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.
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.
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!
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!
I was in the mood for ginger and a healthy dose of veggies and this is the dish that resulted. It turned out really well especially for being a bit improvisational. Sometimes that’s the best way to cook! I make stir fries pretty often, but it was good to change things up and throw in some new flavors and veggies. It’s quite a colorful dish too. This is a quick and easy recipe that you can make on a weeknight, and the leftovers are perfect for lunch the next day!
1 yellow squash
About 1 cup of French beans (or green beans)
1 red pepper
1 yellow onion
1 or 2 shallots
5 cloves of garlic
1 heaping Tbsp of fresh grated ginger
1 package of seitan
1/4 – 1/2 cup of soy sauce
1/4 – 1/2 cup of rice vinegar
ground black pepper
sticky rice or noodles
- Prepare your rice or noodles according to the package directions. I used sticky rice for this dish which worked out well. While the rice or noodles are cooking, prepare the rest of the dish.
- Chop the yellow squash, french beans, red pepper, leek, yellow onion, and shallots. Press or mince the garlic and grate the ginger. Saute these ingredients in a large pan with some sesame oil.
- In a separate pan saute the seitan in sesame oil so the edges get crispy.
- Add about 1/4 of soy sauce and a 1/4 cup of rice vinegar to the veggies and let them simmer for a little bit to soak up the liquid.
- Once the seitan is crispy, add about an 1/8-1/4 cup of soy and 1/8 to a 1/4 cup of rice vinegar. Start with less and add more to taste. Continue to saute so the seitan soaks up the flavor.
- Combine the seitan with the veggies. Season with some garlic powder and ground black pepper to taste.
- In a small pan, toast some sesame seeds over medium-low heat. It doesn’t take long for them to toast so keep an eye on them.
- Once your rice or noodles are finished, spoon some into a bowl. Top with the veggies and seitan. Sprinkle some toasted sesame seeds on top.
I had a request for a seitan recipe, so here is one that I make pretty often. Every time I make this, it comes out a little different because I’ll use different veggies based on what I have on hand or what I’m in the mood for. You can use different types of noodles like soba or lomein or you can use rice instead. Seitan, can be switched out for tofu or some other kind of protein replacement. There’s a lot of room for creating your own variations here. There are certain ingredients I use every time – onion, shallots, garlic, sesame oil, soy sauce, and rice wine vinegar. These ingredients pretty much ensure that whichever veggies, protein and starches you use, it’ll be tasty!
1 yellow onion – chopped
2 shallots – finely chopped
2-3 cloves of garlic – pressed or minced
1 head of baby bok choy
1 1/2 cups of broccoli florets
1 package of seitan
1 cup of snow peas
- Prep your onions, shallots, and garlic. Saute them in sesame oil until the onions are translucent and a little golden. Set aside.
- Pull the leaves off the bok choy and rinse them throughly. Cut off the base where it’s tougher, but still leave some of the white part. Rip each leaf up into 2-3 pieces so they’re a bit more manageable to eat.
- Bring a pot of water to a boil and steam the broccoli florets and bok choy for a few minutes, just until tender. Don’t over steam them or they’ll get mushy. You can also cook your noodles in the water while the veggies are steaming if you have a set up that works that way. Prep your noodles according to package directions. The udon noodles I made only needed to boil about 4 minutes.
- Drain the seitan and rip it into bite size pieces. Saute the seitan in sesame oil until the edges get golden and crispy. Add in the snow peas to saute for a minute – they don’t need very long.
- Combine all of the veggies and seitan into a pot and add soy sauce and rice vinegar to taste. Start by adding a little and taste, then add more as needed. I always end up needing more than I think I will, but it’s good to start light since the soy sauce is a strong flavor.
- Place a portion of noodles in a bowl and add the veggie and seitan stir fry on top. Add more soy sauce or rice vinegar as needed. Sometimes I will add the noodles straight to the veggies and mix everything up in the pot first, allowing the noodles to pan fry a little bit. You can also top with toasted sesame seeds if you like. Enjoy!