cooking: seitan stir fry


I’ve always heard about the many things you can make with seitan. I just never got around to making anything until recently. It’s fairly easy to make a stir fry, so that’s just what I did using a couple summer veggies.

Seitan Stir Fry
Serves 5+ (w/ white rice)

-2 8 oz. packages of seitan strips
-2 tsp light soy sauce
-1 tbsp shaoxing
-2 tbsp light soy sauce
-1 lb baby portobella mushrooms, sliced
-1 med zucchini, med – large dice
-1 med yellow zucchini, med – large dice
-2 large green bell peppers, large dice
-1/4 lb sugar snap peas
-3 scallions, greens only, sliced at steep angle
-1″ piece of ginger, minced
-2 cloves garlic, minced
-1/4 c. peanut oil, plus more for sauteing
-white rice

Marinate seitan in bowl with 2 tsp of light (or regular) soy sauce.

Heat wok to high heat. Add 1/4 c of peanut oil. Just when it starts to smoke, add seitan and quickly add 1 tbsp of shaoxing and 2 tbsp of light soy sauce. Stir fry for 3 minutes then remove seitan and set aside.

Add a couple more tbsp of peanut oil to wok. Add the mushrooms and stir fry until the water has cooked out. Set aside.

Add peanut oil. Stir fry zucchini, pepper, and peas for about 2-3 minutes. Set aside.

Add peanut oil. Stir fry garlic and ginger quickly, not allowing it to burn. Add all ingredients that you set aside. Stir fry for 5 minutes.

Serve with white rice.

My apologies if this is very, “saute then remove, saute then remove.” I just couldn’t fit all the ingredients in the wok at once. If you are using less veggies you can probably combine a lot of the steps.

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cooking: vegetarian belt


The first time I tried egg on a BLT was at Friedman’s Lunch at the Chelsea Market in NYC (read about it here). After that experience, I fell in love with the variation. Sometimes, I like to make BLT’s using vegetarian bacon…

Vegetarian BELT
inspired by Thomas Keller’s BLT Fried Egg & Cheese Sandwich
serves 1

-2 slices of multigrain whole wheat bread
-homemade mayo
-3 slices vegetarian bacon, cooked
-2 slices of smoked gouda
-3 slices of tomato
-iceberg lettuce
-1 large egg, cooked over easy

Assemble sandwich like so: bread, mayo, bacon, gouda, tomato, lettuce, egg, bread.

Slice in half if desired.

Enjoy.

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cooking: gardein beefless stew


Even though I’m no longer vegetarian, I still have some habits…like buying the faux meat…

Haven’t made anything from that vegan cookbook yet, but I did learn of the brand Gardein, since a couple recipes used Gardein “meat”. After browsing the Gardein site, I came across something I wanted to make.

Gardein Beefless Stew
adapted from Gardein.com
serves 5-6

-1 pack gardein beefless tips
-3 tbsp vegetable oil
-10 oz. pack pearl onions, peeled & roots trimmed
-2 cloves garlic, minced
-2 celery stalks, thinly chopped
-2 medium carrots, 1/4″ dice
-2 tsp fresh thyme
-2 tsp fresh rosemary
-3 tbsp all purpose flour
-3 cups vegetable stock
-1 cup cabernet sauvignon
-2 medium russet potatoes, 1/2″ dice
-salt & pepper, to taste

In large steel pot, heat oil on medium high until shimmering. Add “beef” and turn occasionally to brown on all sides. Once browned, remove “beef” and set aside.

Toss celery, garlic, and pearl onions and cook for 2-3 minutes. Next, toss in the carrots, thyme, and rosemary and cook for another 2-3 minutes.

Sprinkle the flour in and stir while adding the stock and cabernet. Once mixed, add the potatoes and bring to a boil.

Reduce heat to low, cover and let simmer for 30 minutes.

Add “beef” back into pot. Give it a stir and simmer for another 5 minutes. Taste and season with salt & pepper to your preference.

Serve and enjoy.

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cooking: vegetarian stuffed tofu w/ scallions & mushrooms


I finally got around to cooking that vegetarian stuffed tofu that I bought. Didn’t quite know what to expect, but I liked it. Probably will buy some in the future. Here’s my kinda sorta makeshift recipe.

Vegetarian Stuffed Tofu w/ Scallions and Mushrooms
Serves 4-5

-1 bag of vegetarian stuffed tofu, defrosted
-soy sauce, to taste
-peanut oil
-20 oz button mushrooms, sliced
-3 scallions, chopped

Heat wok over high heat till smoking. Add a couple of tablespoons of peanut oil and coat wok. Immediately toss in scallions and mushrooms. Cook until mushrooms have softened. Add some soy sauce during cooking if it turns out dry.

Add the tofu. Cook, stirring often, until the tofu is soft and ready to eat.

Serve with white rice. Enjoy.

My cooking techniques here might have been a bit flawed. Maybe my cooking order was wrong? The scallions turned really dark and lost the nice green they should have. In the end, it tasted fine, but maybe I should have cooked the tofu first?

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cooking: southwest veggie burger


I made this for dinner the other night. It’s been a LONG time since I’ve had one of these “meat” patties since a couple years ago when I tried a Boca patty and just didn’t enjoy it. I have to say though, this came out pretty well. It doesn’t beat an actual ground meat patty, but it was enjoyable.

Southwest Veggie Burger
Serves 1
Note: There will be leftover mayo…lots of it. There should be at least…

Chipotle Mayo:
-about 1 1/2 cup homemade mayo
-3 chipotles (from chipotles in adobo can)
-about 3 tsp sauce (from chipotles in adobo can)

Burger:
Morningstar Farms Spicy Black Bean Veggie Burgers, 1 patty
-1 red bell pepper
-1 medium yellow onion, sliced and caramelized
-1 kaiser roll, split & toasted
-slices of chipotle gouda
-chipotle mayo

To make the mayo, toss all ingredients in a food processor and pulse until well mixed. It should have a slight orange tinge to it when all mixed.


Prepare/cook burger by method of choice on box (I used a grill pan). Spread layer of chipotle mayo on bottom bun. Melt gouda on burger during final minutes of cooking by topping it with a lid.

Place burger on top of mayo layer followed by the peppers, onions, and bun top.

Enjoy.

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