Easy White Chick'n Chili

This is an amazing Chili. It comes together very quick and is absolutely delicious.  I use Tofurky Chick'n style seitan, give a quick chop and it makes super fast chili. You could also use Gardein chick'n strips. You definitely need to make this one; I'm adding it to our winter rotation.

• 1 medium sweet onion, diced
• 6 cups no-chicken broth (I use Better Than Bouillon)
• 1 package Tofurky Chick'n Style Seitan
• 2 cans Great Northern beans, drained
• 1 cup whole kernel corn
• 2 cups salsa verde (I use store brand)
• 1 tablespoon cumin
• Garnish: tortilla chips, scallion, avocado, vegan sour cream, cilantro

Saute onion in about 1/4 cup water until kind of soft in a medium saucepan.

Add broth, seitan, beans, salsa, corn and cumin. Stir to combine. Heat over medium-high heat until boiling, then cover; reduce heat and simmer 15-20 minutes.

You don't want this super thick it's more the consistency of soup. But you can take the lid off while cooking if you want it thicker. Garnish as desired.

Enjoy!!

Chipotle Seitan Stuffed Sweet Potatoes

Happy post Thanksgiving. I hope everyone enjoyed the day with family, friends and loved ones. Now it's time to get some of that food out of the frig and if you're tired of eating it the way you cooked it try re-purposing those sweet potatoes. We served roasted sweet potatoes and had some left as well as some fresh cranberry sauce. soooo - this was today's lunch.

• 2 left-over baked sweet potatoes
• 1/4 cup sliced sweet onion
• 4-5 dashs Frank's Hot Sauce
• 1 package Sweet Earth Chipotle Style Seitan
• Daiya cheddar shreds
• chopped scallion
• leftover cranberry sauce

Re-heat the sweet potato (I put mine, still wrapped in foil in the toaster oven at 350 for 30 minutes.). While that is reheating spray a non-stick skillet with spray and begin sauteing the onion. After about 4 minutes add the seitan strips. Cook until heated through. Add a few dashes hot sauce and set aside.

Open up that potato and add some Earth Balance, then top with a heaping spoon of the seitan mixutre.

Add cheese so it can begin to soften or melt. Top with sliced scallions (green onions).

 

Add some cranberry sauce and enjoy!!!

Roasted Chipotle Seitan Stuffed Acorn Squash

I found this recipe over at Sweet Earth Foods  and made it. I didn't change anything, but wanted to re post with the step by step directions. I think this filling would also be good served over a sweet potato or as a burrito.

• 2 medium sized acorn squash
• 1 tablespoon canola oil
• 4 ounces chipotle strip seitan, roughly chopped
• 1/2 small red onion, diced
• 2 teaspoons taco seasoning
• 1/2 small red bell pepper, cored and diced small
• 1 jalapeno, cored and diced small
• 1 scallion, thinly sliced
• 1/4 cup cilantro, roughly chopped
• 1/2 cup salsa (use your favorite)
• 3 tablespoons tomato sauce
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels, frozen and thawed
• 1/4 cup Daiya cheddar cheese shreds

Preheat oven to 375F and line a cookie sheet with foil. Wash the squash and slice in half lengthwise.  Using a spoon scoop out the seeds. Lightly rub the squash with a small amount of oil. Place each half on the cookie sheet cut side down.

Roast for 25-30 minutes until you can easily pierce them with a fork.

While the squash roast, prepare the filling. Heat a skillet (I used cast iron) over medium high heat. Add a small amount of oil and the seitan, sauteing about 1-2 minutes.

Add the onion and saute for 3-4 minutes, then stir in the taco seasoning.

Add the bell pepper and jalapeno. Stir and cook until they  have softened, 1-2 minutes.

Add the scallions, cilantro, salsa and tomato sauce. Simmer for 2 minutes.

Add the black beans and corn. Stir well. Turn the heat off and set aside.

Fill each squash half with the seitan and vegetable mixture.

Top with a little cheese.

Return to the oven for about 5 minutes or until cheese is melted.

Serve with a side salad or some couscous.

