I started writing this post many moons ago…and thought I hit the publish button. Apparently that was not the case. Things have been crazy over here, but the good kind of fun crazy where people come visit and other people get older. I am still preparing myself for the egg challenge coming up later this month (!) so lots of recipe research has been going. I have also developed a slight addiction to using Sherry and Marsala wine in almost everything, they have this amazing ability to cover up almost any flaws. If the dish is flawless than the amazing flavor of the wine just enhances the combinations of taste that are happening on your plate…or something like that! So without further stalling here is another down home classic gone Vegan!
(for the tips)
2 tablespoons extra-virgin olive oil, divided
1 pound seitan
2 basil leaves, chopped
1 pound baby bellas, chopped
4 cloves garlic, finely chopped
1/4 cup dry sherry
1/2 cup vegetable stock
(for the carrots)
8oz carrots, sliced
1/2 tbsp olive oil
1 tbsp Maple Syrup
1/4 tsp cinammon
1.Heat a large skillet over medium-high heat with 1 1/2 tablespoons olive oil, add the seitan and brown 3 minutes on each side. Remove and reserve on plate.
2. Add remaining olive oil to skillet, add mushrooms and saute 5 minutes. Add garlic and cook another 5 minutes. Season mushrooms to taste with salt and pepper. Add basil and sherry, reduce 1 minute, add vegetable stock and seitan to pan. Reduce heat and cook 5 minutes.
3. Meanwhile begin heating a medium pot over medium high heat. Add the 1/2 tbsp olive oil along with the carrots. Toss well in the oil and cook for 5 minutes. Add the Maple Syrup and the cinammon, turn heat to medium-low and cover. Cook for an additional 10 minutes, stirring ocassionally, until the carrots are tender but still crisp.
1 tbsp olive oil
1 lb ground seitan
1/2 lb tofu sausage (italian preferred), casing removed
1 large onion, chopped
1 green pepper, diced
4 cloves garlic, minced
3 1/2 cups vegetable broth
1/4 cup chopped fresh basil leaves
4 beefsteak tomatoes, diced
1 tsp oregano
1/2 tbsp parsley
1 (16 oz) can cannelloni beans, rinsed and drained
1 cup uncooked elbow pasta (I used ziti)
6 oz fresh baby spinach leaves, washed (didn’t have this either unfortunately)
1/3 cup grated Parmesan cheese
1. Heat oil in sauce-pot over medium-high heat. Add seitan, onion, and pepper then cook until seitan has browned. Add garlic and cook an additional minute.
2. Add broth, spices, basil, tomatoes and beans. Heat to a boil. Cover and cook over low heat 10 minutes, stirring occasionally. Add pasta and cook until pasta is done.
3. Add spinach and cook just until spinach is wilted, stirring occasionally. Remove from heat and stir in cheese. Serve hot with fresh crusty bread.
I added mushrooms and used 2 cups pasta instead. As you can guess this is a very versatile dish, but without adding those I think it would have been too light, but maybe that’s just me.
I wonder if they offer rehab for True Blood addiction, if so I need to consider signing up. “hello my name is Amanda and I am addicted to True Blood.” The latest DVD arrived from Netflix the other day and in honor of the marathon that was to come I decided to make a vegetarian (actually wound up Vegan) Jambalaya. I have been fortunate enough to have true Jambalaya thanks to a dorm-mate in college who was from just outside of Baton Rouge, and this recipe is the closest non-meat version I have ever found with one exception that I’ll mention later. This is also a recipe that can easily be tailored based on how spicey people prefer their jambalaya as well as those who like it “juicier.” This is considered a Creole Jambalaya since it does have tomatoes in it however I did omit celery due to personal preference, something that would never be done in a true Jambalaya. For those of you who want to keep the traditional ingredient it should be added with the peppers and in an amount proportional to the peppers. The combination of Onion, Pepper, and Celery is referred to as the “Holy Trinity” of Creole/Cajun cooking and is normally done in a 2:1:1 ratio. If you are looking for more of a Cajun Jambalaya skip the tomatoes. This recipe can also be easily adapted for a slow cooker, or tossed in a slow cooker towards the end and kept on low heat for a stronger taste.