Posts Tagged ‘seitan’

  1. chicken-style seitan fajitas

    September 10, 2014 by Angie

    Mmmmm, mmmmm! This one is a winner! Robbie and I both loved these chicken-style seitan, onion, and green bell pepper fajitas. Not only is this delicious, it was easy to make and easy to clean up. The lime juice/soy sauce/spice mixture is what takes to the ridiculously good level.

    seitan and veggie fajita mixture

    All mixed up in the pan.


    olive oil (spray)
    1 package of West Soy chicken-style seitan
    1 yellow onion, sliced into strips
    1 bell pepper (your favorite color), sliced into strips
    juice of 1 lime
    1 teaspoon minced garlic
    2 tablespoons soy sauce
    1/2 teaspoon chili powder
    1/2 teaspoon paprika
    1/2 teaspoon ground cumin
    1/4 teaspoon garlic powder
    low carb tortillas
    1 avocado, sliced
    other toppings of your choice like low-fat shredded Mexican cheese, salsa, chopped cilantro

    seitan fajita

    Assembling a fajita with avocado slices, salsa, and (optional) cheese toppings.


    1. Mix the listed ingredients from juice of 1 lime to garlic powder together in a bowl. Set aside.
    2. Cut the onion and bell pepper into thin strips – fajita style.
    3. Cut any large chunks of seitan into smaller pieces.
    4. Saute the onion and bell pepper in a pan sprayed with olive oil until there are some nice brown areas. Set aside.
    5. Spray the same pan again with olive oil. Saute the seitan until it is slightly browned on all sides.
    6. Add the onion and bell pepper strips back into the pan with the seitan. Stir. Pour the lime juice mixture over everything and stir.
    7. Place the tortillas between damp paper towels and microwave for about thirty seconds.
    8. Slice the avocado and get the rest of your toppings ready to go.
    9. Assemble your fajitas using the toppings of your choice.
    10. Enjoy!

  2. Siesta Key, FL

    May 15, 2014 by Angie

    This past weekend we took a mini-vacation to Siesta Key, FL. We knew that it’s been voted Best Beach in the U.S., in the World, in Creation, etc., BUT we didn’t know that it’s where Florida keeps it’s very drunk retired people. We learned this quickly.

    But first things first. We stayed at Sara Sea Beach Resort which is a part of the Tropical Beach Resorts. It’s a small resort with a gorgeous, white sand, private beach, a pool, a volleyball court, a shuffleboard court, and beautiful grounds with lots of places to lounge and grill. The resort also boasts a lot of free things including Wi-Fi, towel and chair rentals, DVD library, coffee, pink lemonade, cookies, and maid service (which, believe it or not, is hard to find on Siesta Key). We got the smallest queen bed room and, even though we weren’t in there very long, it was small. Tiny as it was, it did have everything we needed with a fully equipped (hair dryer, Aveda products) bathroom and a real kitchen with an almost normal-sized fridge, stove, microwave, and dishes and utensils. Here are some photos of our home away from home last weekend.

    Sara Sea Queen Hideaway

    Sara Sea Queen Hideaway was the name of our room size/style

    Sara Sea Beach Resort Kitchen

    A real kitchen! We only used the fridge, cups, and ice bucket but it’s nice to have the option to cook during a longer stay.

    Sara Sea pool

    The pool.

    Walkway to the private beach

    The walkway to the private Siesta Key beach.

    Siesta Key private beach at sunset

    The beach is, of course, the reason to visit Siesta Key. The water is calm, the sand is powdery white and goes on and on, and the water is clear.

    Siesta Key beach


    pretty ocean


    After checking in, we went to happy hour at Flavio’s Brick Oven and Bar. The pizza was pretty delicious but the drinks and atmosphere were ehhh. The happy hour pizza and drink prices can’t be beat, however. We stopped by a main drinking attraction, the Daiquiri Deck, before heading back to the resort. They basically serve adult Slurpees which isn’t really our style but we had to see it. We had a good time drinking Cigar City Jai Alai IPA and cherry vodka and soda, respectively, while listening to the cover band.

