Saturday, March 24, 2012
I am now officially on the hunt for the perfect seitan recipe so if anyone has one they use send it my way:)
Note: You don't have to be fancy pants like me and make homemade seitan you can just buy yours at your local grocery store.
Vegan Cheese Steak
1 tablespoon vegetable oil
1 1/2 cups thinly sliced seitan
2 bell peppers thinly sliced (I used one green and one red)
1 onion sliced
1 recipe nutritional cheese sauce or vegan cheese of your liking
4 french bread rolls
1. Heat oil on medium heat in a large pan. Add bell pepper and onion and saute until they begin to soften. Add the seitan and cook until heated through.
2. While the seitan mix is cooking prepare cheese sauce.
3. Once the seitan and cheese sauce is done assemble sandwiches. Spread a thin layer of veganaise on roll top with a healthy amount of seitan, top with cheese sauce and ase easy as that your in vegan heaven:)
Wednesday, March 14, 2012
Soup on a rainy day?... duh! This shit is the ultimate comfort soup. It's carby and creamy with just a touch of spice. This soup is also hecka easy to make, except for peeling and dicing the butternut squash. I hate doing that shit! I am the kind of person that passes the pre-chopped veggie section of the produce with disgust, like, how fucking hard is it to cut some zuchinni and bell pepper. But after hacking away at the huge butternut squash for an hour tonight I might rethink my butternut purchase next time. Anyways, once you get the butternut squash chopped its a breeze.
Butternut Squash Coconut and Ginger Soup
1 tablespoon olive oil
1 onion chopped
1 large shallot minced
2 teaspoons fresh ginger or 1 teaspoon powder
1 teaspoon cayenne pepper
1 medium sized butternut squash peeled, seeded and diced
6 cups veggie stock
1 can coconut milk
salt and pepper
1. Heat large stock pan to medium heat. Add olive oil and onion and saute for 5-6 minutes until onion begin to become translucent. Add the shallot and cook for a minute. Then add the ginger and cayenne and cook for 30 seconds or so while continuously stirring.
2. Add the butternut squash, veggie stock and coconut milk to the onion mixture and bring to a boil then lower to a simmer for 30 minutes. Once butternut squash is tender and cooked through blend with a hand blender. Taste and adjust spices to your liking and it is ready to go.