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Hello everyone! This past weekend I made some seitan which turned out delicious! I used the seitan recipe in Vegan with a Vengeance with a few modifications. I was looking to make a stringy seitan and I attempted to do that by kneading the seitan dough and then I stretched it and repeated with the kneading for about 5 minutes. I think the stretching made a great difference in the texture of the seitan. I really enjoyed the texture of this seitan and I will try to continue to experiment with the texture.
Moving on to the recipe! My grandparents were preparing to cook some stewed green beans with beef. I asked my grandpa if he needed all the green beans and he said no, so I took about two cups of the green beans. I really wanted them to make the dish with seitan but they were not fully convinced. They have both tried seitan a few times but are still not convinced to use it in their dishes yet. They always laugh at me when I tell them I am making “meat” from flour! I keep explaning to them that it’s so pure and simple it’s just wheat gluten, a couple of spices, broth and that’s it. I really want to get them to eat seitan instead of meat but that were probably take so long as they don’t like to explore many different foods. Anyway I decided to make a delicous vegan adaption of their dish they were making! I really enjoy stewed green beans and I have blogged about them before. This time I decided I wanted to step it up a notch and add some seitan! Stewed Green Beans is a very popular Albanian dish that my mom would make all the time when she cooked, she usually made it with smoked meat. That is where I got the idea to flavor my seitan with some liquid smoke and smoked salt for a delicious smokey taste. The smokey seitan really give the recipe some kick! I like adding potatoes to my stewed green beans which I learned from my grandma. As the potatoes cook they thicken the sauce really good. I really enjoyed the taste of this stew!
Albanian Style Stewed Green Beans and Potatoes with Smokey Seitan
Serves 2 people
This Stewed Green Bean recipe is a great flavorful way to use green beans! The recipe makes enough for two hungry people, so if you have more people at home double the recipe. The recipe uses three tablespoons of olive oil so if you want to make this lower fat feel free to reduce some of the oil. I use smoked salt in this recipe which is very tasty and perfect for creating a smokey flavor in addition to the liquid smoke.
1 1/2 cups of Seitan, cut into bite size pieces
2 cups of Green Beans, trimmed and cut in half
1 small red potato, cut into bite-size pieces
1 medium onion, sliced thinly
3-4 garlic cloves
1 medium tomato or one half of a large tomato diced
1 teaspoon paprika
1/2 teaspoon oregano
Pinch of chili flakes (optional)
2 cups vegetable broth or water ( You may need to add more liquid)
3 tablespoons + 1 tablespoons of Olive Oil
1 1/2 teaspoons – 2 teaspoons of liquid smoke (My liquid smoke was a bit weak flavored so I had to use more until I got the right flavor, so adjust to your taste)Smoked salt to taste (Optional, if you don’t have smoked salt feel free to use regular salt)
Heat a medium pot over medium heat with 1 tablespoon of olive oil. When hot enough, add the seitan and saute until golden on all sides about 4-5 minutes. Towards the end at the liquid smoke and Smoked Salt. Remove from pot and set aside.
Now add about 2-3 tablespoons of Olive Oil to the pot. Add the onions and saute for a good 8 minutes until they are translucent and tender. If your pot has burned pieces from the seitan, deglaze it with a bit of vegetable broth. Add the garlic and saute for a minute until fragrant. Now it’s time to add the green beans and potatoes. Saute the green beans and potatoes for about 5 minutes.
Now add the tomato, paprika, oregano, chili flakes and season with salt and pepper. Saute for another two minutes. Add the vegetable broth or water and bring to a boil and then to a simmer. After a couple of minutes add the seitan that you have set aside. Simmer the stew for about 45-50 minutes until the green beans and potatoes are tender. If the stew starts to get dry simply add some more broth. Re-season with salt and pepper to taste if necessary. Remember to not go heavy on the salt because the Smokey Seitan is salt already from the smoked salt. Let the stew sit for 15 minutes or you can eat it has soon has it finished cooking.
