Seitan with Mushroom Wine Sauce

While walking around Boston yesterday, I visited my neighborhood Whole Foods Market. I love this market, specifically for the amazing vegan food options, variety of spices and fresh local produce they offer. Additionally, I appreciate the enormous amount of vegan fair trade certified products available. However, the prices do not always sit well with me which is the reason I do majority of my food shopping elsewhere.

Anyhow, I purchased a few things there yesterday including this! I really dig the old style graphics on the packaging.

Seitan is a high-protein vegan/vegetarian food made from cooked wheat gluten.  

I must admit the texture of seitan itself disturbs me, but now and again, I reach out for this accessible and affordable product to make a quick dinner. It should be noted I have made seitan in my home kitchen before sucessfully. However, I continue to prefer store purchased seitan.

Before I begin Seitan with Mushroom Wine Sauce recipe, you should know seitan ingredient in this recipe may be substituted with any protein of choice. My favorite vegan proteins include organic tofu, chickpeas and red kidney beans. Be sure to contact me if you have questions about substitutions or otherwise.

Seitan with Mushroom Wine Sauce served over mashed potatoes I prepared earlier and garnished with fresh dill.  

Seitan with Mushroom Wine Sauce Ingredients 

1 (8-oz package) seitan of choice, sliced (about 1 cup)
1 tablespoon sunflower seed or canola oil
3 cups mushrooms of choice, sliced (I used cremini mushrooms)

Sauce Ingredients
2 tablespoons Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon smoked or regular paprika
1 tablespoon nutritional yeast flakes
1 tablespoon low sodium soy sauce
1/2 cup white wine of choice (do not use cooking wine, it sucks!)
*If wine in not your thang, strong vegetable broth may be substituted. However, the flavor will be different as the wine enhances this sauce. 
1 tablespoon corn starch
pinch of salt, optional (add at the end)
1/4 cup chopped fresh dill or parsley for garnish, optional

Directions
Preheat a large cooking pan over a medium heat. Add oil and mushrooms and cook for about 6 minutes, until the mushrooms become brown, but not burnt. Stir often. Do not be tempted to season the mushrooms with salt at this stage of cooking because this will cause the mushrooms to release water while slowing down the browning process.

While the mushrooms are cooking, prepare the sauce ingredients. In a medium bowl, whisk together all the sauce ingredients except for salt and dill. Set aside.

The mushrooms should be ready or almost ready by now. Add the sliced seitan to mushrooms sautéing in the cooking pan. Continue sautéing mushrooms with the seitan for another two minutes until the seitan browns and warms through. Add the sauce you set aside, stir for about two minutes, until the sauce thickens. Turn off the heat and taste for additional seasonings. At this point you may add that pinch of salt, depending on preference.

Serve over prepared rice, mashed potatoes or anything you fancy. Garnish with fresh dill or parsley when serving. Store in the refrigerator, in a closed container for 3 to 4 days.

Rock on! 

Sweet Potato Red Lentil Stew

Recently I found myself standing in my kitchen staring at a large bowl filled with sweet potatoes. I was perplexed how this copious amount of sweet potatoes ended up in my kitchen.

I knew I had to use these orange beauties soon, but I was not certain as to how. I did not feel like making soup. This was surprising because I make soups often. Mostly it is due to utilizing leftover ingredients. I also wanted to make something substantial. Stew was the next best thing.

Cheers!

Sweet Potato Red Lentil Stew

Sweet Potato Red Lentil Stew

Ingredients
1 tablespoon canola or vegetable oil
1 medium onion, finely diced
3 large carrots, roughly diced (I buy organic carrots and do not peel them. To peel or not peel?)
4 garlic cloves, minced
6 small sweet potatoes, peeled and roughly chopped (regular potatoes may be substituted)
1 and 3/4 cups red lentils
Freshly ground black pepper (about 1/4 teaspoon)
1 teaspoon salt
1 tablespoon ground coriander (Substitute with cumin if coriander is unavailable. Coriander is more lemony in flavor, but cumin will work well here too.)
1/2 teaspoon turmeric (This anti-inflamotory spice is a permanent resident in my pantry.)
1 tablespoon curry powder
2 bay leaves
1 tablespoon dried cilantro or parsley (If using fresh herbs, add them as a garnish at the end.)
4 and 1/2 cups water or vegetable broth
2 teaspoons apple cider vinegar (add last)

*Note: Be sure to dice the carrots and potatoes roughly the same size so that both cook evenly. 

