This recipe comes from Miyoko Schinner's cookbook, the Homemade Vegan Pantry. This has quickly become a favorite of mine, for making pantry staples. Earlier this year I made a commitment to reduce the amount of packaged products I buy, and making more things from scratch is an easy way to do that.
A quick intro into seitan - yes, it does sort of look like, well, poo. Especially when you make it shaped like sausage. Here, it semi-looks like food. That said, it is tasty! It's what Tofurky and many mock meats you'll find at the deli or restaurant are made of. It's primarily made from wheat gluten, the protein that holds breads together. That said, it is not gluten free. Not even close. When prepared well, seitan makes a great substitute for many meats. This recipe creates over a dozen "unchicken breasts." So it does take some time, but it's worth it! You can keep a few in the fridge and freeze the rest for later. I've provided step by step photos of the recipe so you can follow along at home! If you've never cooked with wheat gluten before, it really does hold together impressively, so you don't need to worry about it losing its shape. My best tip for this recipe is to make sure you have a really big pan for cooking the cutlets. I've also found that my water never evaporates, so I would reduce it by about a cup, and rotate the cutlets during the boiling process. Below is a sandwich that shows why this is all worth it! French bread, pesto, nice tomato slices, lettuce, and a cutlet!
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This recipe comes from Serious Eats
I can't remember how I came across it, perhaps I had a wrinkling eggplant I needed to cook, but this easily became a favorite. I love lentils for their versatility and nutritional benefits but honestly think they're a little bland most of the time. In this dish you throw in some red wine vinegar which gives them a nice kick and soaks into the carrots most deliciously. I'm also obsessed with Tahini, so that's a win for me. Some things I'd recommend for this recipe:
This is a truly heartwarming stew! I've made this twice with various success.
Building the roux which forms the base always trips me up - but read the recipe carefully and try it out for yourself! This is a great dish for winter or whenever else you feel like carb-loading. So...anytime. Full Recipe: Isa Chandra You know you can trust Miyoko Schinner when it comes to vegan cheese. Her line of artisinal cheeses quickly became my favorite, easily outplacing Daiya (though I still love Daiya on pizza).
This recipe creates a mason jar-sized amount of cheesey mix made of: nutritional yeast, tapioca flour, cashews, paprika and some other spices. Then, when the desire for mac and cheese like the old days hits, you measure out about 1/4 of a cup and mix it with the warm noodles and non-dairy milk. This is definitely a new pantry staple of mine! Recipe available in: The Homemade Vegan Pantry Recipe from The Vegan Table by Colleen Patrick-Goudreau page 146
Hello, lovely. This chocolate cake RULES. With a bit of espresso in the batter and the ganache, it's got a deep flavor. An apricot glaze adds a welcome fruitiness to keep the sweetness just right. This was also the first vegan baked good I made years ago when I made "the switch." I was so excited to see it come together so easily and everyone who had a slice loved it. I even made it for my sister's wedding shower. It's very much a crowd pleaser. On this picture I drizzled the ganache because it wasn't thick enough. It still tasted good, but make sure your ganache is thick if you want full coverage. |