    Daiquiri Deck

    Daiquiri Deck’s array of adult Slurpees

    After dropping off the car and trying a dolphin statue:

    Robbie trying a dolphin statue

    we walked across the street to check out the walking distance establishments. We stopped in at the Crescent Beach Grocery and looked at all the amazing cheese we were too full to eat. We then walked to the Captain Curt’s Crab & Oyster Bar triumvirate of establishments, stopping first at Sniki Tiki. It’s a “where everybody knows your name” kind of establishment. We had a really good and really big plate of homemade potato chips with chipotle sauce and some drinks. The bartender was quite awesome. The locals were…old and…colorful but we had a good time. After that we walked over to the karaoke portion and closed out the night there. Some of the singers were really good, like, realllllyyy good. There was a fluorescent wig-wearing group of women with older gentlemen who danced and kept things very entertaining.

    On Saturday morning, we went to brunch. We ate at  Village Cafe where we both had veggie omelets with home fries and toast. We actually meant to go to Sun Garden Cafe but we saw Village Cafe and got confused and went in. We were seated right away and the food and service were good. I would accidentally go there again.

    After brunch, we got ready for the beach by filling our reusable water bottles with boozy drinks. Alcohol is permitted on that beach as long as it’s not in a glass container. The beach was so pretty and relaxing. It was too cold to get all the way in the ocean so we swam in the pool after.

    For dinner we went to Veg, just over the little bridge from our resort. I didn’t know there was a mostly vegetarian restaurant nearby so this was a very pleasant surprise. Veg has a large, almost entirely vegan menu except for some seafood dishes. Kinda weird, I know, but I guess when you’re right by the ocean you get really into seafood, I dunno. Everything we got was incredibly good. We had the cashew “cheese” pâté for our appetizer. I failed to get a photo of this. They tried with the presentation but it still looked kinda like cat food, but, trust me, it was so tasty. Robbie got the seitan brisket and I got the Shabu Shabu which is fake chicken, vegetables, Ponzu sauce, and rice noodles. They also have beer, wine, and housemade sangria, so that’s cool. I would definitely eat here again if we’re ever back in that area.

    Shabu Shabu at Veg

    My Shabu Shabu at Veg

    Seitan Brisket at Veg

    Robbie’s seitan brisket with a sweet potato and veggies

    After dinner, we drove back over to the area with a lot of bars and restaurants and walked around some. We stopped in at Blu Que Island Grill for a round. The same cover band we saw at Daiquiri Deck the night before was playing there. We were so full from Veg which was a little bit of a tragedy because the guy at the table next to us was eating nachos that looked phenomenal. Our bartender was a bit of a character and looked exactly like The Stranger from The Big Lebowski. I tried to discreetly photograph him but this profile shot is the best I could do.

    The Stranger/Bartender

    “Now this here story I’m about to unfold took place back in the early ’90s – just about the time of our conflict with Sad’m and the I-raqis.”

    We ended our evening and vacation sharing a bottle of champagne on the lawn outside on the resort grounds. It was a great trip. A few too many very drunk, very old people but the beach, the resort, and the food at Veg are worth making a return visit.

    champagne on the lawn

    Pray that all their pain be champagne

  3. vegan seitan fried rice

    September 19, 2013 by Angie

    Last night I surprised (or tried to anyway) Robbie with one of his favorites: Chinese style fried rice. I read through a ton of fried rice recipes and techniques online. There seems to be a universal agreement on the need for cold, leftover rice. I’ve been wanting to try to make seitan again and came across this great seitan recipe on for use in fried rice. The recipe calls for making the seitan then marinating it in a broth in the fridge overnight. Because I had to make the rice and seitan the day before, Robbie had his suspicions about what dinner was going to be but he let me pretend I was surprising him at least.

    Pan full of Seitan Fried Rice

    Here is everything all mixed together at the end right before serving. I followed the seitan recipe exactly until the glaze part which I skipped altogether. I didn’t use their same day rice method and kinda did a mix of what I’d learned from the recipes I read as far as making the final dish.