I sprinkled mine with additional dried cilantro. Fresh herbs would be better, but I am happy with either. For some reason fresh cilantro is not my favorite, and yet I can eat tons of it in this form. 

Directions 
In a large soup pot, sauté the onion and carrots in oil, for about 5 minutes. Add garlic and continue sautéing for another minute. Add all the spices including bay leaves, potatoes, lentils and water. Stir and bring to a boil. Once boiling, lower the heat to medium-low and cook for about 15-20 minutes until the potatoes are soft, but not mushy and the lentils are creamy.

Turn off the heat and add the apple cider vinegar. If you have a lemon frolicking around in your kitchen, you can substitute apple cider vinegar with fresh lemon juice (use about half a lemon). Acid is needed to balance the sweetness of this dish.

Taste for additional seasoning and serve with rice, in a wrap or even pita. The possibilities are endless.

Store in the refrigerator for up to one week in a tightly closed container.

Later peeps!

I ate this stew with black rice cooked in vegetable broth. Very simple, yet kind of fancy pants, don't you think?

Chinese Five Spice Tempeh Stew and Master's Degree in Meowing

Othello, my 14 year old feline rival has been keeping me awake at night since he came into my life long ago. Today is Sunday, and yet I was rudely awaken at 6am for no apparent reason other than to feed him.

The way Othello operates to get what he wants is brilliant. He starts with meowing, and when that does not work, he starts shredding any type of paper lying around, and speedily moves onto jumping on shelves and throwing whatever lives on them on the floor. I have lost many splendid things by Othello's paw when he pushed down precious objects. Mostly, these were my jewelry boxes which I collect for some odd reason.

Othello! He is a very accomplished feline who holds a Master's Degree in Meowing. 

I can't stay mad at this old guy for too long though. After all, he earned his Master's Degree in Meowing fair and square. It is time I recognize his accomplishment, don't you think?

Cheers to felines!

Love,

VKP

Chinese Five Spice Tempeh Stew. I served it over raw kale and topped it with organic pea shoots.

Chinese Five Spice Tempeh Stew

Ingredients
1-2 tablespoons canola oil
1 medium onion, finely diced
4 carrots, peeled and diced
1 (8-oz) organic tempeh of choice, crumbled into medium sized pieces
4 garlic cloves, minced
2 tablespoons reduced-sodium soy sauce (Tamari may be substituted)
1 tablespoon raw cane sugar
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on heat preference
1 tablespoon coriander powder
2 bay leaves
1 tablespoon Chinese five spice powder
1 teaspoon sea salt
1 cup split mung beans (red lentils may be substituted)
1/2 cup millet (any grain may be substituted)
7 cups vegetable broth

Directions
In a large soup pot, sauté the onion, carrots and tempeh in canola oil, over a medium heat for about 8 to 10 minutes. Keep adding a splash or two of water when necessary, to prevent from sticking to the pan. Stir often. Add all the seasonings, and garlic, and continue sautéing for another two minutes.

Add mung beans and vegetable broth. Cover, and bring to a boil. Once boiling, lower the heat to medium-low and cook for about 30 minutes until the beans are creamy.

Fifteen minutes prior the stew is ready, add the millet to the pot. Stir and continue cooking for another 15 minutes. Turn off the heat and serve.

If you are using a grain other than millet, be sure to adjust cooking time. For example, if using brown rice, you may add it to the stew 20 minutes prior the stew is ready.

You got this!

Eat your greens. 

