Wednesday, May 29, 2013

BBQ Seitan & Avocado Wraps

The more I use seitan the more I love how versatile it is. I usually buy mine in two different forms from Ward's Market. However, I have made it once and am going to start making it again and just keeping some in the freezer. I think it will be cheaper and I can cut it into the shapes and sizes I want. This is so delicious and full of flavor - you should really give it a try.
  • 1 package (8-12 ounces) seitan, drained and cut into bite-sized pieces
  • 1/2 cup of your favorite barbecue sauce
  • 2 10-inch wraps
  • Veganaise, as needed - I probably used 1 tablespoon or more per wrap
  • 2 tablespoons hemp seeds, optional
  • organic baby spinach
  • 1/2 avocado peeled and thinly sliced
  • 1 medium tomato, thinly sliced

Heat the barbecue sauce in a small skillet.

Add the seitan and cook over medium heat until the sauce is thick and the seitan is warm and coated

Place a wrap on a plate. Spread with vegan mayonnaise and sprinkle with hemp seeds, if you use them.

Put a big handful of spinach in the center.

Arrange a row of seitan right in the middle of it; make rows of avocado and tomatoes on either side.

Fold two sides the wrap over the ends of the row of seitan, keeping them tucked in as you roll the wrap snugly to enclose all the ingredients. Serve immediately.  I served these with a salad of sliced grape tomatoes and baby cucumbers marinated in balsamic vinegar.

Saturday, May 18, 2013

Garlic & Rosemary Hummus

I like to mix up my beans when making hummus to get that smooth silky texture. I made this last week and everyone at work had it polished off in one day!!!! To me, that's a win!

  • 1 can cannellini beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 5 cloves garlic, quartered
  • 2 tablespoons olive oil
  • 2 tablespoons tahini
  • 1 tablespoon rosemary (and a small sprig for garnish - I didn't have leftover)
  • 2 tablespoons lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
Combine all ingredients in a food processor and blend until smooth (I added about 1/4 cups water since my hummus was so thick).

Drizzle with extra olive oil and/or lemon juice before serving. Serve with celery sticks, crackers, sliced carrots, pita chips, etc. You can also use this in place of mayo in a sandwich or wrap.

Saturday, May 11, 2013

Miso Soup

This recipe is based on one I found on the web that I cannot relocated now for the life of me. I made a few changes and this is my version. This is very flavorful and filling.
  • 1 tablespoon olive oil, divided
  • 1 package extra firm tofu, diced
  • 1 teaspoon black pepper
  • 1 large Vidalia onion, chopped
  • 3 carrots, chopped
  • 4 large cloves garlic, chopped finely
  • 1 tablespoon turmeric
  • 1/2 cup sliced mushrooms
  • 1/2 cup dry quinoa, rinsed
  • 2 cups vegetable broth
  • 2 cups water
  • 1 bunch kale, leaves only, chopped
  • 1/4 cup or so white miso
  • 1 red bell pepper, chopped
  • 3 scallions, chopped

Preheat the broiler. Pour 2 teaspoons olive oil on a baking sheet and add teh tofu. use your hands to evenly distribute the oil on the pan and on the tofu. Sprinkle on black pepper. Place under broiler.

Place a large pot over medium heat. Add remaining olive oil, when oil is not add onions and carrots. Saute, stirring often until veggies are tender, aobut 5 minutes.

Add the garlic, turmeric and mushrooms, stir.

Add the quinoa, broth and water, turn the heat to medium-high, cover and simmer for 15 minutes.

After 15 minutes remove tofu from broiler. It should be nice and brown on top and bottom.

Add the kale and tofu to the soup. Reduce heat to medium, cover and cook about 3 minutes.

Remove from heat and add the peppers and scallions.

I add 3/4 tablespoon miso to the soup bowl and add a little soup broth. Dissolve the miso well, then add the soup to the bowl and serve. I served vegetable spring rolls with the soup.

Sunday, May 5, 2013


Last weekend I wanted some tacos, so I looked around the frig and pantry and had everything to make these simple tacos. These are pretty basic - I love that about them, not too many flavors competing with each other. Feel free to add some cilantro, guac, whatever you have around the house.

1 package Gardein Beefless Tips
1 recipe Pico
1 recipe pickled red onions
corn tortillas (small ones)
lime juice
1 recipe Taco Seasoning

While you make the pico and onions place the beefless tips on the counter to slightly thaw. Cut each tip in half and put in a nonstick skillet to brown.

Add taco seasoning and about 3 tablespoons water. Stir well and cook until heated all the way through.

Heat tortillas in non-stick skillet about 8 seconds per side, just to make them soft so they don't break when you fold them. Put beefless tips, pico and onions in warmed tortilla and enjoy!