I like to serve these stewed green beans with some rice, bread, and a side salad or vegetable.
Hey everyone! How have you all been? It’s a bit late to say this but Happy New Year to everyone! I have been out for so long. I missed a lot! I took a whole lot of time off from blogging, I don’t know how it happened. I took many pictures of food that I cooked I guess to lazy to blog about them. couldn’t take it any more, I just had to start blogging again! Hopefully I will not stop blogging again from now on, I really hope I don’t!
I have started testing recipes for Isa and Terry’s upcoming Cookie Book. So far I have made the Brownies from the new book. These brownies tasted really really good. This is just how a brownie is supposed to taste like! The next following weeks I am going to be testing the last of cookies that are left to test. I am really excited!
Earlier this week, for the first time I made burgers! I made the Veganomicon Black Bean Burgers. The black bean burgers were really tasty! I used a fry and bake method for them because I wasn’t sure they would firm up from frying. I think it was because I put to much water. Next time I would probably reduce the amount of water for these. So anyway after I fried them until they were golden about 3 minutes per side, I baked them in a 350 degree oven for about 10-15 minutes until they were nice and firm to the touch. To accompany the burgers I made some sweet potato fries which I spiked up with some chili powder. The fries were really good…this was my first time I made sweet potato fries so I was really excited about them! These black-bean burgers have inspired me to make more burgers from now on!
These burgers are awesome!
Here are some Ginger Pear Waffles from vwav that I made earlier today. These waffles were really tasty and had nice spice from them which I enjoyed. I wish there was a little more pear flavor in the waffles but I used apple cider instead of the pear juice as I didn’t have pear juice. Next time I think I will take Isa’s tip and fold in crystallized ginger in the waffles. Imagine how good that would be!
Wow..It’s been really fun writing this post! I am really trilled to be apart of this awesome blogging community once again!
Today for dinner, I made the most awesome Tofu I have ever made besides the Chile Cornmeal Tofu which was also awesome. I made Pistachio Crusted Tofu which I was dying to make for so so long. I am glad I finally got to it and created a recipe for it. I was so happy at the result, my brother (a.k.a. my toughest food critic) liked them, he said they were really good. The only thing I would change is add just a bit more pistachios to the breading mixture. By the way pistachios are extremely addictive, I love them so much. I also had some Garlicky Kale and Lemon Provicenal Rice from the Mediterranean Vegan Kitchen Cookbook. I served the tofu with a Mustard Cashew Cream Sauce which complicated the tofu so well. I finally figured out an awesome to replace heavy cream in sauces, its really simple, just combine some cashews and soy milk together and then just put it in whatever recipe you are making. The cashews add a great richness to the soy milk. Here’s the recipe for the Pistachio Crusted Tofu and Mustard Cashew Cream Sauce.
Pistachio Crusted Tofu
For the Basic Tofu Marinade
2-3 tablespoons Soy Sauce
half a lemon squeezed
Splash of White Wine ( I use Ariel Non Alcoholic Wine)
1 pound of Extra-Firm Tofu cut into 8 picuies lengthwide pressed and drained
For the Breading Mixture
1/2 cup of pistachios shelled finely chopped (This is what I put originally but I would increase by 1/4 cup)
1/2 cup Panko or Breadcrumbs
1/4 teaspoon lemon zest
A pinch of salt and a couple of grinds of pepper
4-5 Tablespoons Dijon Mustard
Mix the ingredients for the marinade into a bowl. Then brush on to the tofu and marinade it for about 15-30 minutes.
Preheat the oven to 400 degrees
Grind the pistachios in a food processor until crumbs form. Mix the breading ingredients together.
In a small bowl add the Dijon mustard. Brush the tofu with the Dijon mustard and then bread it in the breading mixture.
Bake it for about 15 minutes until golden, if you want put it under the broiler for 3-5 minutes for extra chewiness.
