Post Punk Kitchen Recipes – Summer Seitan Saute With Cilantro & Lime, Tofu Omelets

I recently tried a couple of really yummy recipes from Post Punk Kitchen, Isa Chandra Moskowitz’s website, that I wanted to share. The first is called Summer Seitan Saute With Cilantro & Lime. I make stir fries with seitan pretty often for dinner and was looking for a way to change it up a bit. This was perfect! Most of my stir  fries are Asian inspired…soy sauce, sesame oil, rice wine, etc. But this one is more Mexican, almost like a deconstructed burrito. Very yummy! You can find the recipe here.

LimePepperOnion

I stuck to the recipe pretty closely, but instead of jalapenos, I used a sweet bell pepper. I don’t like food to be too spicy, but I might try it with the jalapenos sometime, since they’re usually milder than other peppers, especially without the seeds. I also left out the mushrooms, as I seem to be the only vegan who hates mushrooms! Next time I will also increase the quantity of cilantro, because I just really like cilantro.

StirfryCooking

This recipe is definitely worth a try, and we’ll be adding it to our usual dinner rotation. Play with the flavors to make it your own!

LimeSeitan

The other recipe that I tried from Post Punk Kitchen was Tofu Omelets. Unfortunately I don’t have a picture, because we ate them up too quickly! She’s got a great photo on her website though. They were really yummy and pretty simple to make. Again, I pretty much stuck to the recipe with the exception of black salt. I couldn’t find it at the store, but I will keep my eye out for it to use in the next batch. I was surprised by how much these looked like actual omelets. The taste and texture weren’t quite the same as eggs, but pretty close. They were really yummy as their own thing.

Has anyone else tried some recipes recently that they really enjoyed? I’m always on the lookout for new dinner ideas to keep things interesting!

Virtual Vegan Potluck! Curry Noodles with Broccoli and Tofu

Welcome to the second Virtual Vegan Potluck! If you just happened to come to my site and don’t already know about the Virtual Vegan Potluck, here’s how it works. Since we can’t all get together for a real vegan potluck (participating bloggers are from all over the world!), Annie from the blog An Unrefined Vegan came up with the idea to have one virtually. This means that a lot of different blogs post vegan recipes on the same day for a variety of courses…appetizers, salads, main dishes, soups, desserts, etc.

You can work your way through the whole potluck by starting at Vegan Bloggers Unite! and following the links. The blog before mine in the potluck is 40 Fit In The Mitt. The blog after mine in the potluck is VegHotPot.

My plans for the potluck were a bit thrown off by Hurricane Sandy. I signed up to make an appetizer, but I wasn’t able to make the recipe I wanted to this past weekend because Hurricane Sandy kept me from the grocery store. I didn’t have the ingredients I needed, so instead, I’m sharing a different recipe, which is also quite tasty. It could still fall under the appetizer category, or it could be a side or a main dish too. It’s got a yummy flavor combo, and it’s quick to make.

This recipe originally came from Vegetarian Times in the April/May 2011 edition. I changed a couple small things, but it’s mostly the same as the Vegetarian Times Recipe.

Ingredients:

  • 2 teaspoon vegetable oil
  • 2 large shallots
  • 3-4 cloves of garlic
  • 1/4 of a yellow onion
  • 1/2 cup cilantro (save 1/4 cup for garnish)
  • 2 Tablespoons Thai  red curry paste
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 15-ounce can light coconut milk
  • ¾ cup vegetable broth
  • 2 teaspoons brown sugar
  • 1 12-ounce package of firm tofu
  • 1 package of Asian noodles (I used flat Somen noodles)
  • 5 cups broccoli florets
  • 1 lime

Directions:

  • Chop the onion and shallots, and press or mince the garlic. Roughly chop the cilantro. It’s okay to leave some of the upper stems in with the leaves when you chop it. Set aside 1/4 cup of the cilantro for garnish.
  • Heat the oil in large pot over medium-high heat. Sauté the shallots, garlic, and onions in the oil for a couple minutes. Add 1/4 cup of cilantro, curry paste, curry powder, and turmeric. Stir and let cook for a minute. (I was worried it would be too spicy with the Thai red curry paste, but it turned out not to be spicy at all. I think this probably varies by brand, but I would consider increasing the amount of curry paste next time I make this.)
  • Add in the coconut milk, broth, and brown sugar. Stir and bring to a simmer. Reduce the heat to medium and cook for 5 minutes.
  • Drain the tofu and cut it into 1 inch cubes. If you want it to be a little crispy on the edges, you can saute it in a little oil in a separate pan before adding it to the pot. Add the tofu to the pot with the other ingredients, and simmer another 10 minutes.
  • In a separate pot, cook the noodles according to the directions on the package. You could also substitute rice instead of noodles, if you prefer. Add the broccoli florets to pot of noodles for the last 2 minutes of cooking time. Drain the noodles and broccoli and add them to tofu-curry mixture. Mix well, so the noodles and broccoli are coated.
  • Serve the curry noodles with the chopped cilantro sprinkled on top and a lime wedge on the side. Don’t skip the lime! Squeezing the lime juice over the noodles really completes the flavor of this dish.

