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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Spinach Pepper Jack Cheese Pinwheels

Start with the multigrain roll recipe here.

This is a great recipe that can be used for pizza as well.  I like to make a recipe and then divide it into fourths.  Last Friday I wanted pizza, then had a chance to experiment with pinwheels.

Spread melted margarine!

Add Pepper Jack Cheese, sauteed onion and bacon, salt pepper

Top with spinach and roll...

Just like you would a log of cinnamon rolls!

Using a bread cutting knife and cut into pinwheels.
Cover for 20 mins. (with plastic under a towel) in a warm place.
Brush the tops and sides with mix of 1 T melted margarine and milk.
For the pinwheels I added ranch seasoning!

Bake for 20-25 minutes or until golden brown

As you can see, I baked both side-by-side in an 11" x 7" brownie pan found at Dollar Tree.  I usually use a silpat mat and I did this time, but I also lined the pan with some parchment and sprayed butter.

Because this was not a full recipe, I used what I had in the freezer saved from other cooking preps.

The ingredients for the Pinwheels:  thawed spinach-strained (Stevia), sauteed onions & Morningstar Farms Bacon, minced garlic, salt, pepper jack cheese, ranch seasoning.  

Arkansas Pepper Sauce

I inherited this recipe from my mother.  Modify as you wish.  I do!

My parents were from Arkansas, raised on farms, thus a huge fan of living on the land, subtracting the middle man. When they migrated north and settled in Michigan, they brought those traditions with them and they served us well.  My dad hunted, my mom skinned it. We had fruit trees (cherry, pear, and apple) and those whole foods along with the rich and festive gardens were a staple for our large family.

I tender this recipe as Arkansas Pepper Sauce because I received it by request, then embellished it to my flavor (garlic, spices), and thus became a huge fan of canning.  You can do it using any jar, just make it clean and handle with care.

Ingredients
jalepeno, whole or sliced peppers
white vinegar
water
1-2 T minced or sliced garlic
1 t -1 T peppercorns
1-2 T olive oil (any oil will do)
dash of dill weed
dash of Italian herbs (rosemary, basil, oregano)
1/4 to 1 t salt (table or sea salt) to taste
1t to 1 T sugar to taste


Supplies
jars with lids
measuring cup
tablespoon
strainer opt.

Instructions: You may use any jars you like, though mason is preferred.  Just clean with hot soap water, rinse with hot water, and air dry.  Here comes the science.  The amount of brine you create originates from the size of the jar you select and the amount of peppers you elect to can.

Place sliced or whole peppers washed peppers into your selected jar, fill with water, leaving about 1/2 -1 inch space between the water line/peppers and the rim of the jar.  Now take this water and pour into your measuring cup.  This is the minimum amount of liquid to create your brine.  Keep track of this measurement, but discard the water, leaving the peppers inside of the jar.

Measure your vinegar from that measurement of water from earlier.  Pour that vinegar into a small pot.  Add from 1 t to 1 T of sugar, but do not be afraid to taste.  Add salt to taste, then minced garlic.  The rest of your spices and olive oil are placed inside of the jar atop of the peppers.  Bring the pot of vinegar, sugar, salt, and garlic to a boil.

Pour your brine over your peppers, remember not to overfill, keeping mind of the 1/2 - 1 inch space between the liquid/pepper line and the rim of the jar.  If you wind up with more liquid, use the strainer to separate the last of the liquid with the garlic.  Then place the garlic into the jar.  Screw the top on, give it a gentle whirl to mix.  Wipe jar clean and tilt to remove bubbles. 

Set on the counter to cool.  If you are using canning jars, use the seal test to determine ready for use.  You do this by pressing your finger onto the lid.  If sealed it will not pop back.  If not sealed, refrigerate for use.  Store up to one year.

Cream Cheese & Spinach Wonton's

...in time to throw together for your New Year's Eve countdown

I usually order pizza, but this year I decided on a delightful treat that I have not indulged on in many moons.  It is quite easy to throw together.  The recipe you probably have seen before.  But I am sharing my spin.  Hope you like it...

Ingredients
1 pkg of cream cheese, set at room temperature
1 pkg of frozen spinach, steamed or thawed, release water
1/4 c mozzarella cheese
pepper flakes, black pepper, sea salt, onion powder, garlic powder, Italian season, honey or raw sugar

Wonton Wrappers
warm water in a finger bowl
canola oil for frying
medium sauce pot

Directions:
Mix well, first three ingredients together with a fork.  Season to your taste.  Heat oil.  Moisten the perimeter of your wrappers with warm water, using a brush or your finger works fine.  Place a teaspoon portion of mixture onto the center of wrapper.  Fold diagonally or place another wrapper on top.  Seal edges.  Fry until brown.

Serve with your favorite sauce.  Pairs well with a grape juice virgin...or fermented!

stuffed cabbage rolls

I used the traditional cannonball cabbage. Most food designers use savoy. Any bountiful cabbage with bold big leaves will do just fine! This cabbage served two purposes. 

The large dark and medium green leaves served as the perfect wraps for stuffing. The inner lighter green and white cabbage leaves were cut into 1x1 inch squares for stir frying!

1-2 bold heads of cabbage
grain meat loaf mix (check recipe on blog), reduce recipe to 2 cups instead of three
pasta sauce
olive oil
Italian seasoning
salt
toothpicks

Carefully cut the base of the cabbage. This will make the leaves easier to peel away from the head. Place as many leaves as you'd need into a large pot of cold water. Bring the pot up to a fierce boil. Sprinkle 1 tablespoon of salt. Cover. Reduce heat to medium-low for 20-30 minutes. You don't need to over cook because the cabbage will continue to cook/bake in the oven.