Meanwhile make the sauce (recipe follows)
Cashew Mustard Cream Sauce
1 cup Plain Soy milk
2/4 cups preferably raw cashews
4 Tablespoons Dijon mustard or more if you like
1 Tablespoon Whole Grain mustard
1 shallot minced
1 garlic clove minced
2 Tablespoons Chopped parsley
A Splash of White Wine (Optional)
Half a tablespoon lemon juice
Salt and Pepper to taste
1 tablespoon olive oil
In a food processor, blend the cashews and soy milk until very smooth.
Heat a sauce pan to medium heat, and add the garlic and shallot. Saute for 2 minutes. Then add the cashew cream and the two types of mustard and blend together. Bring it to a boil and then simmer for about 4 minutes. This thickens up fairly quick. Season with Salt and Pepper. Add the lemon and parsley and that’s it. Now you can use this to top any protein dish like tofu, seitan, tempeh, and even the great chickpea cutlets!!!
Hey everyone! I loved making food from all types of cultures. Whenever I am eating a foreign dish I feel like I am transported into that country. It’s an awesome experience! Yesterday I made a Moroccan Vegetable Tagine from VwaV. I’ve wanted to make this recipe for so long, ever since I gotten vwav. I finally made it! I was a bit skeptical because their were so many spices and herbs going in it. I got a little worried when the recipe listed raisins and cinamin because I didn’t know how it would work in a savory dish. I added a few extra vegetables like celery, peppers, and broccoli. It worked out perfectly. When I tried it tasted a bit like curry, probably because of the turmeric. The tagine came out well and when I added lemon it was even more awesome! The raisins really made it interesting and the cinnamon added a nice back-round flavor to it. The couscous I served it with was also great. Today it was even better becasue the flavors settled perfectly. This is defiantly a The tagine wasn’t that photogenic but it was sure tasty!
Hey everyone! This week I bought some tempeh from the natural food supermarket. Everything was so expensive there! I had to beg my mom to go to that supermarket but at the end I wasn’t that happy, as everything was so overpriced. We bought only 4 things, brown rice syrup, agar, tempeh, and a bag of chips. I just don’t know why the natural supermarkets have to be so overpriced. The produce at the supermarket was amazing!!! With the high prices, I rather shop at the regular supermarket or Trader Joe’s. Today I used the tempeh and made the vwav tempeh sausage crumbles. I then had some jarred tomato sauce and mixed that in. It is very very rare for me to use store-bought jarred tomato sauce. I love making my own sauce, in fact I make almost everything from scratch. The pasta and tempeh crumbles were really good! I love tempeh so much! I even ate some raw and it taste awesome, that’s how much I love it! Here’s a picture below, not the best picture, sorry I was a bit lazy today!
Hey everybody! Today was my 16th birthday! For my birthday I made one of my favorites Spanakopita! I love this spanakopita from vwav, it is so so good! I think the reason why I love it so much is because vegetable pies are very big in Albanian food and that it is just so awesome. I make the Spanakopita alot. Sometimes I make the dough with the help of my grandma or take the shortcut and use phyloo dough. Either way it is equally delicous.
Last night I made a Chickpea-Vegetable Bouillabaise from the Mediterranean Vegan Kitchen Cookbook. A bouillabaise is tradtionally made with fish but this vegan version is so good! Bouillabaise means boiling without stopping as this is exactly what this soup did. I really suggest everyone to get the Mediterranean Vegan Kitchen Cookbook. I negelected it for a while but now I am loving it and find new recipes to make each time I look at it.
Its kinda werid that I didn’t make any sweets for my birthday, its just that I was so busy and kinda ran out of time. Of well everyday is your birthday when your healthy as my mom always says. That’s it for tonight everyone!
