BBQ Seitan Sandwiches
Ingredients
-1 package prepared seitan, (about 16oz), cut into strips
-1/2 yellow or white onion (or green with the white bulb at the end)
-2 tbsp olive oil
-1 cup barbecue sauce
Fixings
-1/4 batch of cilantro
-tomatoes
-pickles
-lettuce
-hamburger buns
Directions
-Sauté onions in olive oil until soft
-Add seitan and cook until just barely golden brown, stirring frequently
-Add barbecue sauce and stir well
-Reduce heat and simmer until sauce has cooked down, about 10-15 minutes
-Stack on a bun with your favorite fixings and enjoy!
Hippie Heaven Dip
Ingredients
-1 avocado
-1 15oz can black beans, drained and rinsed
-4-5 roma tomatoes (or about 1-1/2 cups of your favorite type)
-1-2 garlic cloves, finely chopped
-4-5 green onions, using the white bulb at the bottom
-3/4 batch of cilantro
-1 cup shredded sharp cheddar cheese
-lemon juice to taste
-salt and pepper to taste
Directions
-Layer 1: Smash avocado into bottom of small/medium pyrex with a fork
-Layer 2: Add black beans
-Layer 3: Add tomatoes and season with salt and pepper, to taste
-Layer 4: Add green onions
-Layer 5: Add cilantro and sprinkle in garlic and lemon juice
-Layer 6: Cheese!
-Serve with warm tortillas or tortilla chips
Chopped Kale Salad
Ingredients
-1 batch lacinato kale, or tender regular kale, stems and center ribs discarded
-2 tbsp chopped shallot or sub green onion
-1-1/2 tbsp fresh lemon juice
-1/4 tsp salt
-1/4 tsp black pepper
-4-1/2 tbsp extra virgin olive oil
-2 oz (1 cup) coarsely grated ricotta salata
Directions
-Cut kale into very thin slices
-Whisk together shallot, lemon juice, salt and pepper in small bowl
-Add oil into lemon mixture in slow stream, whisking until well combined
-Toss kale and ricotta salata in a large bowl with enough dressing to coat well
-Season with salt and pepper
-Top with roasted beets (see recipe below)
Roasted Beets
Ingredients
-4-5 medium-sized beets
-Extra virgin olive oil
-Balsamic vinegar
-Blue, goat or feta cheese
Directions
-Pre-heat oven to 375 degrees
-Wash beets and lightly coat skin with olive oil
-Roast beets for 1 hour
-Let beets cool and then slide peels off (have no fear - the red will wash right off!)
-Cut into round slices and set aside
-Drizzle with balsamic vinegar
-Sprinkle cheese of choice on top
Turnip & Chard Frittata
Ingredients
-1 batch of turnips, peeled and thinly sliced
-Salt and pepper to taste
-1-2 tbsp olive oil
-5 eggs
-1 bunch swiss chard with stalks removed, thinly chopped
-Blue, goat, feta or sharp cheddar cheese
Directions
-Whisk the eggs in a large bowl
-Add olive oil and swiss chard, mix well and set aside
-Season turnips with salt and pepper and sauté over medium heat until soft and caramelized, about 10 minutes
-While turnips are cooking, pour the egg mixture into a separate skillet and stir in a circular motion
-When the bottom of the egg mixture is well-set, cover and continue to cook over medium heat
-When cooked through, slide the egg mixture onto a plate
-Top with turnips and cheese of your choice
Seitan Broccoli BBQ Dinner
Ingredients
-2 tbsp vegetable broth
-1 tbsp liquid smoke
-1 tbsp peanut butter
-1/2 cup prepared barbecue sauce
-1 tbsp olive oil
-1 small onion, thinly sliced
-Big pinch salt
-1 lb seitan, thinly sliced
-3 cloves garlic, minced
-Fresh black pepper
-1 large head broccoli florettes (3-4 cups)
Directions
-Mix barbecue sauce, vegetable broth, liquid smoke and peanut butter together in a small bowl
-Preheat a large pan over medium-high heat and sauté the onions in oil with salt for about 5 minutes until lightly browned
-Add seitan and cook for 7 to 10 minutes, until seitan is browned
-Add garlic and black pepper and sauté for about a minute, until fragrant
-Mix in the broccoli and cover the pan to cook, lifting intermittently to stir, until softened
-Add the sauce, toss to coat, and cook for about 5 more minutes. Sauce should become thick and bubbly
-Season as you like and serve
Baked Plantains
Ingredients
-2 large plantains
-1/2 cup dark brown sugar
-1/4 cup butter
-1/4 tsp cinnamon
Directions
-Preheat oven to 375 degrees
-Cut ends off plantain and peel
-Cut plantains in half and then in half again, lengthwise
-Place butter in ovenproof casserole dish and place in oven until butter is melted
-Remove from oven and stir brown sugar into melted butter
-Stir in cinnamon
-Roll pieces of plantain in butter mixture
-Leave, cut-side down, in the mixture
-Cover dish tightly with tin foil and bake for 45 minutes or until plantains are soft and dark
-Remove from oven and serve over vanilla ice cream
Favorite Simple Salad
Ingredients
-1 large head romaine (or your favorite kind) lettuce
-3/4 cup cranberries
-3/4 cup candied pecans (or walnuts)
-1/2 cup crumbled blue cheese
-1/4 cup olive oil
-1/8 cup balsamic vinegar
Directions
-Whisk together olive oil and balsamic vinegar
-Put ingredients into salad bowl in layers, so each bite has a bit of everything:
one layer lettuce, one layer cranberries, one layer pecans, one layer blue cheese, drizzle dressing
-Continue layering ingredients until you finish with toppings and remaining dressing on top
-Serve with crusty bread
Portobello Cheese Steak Sandwiches
Ingredients
-2 large portobello mushrooms, stems removed
-2 medium yellow bell peppers
-1 onion (preferably sweet, like Vidalia)
-salt and pepper to taste
-2 tbsp water
-1 tbsp balsamic vinegar
-4 pocketless pitas
-2 cups shredded mozzarella cheese
Directions
-Preheat oven to 400 degrees
-Heat medium size skillet over medium/high heat
-Brush both sides of mushrooms using 1 tbsp of oil
-Add mushrooms to skillet and cook until tender and lightly browned (about 5 mins each side)
-Transfer to cutting board and cut into 1/4 inch slices; set aside
-In remaining tbsp of oil, heat bell peppers, onions, salt, pepper and water and cook until tender
-Stir in vinegar, remove skillet from heat and gently stir in sliced portobellos
-Place pitas on baking sheet, sprinkle with mozzarella and heat in oven until cheese has melted (about 5 minutes)
-Roll each pita into a cone; tightly wrap bottom half of each with foil or kitchen parchment to hold shape
-Fill pitas with warm mushroom mixture - enjoy!
Kale & Pecan Pesto
Ingredients
-12 oz batch kale (any type), stems removed, coursely chopped
-1/4 cup toasted pecan pieces
-2 garlic cloves, peeled
-1/2 cup grated parmesan cheese
-1/3 cup olive oil
Directions
-Place kale pieces in large pot with 1-1/2 cups water, cover and heat over medium/high heat
-Cook for 5 minutes, or until kale is wilted but still bright green (add more water if necessary while cooking)
-Drain kale, saving liquid
-Blend pecan pieces and garlic cloves in food processor until finely chopped
-Add kale and blend until thick paste forms
-Add parmesan and blend until smooth
-Add oil and 2 tbsp kale cooking liquid and blend until desired consistency
-Season with salt and pepper, if desired, and toss with pasta