    Bowl of Seitan Fried Rice

    Instead of the glaze method, I sauteed thin slices of seitan in vegetable oil in a skillet. Everything else was cooked together, added in stages to a deep pan on medium heat coated with two tablespoons of sesame oil. I chopped up carrots, bok choy, and green onion into very small pieces. I added the carrots and the white parts of the bok choy and green onion to the pan first and cooked that for a few minutes. Then I threw in the rest of the green onion, half a cup of frozen peas, and about a tablespoon of minced garlic. After that cooked for a few minutes I added the leafy part of the bok choy. Next, I added the rice, another tablespoon of sesame oil, and four tablespoons of soy sauce to the vegetable mixture. I made one and half cups of white rice (that’s the amount before cooking) and used most of it. I found that crumbling it in my hands before adding it the pan really helped eliminate the clumping problem and got things distributed evenly. Once the rice was broken up, warmed, and infiltrated by the veggies, I added the seitan to that pan and stirred.

    Seitan Fried Rice and wine

    I can’t believe I made it this far into the post before telling you that it was so good! Robbie liked it a lot. I asked him for his constructive criticism as a fried rice aficionado and we decided that next time I’ll increase the veggies to rice ratio and add some bean sprouts. We both added a little soy sauce to our own servings but I think it works out best that way.

  4. tortilla soup

    April 2, 2013 by Angie

    For dinner last night I made tortilla soup for the first time. I used a recipe from The Vegan Slow Cooker by Kathy Hester to start and made some of my own changes and additions.

    tortilla soup

    olive oil
    vegetable oil (my addition)
    1 medium-size yellow onion, minced
    2-3 tsp minced garlic
    1 box of Pomo Chopped Tomatoes (instead of crushed tomatoes)
    3 tbsp tomato paste
    1 can of El Ebro black beans, rinsed (my addition)
    4 cups low sodium vegetable broth (instead of the suggested water)
    juice of 1/2 lime
    1 tsp cumin
    1 tsp chili powder (increased from the original recipe)
    1/4 tsp garlic powder (my addition)
    salt and pepper to taste
    1/4 c tequila (optional, I included it though because why would you ever skip tequila?)
    (original calls for 1 tsp of agave nectar or maple syrup but I skipped this)
    1 package of West Soy Chicken-Style Seitan (1 lbs 2oz)
    fried corn tortilla strips (my addition)
    1 avocado
    handful of fresh cilantro, washed and chopped (original recipe says to add 2 tbsp fresh cilantro in the slow cooker but I only used it for garnish)

    1. Heat the olive oil in a pan and saute the onion and minced garlic until translucent.
    2. In the slow cooker, combine the onion and garlic, chopped tomatoes, tomato paste, black beans, vegetable stock, lime juice, cumin, chili powder, garlic powder, salt and pepper, and tequila. Cook on low for 6 hours. The original recipe says to puree the soup with a hand blender after six hours. I didn’t do this because there were no giant chunks in this soup and it’s not the kind of thing that will become creamy (like a potato soup) so I thought it would be better left whole.
    3. About half an hour before you’re ready to eat, brown the seitan in vegetable oil. Add the browned seitan to the slow cooker and turn it up to high.
    4. While the seitan is warming, fry corn tortillas in olive oil. Cut the fried tortillas into strips to use as a garnish.
    5. Slice the avocado into pretty wedges and wash and mince the fresh cilantro.
    6. Serve the soup into bowls and top with avocado wedges, fried tortilla strips, and cilantro.

    Verdict: This soup is soooo good! Robbie and I have only ever had tortilla soup at Mellow Mushroom because it seems to have chicken in it everywhere else. Their vegetarian version is pretty awesome but Robbie said he liked mine better 🙂 I will definitely make it again – probably soon before my second container of seitan expires. If you decide to make it I strongly suggest going all out with the garnishes. It takes some time but the fried tortilla strips and avocado wedges are what make this soup so special.

