Chorizo Seitan

Seitan ("say-tan") is a wheat meat. It's made from the gluten in flour. Seitan is low in calories, low fat (zero saturated) and is high in protein. It originated in Asia centuries ago & it is a favorite faux meat in our home. It can be used in countless dishes & it's an excellent source of protein. Seitan can be purchased pre made, you can purchase vital wheat gluten flour & make your own (as this recipe requires), or you can extract your own gluten from flour (which is messy, but a fulfilling task). Generally, seitan is brewed. Once made, it can be used in any method of cooking (fried, baked, roasted, grilled...), but this recipe requires baking it in a water bath. Once baked, it can be used in any recipe that calls for spicy sausage/chorizo.

I'm Portuguese & French, and was raised by (and in a city largely populated by) Portuguese folks. The difference between Portuguese & Spanish is minimal, from language to cuisine. Both have a version of chorizo (for Portuguese, it's chourico) so if you liked one or the other, you should definitely try this! Between flavor, texture, ease & cost (all compared to pre-made vegan chorizo), the payoff is truly worth it. (Please be advised that you may have to adjust the spiciness. As is, it's pretty darn spicy. My beloved finds the full 1/2 tsp of cayenne to be too hot, but I like it that way.)

Now, for a sausage like texture, it just can't be reached through the traditional brewing method. I found a recipe that called for it to be baked, which got me very excited, but it left one side super crusty (and it left me feeling bummed out). But then I thought, try using a water bath...and it worked! That was one of the greatest kitchen discoveries I've ever come across. I'm definitely not a chef, but I sure did feel like one.

Seitan Chourico*

Dry Ingredients
1/2 cup vital wheat gluten flour; don't pack it down (Not to be confused with high gluten flour. I use Bob's Red Mill vital wheat gluten. You can find it in the natural section of many grocery stores, co-op's, & health food markets.)

2 TB nutritional yeast flakes (nicknamed "nooch." It's not an active yeast. For those of you unfamiliar with nooch and new to veganism, I suggest trying to find a co-op or health food store/market where you can purchase it from bulk bins... you will use that much of it. Purchased that way, it's super cheap. BTW, it's also very good for you. It's got B vitamins, sometimes including B12, and is high in protein)

2 1/2 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp fine sea salt (or kosher)
1/4 - 1/2 tsp cayenne
1/4 tsp garlic powder
1/4 tsp onion powder

Wet Ingredients
3 TB water
2 TB ketchup
1 TB apple cider vinegar
1 TB canola

Preheat oven to 325° F

In a medium to large mixing bowl, mix all of your dry ingredients well. In a separate bowl, whisk all of your liquid ingredients.

Add the liquid to the dry &, with a fork, mix everything well. Then get your hands dirty and knead the dough for about 5 minutes. It should become elastic & spongy. Let it rest while you clean your hands & prep your pans.

Put a glass loaf pan into the center of a brownie pan or roaster (2" sides) & fill the outer pan about half way full with water.

Now form your dough into a link (about 7" - 8" long).

Wrap it tightly in aluminum foil, twisting the ends. Don't worry about making it too perfect. Place the wrapped link inside of the dry glass loaf pan & bake it for 90 minutes.

I recommend turning it after 60 minutes (this method won't give it a thick crust, but I like to make sure it cooks as evenly as possible). Also be sure to check the water level. If it evaporates, then you're looking at crusty city.

When it's done, unwrap & let it cool completely (no cheating!).

After cooling, you can re-wrap it in plastic or foil (or a tightly sealed container. It's greener so it's my preference) & store it in the refrigerator for when you're ready to use it. It also freezes well so if you don't use it up in about 5 days or so, divide it into portions & store it in the freezer.

YAY, you've just conquered seitan! \o/

*Once finished, try slicing some into 1/4" chucks & cooking it up in some olive oil & pickled (hot) red peppers (to taste. Don't kill yourself), in a cast iron pan, with some chopped green peppers. Serve it on soft crusty bread or over rice. WOW! Totally brought me back to my childhood.

My wonderful friend, Leinana, has also featured this recipe a couple of times on her blog, Vegan Good Things, so if you want more tasty suggestions for using this seitan, I recommend trying her Mexican pizza and her Louisiana style shrimp & grits. Once you make this seitan, please come back and share the ways that you've used it!

Christmas Cornbread

Yes, I know it's April. I don't care. I can't tell you how excited I am to share this with you, even if I am 8 months early. It's that good!

When I was young, my mom made a sausage stuffed cornbread that I just loved. The entire family did. She usually made it as a holiday breakfast, especially on Christmas morning. One of the reasons that she made it for Christmas was because it's a quick assembly job. Also, it can be made ahead of time & travels well.

Having been a vegetarian since long before I began cooking, it had been years since I gave this dish any thought, but the minute it came to mind, I HAD to veganize it. Without a net, I went to work. The end result is unbelievably gratifying!! I defy any cornbread eating, sausage loving omni to taste it and not love it. I dare you!

