Savory Seitan Loaf with Tomato-Mushroom Gravy
Makes 6 servings
3/4 cup minced onion
1 cup minced celery
1/4 cup filtered or spring water, plus more as needed
1/2 teaspoon extra-virgin olive oil (optional)
1 teaspoon reduced-sodium tamari
1 tablespoon, plus 1 teaspoon Italian seasoning
16 ounces seitan, drained
2/3 cup rolled oats
1 cup grated carrots
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
5 tablespoons tomato paste
3 tablespoons toasted wheat germ
1 cup finely chopped baby spinach
Tomato-Mushroom Gravy (see below)
Preheat the oven to 375 degrees F. Line an 8 x 4 loaf pan with unbleached parchment paper, allowing a 2- to 3-inch overhang on the two lengthwise sides of the pan.
Put the onion, celery, 2 tablespoons water, olive oil (if using), and tamari in a skillet. Cover and cook over medium heat for 5 minutes. Add 1 teaspoon Italian seasoning and 2 tablespoons water. Cover and cook 5 minutes or until the onion is translucent. Cool for 5 minutes.
Put the seitan in a blender or food processor and process until coarsely ground. Transfer the seitan to a large bowl.
Put the rolled oats, carrots, paprika, garlic powder, remaining 1 tablespoon Italian seasoning, and sea salt in a large bowl and stir until combined. Add the celery mixture, 3 tablespoons tomato paste, and wheat germ, and stir until combined. Add the spinach and stir gently until combined.
Spread 2 tablespoons tomato paste evenly over the parchment paper in the bottom of the prepared loaf pan. Put the seitan mixture on top of the tomato paste layer. Firmly press the seitan mixture into the pan. Fold the excess parchment paper over the top of the loaf and gently press down. This will keep the loaf moist while baking and help the loaf to hold together.
Bake the loaf for 30 minutes. Remove the loaf from the oven and peel back the parchment paper that is covering the top of the loaf. Place the loaf back in the oven for 30 minutes. Loosely tent some foil over the loaf and bake for 15 to 20 minutes, or until the loaf is slightly golden in color and almost firm to the touch. Put the pan on a wire rack and let cool for 5 minutes.
Turn the loaf onto a serving platter and carefully peel off the parchment paper. Cool for 5 to 15 minutes. Cut the loaf into thick slices, using a serrated bread knife and wiping the knife clean after cutting each slice. Serve topped with Tomato-Mushroom Gravy.
Makes 6 servings
1/4 cup tomato paste
1 teaspoon extra-virgin olive oil
1 1/2 cups filtered or spring water, plus more as needed
1 clove garlic, minced
2 1/2 cups sliced cremini or white button mushrooms
1 teaspoon Italian seasoning
1/2 teaspoon reduced-sodium tamari
Put the tomato paste, olive oil, 3 tablespoons water, and garlic in a large skillet. Cook over medium heat for 2 minutes, stirring constantly. Add more water, 1 tablespoon at a time, if the mixture starts to stick to the bottom of the skillet. Decrease the heat to medium-low. Add 1 cup water, the mushrooms, Italian seasoning, and tamari. Cover and cook for 15 to 20 minutes, until the mushrooms are soft. Add more water, 1/4 cup at a time, to achieve the desired consistency.
Makes 6 servings
3 very large russet potatoes, scrubbed, baked, and cooled
1 cup cooked white beans (drained and rinsed if canned)
1/4 cup nondairy milk, plus more as needed
1/8 teaspoon garlic powder
1/8 teaspoon sea salt or Himalayan pink salt
2 tablespoons minced onion
2 tablespoons diced sweet red pepper
1/4 teaspoon paprika
1/4 teaspoon Italian seasoning
Freshly ground sea salt
Freshly ground pepper
Preheat the oven to 375 degrees F. Line a small, rimmed baking pan with unbleached parchment paper.
Slice each potato in half lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving about 1/4 inch of the potato skin and pulp intact. Put the potato pulp, white beans, nondairy milk, garlic powder, and salt in a blender or food processor and process until smooth. If the mixture is still lumpy, add more nondairy milk, 1 tablespoon at a time, to achieve a smooth consistency. Put the potato mixture in a medium bowl. Gently stir in the onion and pepper. Using a large spoon or piping bag, spoon or pipe one-sixth of the potato mixture into each potato skin. Place the potato on the prepared baking pan. Repeat until all of the potato skins are filled. Sprinkle the tops of each potato with some paprika, Italian seasoning, salt, and pepper.
Tent the baking pan with foil and bake for 40 minutes. Uncover and bake for 15 to 20 minutes or until the tops are crispy and slightly golden. Cool for 5 to 7 minutes and serve.
NOTE: The russet potatoes may be baked up to 24 hours in advance of preparing this recipe. After they have cooled, wrap them tightly in foil and store them in the refrigerator until use.
Broccoli with Sweet Tamari-Onion Sauce
Makes 4 servings
1 large head broccoli, washed and cut into bite-size florets
1 tablespoon tamari
1 tablespoon maple sugar
1 tablespoon minced onion
1 large clove garlic, minced
Fit a medium sauce pan with a steamer basket, and bring two inches of water to a boil. Add the broccoli, cover, and steam for 10 to 12 minutes until crisp-tender. Transfer to a medium bowl.
Meanwhile, put the tamari, maple sugar, onion, and garlic in a small bowl and to whisk to combine. Pour the sauce over the hot broccoli and stir gently to coat. Serve warm.
NOTE: This sauce tastes great served over steamed kale, too!
Dreamy Banana Pie
Make 8 servings
2/3 cups raisins
1 cup rolled oats
1/2 cup pumpkin seeds
4 pitted Medjool dates
1/2 teaspoon ground cinnamon
14 to 16 ounces soft silken tofu, drained
3 tablespoons maple syrup
3 tablespoons tahini
1 teaspoon vanilla extract
1 tablespoon cocoa powder, plus more as needed
1/2 vegan dark chocolate bar, cut into curls, for garnish (optional)
Preheat the oven to 350 degrees F. Lightly oil a 9-inch round pie plate. Put the raisins, oats, pumpkin seeds, dates, and ground cinnamon in a high-performance blender or food processor, and process on medium until a dough forms. Transfer the dough to the prepared pie plate and form it into a ball. Flatten the dough slightly, and then press the dough evenly into the bottom and up the sides of the pan to form a crust. Slice each banana into 10 to 12 slices and arrange the slices by overlapping them on top of the crust.
Put the tofu, maple syrup, tahini, and vanilla extract in a blender or food processor and process until smooth. Pour the filling over the banana slices and smooth the top with a rubber spatula. Dust the top of the pie with the cocoa powder. Bake the pie for 30 to 40 minutes, or until the edges are firm. The center of the pie will still be slightly soft to the touch. Put the plate on a wire rack and cool for 30 minutes. Just before serving, mound the chocolate curls (if using) in the center of the pie. Serve warm or chilled. Covered tightly and stored in the refrigerator, leftover pie will keep up to 24 hours.