  5. “Chloe’s Kitchen” Cookbook Review

    December 12, 2012 by Angie

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    Book: Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way
    Author: Chloe Coscarelli
    Rating: 4 out of 5 stars

    I recently checked out Chloe Coscarelli’s new book Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way from my public library. I’m a fan of her blog and heard good things about this cookbook so I dove in and made several recipes over two weeks. Here’s a rundown of the recipes I tested.

    Penne alla Vodka with the Best Garlic Bread in the World: This was my favorite. I made the garlic bread twice – once for our omnivorous friends to go with a stew I made. Everybody loved it. The Penne alla Vodka was so good too. I made it with Dreamfields penne for fewer carbs. The sauce was excellent and was possibly even better the next day. It’s fast so it could be a weeknight meal. Using the hand blender to blend the cashews and water together made it really easy and the cleanup was pretty painless that way too.

    The Christmas Kitty salt shaker presides over the delicious garlic bread.

    Mongolian BBQ Seitan: This one was kind of a miss. It wasn’t bad but I wouldn’t make the seitan part again. The sauce was good although I’d made something very similar on my own before out of ingredients in my fridge so it was nothing revolutionary. Her seitan recipe from the back of the book wasn’t great. I had never made seitan before but I followed the directions perfectly. The only thing that might be user error is how I sliced it. I tried to slice it thin but it was still kinda chunky. If I had used a vegetable peeler to shave the seitan that might have resulted in a better texture. It was on the rubbery side but it also didn’t taste like much even though it cooked in a tasty soy sauce/vegetable broth for over an hour.

    Tomato-Basil Bisque: Robbie said it was the best tomato soup he’s ever had and he’s a tomato soup connoisseur. I have to agree with him. I’m kinda picky about tomato soup and sometimes find it a bit gross but this one was excellent. The recipe is easy – roughly chop the vegetables, roast them, then combine everything in a stock pot and use the hand blender to get it to the right, smooth consistency. I think this would be a much bigger hassle if you had to pour it in batches into a blender as the recipe suggests. Hand blender is the way to go!

    Fettuccine Alfredo: Another very easy weeknight recipe. I sauteed some zucchini, yellow squash, broccoli, baby carrots, and cauliflower in vegan margarine to go with it. I also used Dreamfields linguine instead of real fettuccine to make it healthier/low carb. It’s creamy and delicious like real Fettuccine Alfredo but I didn’t feel like I needed to take cholesterol medication after I ate it. I have leftovers I’m looking forward to for lunch.

    Best-Ever Baked Macaroni and Cheese: I made the stovetop version of this recipe from her blog. It’s identical up until the point where you sprinkle with breadcrumbs and bake it. It’s fast and tasty but definitely not my favorite vegan macaroni and cheese recipe.

    I’ve made and enjoyed at least two other recipes from her blog in the past, as well: panang curry and chocolate chip cookie dough truffles. It’s no doubt she has some great ones.

    Overall, I give the book four out of five stars. I deducted a star mostly because it’s light on the photos. There are no photos at all of several of the recipes which is kinda lame, in my opinion. I read a lot of blogs and love that I can see photos of every finished dish and often step by step photos for the recipes I make. She clearly hired a food photographer for this book and has included several photos of herself so I don’t see why there can’t be at least one color photo for each recipe. We need to know how the finished product is supposed to look! Also, the index is not great.

    Everything I tried was a great success except for the Mongolian BBQ Seitan. Now that I’m the proud owner of a bag of vital wheat gluten, I’ll be trying out other seitan recipes and would happily use her Mongolian BBQ sauce/stir fry idea to go with it once I find one we like. She explains everything clearly so it’s not difficult to follow the directions and get the same results in your kitchen. She also uses fairly “normal” ingredients that I’m able to get at my grocery store. The only thing she called for that I’ve never seen before is canned lentils. Only dried lentils ’round these parts. Another thing I like is how she names her recipes so arrogantly – “Best-Ever Baked Macaroni and Cheese” and “Best Garlic Bread in the World”. She’s the cocky rapper of vegan chefs.