TGIF: Labor Day Vegan Country-Fried Seitan Recipe

It's been a long week for all of us, but it's finally Friday And even better news, we have a three day weekend to kick back, relax and perhaps entertain some friends with a cook out or barbecue. Other than the mandatory fruit salad with under ripe strawberries and way too much cantaloupe that someone manages to bring to each and every potluck, it can be hard for us herbivores to partake in the tasty treats. But never fear, because we've unearthed this delicious recipe for Country-Fried Seitan Cutlets that is not only easy, but will be sure to please any vegan or vegetarian guests you may entertain over the holiday!

This Recipe is makes about 6-8 small cutlets

You will need a 18 oz box of water-packed chicken-style seitan, with the water drained.

For the marinade you will need
2 tbsp tamari
1 tbsp maple syrup
1 tsp apple cider vinegar
1 tsp lemon juice
1 tsp baking powder
1 tbsp Ener-G egg replacer powder
1 tbsp lemon juice or apple cider vinegar

For the dry mixes, in two separate bowls, you will need
1st bowl (spices)
1 tbsp parsley
2 tsp garlic granules
2 tbsp nutritional yeast
1 tsp paprika
2 tbsp flour
1/4 tsp pepper

2nd bowl
1/2 cup panko bread crumbs


1/4 cup safflower oil for "frying"

To make:
1. Prep your 3 bowls (one for spices, one for panko crumbs, and one for all the liquids) The Ener-G egg replaces acts as a "fluffer" and will be activated by the liquid in the bowl (tamari, etc).
2. Drain your seitan and set aside
3. Set a non-stick skillet to high heat and add the safflower oil. Start with just enough oil to coat the pan.
4. Now start the process of crusting your seitan: dunk in the liquid bowl, then spices, then submerge in panko until covered. You want a good think coat on the seitan
5.Place the breaded seitan in the pan and continue crusting pieces until the pan is full. Flip each piece quickly. Each piece of seitan only needs 1-2 minus on each side to cool in the oil. Since the seitan is actually already "cooked" you don't need to worry about under-frying it as you would with meat.
6.When pieces are browned on both sides, pale on a paper towel and allow to cool for a few minutes before serving. Slice and serve or serve as is!

Enjoy your holiday, and don't forget to check back in for recipes, info, and DIY projects.

Tips Tuesday Vegan Recipe ~ Taco Salad

     VEGAN TACO SALAD

I wanted to add a tasty recipe for summer that was vegan, healthy and light but hearty at the same time. I think this one is all of those things. This recipe was found on Oh She Glows. You can visit this site for tons of great recipes. Check it out here http://ohsheglows.com/2012/06/12/layered-raw-taco-salad-for-two/

   Layered Raw Taco Salad for Two

 Don’t let the long ingredient list put you off; the entire recipe took me about 30 minutes or so. Feel free to adapt this salad     depending on what you have in your kitchen.

 Print, Email, or Text this recipe Inspired by : The Naked Sprout’s Taco Salad

Walnut Taco Meat: (adapted from my taco meat recipes) (yield: scant 1/2 cup)

 1/2 cup walnuts, soaked for 2-8 hours

•  1 & 1/2 tsp chili powder
•  1/2 tsp cumin powder
•  fine grain sea salt, to taste
•  cayenne pepper, to taste (optional)

 Cashew or Macadamia cream: (yield: 1 heaping cup)

•  1 cup macadamia (or cashew) nuts, soaked in water for 2-8 hours
• 11-12 tbsp water (use as needed to achieve desired consistency)
• 2-3 tbsp fresh lemon juice, to taste
• fine grain sea salt, to taste (I used just over 1/4 tsp)

3-Minute Guacamole: (yield: 3/4 cup)

• 1 large ripe avocado
• 1/4 cup chopped red onion
• 1/2 small tomato, chopped
• 1/2 tsp ground cumin
• 1 tbsp + 1 tsp fresh lime juice
• scant 1/4 tsp fine grain sea salt, or to taste

Other salad ingredients:

• greens of choice
• salsa
• green onion (optional)
• crackers

Taco meat: In a food processor (or by hand), pulse (or chop) the ingredients until combined. Make sure to leave the walnuts chunky. Remove and set aside.

Cream sauce: Drain and rinse the soaked nuts. Add them into a processor and process. Stream in about 1/2 cup water and a couple tbsp of lemon juice. Add more water as needed to achieve your desired consistency. The nut sauce should be super smooth and not grainy. Add salt to taste.

Guacamole: In a medium-sized bowl, mash the avocado flesh with a fork, leaving some chunks. Stir in the chopped tomato, red onion, lime juice, and seasonings to taste.

To assemble: (per bowl) Add a hefty base of greens in a large bowl followed by a heaping 1/4 cup scoop of guacamole in the middle. Spoon on 2 tbsp of salsa over the greens followed by half of the taco meat. Add a couple tbsp of cream into a plastic baggie, snip off end, and pipe over top the taco meat. Garnish with a chopped green onion and leftover chopped tomato and red onion. Place a few crackers into the salad before serving. If you find yourself with leftover lemon and lime juice like I did, place juice into a glass, fill with water, add liquid sweetener to taste, and serve over ice.

Read more: http://ohsheglows.com/2012/06/12/layered-raw-taco-salad-for-two/#ixzz36uSF7wJV

Grill Season Is upon Us!

 
                                                     Grill Season Is Upon Us!!

Summer is back! There will be pool parties, barbecues, and 4th of July engagements galore. All of which include food so what's a vegan or vegetarian to do? Bring these black bean burgers, of course!
Try this hearty yet flavorful vegan recipe that can be either grilled right away or kept frozen until needed.

                                                                  Ingredients:
                                                      2 cups of cooked black beans
                                                      1/4 of a green pepper diced
                                                      1/4 onion diced
                                                      1 serrano, jalapeno or fresno pepper diced
                                                      3 sprigs of fresh oregano or 1 1/2 tsp of dry
                                                      1/2 tsp cumin
                                                      1/4 cup corn
                                                      1 tsp of chili powder
                                                      1/4 cup of ground oats
                                                      2 tbsp corn meal
                                                      1 tbsp of flax mixed with a 1/4 cup water

Preheat oven to 375 degrees and place a pan of water on the lowest rack to keep the burgers from drying out.

Prepare the mixture of flax and water first as this mixture will need to sit for 10 minutes until it becomes  viscous. This is your egg substitute and will act as the binding agent to keep the patties together.

Add rinsed beans, onions and peppers together and mash. Then adding the flax/water mixture, ground oats, corn meal and spices and mix/mash thoroughly. Mix corn in last to keep kernels whole. Oil baking sheet and form patties to make 3 large  4 small ones. You can also double up this recipe if you are cooking for more people. Throw them on the cookie sheet and bake for 10 minutes on each side. They are then ready to put on the grill immediately or you can freeze them for a later date. They are best served on a pretzel bun with avocado, mixed greens and tomato.

Fall Vegan Treats

Hey vegan and vegetarian buddies! Looking for a fun fall recipe that is both tasty and cruelty free? Try this Pumpkin-Pistachio Kale Fried Rice with Maple Tofu cubes. Theres full fall flavor in every forkful!