Yellow Split Pea Kale Stew and Snowzilla

Yellow Split Pea Kale Stew

Today is a snow day or as I affectionally call it - snowzilla - here in Boston, MA. I am glad I made this stew last night to keep me warm. I will take a bowl of stew or soup any day over wearing a sweater. I hate wearing sweaters!

Last night, I watched a Dexter marathon while eating this stew. Perfect for a cold night filled with suspense and uncertainty.

Furthermore, I took a few pictures from my window for you this morning, to illustrate the snowzilla in question. 

Commonwealth Avenue Mall Park

Another one...

The brownstones look amazing layered with snow.

Yellow Split Pea Kale Stew

Ingredients
1 tablespoon olive oil
1 large onion, diced
2 large carrots, peeled and diced
4-5 garlic cloves, minced
1 cup yellow split peas
1/2 cup barley or grain of choice
1/2 pund kale or 1 bunch kale, washed, rough stems removed
7 cups vegetable broth
1 teaspoon sea salt
Freshly ground black pepper to taste
1 tablespoon marjoram
1 tablespoon ground cumin
1 tablespoon smoked paprika
Zest of half a lemon
2 tablespoons freshly squeezed lemon juice (add at the end)

I like to eat mine with toast. 

Directions
In a large pot, sauté the onion and carrots in olive oil over a medium heat, for about 10 minutes. Add garlic along with all the spices and lemon zest. Continue sautéing for another minute or so.

Add yellow split peas, barley, and vegetable broth. Cover, bring to a boil, and cook for 50 minutes to one hour, until the barley and split peas are cooked. Stir occasionally.

About 15 minutes before the stew is ready, add the kale.

Turn off the heat, and add the lemon juice. Taste for seasonings and serve.

Eat!

Sauerkraut with Mushrooms and Figs Stew - Bigos. Can you dig it?

Sauerkraut with Mushrooms and Figs Stew, also known as Bigos. 

This year I celebrate the holidays without a Christmas tree. It was not intentional, it just happened that way. Don't feel badly for me. I have this little green wonder to keep me happy - see below.

I am green and...real - that's most important,
said the tiny Christmas tree. 

Now onto the recipe. I have been thinking about making my own version of a popular Polish dish called Bigos or Hunter's Stew.

Most traditional recipes call for uncanny ingredients to us vegans, while others are even vegetarian or accidentally vegan. Typically, dried fruits such as prunes  - [did they change the name back to dried plums recently?] - are also used. I have decided to go with dried figs instead.

Cheers to being salty!

Sauerkraut with Mushrooms and Figs Stew
Please note this recipe requires 4-5 hours of cooking time. Yikes!

Ingredients
2 (32-oz bags) sauerkraut, do not drain ( I used this brand)
1 large carrot (about 1 cup), peeled and shredded
1 large bay leaf
1/2 cup to 1 cup dried mushrooms, reconstituted ( I used Bay Bolete dried mushrooms)
1/2 to 3/4 cup dried figs, stems removed and chopped
1 to 2 tablespoons olive oil (add at the end)
Freshly ground black pepper to taste

Directions 
In large pot, add the sauerkraut with juices, along with the shredded carrot and bay leaf. Cover, and bring to a boil.

Once boiling, lower the heat to simmer and cook for about 4-5 hours (I am not kidding!), stir occasionally.

In the meantime, prepare the mushrooms. Place the dried mushrooms in a small bowl, and cover them completely with boiling water. I used about 1 cup if not more. Allow to sit and reconstitute for at least 2 hours. Do not drain! You will need the mushroom liquid later.

One to two hours before the stew is ready, add the mushrooms along with their liquid, chopped figs and freshly ground pepper to the pot with the sauerkraut. Stir and continue cooking until the water has almost completely evaporated and the sauerkraut has turned brown/orange color.

In case the liquid is not evaporating quickly enough, uncover the pot and increase the heat to medium-low. Conversely, if there is no liquid remaining before the stew is ready, add water gradually as needed.

