Archive for the ‘Vegan’ Category

Homemade Seitan

Posted by: EatFree

March 24th, 2012 >> Vegan, Vegetarian

Seitan is a vegetarian meat substitute that is made of the protein found in wheat-gluten.  This is the same protein that gives breads their elasticity and chew.  Making seitan at home is easy and only requires a few ingredients.  Their meaty texture is a great transitional food for new vegetarians craving meat.

Ingredients:

  • one 10 ounce box of Vital Wheat Gluten (approx. 2.5 cups)
  • 1 to 2 teaspoons fine sea salt or to taste

Directions:

  1. Bring a pot of water or low-sodium stock to a light boil.
  2. Meanwhile slowly add enough warm water to gluten until soft dough forms. Knead lightly.  Let rest for 5 minutes.
  3. Cut into desired shapes (remembering seitan swells up about 50% of its size when cooking).  Put in water or stock, bring back to a boil, and then cook on low for an hour.  Use as you would meat in recipes.  Enjoy!

 

Tofu with Curried Apple Chutney and Pine Nuts

Posted by: EatFree

March 20th, 2012 >> Gluten-Free, Vegan, Vegetarian

This chutney is a perfect mix of sweet, spicy, and tangy and goes well with any protein that has an inherent bland flavor-I use tofu here.  The pine nuts add a nice butteriness and the slight crisp on the tofu is also a welcome textural punch.  Make sure to cook the apples only until they are just tender and still maintain their shape.

Ingredients:

  • 1.5 tablespoons oil
  • 1/4 medium red onion, diced
  • 1/2 serrano chili, chopped finely
  • 1 fresno chili, chopped finely
  • salt and pepper to taste
  • 1 tablespoon curry powder
  • 1 tablespoon apple cider vinegar
  • 1 Red Delicious Apple, diced
  • 2 tablespoons raw turbinado sugar
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tablespoons pine nuts, toasted
  • 14 ounce container of extra firm tofu, patted dry and cut into 8 pieces

Directions:

  1. Heat oil.  Add onions, chili, salt, and pepper.  Cook on medium low until translucent.   Stir constantly.
  2. Add curry powder, vinegar, and one-third cup water.  Stir to combine. Cook on medium or until oil leaves edges of mixture.   Add apples, raw sugar, stir, and then add 1/4 cup water.  Stir to scrape off bits from bottom of pan. Bring to a boil and then simmer covered or until apples are just tender and still hold their shape. (Take off lid and evaporate out some of the water over high heat if consistency is too loose for your liking.) Fold in parsley off heat and set aside.
  3. Spray flat griddle with cooking spray and heat.  Sear tofu on each side until golden brown.  Pat gently to assist searing.  Top tofu with chutney, sprinkle with a some toasted pine nuts, and enjoy!

 

Whole Wheat Curry Puffs

Posted by: EatFree

March 17th, 2012 >> Vegan, Vegetarian

This recipe is inspired by the curry puffs traditionally found on many Southeast Asian restaurant menus.   I’ve made the shell with whole grain flour and lesser amounts of fat (see here for recipe).  You can also replace the potatoes here with cauliflower or add some carrots if you have.  Adjust heat level to liking. The curry powder recipe used can be found here.

Ingredients:

  • 2 tablespoons oil
  • 1/2 medium red onion, diced
  • 4 teaspoons of minced garlic
  • 1 serrano chili or to taste, chopped
  • salt and pepper to taste
  •  1.5 tablespoons curry powder
  • 2-3 teaspoons honey or agave
  • 1 large Idaho potato, cubed
  • 1/4 cup green peas
  • 1/4 cup parsley, chopped finely
  • Curry puffs

Directions:

  1. Heat oil.  Add onion and saute for 3 to 4 minute or until lightly golden.  Add garlic, chili, salt and pepper.  Saute for another 1 minute, stirring constantly.  Add curry powder and stir for 30 seconds on medium low heat.  Add half cup of water and cook on medium low until oil separates from edge of mixture (add more water if mixture gets too dry).
  2. Add honey and potatoes.  Stir,  add one cup of water, bring to a boil, and then simmer covered. Cook until potatoes are tender (add more water if mixture gets too dry.)  Stir in peas and parsley off heat.  Pierce top of curry puffs, fill potatoes into interior, and enjoy!

Homemade Curry Powder

Posted by: EatFree

March 16th, 2012 >> Gluten-Free, Vegan, Vegetarian

Ever wonder why sometimes the “curries” you make at home don’t quite taste like the ones you’ve had at your favorite Indian restaurant? One of the top reasons is the freshness of the spices used-whenever using spices, it’s best to freshly grind the whole spices after toasting and use them as soon as possible.  The pre-packaged powdered versions are not guaranteed to be fresh, and so the volatile oils of the spices may have been lost along the way.  Now I put quotation marks around “curry” because there is no such thing  in India-it’s a term coined by the Western world to describe a blend of spices used in stews and such.  While every household varies in the exact amounts and blend of spices used, the one I give here is quite versatile.  The recipe makes about 4 tablespoons, enough for 2 or 3 dishes, depending on what you’re making.  And remember, try to use it as soon as possible-keep stored in cool, dry place for more than a week-tops! (Also, for the cardamoms, take off the shells and only use innards.)

Ingredients:

  • 6 teaspoons coriander seeds
  • 3 cloves
  • 1 black cardamom, pods only
  • 1/2 mace
  • 2.5 teaspoons cumin seeds
  • 2 chile de arbols
  • 1/4 teaspoon green cardamom pods
  • 1/4 teaspoon fenugreek seeds
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric

Directions:

Dry roast coriander, cloves, black cardamom pods, and mace in skillet.  When lightly fragrant, add rest of whole spices (except cinnamon and turmeric)and toast until fragrant.  Do this over low heat and stir constantly so spices do not burn.  Stir in cinnamon and turmeric.  Let cool and then grind in spice grinder.  Keep in cool, dark place for up to a week until ready for use.