Compassionate Christmas Cornbread

1/2 cup cornmeal
1/2 cup all purpose flour
1 tsp baking powder

3/4 cup vegan milk (I used So Delicious' original coconut milk)
2 TB real maple syrup
2 TB vegan sour cream (I used Tofutti's non-hydrogenated sour cream. I do NOT recommend Follow Your Heart's sour cream)
1 TB canola oil
3/4 cup Daiya cheddar style shreds
1/2 cup corn kernels (fresh or frozen)
3 jalapeño peppers, cleaned & diced (about 1/2 cup)

5 LightLife Smart Links breakfast sausage

1 glass loaf pan

Preheat oven to 375 F & lightly spray/grease your loaf pan. (FYI, I use a reusable misting canister. It requires some serious elbow grease, but it's worked well for me & I've yet to have it clog up. Much better for the enviornment! ...Yes, I know I'm a tree hugger. Someone has to be. I can't even begin to count how many disposable cans I've been through.)

Put your dry ingredients into a medium sized bowl & mix well. Create a well & add the rest of your ingredients, except for the sausage links. With a fork, mix until fully combined.

Pour half of the batter into the loaf pan. Rest one link in the center, then evenly space the remaining four links on top of the batter.

Pour the remainder of the batter on top & gently spread it evenly.

Bake for 30 - 35 minutes, until golden & a toothpick comes out "dry" (slightly sticky is OK). Let it stand for 10 - 15 minutes, until you can coax the cornbread out of the pan without it tearing. Slice & serve as is, or with an extra dollop of vegan sour cream.

YUM!!!

Savory oatmeal, with Gardein's seven grain crispy tenders & steamed veggies

This is not the flashiest, initial recipe to post, but it is representative of what I'm about (for the most part). Quick & easy! Even if you're an aspiring chef, no one has the time, or the desire, to toil over every meal. I also want everyone to see how easy & accessible vegan food can be, which is often the greatest hurdles for many new vegans, or those considering a vegan life. I believe that the only reason for this is because it's foreign, & not because it's truly difficult. With that in mind, I want the majority of the recipes that I post to not only be packed with flavor, but also to be easy enough for even the most kitchen phobic person to prepare.

The oatmeal recipe I'm sharing is so good, it's almost a crime to call it oatmeal. No offense to oatmeal enthusiasts, but when I think of oatmeal, I think of boring breakfast & cookies. One day I thought, to heck with it, I'm going to see what I can do with this stuff. I'd always loved the idea of a savory oatmeal, but I kept shying away. Thank goodness I threw caution to the wind (I'm such a wild one). The result is a bit like risotto. It is savory, creamy & the star of the show. The flavor profile also reminded me of mashed potatoes & gravy (if they were one with each other) & it caused me to envision it with some fried (or baked) chick'n. Definitely a good call! That first bite of crispy chick'n, mingling with the savory, creamy goodness of the oatmeal...angels sang! The fact that these comforting, hearty flavors could be achieved so effortlessly felt like a major score. If you love comfort food, I urge you to give this meal a try.

Savory oatmeal, with Gardein's seven grain crispy tenders & steamed veggies:

(makes enough for 2-3 people, depending on each appetite)

Savory oatmeal ingredients:
1 cup of old fashioned oats
1.5 cups water
1/2 cup diced onion (or 1 tsp fresh onion powder)
2-3 cloves of garlic, smashed & chopped (or 1 tsp fresh garlic powder)
1/4 cup nutritional yeast flakes
1/2 tsp sea salt - more to taste (I use iodized sea salt)
1/4 tsp fresh black pepper - more to taste
(Optional: 1 TB vegan margarine or oil, but I honestly don't find that either of them adds enough to the dish to make it worth adding the extra fat & calories.)

1 package of Gardein's seven grain crispy tenders

1 large broccoli crown, diced
2 large handfuls of mini peeled carrots (You can find organic, mini carrots for a reasonable price. I prefer to keep them on hand, because they save me time & I'm much more likely to use them. If you prefer whole carrots, peel & chop 1-2 carrots, depending on the size. About 1.25 cups)
Herbamare, to taste
Black pepper, to taste

In a medium sauce pan, add the water & oats. Adding the oats before the water boils will cook the oats faster & make them creamier (FYI, doing this renders "quick" oats useless). Bring to a boil. While you wait for the oats to boil, prepare the onion & garlic (if using). Once boiling, lower heat to simmer, add your onion & garlic (unless you're using powdered onion & garlic), stir & cover. Stir occasionally.

Use the quick-cook method for the Gardein tenders. Once in the oven, be sure to turn them halfway through the cooking time. (If you're opposed to 45 seconds in the microwave, plan accordingly. Your oatmeal will be finished in 10 minutes, at most. (I do not recommend cooking the tenders completely in the microwave. They will NOT be crispy.)

Once your tenders are in the oven, dice up your broccoli. Add broccoli & carrots to a microwave safe casserole dish, cover completely with a lid or a plate (no water needed), and microwave on high for 2.5 - 3 minutes. (Again, if your microwave has become a giant paperweight, bravo. Plan your time accordingly)

If using the quick cooking method for your tenders, after you've flipped them (halfway mark), stir the nutritional yeast, salt & pepper (if using powdered onion & garlic, add them now) into your oats. Remove from heat, stir well & cover.

Carefully remove your steamed veggies from the microwave & lightly coat with Herbamare & black pepper.

Plate the veggies, oatmeal, chick'n & enjoy! (Psst...if using the microwave, you just made the entire meal in 15 minutes, and none of it will taste like it came from the microwave.)

Have fun with it! Cooking is not an exact science & you should play with your food. And if you make delicious changes, please come back and share with us.