Tuesday, December 25, 2012

Mushroom and Onion Gravy

2c onions, chopped
2c water (plus some to de-glaze onions)
3c chopped or sliced mushrooms
2T minced garlic
1t soy sauce
1T cornstarch
1T nutritional yeast

To Make:
Caramelize the onions on a low heat in a dry pot.

As they brown to the bottom of the pan de-glaze with small amounts of water and use a wooden spoon to lift the browned onions from the bottom of the pot. This will add lots of flavour to the gravy.
Add the cornstarch to  1c water and mix.
Add all ingredients to the pot, bring to a boil then simmer for 30 minutes.
Serve over Seitan or mashed potatoes.

Holiday Seitan in slow cooker

3c vital wheat gluten
1/2 c garbanzo flour (= chick pea flour)
1/2 c nutritional yeast
1T poultry seasoning
1t paprika
1t cumin
4T garlic powder or minced garlic
2c water 
1T soy sauce

To Make:
Mix dry ingredients in a bowl.
Mix water and soy sauce.
Add wet ingredients to dry and mix.
Knead for 3 minutes. Add more water 1T at a time if needed.
Let rest 10 minutes.
Knead one more minute then shape into an oval and place on top of Rice dressing in slow cooker. It will cook at the same time as the rice on Low for 6 hours.

Serve with Rice Dressing, Mushroom Gravy and Cranberry Sauce.

Rice Dressing in slow cooker

2c parboiled rice
1T canola oil (we use organic)
1T poultry seasoning
1/4 c nutritional yeast
3c sliced or chopped mushrooms (we use crimini)
2c chopped onion
3c chopped apples
1/2 cup dried cranberries
1/2 cup pecan halves
5c vegetable broth

To Make:
Add rice and oil to slow cooker and mix
Add poultry seasoning, nutritional yeast and mix
Add remaining ingredients except broth.
Add broth last.
Turn on heat to low and cook for 6 hours.

Note: If you are making this up to transport for cooking add all ingredients except broth.
Add broth When you arrive to prevent spilling during transport.


Wednesday, December 19, 2012

Seitan Breakfast Patties

Makes 8-10 patties.


2 cups vital wheat gluten
1/2 cup chick pea flour
4T nutritional yeast
2T brown sugar
1T dried sage
1T dried minced onion
1T garlic powder
2T dried parsley
1t salt
1/4 cup tahini
1 1/2-2 cups water

To Make:
Add all dry ingredients to a bowl and mix with a whisk
Add all wet ingredients and stir
Add wet ingredients to dry ingredients and mix until a ball forms
Knead for 3 minutes
Let rest for 10 minutes
Knead for 1 minute and divide (cut) into 10 portions. Form each portion into a ball then squish the ball into a patty.
Put in a steamer with parchment paper under each layer.
Steam for 30 minutes.

Serve or refrigerate or freeze.

Saturday, December 1, 2012

Asian Dumplings

Asian Dumplings (makes approx. 200)

3 cups mushrooms, chopped
1/3 block firm tofu
1 Tbsp minced ginger
2 Tbsp mince garlic
3 Tbsp smooth peanut butter
2 Tbsp soy sauce (we use mushroom soy)
1 Tbsp rice vinegar
1 cup unsalted raw sunflower seeds
4 green onions, chopped
Vegan won ton wrappers (we use Sun On Food Company brand)

To Make:
Add all but last 3 ingredients to food processor with S blade and puree.
Add onions and sunflower seeds and pulse to mix in but still leave the texture intact.
Wet the edges of each won ton wrapper with water.
Add 1 heaping teaspoon of filling to each wrapper and pinch the edges together around filling.
Put on parchment paper in a steamer (you can do multiple layers) and steam for 20 minutes.
We put it in a steamer over basmati rice and they are done when the rice is cooked. You can mix 1 tsp of curry into the rice if you prefer.
Serve as soon as they are cooked.

Note: this filling will fill about 200 dumplings so unless you have a large gang or want to eat it for multiple nights you might want to cut the recipe amounts down or freeze part of it. I freeze the filling (without the green onion) in one cup mason jars. The contents of each jar will fill 30 dumplings.

Peanut Sauce (second version)

Peanut Sauce (second version) makes 7 cups.

3 cups natural peanut butter (pour the oil off the top)
1/2  cup lime or lemon juice
1tsp-1Tbsp chili flakes
1/2 cup brown sugar
2 cups water
1/4 cup soy sauce (I use mushroom soy)

To Make:
Combine all ingredients in a food processor or large blender.
Blend until completely mixed.
Serve over asian dumplings, over rice, over pasta, or spread on toast.