • 3 garlic cloves, minced
  • 8 1/2 cups vegetable broth, divided
  • 8 cups peeled and diced sweet potato (3 large sweet potatoes)
  • 1 Tbsp ground cumin
  • up to 1 Tbsp ground chipotle chili powder
  • 3 cans black beans, rinsed and drained
  • 1 can fat free refried black beans
  • 2 packages Upton's Naturals Chorizo-style seitan
  • 1 large brunch kale, sliced into ribbons abut 1/2" thick
  • juice of 1 large lime
  • 1 Tbsp salt (or not)
  • cilantro to garnish (optional)

  1. Prepare seitan according to package.
  2. Put 1/4 cup vegetable broth in a large soup pot. Turn heat to medium high. When vegetable broth begins to bubble, add onion. Cook onion, stirring frequently, for 5 minutes.
  3. Turn heat to medium low and add garlic. Stir and cook for 3 minutes.
  4. Add sweet potato and 1/4 cup of vegetable broth. Stir. Add cumin and chipotle chili powder. Add less chili powder if you like your food less spicy (the full 1 Tbsp of chipotle chili powder will make this quite spicy). Stir to coat onions and potatoes. Cover, turn heat to medium high, and cook for 10 minutes, stirring occasionally.
  5. Add 8 cups of vegetable broth, all of the black beans, and the refried black beans. Bring to a boil, stirring gently until the refried beans have dissolved.
  6. Add kale and stir. Lower heat to low and cook for about 2 minutes, until kale softens.
  7. Add lime juice and season to taste with salt. Serve immediately or keep over very low heat until ready to serve. Garnish with chopped cilantro.

Find out where you can get your Upton's Naturals seitan here.

Monday, June 2, 2014

Bacon Seitan Sandwich

Recipe by Jessica from Conveganence

Picture of Bacon Seitan Sandwich
When I toasted [this] sandwich in the oven, my house started to smell like bacon. And it tasted rather bacony when I bit into it as well.

But the bacon is not the only star of this sandwich. The mashed sweet potato spread with lime juice and cumin hits all the flavor spots: sweet, tangy, and a little spicy. Same goes for the spinach-cilantro mixture, which, by the way, is a great way to sneak a whole lotta spinach into one little meal. 

Makes 3 sandwiches
Prep Time: 30 minutes

  • 1 medium sweet potato, peeled and cubed
  • 3-4 C baby spinach
  • 1 big handful cilantro
  • 2 cloves garlic, smashed
  • 1 lime, cut in half
  • 1/2 tsp sea salt, divided
  • 1/2 ground cumin, divided
  • 5 oz Upton's Naturals Bacon Seitan
  • 1 tomato, sliced
  • Vegan sandwich bread of your choice, toasted very lightly

  1. Place the potato in a saucepan filled with salted water. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until potato is tender enough to mash easily.
  2. Meanwhile, place the spinach, cilantro, garlic and juice from half of the lime in a food processor. Pulse until the spinach cilantro mix is finely minced. Add a tablespoon or two of water if necessary. Stir in 1/4 tsp salt and 1/4 tsp cumin. Set aside.
  3. Mash the sweet potato in a small bowl with the other half of the lime and the remaining salt & cumin.
  4. Spread the potato mixture on the bread, and layer with the spinach mixture, bacon seitan, and tomato. War the sandwich in a panini press, on a grill pan, or in a toaster or conventional oven until the bread is toasted to your liking.

Find out where you can get your Upton's Naturals seitan here.