Seitan Vegan Strip Fried Brown Rice

Seitan Strip Fried Brown Rice

*prepared Seitan (thawed)
*cooked brown rice (cold)
spring onion
onion
carrots
red pepper
green pepper
celery
bok choy
oil
soy sauce
mushroom soy sauce
vegetarian oyster sauce
salt
pepper
onion powder
red pepper flakes

Saute your seitan strips with onion.  Remove.  Saute vegetables.  Remove.  Fry cold brown rice.  Add spices and sauces.  Toss in seitan and vegetables.  Adjust season to taste.

Homemade Chickpea Seitan and Onions

red peppers, green peppers, spring onion, celery, carrots

Brown Rice with soy sauce

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Greek (Inspired) Vegetarian Burger

One of my high school mates shared a Greek Turkey Burger recipe with me on Facebook.  At first I was taken aback, but then she offered that I could turn this into a Vegetarian Burger...and so I did!

If you want the recipe from root to stem, drop a comment and follow!!!

Directions.

Follow this recipe for the basis of your burger mix.  Add a 1/2 cup diced black olives.  You may also boast more protein by simply adding 1 cup cooked brown lentils.  I do!!!

I use a scale to make sure all of my burgers have approximately the same mass.  If you do not own a scale, use the 1/3 measure cup.  With each portioned burger, you will add 1-2 T of Vital Wheat Gluten.  This will help hold your mix together along with steaming it.  If you have a steamer use it.  Otherwise use a double boil system of a strainer or colander over a pot of boiling water. 

The secret to its form is the spring form pan. 

After mixing in your gluten, allow the burgers to rest in the refrigerator while you prepare your steam pan and mix your tzatziki dressing.

Form your patties by pressing them into the spring form pans.  Place pans into the double-boil or steam system.  You should steam this for an hour.  Then let the burger rest and cool for an additional 30 minutes.  Broil.  Dress to your desire, but keep it Greek!!!

Steaming

Taco Salad

Ingredients
sliced carrot
sliced jalepeno's
diced cucumber
chopped green pepper
chopped tomato
chopped onion
chopped Romaine lettuce
jalepeno's
shredded cheese
sour cream
taco sauce
taco seasoning
tortilla chips
Gardein burger (thawed, ground)

Preparation.  I thawed three vegetable burgers and ground them in a chopper.  Using a couple of T of olive oil, add ground burgers to skillet, Brown, season, then de-glaze pan with a little water.

Prep your salad.  I like to do this in layers, placing lettuce on the bottom then a few chips, add small drops of sour cream, cheese, veggies, repeat.  When you reach the top, sprinkle your vegetable crumbles and the rest of your toppings.  Add more sour cream and taco sauce.  And you're done!

National Pizza Day...my way!

From last weeks bread bowl, out comes a sleeve of hoagie rolls adjacent to the slider buns.  They did not get much game play during the Super Bowl Party, but this past week, plenty of turnovers!

One of those featured pizza.  In honor of National Pizza Day (2/9/18), I share this culinary delight.

Process: You take one of those hoagie rolls, steam it, slice it open, lay it flat (we're talking flat bread ICYMI) and fill with your favorite vegetarian toppings.  The starting lineup...Smart Bacon diced, micro-diced red and green pepper, sliced onion, minced garlic, mozzarella cheese, oil, and oregano!

...for the field goal, topped this yummy pizza with sauce and baked it at 450 covered in foil for 15 minutes, then 5 minutes uncovered!  We have a champ!  

vegetable lo mein

Vegetable Lo Mein

1 oz lo mein pasta noodles

sliced carrots, broccoli, green/red peppers, green onions

minced garlic

spinach

salt, pepper, onion powder, sugar, light soy, and mushroom sauce

2/3 cup, sliced seitan

cooking oil

Preparation:

Boil spaghetti. Strain in cold water rinse. In a skillet or saucepan a few T of cooking oil, stir fry veggies. Add garlic and seitan. Add cooked, drained towel blotted noodles to sauteed veggies. Plate and serve with egg roll and hot tea.

stir fry vegetables

Every once in awhile the regular 10 inch skillet with the 3 inch deep drop just will not do. There comes the time when you have to pull out the beast. In this case it is the faithful wok.

The secret to a great stir fry does not rest with the skillet you use. One can pull this show off with a 7 inch fryer if necessary.

The mystery is uncovered when you take your time and not throw everything into the pan at the same time. I am learning this while speaking on it. As I watch the master's show at the some of the famous hibachi grills, they are precise. They are working with massive heat and moving fast. Know that you are working with different textures, flavors, and sizes. Some are sweet naturally, others are take longer to cook.

Another lesson learned, is to not over cook. No one wants a soggy mash over rice or noodles. As you prepare 1-2 two vegetables over high heat and oil, remember that unless you plating them immediately for serving, pull back. The wait time it takes to complete the entire entree will allow each set of vegetables to continue cooking as they cool down on the charger.

Once all vegetables have received some fire, you can then combine them all for a quick toss to marry the flavors. Just make sure you season each on their own for layered flavor. When reheating, do so in a broiler, never the microwave!

Ingredients
red pepper, green pepper, red onion, zucchini, cabbage, carrots, green beans, baby spinach, and eggplant

Served over whole grain linguine.

greek salad...my way

Ingredients: 
1 head Green Leaf Lettuce (or Romaine Lettuce or Iceberg lettuce will work fine too), 1 Red Bell Pepper, 1 Green Bell Pepper, ½ a Red Onion, 1 cup Black Olives, 1 cup Grape Tomatoes, ½ an English Cucumber, 1 cup Feta Cheese cut into small cubes (more for serving).

to make the dressing: 3 tablespoons Extra Virgin Olive Oil, The Juice and Zest of one Lemon (or lime),2 tablespoons chopped fresh Parsley, (dry is okay too but a 1/4 t.) ½ tablespoon dry Oregano, ¼ teaspoon minced Garlic, Salt to taste, Ground Black Pepper to taste

multi-layer salad

Ingredients

Romaine Lettuce, torn pieces
Roma Tomatoes sliced
Broccoli chopped
Green Peas
Red Onion sliced
Carrots coarsely shredded
Hard Boiled Eggs sliced
Green Pepper diced
Cucumber sliced, quartered
Shredded cheese
8 slices Morningstar Farms bacon chopped
1 cup mayo
1/2 cup sour cream
2 T sugar

Preparation

1. Place torn lettuce layer in the bottom of a glass dish. Layer the remaining vegetables to your desire, alternating colors.
2. Mix mayo, sour cream, and sugar. Spread dressing over the top of vegetables completely to the edge of bowl. Sprinkle with cheese and vegetarian bacon.
3. Cover salad. Refrigerate for at least 2 hours.
4. Serve. Enjoy.