Spicy Thai Tomato Seitan Stew

I finally learned how to present rice the way they do in restaurants. The trick is to oil the bowl you plan to use a little and to have very hot, steamy rice. Pack the rice in the bowl, hold the plate you plan to eat on upside down and flip! Easy as that and the presentation is a lot prettier than just scooping rice on a plate.

I made a big batch of seitan, when I made the tacos a couple days ago. So I froze the remaining seitan and defrosted it yesterday night for today's meal. All the ingredients needed should be easy to find except for the lemongrass and kaffir lime leaves. Those you can most likely find at an Asian Market. I am sure they'll have the lemongrass but just in case they don't have the kaffir lime leaves, just substitute it with 1 tablespoon more of minced lemongrass.

As for the rice, I am not a big fan of curry but trust me, when cooked, the rice does not have a strong flavor and just a hint of sweetness from the coconut. I thought it would be have a heavily spiced flavor but it did not. Went perfect with the lemon-ey taste of the stew. The perfect meal to help say good-bye to summer. I can't believe Fall is just 5 days away!

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Serves 4 to 6
Ingredients

* 2 Tb canola oil
* 1 large onion, thinly sliced
* 3 Tb minced garlic
* 2 Tb minced lemongrass
* 2 Tb minced ginger
* 2 serrano chiles, thinly sliced into rounds
* 1 large red bell pepper, thinly sliced
* 1 ( 28 ounce ) can whole tomatoes
* 1/4 cup tamari
* 1 Tb apple cider vinegar
* 1 Tb agave nectar
* 2 kaffir lime leaves
* 1 tsp sea salt
* 1 pound Basic Seitan, cut into 2 by 1/2 by 1/4 inch thick strips ( Recipe Here )
* 1/2 cup lightly packed fresh basil leaves
* 5 1/2 cups Jasmine Rice with Coconut ( Recipe Below )

Directions
1. Heat the oil in a large, heavy skillet over medium heat. Add the onion, garlic, bell pepper, lemongrass, ginger and serrano chiles, and saute for 5 mintues, or until the onion is translucent.


2. Drain the tomatoes and add to the stew, along with the tamari, vinegar, agave nectar, kaffir lime leaves, and salt. Simmer for 5 minutes, or until the tomatoes are very tender and falling apart.


3. Stir in the seitan. Simmer for 5 minutes, or until the seitan is heated through, then stir in the basil.

4. Transfer the stew to a bowl and serve with the rice.


Jasmine Rice with Coconut
Serves 6

Ingredients

* 2 Tb toasted sesame oil
* 3/4 tsp curry powder
* 3/4 tsp ground ginger
* 1/8 tsp tumeric
* 1 1/2 cups, uncooked jasmine rice, rinsed well
* 2 1/2 cups water
* 1/2 tsp sea salt
* 1/2 cup yellow corn kernels ( about 1 ear of corn )
* 1/3 cup finely chopped red bell pepper
* 1/4 cup finely chopped peeled carrot
* 1/4 cup unsweetened shredded coconut
* 1/4 cup slivered almonds, toasted

Directions
1. Heat 1 Tb of the sesame oil in a large, heavy saucepan over medium-high heat. Stir in the curry powder, ginger and tumeric and then the rice.


2. Add the water and salt and bring to a simmer over high heat. Decrease the heat to medium-low, cover and simmer gently without stirring for 35 minutes, or until the rice is tender and the water is absorbed.

3. Meanwhile, heat the remaining 1 Tb sesame oil in a large, heavy skillet over medium-high heat. Add the corn, bell pepper, and carrot and saute for 2 minutes.


4. Add the coconut and saute 5 minutes longer, or until the coconut is golden and the vegetables are crisp-tender.


5. Transfer the rice to a bowl. Use a fork to fluff the vegetables and almonds with the rice. Transfer to a bowl and serve.



Nutritional Information ( As 4 servings )
Stew without Seitan : 139 calories, 7g fat, 15g carbohydrates, 6g sugar, 1057mg sodium

Seitan : 79 calories, 24g fat, 3g carbohyrdates, 658mg sodium, 13g protein

Jasmine Rice : 258 calories, 60g fat, 32g carbohydrates, 44mg sodium, 8g protein

Green Earth Vegan Cuisine Restaurant Review

This little restaurant just opened up about a month ago in Pasadena, California. I first noticed it while it was still under construction and knew I just had to go back and try it out once it opened.
Finally got around to trying it today with some close friends. Here are a couple of the things we ordered...

Appetizers
Quesadillas served with Pico de Gallo salsa and Guacamole


Spring Rolls with Peanut Sauce


Nachos topped with Cashew Cheese



Entrees
Chow Mein


Pho


Fried Rice


I really liked all their food. So yummy and they also had a wide selection of healthy drinks, such as carrot juice and green power smoothies. Their prices are a little on the high side, with an entree averaging at about $10.

I know I have a couple readers who live in the Los Angeles area, so I highly suggest to those of you that do, to go try out this place. You won't be disappointed!
And for my Canada readers, there are two Green Earth's there too. One in Toronto and another in Ottawa.