Turn off the heat and add olive oil. Stir, and add more pepper if necessary. Do not add salt unless you want to. The stew should be salty enough.

Serve with favorite crusty bread or mashed potatoes. You can add vegan sour cream as well. Store in the refrigerator for up to one week. The stew tastes better the next day.

*Note
To decrease the sodium content, replace the sauerkraut liquid with equal amounts of water or low-sodium vegetable broth. The stew gets most of its flavor from the sauerkraut liquid and the mushrooms. However, if you choose to take the alternate route, be sure to let me know how it turns out. Much obliged. Peace out!

Salty ;) 

I Am Not That Cool! and Everything Indian Green Lentil Stew

I have misled myself all this time in thinking that I was somewhat cool. To my surprise, I have been proven otherwise, very recently. I refuse to name names...

Given my history of liking everything that parents do not typically like, including loud and angry music, dressing against the stream with a hint or two of rebellion, and let's not forget about being GOTH for quite some time, I have come to a conclusion that my idea of coolness differs from others immensely. 

I no longer know what's up, and yet I am ok with it, so there!

Stay Cool!  

Everything Indian Green Lentil Stew served over rice. 

Everything Indian Green Lentil Stew

Ingredients 
1-2 tablespoons vegetable oil or vegan butter
1 medium onion, finely chopped
3-4 garlic cloves, minced
1 pound (16-ounces) small green whole lentils, rinsed and picked over
1 (28-oz can) crushed tomatoes
7 cups vegetable stock
1 teaspoon crushed fenugreek
1 teaspoon cumin seeds
2 large bay leaves
1 teaspoon yellow mustard seeds
1 large cinammon stick
1 teaspoon coriander seeds
1/2 teaspoon turmeric
Cayenne pepper to taste
1/4 teaspoon ground ginger
1 teaspoon sea salt
1 teaspoon raw cane sugar

Not sure how Blue's picture got here. She's got the cool factor for CERTAIN. 

Directions
In a large soup pot, heat oil or vegan butter over a medium heat. Add all the spices, and toast for about 1-2 minutes, stirring constantly. Mix in lentils, crushed tomatoes, vegetable broth, cover and bring to a boil. Once boiling, lower the heat to medium-low, and cook until the lentils are creamy, for about 45 minutes.

Turn off the heat, remove the bay leaves and the cinnamon stick. Taste for salt, and serve over rice of choice.

Cheers! 

Polish Vegetable Stew - Leczo # Vegan MoFo

On Sunday, I spoke to my mom as usual. She mentioned a Polish dish she recently started making called Leczo. Since I have never had it as a kid growing up in Poland, I was intrigued. One hour later, I had all the information I needed to make it.

Apparently, the original version is often made with sausage, but you can use chickpeas or any type of beans instead of vegan sausage.

I used Italian vegan sausage to go along with the Italian seasoning even though it is a Polish dish. What can I say? I like to mix it up a bit. Cheers! 

Polish Vegetable Stew - Leczo. I have purchased the salt and pepper shakers in Krakow, Poland. 

Ingredients 
1 tablespoon olive oil
1 medium onion, peeled and thinly sliced to half-moon shapes
1 medium bell pepper of choice (I used orange), seeds removed, thinly sliced to half-moon shapes
2 small yellow or green zucchinis, thinly sliced
1 small/medium graffiti eggplant, thinly sliced to half-moon shapes
3-4 garlic cloves, minced
2 homemade or store bought vegan sausages of choice, sliced
2 cups diced tomatoes in juice
Salt and freshly ground black pepper to taste
1 tablespoon paprika
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)

Directions 
In a large non-stick skillet, sauté the onion and bell pepper in oil, for about 5-6 minutes. Add the remaining vegetables: zucchinis, eggplant and garlic and continue cooking for about 6 more minutes.

Don't be limited by the vegetables mentioned, use any vegetables you like. I was going to use mushrooms in this dish, and then I changed my mind after this picture was taken. 