Sorry about yesterday for not posting. I started posting a survey late at night but then it got deleted. I was too tired plus I was busy making some for the Iron Chef Challenge. The two ingredients were apples and ginger. I came up with some interesting dishes. I made two recipes a savory one and a sweeter one. For the savory I made something very that was very unusual to my taste buds. I made a savory apple and ginger sauce to go over some pan fried tofu. The tofu was awesome but the sauce was just okay. I think what didn’t make it the best was the garlic, shallots and overcooking the apples. You see I made the dish at my dad’s pizzeria and I took my camera there too. When I was ready to take a picture I found out that the battery died. So I packaged the food and waited until I got home to reheat it which is where the apples probably got a little overcooked. I’m not really a big fan of sweet and savory together but I think the dish turned out well but could use a few changes. I’ll give you an idea of what I did
Pan Fried Tofu with a Savory Ginger-Apple Sauce
For the Tofu Marinade
1 pound of Tofu cut into 6-8 slices drained and pressed
2/4 cups soy sauce
2 Tablespoon Apple Cider vinager
1/2 cup apple cider
1 garlic clove minced finely
Cut the Tofu into about 6-8 slices. Mix all of the ingredients together in a bowl. Add the tofu and mariante for about an hour.
Heat up a pan oer medium high heat. Add some oil and pan fry the tofu. When fried remove the tofu and the oil. Add some of the mariade to the pan and then add the tofu. Cook until the tofu absorbs the mariade about 1 minute.
For the Sauce
1.5 tablesppons of ginger
2 garlic clove ( I orignally put this in but I think it would be best to omitt it)
3-4 cups of apple cider
1 tablespoon of apple cider vigear.
Salt and pepper to taste
Heat a pan to medium heat. Add some oil. Add the shallot and ginger and saute for about 2-3 minutes until softened. Add the apple cider and vinegar. Cook for about 7-10 minutes. Add the apples and cook for 1-2 minutes. I overcooked by reheating them but I think its best for them to remain with a little bite.
I wanted to make one more thing because one dish is not enough for me, so this morning I made some waffles! I made some Apple-Ginger Waffles which were inspired by the Ginger-Pear waffles from vwav. I served the waffles with a Sweet Gingered Apples. The waffles were really good! I enjoyed them alot!
Apple-Ginger Waffles with Gingered Apples
Adapted from Vwav Ginger-Pear Waffles
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup apple juice
3/4 cup soy milk
2 Tablespoons oil
5 tablespoons sugar
2 teaspoons Vanilla Extract
1 granny-smith apple grated
Preheat Waffle Iron
Sift the dry ingriendents in a large bowl. In another bowl mix the juice, soy milk, sugar, oil and vanilla. Make a well in the dry ingriendents and add the wet mixture. Mix until combined and add the grated apples.
Make the waffles according to the manufacturer’s directions.
For the Gingered Apples
2 Granny Smith Apples sliced
A couple of tablespoons of Earth Balance
1/4 cup brown sugar
half a tablespoon of ginger
A couple of tablespoons of apple cider depending on thickness of the sauce
Heat a pan over medium high heat. Melt the Earth Balance. Add the ginger and sautee for about a minute. Add the brown sugar and mix it in. Add some apple cider if you wish. Then add the apples and cook for about 2 minutes. That’s it, now you can serve it over the waffles
Day 3 of Vegan MoFo. I really am enjoying VeganMoFo, it has gotten me to write on my blog everyday so far! It’s been a while since I have eaten pizza, about 3 months. You see I’m not crazy for pizza but when I get that craving for it once in a while I have to make it. Today I made a delicious pizza! I made an Eggplant Parmesan Pizza. It was so good! I really love the combination of eggplant and pizza! The pizza was fairly simple to make. I used Isa’s recipe for the dough and sauce. I then breaded some eggplant and fried it. Also I made some tofu ricotta from vwav to top it all off. So this is how it all goes.
1. Make the dough from VwaV
2. Make the sauce
3. Bread the eggplant and fry it.
4. Make the tofu ricotta.
5. Roll the pizza tofu into a circle
6. Ladle some sauce, then arrange the eggplant nicely, top it off with some more sauce and finally the tofu ricotta and also some almesan from v’con.
7. Bake it at 500 for about 15 mins
8. Sprinkle some parsley, cut and enjoy