Oh and the best part, Steve-O was sitting across from us also enjoying his lunch. I think he lives in Pasadena because I've spotted him once before at Whole Foods. ( In case you don't know who he is, he's a daredevil who starred on two MTV shows called Jackass and Wild Boyz )

Spinach Lasagna with Herbed Tomato Sauce and Tofu Ricotta

This recipe does not require you to cook the lasagna noodles before hand but to be put uncooked in the baking pan. When covered and baked, the heat from the sauce will help to cook the noodles.

I was worried about making this because I did not have the 9x13x2 inch baking pan it required. I had to use a smaller dish that I think is around 10x7x4 inches. When I was done putting together all the layers I got worried because my pan was filled to the top. I knew that when the lasagna noodles cooked, they would expand and that might result in everything spilling over. Thank goodness that did not happen and everything was okay. So if you do not have the recommended dish but something smaller, know that there is still hope. You might just have to cut an inch or so from the noodles to make them fit, as I did. But other than that, it will cook perfectly fine.

As for taste, this had to be the most delicious lasagna I've ever tried, restaurant bought or homemade. When I first looked the recipe, I thought, carrots and zucchini, could that work? Oh but it did! It went so well together.

And the sauce with the tahini and miso was so good. I could have eaten that alone as a dipping sauce with some fresh cut veggies.

The tomato sauce was also delicious, adding fresh basil to anything will make it a hit. Overall an A+ meal and something that I will continue to cook for awhile.

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Serves 6 to 8
Ingredients

* 2 Tb olive oil
* 2 onions, thinly sliced
* 6 cloves garlic, minced
* 2 tsp dried basil
* 2 tsp dried oregano
* 2 tsp sea salt
* 1/2 tsp freshly ground black pepper
* 12 oz white button mushrooms, washed & sliced
* 8 oz carrots, peeled and thinly sliced
* 1 lb zucchini, thinly slced
* 4 bunches fresh spinach, stems trimmed
* 2 3/4 cups Herbed Tomato Sauce ( Recipe Below ) or your favorite marinara sauce
* 10 spinach lasagna or regular whole wheat lasagna
* 3 cups Tofu Ricotta Cheese ( Recipe Below )

Directions
1. Heat 1 Tb olive oil in a large, heavy frying pan over medium-high heat. Add the onions, garlic, basil, oregano, salt and pepper. Saute for 5 mintues, or until the onions are tender.


2. Add the mushrooms and saute 8 minutes longer, or until the mushrooms are golden.


3. Add the carrots and zucchini and saute 10 minutes longer, or until the carrots are crisp-tender. Cool completely.


4. Meanwhile, steam the spinach. Pour enough water into a large pot to come 1 inch up the sides. Set a steamer basket in the pot, cover, and bring to a boil over high heat. Working in batches, loosely fill the steamer basket with spinach and steam 3 minutes, or until tender. Transfer the spinach to a bowl and once all the spinach is steamed, cool, then squeeze to extract as much liquid as possible.


5. Preheat the oven to 350 F. Oil a 13 by 9 by 2 inch baking dish with the remaining 1 Tb olive oil. Spread 3/4 cup of the sauce over the bottom of the dish. Lay 3 noodles in a single layer atop the sauce ( noodles won't cover the bottom of the dish completely but will expand as they cook ). Spread 1 cup of the cheese over the noodles.


6. Cover the cheese with half the sauteed vegetables and all of the spinach.


7. Spread 1/2 cup of sauce over the spinach and top with 3 more noodles. Cover with remaining sauteed vegetables. Spread another cup of cheese and then another 1/2 cup of sauce over the vegetables. Top with 4 more noodles to cover and spoon another 1/2 cup of sauce over the noodles.




8. Cover the pan tightly with aluminum foil. Bake 1 hour or until the sauce bubbles and the noodles are tender. Remove the foil and spread the remaining 1 cup cheese and then the final 1/2 cup sauce over the lasagna. Use a knife to swirl the sace and cheese decoratively. Bake the lasagna 10 minutes longer, and then let stand for 15 minutes before serving.






Herbed Tomato Sauce
Makes 6 cups

Ingredients

* 2 Tb olive oil
* 1 large onion, thinly sliced
* 6 cloves garlic, finely chopped
* 2/3 cup coarsely chopped fresh basil
* 2/3 cup coarsely chopped fresh parsley
* 2 ( 28 ounce ) cans diced tomatoes
* 1 cup vegetable stock
* 1 ( 6 ounce ) can tomato paste
* 1 Tb dried oregano
* 1 1/2 tsp sea salt
* 1 tsp freshly ground black pepper

Directions
1. Heat the olive oil in a heavy saucepan over medium heat. Add the onion and garlic and saute for 5 minutes, or until tender.


2. Stir in the basil and parsley and saute for 1 minute, or until fragrant.


3. Stir in the tomatoes with their juices, then the stock, tomato paste, oregano, salt and pepper.


4. Bring to a simmer. Decrease the heat to low, cover, and simmer, stirring occasionally, for 20 minutes, or until the tomatoes are tender. Uncover and cool slightly.

