We were inspired by the Jerk Seitan Philly that Eric had at Sanctuary in Knoxville recently to come up with our own jerk seitan rub. I love Caribbean flavors especially in the summer when its so hot outside.  Eric started by making a batch of his Basic Chick’n Seitan. While that was baking he made the Pineapple Corn Relish and the Jerk Sauce. To make the Pineapple Corn Relish mix together: 1 cup roasted corn 2 cups minced pineapple 2 tsp minced jalapeno pepper 2 tbsp chopped cilantro 1 tbsp minced red onion juice from one lime To make the Jerk Sauce mix together: 2 tbsp agave syrup 3 tbsp…

We use seitan in our meals quite often. It is a great protein source meat substitute and also an alternative to frozen soy-based products you might buy at the store. You can buy pre-made seitan at the store but it is easy to make yourself and homemade taste so much better. We will tweak the flavor profiles sometimes but most often we just start off with this basic recipe and then we change the flavor of it with a sauce or grilling glaze after the seitan is fully cooked. To make the Seitan you need: 1 cup vital wheat gluten (we buy ours in bulk online) 1 tbsp chickpea flour…

Growing up in Chattanooga like my husband Eric did you quickly develop a love or hate of Krystal’s sliders. They are small little greasy burgers that people eat by the sackful. That’s what inspired this post for vegan sliders. The secret ingredient here is the pickle. You can make with ketchup or mustard but you have to have the pickle. To make Vegan Sliders you need: Small rolls or buns Small white onion diced and sauteed with a pinch of sugar Mustard or Ketchup Dill pickle slices Seitan “burger” patties This is the recipe we used for the seitan patties: 1 cup vital wheat gluten 1/4 cup nutritional yeast 1…

Been rainy for past few days but went to the farmers market anyways Saturday. Bought some Boozer Farms peaches and thought it would be a great addition to this Caribbean flavored meal. To make the rice and peas you need to start by soaking your beans overnight. For the Rice and Peas we used: 1/2 lb kidney beans (red peas) 5 cloves of garlic 1 can of coconut milk 2 cups white rice 1 serrano pepper 3 green onions If you are starting with dried beans you need to soak them overnight then when you are ready to start cooking drain and rinse them again. Add the soaked kidney beans…

The basil plants have gotten pretty big so it was time to harvest. This is the first batch of pesto we have made this year. Sometimes we will just have a little pesto, bread, and cheese in the evening for summer dinner on the porch but last night we added it to a sauce for a quick Creamy Pesto Asparagus Pasta dish. For this recipe you first need to make or buy some pesto. Here is the link to our recipe posted last summer. To make Creamy Pesto Asparagus Pasta you need: cooked pasta one bunch of asparagus 2 shallots diced 1 tomato diced 2 cloves garlic minced 1/2 pint cream 1…