Add vegan sausages of choice, diced tomatoes and spices. Mix well, cover and cook on medium-low heat for about 10 minutes. Turn off the heat and serve with bread, pasta or anything you like.

I like to eat Leczo with bread. Today, I am using leftovers as a sandwich filling. 

Cajun Black-Eyed Peas with Collards and Tempeh - Lucky Me Stew

Cajun Black-Eyed Peas with Collards and Tempeh - Lucky Me Stew

I am slightly obsessed with keeping things around the apartment in their rightful place. When things are out of place, I feel out of place. Feeling this way makes me anxious. I don't like it. To prevent that from happening, I started to organize one thing or one place in my apartment, at least once a week. The thing or the place can be small (example: kitchen junk drawer) or big (example: the closet). It is quite telling -  about myself - that I find a new thing or place, to organize each week. Sometimes, meaning often, I skip a week or two or three, but get back to the organizing routine eventually.

Spice forest. All that unused space on top breaks my heart. 

How does this recipe relate to my story? This week, I organized the spice cabinet. I found an unopened cajun seasoning container lodged between Mister Turmeric and Miss Cinnamon, hence this stew creation featuring cajun seasoning.

Interesting fact: black-eyed peas are used in cajun cooking. They also echo the idea of good luck in Southern culture, specifically when prepared during the New Year. I need a little bit of luck right now. Let's hope the legend is true. Cheers!
Cooking time: 1.5 hours
Cajun Black-Eyed Peas with Collards and Tempeh - Lucky Me Stew (Makes about 12 servings)

Ingredients
1 pound dried black-eyed peas, soaked overnight, drained and rinsed
1 (8-oz package) gluten free organic tempeh or tempeh of choice, crumbled
1 (28-oz can) diced tomatoes
1 bunch green collards, rough stems removed, roughly chopped
2 tablespoons olive or vegetable oil, divided
1 medium sized onion, finely chopped
1 small bell pepper (any color), stem and seeds removed, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, minced
Freshly ground black pepper to taste
2 bay leaves
1 tablespoon dried thyme
1 tablespoon dried oregano
2 teaspoons salt
3 tablespoons liquid smoke (Don't panic if you can't find it. *See note below)
1 tablespoon dried parsley
1 tablespoon paprika
2 tablespoons cajun seasoning (Look for MSG free label if possible)
4 cups vegetable broth or water (Add another 1/2 cup during cooking if too thick depending on preference)
Hot sauce to taste (optional)

Directions
In a large soup pot, over a medium heat, sauté the onion, bell pepper and celery in 1 tablespoon of oil, for about 10 minutes. Add garlic and cook for another 2-3 minutes, stir often. Add a splash of water if necessary, to prevent from sticking to the pan. Remove the vegetable mixture from the soup pot and set aside.

Tip: Keep a glass of water handy when sautéing, add a little at a time, to prevent from sticking and to prevent from adding additional oil, but only if you are into that kind of thing.

In the same soup pot used to sauté the vegetables, add 1 tablespoon oil and crumbled tempeh. Sauté for about 10 minutes, stirring often. Add a splash of water to prevent from sticking. Once the tempeh has browned, add the vegetable mixture back to the soup pot, mix well. Add freshly ground black pepper, bay leaves, thyme, oregano, salt, liquid smoke, parsley, paprika, cajun seasoning. Mix well and cook for about 3 minutes. Add black-eyed peas, diced tomatoes, vegetable broth, cover and bring to a boil. Once boiling, lower the heat to simmer and cook for about 1 hour, until the black-eyed peas are fork tender. Stir occasionally. Add the collards, mix and cook for another 15-30 minutes, depending on prefrence. I like my collards well done.

Taste for salt and serve over rice. Add hot sauce when serving depending on preference. This recipe freezes well.

*Note
Can't find liquid smoke? No worries. To substitute, add 2 tablespoons smoked paprika. Skip adding regular paprika in this instance.