5. Using a handheld immersion blender, puree the sauce until smooth. Alternatively, working in batches, transfer to a blender and blend until smooth.


The sauce will keep for 3 days, covered and refrigerated.



Tofu Ricotta Cheese
Makes 3 cups

Ingredients

* 14 ounces water, packed firm tofu, drained
* 1/3 cup yellow miso
* 2/3 cup water
* 1/2 cup tahini
* 1/4 cup extra-virgin olive oil
* 5 large cloves garlic
* 1 1/2 tsp dried basil
* 1 1/2 tsp dried oregano

Directions
1. Blend all the ingredients in a food processor until smooth. The cheese will keep for 2 days, covered and refrigerated.


Nutritional Information ( As 6 Servings )
Lasagna : 281 calories, 6g fat, 45g carbohydrates, 5g sugar, 574mg sodium, 7g protein

Herbed Tomato Sauce : 104 calories, 5g fat, 10g carbohydrates, 6g sugar, 457mg sodium, 2g protein

Tofu Ricotto Cheese : 226 calories, 17g fat, 5g carbohydrates, 956mg sodium, 8g protein

Soft Shell Seitan Tacos

This was my first time cooking seitan "bain-marie" which also means in a water bath. I love the texture it resulted in verses the way I am used to seitan being after I steam it. It had a harder top but still very moist on the inside. Also making it this way created a huge loaf of seitan, verses having them in separate little logs. I swear, even though I cook regularly, I am still learning something new everyday. I liked having the seitan as a loaf because it was easier to cut up into the desired shape and would also make for some great seitan cutlets in the future.

The filling for the tacos must have taken 20 minutes tops to make. I cooked mine in a wok because there was so much filling and the raised sides made it easier for stirring. My boyfriend really liked this dish and he said it reminded him of his favorite tacos that he always orders at a local restaurant called Pure Luck. I made some spanish rice and refried beans to complete this meal.

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Serves 6 or 12 Tacos
Ingredients

* 2 tsp canola oil
* 1 small onion, finely chopped
* 1/2 red bell pepper, finely chopped
* 1/2 green bell pepper, finely chopped
* 1 plum tomato, finely chopped
* 1/2 jalapeno chile, minced
* 2 cloves garlic, minced
* 1/2 tsp ground cumin
* 1/2 tsp paprika
* 1/2 tsp sea salt
* 1/4 tsp freshly ground black pepper
* 12 ounces Basic Seitan, cut into 1/4 inch cubes ( Recipe Below )

* 12 corn tortillas
* 3 cups shredded romaine lettuce
* shredded vegan cheddar cheese ( optional )
* pico de gallo salsa or any other salsa ( optional )

Directions
1. Heat 2 tsp of canola oil in a large, heavy saucepan over medium heat.

2. Add the onion and bell pepper and saute for 5 minutes, or until tender.


3. Add the tomato, jalapeno chile, garlic, cumin, paprika, salt and black pepper, and saute for 5 minutes, or until the tomato is tender.


4. Stir in the seitan and stir occasionally, for 5 minutes, or until the mixture is heated through and the flavors are well blended.


5. Warm each corn tortillas either on the stove at about 5 to 10 seconds each side on medium heat or 30 seconds in the microwave.


6. Spoon 1/4 cup of filling in each tortilla. Fill each taco with lettuce, cheese and salsa if desired. Serve immediately.


Basic Seitan


Makes 2 pounds ( 32 ounces )
Ingredients

* 1 1/2 cups gluten flour
* 3/4 cups whole wheat pastry flour
* 1/3 cups nutritional yeast
* 1 tsp ground coriander
* 1 tsp ground sage
* 1/2 tsp ground ginger
* 1/2 tsp sea salt
* 2 cups water
* 1/4 cup canola oil
* 1/4 cup tamari

Directions
1. Preheat the oven to 350 F. Line an 8 inch square baking pan with 2 inch high sides of parchment paper. Lightly oil the parchment paper.

2. Stir the gluten flour, whole wheat flour, nutritional yeast, coriander, sage, ginger, and salt in a large bowl to blend.


3. In another bowl, whisk the water, oil, and tamari to blend.


4. Quickly stir the tamari mixture into the dry ingredients until a very wet dough forms. Transfer the dough to the prepared baking pan and smooth the top. Cover with aluminum foil.


5. Place the pan of seitan dough in a large roasting pan, then add enough water to come halfway up the sides of the pan of seitan. Bake for 2 hours, or until the seitan is firm on top, adding more water to the roasting pan if necessary. Cool the seitan to room temperature and quarter it into 4 equal squares ( 1 pound each ).


The seitan will keep for 2 days, covered and refrigerated. For longer storage, wrap the seitan squares separately in plastic wrap, then enclose them in a resealable platic bag and freeze up to 2 weeks.


Nutritional Information Per Serving
Vegetable Filling : 27 calories, 1.67g fat, 3.28 carbohydrates, 90.18mg sodium, 0.83g sugar, 11.98g protein

Seitan : 79 calories, 24g fat, 3g carbohyrdates, 658mg sodium, 13g protein