Here it is from the store.  Finished product  I used the “oven” cooking method and found the cooking time was spot on to get it done. I also let it thaw out in the fridge because ours came frozen. Cooking was a snap, just open and put on a pan and heat. I did bast it with a bit of olive oil, vegan worcestershire sauce, and liquid smoke. Once it was done I sliced it and served. The flavor was great, very smoky and “meaty” and the texture was also very good. The only thing negative is it may be a bit salty for some. So all said and done…

For the pasta: 1 tbsp olive oil 3 cups chopped mushroom 1 white onion finely chopped 1 clove garlic minced 1/4 cup red wine 1 tbsp butter 1 tbsp flour 8 oz cream 1/4 cup shredded gruyere cheese Cooked pasta  Saute onions and mushroom until fully cooked and moisture is removed from mushrooms. Add garlic and cook for another minute. Then add red wine to deglaze pan and let the wine cook down. Meanwhile melt butter in a separate pot whisk in flour and cream. Once the cream is warmed add to pan with mushroom. Add shredded cheese and constantly stir until thick. Serve over cooked pasta. For the bruschetta:…

These are the steaks I made with the left over seitan I mentioned in the last post. I served them with potatoes that were simply cooked in water seasoned with sea salt and black pepper and tossed with a small amount of chopped garlic and butter. The asparagus was just pan seared with olive oil, salt and pepper. The beaf stock recipe is listed at the bottom, you can also use your fav veggie beaf stock as well as your favorite seitan steak recipe. Beaf stock 1 white onion chopped 2 cups chopped baby  portabella mushrooms 1 clove garlic minced 1 tbsp olive oil Heat olive oil in a skillet…

We were looking for something to grill on the 4th of July and found a burger recipe “Roadhouse Vegan Burgers” in the Veganopolis by David Stowell and George Black. I found the recipe to be very tasty but if you are new to cooking seitan you may have a bit of trouble with it. I also found it made way more that it said it would yield but that is fine because we used the left overs to make some tasty steaks later in the week, that recipe will be up soon as well. The slaw was something I just came up with as I went, I ended up calling…

1 round loaf bread 1 can artichoke hearts (14oz) 1 jar Greek style pitted black olives (6oz) 1 jar green olives (6oz) 1 clove garlic minced 1 tea spoon fresh chopped oregano 1/2 cup olive oil 1 table spoon red wine vinegar 3 tomatoes 1/2 lb sliced provolone cheese To make the olive salad first drain and rinse the artichokes and olives, then chop and add to large bowl.  Mix in garlic, oregano, olive oil, and red wine vinegar. Slice bread loaf in half. Hollow out the center of the top half of the bread to make a bowl shape. Spread a thin layer of olive salad on the bottom…

Post Punk Kitchen offered a fun challenge for the weekend. Its a contest called Chopped Vegan. The challenge is to create an main dish in under forty minutes using the mystery ingredients: Blackberries, fresh mint, canned black eyed peas, and bittersweet chocolate. This is what I came up with. Black eyed pea mole cakes with Quinoa and blackberry mint sauce For the black eyed pea mole cakes  1/2 poblano finely chopped    2 green chili peppers 2 clove garlic minced 1 shallot finely chopped 1 teaspoon olive oil  2 cans black beans 1 cup “no beef” beef broth 1/2 cup bittersweet chocolate chips 2 tbsp tomato paste 1/2 tea sp turmeric 1/2…

For the stuffed peppers you will need  1 white onion diced 4 large bell peppers 1 tomato diced 1 clove garlic minced 1/4 cup chopped black olives  1/4 cup chopped green olives 1 medium apple diced 1/4 cup raisins 1 tbsp olive oil 1 tea sp cinnamon 1 tea sp chili powder 1/4 tea sp ground clove 1 tea sp cumin 1 tea sp allspice 1/2 tea sp coriander 2 Cups cooked brown rice Cook brown rice according to instructions. Cut the top off the bell peppers and remove all seeds, and place in boiling water for 5 mins. Pre heat oven to 350. Add oil to large skillet and…

4 green tomatoes 1 tea sp salt 1 1/2 cup all purpose flour 1 cup butter milk 1 egg 1 cup yellow cornmeal 1 tea sp black pepper Vegetable oil for frying Cut tomatoes in 1/4 inch slices. Place slices on paper towel and sprinkle with salt flip and repeat on other side. Let stand for 30 minutes. In shallow dish place flour. Then in a separate disk whisk together buttermilk and egg. In third dish combine cornmeal salt and pepper. Take tomato dredge in flour to coat both sides, quickly dip in egg mixture, and then dredge both sides in cornmeal. Fry to golden brown. 

      BBQ Seitan      “dry ingredients” 1 cup vital wheat gluten 1/4 cup nutritional yeast 1 tbls chickpea or soy flour  1 tbls dried minced onion  1 tsp smoked paprika  1 tsp onion powder  1 tsp garlic powder       “wet ingredients” 1 cup water  2 tbls vegetable oil 2 tbls Liquid Aminos “or soy sauce” 1 tbls liquid smoke BBQ sauce of your choice Pre heat oven to 350. Mix all ingredients in a large bowl starting with the dry ingredients first. Mix all the ingredients together by hand and knead for 3 mins and let rest. Cover 8X8 baking dish with alum foil and spray with cooking…

Sunday Dinner is a big deal in the South. I have very fond memories of growing up and gathering around the table with my family. We often had big Sunday meals at my Grandmother’s house and these are a few of the things we would eat for a typical Sunday Dinner. Aunt Fanny’s Baked Squash, Nanny’s Macaroni and Cheese, Collard Greens with Cornbread Aunt Fanny’s Baked Squash To make this you need: 3lb summer squash 1/2 cup diced white onion 1/2 cup bred crumbs 2 egs 2 tbsp butter (divided) 1 tbsp sugar 1 tsp salt 1/2 tsp black pepper Slice squash into 1/4 inch thick slices and boil until…