You can work your way through the whole potluck by starting at Vegan Bloggers Unite! and following the links. The blog before mine in the potluck is 40 Fit In The Mitt. The blog after mine in the potluck is VegHotPot.

Homemade Vegan Sorbet – Mango Banana & Watermelon Strawberry Lime Sorbets

For a while now I’ve been thinking about experimenting with making sorbets in my ice cream maker, but I never got around to it until now. It turns out it’s super easy! It’s also much healthier than ice cream, since it’s almost entirely made of fruit. This is a great treat for hot summer days. Now the fun begins experimenting with flavor combinations. The possibilities seem endless! I started simply with a Mango Banana Sorbet. My second attempt included Watermelon, Strawberries, Banana, and Lime. Both turned out really well!

I initially followed directions from the Candle 79 cookbook, which basically gives you some general ratios of ingredients. They include water and a little bit of oil in their sorbets. I eliminated the water right off the bat. I tried the oil in the first batch, but eliminated it in the second batch. I don’t think it’s really necessary to include the oil. You basically want to have about 3 cups of fruit and add about 1/4 of agave. The fruits and agave get blended until smooth and creamy. Then you churn them in your ice cream maker. It’s really that simple.

If you’re going to use just juice, for instance if you’re making a lime, lemon, or grapefruit sorbet, the proportions and directions can change. Sometimes the recipes call for adding water, more sugar or agave, straining the liquid, or boiling part of the mixture first.

I used banana in both recipes because I thought it would help make the sorbet creamier. That may be true, but I’m also finding that the banana flavor overpowers some of the other fruit flavors. In my next batch, I’m going to try making it without banana. If you’re looking for more ideas for flavor combos, check out this Cooking Light Slideshow. I really want to try the Lemonade Iced Tea Sorbet!

Mango Banana Sorbet Ingredients

2 ripe mangos
3 bananas
1/4 cup agave
1 tsp canola or safflower oil (optional)

Mango Banana Sorbet Directions

  • Peel and roughly chop the mangos and bananas.
  • Add the bananas, mango, agave, and oil (optional) to the blender and blend until smooth and creamy.
  • Add the mixture to your ice cream maker and let it churn for 1/2 – 1 hour based on your ice cream maker directions.

Watermelon Strawberry Lime Sorbet Ingredients

2 generous cups of chopped watermelon
1 generous cup of chopped strawberries
2 bananas
juice of 3 limes
1/4 cup agave

Watermelon Strawberry Lime Sorbet Directions

  • Chop the watermelon, making sure you remove any seeds. Chop the strawberries and banana, and juice the limes.
  • Add the watermelon, strawberries, banana, lime juice, and agave to a blender and blend until smooth and creamy.
  • Add the mixture to your ice cream maker and let it churn for 1/2 – 1 hour based on your ice cream maker directions.

Agave Citrus Roasted Vegetable Quesadillas

I’ve been on a roasted veggie kick recently. I’m not sure why, but I can’t seem to get enough! I used to make Honey Lime Roasted Veggie Quesadillas with pepperjack cheese before I became vegan. I’ve adapted that recipe by replacing the honey with agave, the pepperjack with Daiya, and regular sour cream with Tofutti Vegan Sour Cream. The vegan version is just as tasty! Feel free to add in your favorite veggies and toppings.

Ingredients:
1 red pepper
1 yellow onion
1 zucchini
1 yellow squash
1 shallot
3 garlic cloves
1 cup of frozen corn
5 limes
1 Meyer lemon
3 tablespoons agave
tortillas
Daiya Pepperjack cheese
Tofutti vegan sour cream
fresh salsa

Directions:

  • Preheat the oven to 450°.
  • Chop the red pepper, onion, zucchini, and yellow squash into small chunks. Thinly slice the shallots and garlic cloves. Place all the chopped veggies and the frozen corn in a roasting pan with sides.
  • Juice the limes and lemon. Add agave and stir with a whisk. Pour the agave juice mixture over the veggies and toss so they are well coated.
  • Roast the veggies for about 30-40 minutes.
  • Once the veggies are done roasting, place a tortilla on a skillet over medium heat. Sprinkle an even layer of Daiya pepperjack cheese on the tortilla. Don’t use too much cheese. Let the Daiya melt on the tortilla, and then place the tortilla on a plate.
  • Toast a second tortilla without cheese. It helps if the tortillas get a little crispy on the skillet because it will make the quesadilla easier to eat (and tastier!).
  • Place a layer of veggies on the first tortilla on top of the Daiya. Sandwich the second toasted tortilla on top.
  • Cut the quesadilla into quarters and top with vegan sour cream and fresh salsa.