SweetPeaMomma
LIF Adolescent
Member since 7/07 806 total posts
Name: jen
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Re: Vegan recipes
do you like seitan? if you haven't tried it, we buy it from whole foods and we've also made our own.
if your issue w soy "meat" is the texture, you should try gardein products. we really enjoy them as substitutes, and find the texture to be pretty good.
here's are 2 recipes i love:
pepper"steak" sandwiches ingredients:
for glaze: ? cup water ? cup soy sauce 1 clove garlic, minced ¼ tsp grated ginger
for pepper"steak": ¼ cup + 2 tbsp olive oil 3 peeled shallots, thinly sliced 1 lb seitan, sliced 1 cup sliced red bell pepper 1 cup sliced green bell pepper (i used an orange one) 1 cup sliced mushrooms ¼ tsp sea salt italian or hoagie rolls (we used sliced italian bread) 4 tbsp balsamic vinaigrette nondairy cheeze (optional) shredded romaine lettuce (also optional)
directions: heat ¼ cup oil in a skillet and saute shallots until transparent; then add seitan slices and saute until lightly browned, about 2-3 minutes. add simple deglaze and stir. let simmer until most of the liquid is reduced.
in another skillet, heat 2 tbsp oil and saute bell peppers until lightly browned then add mushrooms and salt, and saute another 2-3 mins.
on the inside of bread/rolls, drizzle with 1 tbsp balsamic vinaigrette. portion one-quarter of each the seitan and bell pepper mixture onto each sandwich, then top with the nondairy cheeze and lettuce.
moroccan couscous (from alicia silverstone's book)
INGREDIENTS 2 cups peeled butternut squash, cut into 1/4 to 1/2-inch cubes 2 cups yellow onion, large dice 1 1/2 cups carrots, cut into 1/4 to 1/2-inch cubes 1 1/2 cups zucchini, cut into 3/4-inch cubes 2 tablespoons extra-virgin olive oil Fine sea salt 1 1/2 teaspoons freshly ground black pepper 1 1/2 cups vegetable broth 2 tablespoons Earth Balance butter 1/4 teaspoon ground cumin 1/2 teaspoon saffron threads 1 1/2 cups whole wheat couscous 2 scallions, white and green parts, chopped
PREPARATION 1. Preheat the oven to 375 degrees F. 2. Place the squash, onion, carrots, and zucchini on a baking sheet and toss with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper. 3. Roast for 25 to 30 minutes, turning once with a spatula about midway through. 4. While the vegetables roast, bring the vegetable broth to a boil in a saucepan. 5. Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron, and salt to taste. 6. Cover the pan and steep for 15 minutes. 7. Scrape the roasted vegetables and their juices into a large bowl, and add the (uncooked) couscous. 8. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once. 9. Cover tightly with a plate and allow to stand for 15 minutes. 10. Add the scallions, toss the couscous and vegetables with a fork, and serve.
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