Lucky Me Stew

Ethiopian Inspired Lentil Stew with Spinach

Ethiopian Inspired Lentil Stew with Spinach

Hi there, how are you? My turn? I am well, and I have a confession to make. Here it goes...I have never tried Ethiopian food, yet I dare to call my dish "Ethiopian Inspired." I have done some research regarding the spices involved, and concluded that my pantry and spice collection combined play a role to a gentle introduction to Ethiopian Cuisine. What do you think? Cheers!

Ethiopian Inspired Lentil Stew with Spinach

Ingredients
1 tablespoon vegetable oil (optional, I used water)
1 large onion, finely chopped
4 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 tablespoon tomato paste
1 teaspoon sea salt
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground allspice
3 whole cloves
1 teaspoon smoked paprika or regular paprika
3 cardamom pods, cracked
1 teaspoon fenugreek, crushed (optional)
Cayenne pepper to taste (optional)
1 and 1/2 cups green lentils (any kind will do)
1/2 cup split green peas (add creamy texture to dish)
5 cups water or vegetable stock (I used vegetable stock)
1 (16-oz package) frozen chopped spinach, defrosted

Directions
In a large pot, sauté the onion in oil or water over a medium heat for about 10 minutes. Add ginger, garlic, all the spices, and tomato paste and cook for another 5-6 minutes. Stir constantly.  Add a splash of water if necessary; 1 or 2 tablespoons at a time to prevent from sticking to the pan. Add lentils, split green peas, 5 cups water/vegetable stock and bring it to a boil. Once boiling, lower the heat to medium-low, cover and cook for about 1 hour until the stew is creamy. Stir occasionally. Add spinach, stir and turn off the heat. Taste for salt and serve. Be sure to watch out for cloves and cardamom pods when eating.

Cheapskate Red Lentil Curry

Cheapskate Red Lentil Curry

I love Indian food! I eat it and make it often. I highly recommend Vegan Indian Cooking cookbook which serves as a great introduction to Indian cooking and spices. While I think that Indian spices are awesome, I realize that not everyone has access to purchasing them, so I invented this Indian inspired curry for YOU (lies I tell you, it is mostly for me). Anyhow, I invite you to try it in efforts to tell me how easy and spectacular it is.

I offer a 10-minute therapy session free of charge for those who DARE to question the validity of this tasty dish. Good deal, no? Once I am finished with grad school, the fee will change.

Cheers!

Cheapskate Red Lentil Curry

Ingredients
1 tablespoon vegetable oil (optional, I used water)
1 medium sized onion, finely chopped
1 teaspoon fresh ginger, grated
3 garlic cloves, minced
1 chili or jalapeño pepper, stems removed, deveined, finely chopped
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon crushed fenugreek (optional)
1/4 teaspoon cayenne pepper (optional)
1 teaspoon sea salt
2 cups red lentils
1 (14-oz can) light coconut milk
2 and 1/2 cups water, plus additional for sautéing
1 and 1/2 cups potatoes, peeled and chopped (about 3 small potatoes)
1 cup frozen green peas
Cilantro for garnish (optional)

Directions
In a large pot, sauté the onion in vegetable oil or water for about 10 minutes over a medium heat. Add ginger, garlic, and chili pepper. Continue sautéing for 3 more minutes. Keep adding more water, 1 tablespoon at a time as needed to prevent from sticking to the pan. Continue stirring. Add all the spices and cook for 2 minutes, add more water if necessary. Add red lentils, coconut milk, water (2 and 1/2 cups), potatoes and green peas. Bring to a boil, lower the heat to medium-low, cover and cook for about 15-20 minutes until the lentils are creamy and the potatoes are cooked. Taste for salt and serve with basmati rice or pita bread.

*Note
I am not a cilantro fan. I tried to be one...I really did, but to no avail. Sorry! To remedy my cilantro problem, I discovered, dried cilantro in my supermarket. I use as a garnish only. I bought it for .99 cents and I LOVE using as garnish for Indian or Mexican cuisine.