Enjoy!

Polenta Bake

I have to start this post with an announcement. My blog is 6 years old today!!! Happy birthday Glo's Kitchen!!!

I hope you enjoy visiting and getting ideas of plant based recipes to try. I sure enjoy making these post and having you drop by.

So, without further ado, Polenta Bake. I based this recipe on the one over at Sweet Earth Kitchen. 

• 2 tablespoons extra-virgin olive oil
• 1 package Sweet Earth Seitan Grounds
• 1 medium red onion, diced
• 1/2 medium eggplant, diced
• 1 large zucchini, sliced lengthwise, then cross (into half moons)
• 1 large yellow squash, sliced lengthwise, then cross (into half moons)
• 1 medium red bell pepper, diced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup water
• 10 ounces baby spinach
• 1 1/2 cups marinara sauce
• 1 tube prepared polenta, sliced lengthwise into 6 slices
• 1 package Go Veggie vegan mozzarella shreds

Preheat oven to 450. Heat oil in a large non-stick skillet. Add grounds, eggplant, zucchini, squash and bell pepper.

Cook, stirring occasionally, until vegetables are tender, 4-6 minutes.

Add salt, pepper, water and spinach. Cover and cook until spinach is wilted, stirring once (about 3-4 minutes.)

Add marinara sauce to the skillet and heat through.

Slice polenta.

Place polenta in a single layer in a 9x13 baking dish sprayed with oil.

 Sprinkle with half of the cheese.

Add the vegetable mixture from skillet.

Sprinkle with remaining cheese.

Bake until bubbly and cheese is melted, 12-15 minutes.

Let stand for 5-7 minutes before cutting.

Enjoy!

BBQ Chick'n Taquitos

I remember eating out at Mexican restaurants and getting taquitos. Yummm, all that flavor in a little tortilla cigar. After we went vegan I could find them in the store every now and then, but it was rare. I came across this recipe on the web (of course I can't find the site of the original recipe). I decided to heat the tortillas in a cast iron skillet to make soft instead of frying them in oil Oh, they are so much lighter. I also added cheese inside. I think you'll love this version. Taquitos are typically an appetizer, but we had these for a light dinner.

• 2 scallions, thinly sliced
• 8 small corn tortillas
• 1 package Tofurky BBQ Style Chick'n, chopped 
• 1/2-3/4 cup Daiya cheddar shreds
• Garnish: Sour cream, guacamole, salsa

Preheat oven to 425. In a small bowl combine green onions, chick'n and cheddar. Mix well.

Heat tortillas in a cast iron skillet for 15-20 seconds per side until pliable.

Roll about 2 tablespoons filling, in each warmed tortilla.

Place seam side down on a baking sheet. Lightly spray with oil. (I wrap my pan in aluminum foil to make clean up a snap.) I also cooked these in my toaster oven since it's so freaking hot right now. I didn't want to turn on the oven.

Bake until crispy, about 12-15 minutes.

Serve warm with garnishes.
Enjoy!

Southwest Breakfast Hash

I saw a recipe last week online for a hash recipe that this one is based on. I wanted to use russet and sweet potatoes as well as Chorizo seitan to add more protein and keep with the Southwest theme. This was so good I made it Saturday and Sunday morning. You can whip up some guacamole while the dish cooks. I used a store bought salsa, although you could certainly make your own. Great flavors in this dish.

• 1-2 tablespoons neutral oil
• 1 large sweet potato
• 2 medium (I had a large and a small) russet potato
• 2 cloves garlic, chopped
• 1 medium sweet onion, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon kosher salt
• 1/4 cup fresh cilantro, chopped
• 1 package Sweet Earth Chipotle Seitan

Add diced potatoes to a microwave safe dish with a tablespoon of oil. Microwave on high for 5 minutes. Heat a cast iron skillet and add potatoes.

When potatoes begin to brown on bottom, stir-well.

Add onion and garlic and cook until those are soft and potatoes have some color.

Add spices and seitan, stir well.

Garnish with cilantro.

Top each serving with salsa and guacamole.

Enjoy!