Pizza, Muffins and Soup

I woke up this morning and just knew I needed to cook. After some store bought bagels with Toffuti Cream Cheese, diced red onions, capers and sliced tomatoes for breakfast I decided to get serious.  I made a Veggie Pizza for lunch (I always use the ingredients listed on the linked post -- today I added vegan pepperoni slices, my olives, which I switch around from green, black, etc. were deli marinated, and I added mushrooms I had sauteed with a bag of fresh baby spinach as a l big topping just before adding the cheese)

Then I decided to make the Black and White Muffins I found online last week.  They were delicious, moist and definitely a make-again. (I used Toffuti Cream Cheese and Silk Light Soy Milk).

Then I decided to make a big pot of Beef and Barley Soup (that I blogged back in December.) It is currently simmering away and smelling delicious.

It's been a great fun day of cooking delicious food. Enjoy!

Sichuan Stir-Fry Seitan with Peanuts

Stir-fries are such a nice weekend dinner, they come together so fast. Don't let this list of ingredients startle you Some of the same ones are used in the marinade and the sauce so the list seems long. Just grab all of your ingredients, prep all the veggies and then you are ready to cook. The original recipe was from Cooking Light and used chicken.

Marinade:

• 2 tablespoons Bragg's
• 2 tablespoons Mirin (rice wine)
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 1 package WestSoy cubed Seitan

Stir-Frying Oil:

• 2 tablespoons vegetable oil, divided

Sauce:

• 1/2 vegan Chicken broth
• 2 tablespoons sugar
• 2 1/2 tablespoons Bragg's
• 2 tablespoons Mirin (rice wine)
• 1 tablespoon Worcestershire sauce
• 1 1/4 teaspoons cornstarch
• 1 teaspoon sesame oil
• 2 tablespoons minced green onions
• 1 1/2 tablespoons minced ginger
• 1 1/2 tablespoons minced garlic (about 7 cloves)
• 1 teaspoon chile and garlic sauce

Remaining Ingredients:

• 1 1/2 cups drained, sliced water chestnuts
• 1 cup (1/2-inch) sliced green onion tops
• 3/4 cup dry-roasted peanuts
• 6 cups hot cooked long-grain rice

To prepare marinade, combine first 5 ingredients (listed under marinade) in a medium bowl; cover and chill 20 minutes.

To prepare sauce, combine all of the ingredients (listed under Sauce); stir well with a whisk.

Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the seitan mixture; stir-fry about 4 minutes or seitan is slightly brown.

Remove from pan; set aside. Heat 1 tablespoon vegetable oil in pan. Add the sauce ingredients and cook for about 1 minute until it slightly thickens.

Stir in seitan, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.

Rosemary & Sea Salt Focaccia

Last night I decided to make my Baked Penne for dinner since it makes a lot, is simple and everyone loves it. Anna, my daughter would be here for dinner so I wanted something delicious, quick and hot. What to go with it? A salad, sure - but I just received this wonderful Vegetarian Kitchen cookbook from Angie and saw this awesome looking recipe for Rosemary & Sea Salt Focaccia. So I made it. The difference here is mine is rolled out to fit my cookie sheet (not round) and the next time I make it I'd use Kosher Salt not the sea salt. My sea salt is in a grinder that makes a fine grind, this would be better with a chunky salt on it. With that said it was delicious. You can see Taylor my granddaughter had a great time helping.

3 cups unbleached all-purpose flour
1/2 teaspoon salt
1 packet reapid-rise yeast
1 cup lukewarm water
3 tablespoons olive oil
1 small red onion
leaves from 1 large rosemary spring
1 teaspoon coarse sea salt

Sift the flour and salt into a large mixing bowl.

Stir in the yeast, then make a well in the center of the dry ingredients. Pour in the water nad 2 tablespoon of the oil. Mix well, adding a little more water if the mixture seems dry.

Turn the dough on to a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl.

Let rise in a warm place for about 1 hour until doubled in size. Punch down and knead the dough for 2-3 minutes.

Meanwhile, preheat the oven to 425F. Roll out the dough (about 1/2 inch thick) to a large shape that will fit on your greased baking sheet. Brush dough with remaining 1 tablespoon olive oil.

Halve the onion and slice into thin wedges. Sprinkle over the dough with the rosemary and sea salt, pressing in  lightly.

Using a finger make deep indentations in the dough. Cover the surface with greased plastic wrap, then let it rise in a warm place for 30 minutes.

Remove the plastic wrap and bake for 25-30 minutes until golden. Serve warm.