Preheat oven to 350 degrees on Convection setting. Bake time 45 minutes.

Add four T of pasta sauce to your 2 cups of hydrated grain meat loaf mix. Remove your leaves and immerse into a cold water bowl bath. Spoon your grain meat mix into each leaf. Do not overfill. You want enough space to roll and tuck the edges without breaking the leaf or pushing out the filling. Pin your loose edges with a toothpick.

In the bottom of your baking pan(s) brush with olive oil and pour some of your pasta sauce. Place your rolls gently on top of the sauce. With a nylon basting brush or spoon, layer sauce on top of your rolls. Sprinkle with oil. Cover with foil and bake. Allow the rolls to rest covered for 10 minutes after baking.

multi-grain pita

Salad in a Pita

Ingredients

1 c AP flour

1 c wheat flour

1 c warm water

1 pkg. active dry yeast

1 T olive oil

1 t salt

1 t sugar

*½ cup of wheat and ½ cup of white flour mixed for kneading. 

**Olive oil and pastry brush for garnishing. This also keeps bread soft and delicious for later use.

Preparation

Dissolve yeast in warm water. Add sugar. Watch for foam to rise. Mix yeast prep with flours and salt in a mixing bowl. Add a little more water, a few teaspoons at a time if dry. Knead with palm just until combined. Massage oil on dough ball. Cover with plastic wrap. Then cover with a kitchen towel. Set in a warm area (microwave oven) draft-free for 45 minutes to 2 hours.

On a counter surface, sprinkle flour then knead. Keep kneading and sprinkling flour until the cup of mixed flour is gone. Roll out to form a log. Cut into 6 equal parts. Roll each into a ball in the palm of your hand. Cover with towel to keep from drying out. Sprinkle additional flour on surface. Take each ball separately and roll out using a rolling pin to form 6-7 inch disk. 

Cheesy Grits, Breakfast Pita Sandwich

Heat your oven to 450 degrees (convection) or use a skillet and heat on stove top. I used my Comal skillet for tortillas for this recipe. Cook time is up to five minutes on medium low on stove top. Watch. Heating time will vary. Continue to flip. It may inflate. That is okay. Do not let it burn, but it is okay to let it brown. Watch for a rise around edges.

Remove when done. Brush lightly with olive oil. Slice in half. Using a knife, separate the pockets gently so it does not tear. Wrap in wax paper. Place in a covered dish or zip lock bag. 

chickpea & tomato salad

Salad Ingredients:
chickpeas, Roma tomatoes, English cucumber,
fresh cilantro, red onion,
diced pepper jack cheese,
fresh lime juice, olive oil, salt, pepper, Italian seasons

my mom's caramel cake...sort of

Hot Cakes on Cooling Rack

My cousin absolutely loved my mother's caramel cake. She was always my mother's favorite niece and nary a moment went by that she wouldn't remind us 'kids'.

My mother's birthday is April 28th and she'd be 84 years old. In honor of her I decided to make this rich traditional favorite for the month of April, expecting it would be fitting for Easter Sunday. Instead I delivered it on today at my younger cousin's baby shower.

The recipe has been refined. As any cook would do, I made the recipe my own by tweaking a few elements. It is basically the same. My mom used Swan's Down Cake flour.
I was never a fan of purchasing 'special' items when you can simply make your own...that's scratch right? Well according to my cousin, it was delectable. And I am glad that it was because it was truly a labor of love. 

Liquid Gold...

Rules to baking: Room temperature for all ingredients unless told to do otherwise. For even cakes, divide batter and use a scale!

Ingredients:
Cake
2 sticks of unsalted butter or margarine
3 1/4 cup 'cake' flour
1 T baking powder
1/2 t salt
2 1/2 c sugar
2 t vanilla flavor/extract


Ready for delivery...

4 eggs
1 1/4 c milk

Caramel
3 1/2 c sugar
2 sticks of salted butter or margarine
2 12 oz cans evaporated milk
1 t vanilla flavor or extract

Cake Preparation...
Heat Oven to 350 degrees. Make sure all ingredients are at room temperature. Grease two 9 inch cake pans with 1 T unsalted butter and dust with flour. Tap out excess and set aside. Sift flour, baking powder, and salt then set aside. Beat remaining unsalted butter for cake with 2 1/2 cups of sugar in a bowl with an electric mixer until fluffy. Add vanilla and eggs one at a time, beating after each addition. Add flour mixture and milk alternately in three batches, beating smooth after each addition. Divide batter between pans, and scale for evenness. Bake until golden brown 30-35 minutes. Allow them to cool on a rack for 10 minutes before removing from pans.

Prepare Caramel...
Cook 3 1/2 cups of sugar, salted butter, in a pot over high heat stirring constantly until light brown. 7-8 minutes. Carefully stir in evaporated milk and reduce heat to medium low. Cook stirring constantly for 8-10 minutes. Reduce heat to low, stir constantly for 1/2-1 1/2 hours. Remove from heat, stir in vanilla flavor and beat with a spoon. As it cools, the icing will become thick and glossy. Allow caramel temperature to cool before spreading on bottom layer. Place top layer and spread evenly and on sides. Chill to set. Enjoy!