Friday, November 12, 2010

Seitan sub sandwich...granola bars...veggie fritters...and apricot glazed seitan roast

While we were at the grocery store yesterday, my hubby said a sub sandwich sounded really good. I thought: Why not try thinly sliced seitan (leftovers of Seitan O Greatness) as lunch meat and make some yummy sandwiches? So I did - I layered a sub roll with veganaise, spicy brown mustard, jalepeno slices, lettuce mixed with vinaigrette, avocado and tomatoes. AMAZING!! So delish!

My husband and sons are snackers and I decided to be clever and give homemade granola bars a go - I have made them before but they were not vegan I suspect and it was years ago. These chewy, crunchy bars turned out yummy.

As-You-Like It Energy Bars (adapted from 500 Vegan Recipes)
4 t flax meal
1 1/2 T warm water
2 T brown rice syrup
1/2 t vanilla
2 T brown rice flour
1/8 t baking powder
1/8 t baking soda
1/8 t salt
1/2 cup craisins
1 1/4 cups walnuts
1/4 cup chopped semi-sweet chocolate

Coat loaf pan with cooking spray. Heat oven to 350. In a bowl, mix flax and water. Stir. Add brown rice syrup and vanila. In separate bowl, combine flour, baking powder and soda and salt. Add to wet ingredients. Fold in craisins, nuts, and chocolate. Press into loaf pan. Bake 20-30 min. Let cool. Cut into bars.

Today's lunch consisted of our favorite Brussels sprouts, veggie fritters and apricot glazed seitan (again using more of the Seitan O Greatness - that recipe makes enough for several meals!). Though this wasn't my favorite way to have seitan, it was still pretty good - seitan is really becoming a favorite for me. It took me a while but I really like it now. Not sure I would make this glazed recipe again but I might. It wasn't outstanding but it was good. The veg fritters were much like potato pancakes but different in that they had much more flour in them so were closer to corn fritters. They were pretty yummy topped with a squirt of ketchup!

Vegetable Fritters (adapted from 500 Vegan Recipes)
1 cup grated zucchini
1 cup grated potatoes
1/2 cup grated carrots
2 cups flour
3/4 cup plain non-dairy yogurt
1/4 cup canola oil, plus more for frying
1/4 cup soy milk
1 t salt
1 t pepper

Combine all ingredients and mix until well combined into a sticky, thick batter. Form into patties. Heat oil on a griddle or in a skillet to 1/4 in depth. Fry fritters until browned and then flip and brown on other side. Drain on paper towels before serving.

Apricot Glaze (adapted from 500 Vegan Recipes)
Note: since I had leftover Seitan O Greatness, I simply made this glaze and topped the seitan with it. I baked it for a few minutes to warm the seitan and heat the glaze.

10 oz apricot jam
1/2 cup brown rice syrup
1/2 cup olive oil
1 T spicy brown mustard
Combine all ingredients until smooth and incorporated.

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Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.