04 May 2012
in Meat Alternatives, Vegan Baking, Vegan Main Meals, Vegan Pestos and Sauces
Tags: alphebet pasta, blog, broccoli, brocoli, Casserole, cheese, cheeze, Chicken, cooking, Dinner, excellent, feel good, fresh herbs, garlic, home cooked, home-made, homemade, kid, kids friendsly, meals, meat alternative, Nutritional Yeast, Pasta, Quick, Recipe, seasons, Vegan, Vegetarian, warm, wife
VEGAN “Chicken” & Broccoli CASSEROLE
2 lbs. fresh broccoli crowns, cut into spears
2 cups of “cheeze” melted and mixed with veggie broth – please ask me if you have questions.. (or if not vegan, any cheese sauce)
3-4 cups strips of any vegan “chicken” or “turkey” substitute, soaked in a HOT “chickeny” broth
6 cloves garlic, chopped
fresh cut herbs
salt and freshly ground pepper
2 cups or so of cooked alphabet pasta – FUN for the KIDS!
1 T. lemon juice- add to the cheese mix
2 cups bread crumbs
Preheat the oven to 400 degrees F.
Spread the chopped broccoli in the bottom of 1/9 x 13″ baking pan. Cover that with the “chicken” sub and pasta. Sprinkle with salt and grind pepper, garlic, onion salt.. any other spices that you like over that to taste add fresh cut herbs to the mix.
Spread the vegan “cheese” over the top
Sprinkle evenly with the breadcrumbs and then spread and push down so some of the breadcrumbs are in the “cheese”.
Bake for 20 minutes and serve hot.
11 Mar 2012
Tags: blog, Bragg;s, garlic, hand made, healthy, home-made, KristaLawhon, meat alternative, mushrooms, Nutritional Yeast, Recipe, soups, TVP, Vegan, wontons
- wonton wrappers
- TVP (soaked and marinated) crumble, sprinkled with Nutritional yeast – I added a bit of garlic salt and pepper
- sauteed mushrooms, chopped
- fresh cut herds, chopped
(mixed these three together: TVP, mushrooms, herbs)
- carrots, pealed ribbons
- mushrooms sliced thinly
- green onion, sliced
- garlic, sliced
- vegetable brother (I made my mine with clippings of other veggies and lighting heating in water – and then draining to veggies (compost) – use broth)
- bragg’s amino acids (add to broth)
- olive oil
- a bit of water – (sealing wonton wraps together)
I use a wok, but a soup pot will do fine. I first add the veggie broth and some water.. then bragg’s…. once it’s hot.. get’n to a boil.. I add veggies.. (all.. onion, mushrooms, carrots… so on).. but not the wontons,
then add the wontons, when boil begins.. once added, lower heat to low… cover and cook for 10-15 minutes. DO NOT OVER HEAT! (the wontons will break)
06 Mar 2012
in Meat Alternatives, Vegan Appetizers, Vegan Main Meals, Vegan Side Dishes, Vegan Snacks
Tags: 5 star, blog, Bragg;s, Carrot, celery, Chicken, diet, Easy, excellent, fake, friendly, healthy, kid, kids, Krista Lawhon, lunch, meat alternative, Nutritional Yeast, Quick, Recipe, salad, sandwich, simple, TVP, Vegan, veganasie, Vegetarian, Yeast
Boil vegetable broth, squirt in the Bragg Amino Acids. Once boiling, add TVP and mix.. turn off flame and let the TVP soak up the broth. Wait until the TVP cools – you can place in the fridge if you like. Once cool…
Place all ingredients together.. mix. and cool.
16 Jun 2010
in Meat Alternatives, Vegan Main Meals
Tags: cooking, garlic, glaze, Health, home-made, meat alternative, Quick, Recipe, Seitan, Vegan, Vegetables, Vegetarian
Our nights are becoming just perfect for our outside dinners. Quite casual and laid back.
Yesterday, I made some home made Seitan and today I cooked up a few pieces of it and glazed it with some ingredients I had laying around the kitchen.
- seitan cutlets cut into little bite-sizes pieces
- olive oil
- 1/4 cup Worcestershire sauce – vegan
- 1/4 cup Braggs or a soy sauce of some sort
- 1/2 brown sugar
- 1/3 cup orange juice
- 1/4 cup garlic seasoned rice vinegar or regular
- garlic – pressed or minced
- vegan butter
- broccoli – all veggie bite-sized
- green beans
- salt and pepper
- Then, a salad of whatever you want
Sauce: Mix all the sauce ingredients together over the stove and simmer for 20 minutes… do not burn… as the liquid cools, it’ll thicken (glaze)
Seitan: Heat oil in pan, and sear both sides until browned. Once sauce is ready, add the seitan…only cover slightly…glaze.
Rice: directions on package or quick search on the internet
Veggies: heat butter and garlic in pan for about 5 minutes on medium heat. Add Veggies, mix. Add a bit of water (veggie broth..liquid) and cover. This takes about 5 minutes.
Put it all together how you want and enjoy!!!
15 Jun 2010
in Meat Alternatives, Vegan Main Meals
Tags: hand made, healthy, home-made, krista, lawhon, meat alternative, Recipe, Seitan, spron, Vegan, Vegetarian
There are many reasons why I like making my own seitan, but most of all becuase I can make it for pennies… where I would spend up to $5.00 in the health food store, which is not always easy to get to with two little sprouts (my two sons) running around.
I just put on my cute new apron from Etsy
and start gathering the ingredients and before you know it, seitan is made, dinner is prepared and husband and kids are happy!
Here is what you need:
- 2 cups vital wheat gluten
- 1/4 Nutritional Yeast
- 1 teaspoon fresh garlic – pressed or grated
- 1 teaspoon fresh ginger – *Note: I like to freeze my ginger and then grate when ready to use
- 1 1/4 cups vegetable broth – Note* – I make my own by keeping left over steamed veggie water and such….many ways to make your own veggie stock.
- 3 Tablespoons vegan Worcestershire sauce
- 2 teaspoons peanut oil
- salt and ground pepper
- 5 cups of veggie broth separate then the one above
Broth: *I used my own homemade veggie stock but here is an example of a broth you can use
- 4 cups water
- 1/4 cup reduced-sodium tamari or shoyu, soy sauce
- 3-inch piece of kombu (a seaweed)*
- 4 slices of ginger
Combine all dry ingredients and mix thoroughly. Combine all liquids and add to the dry mixture; mix with a fork until the dough reaches a knead-able consistency. Knead for a few minutes, maybe 10. Let sit for 5 min.
Wet hands (to prevent gluten from sticking) and knead another several minutes, then let the dough rest another 10 minutes. While waiting, prepare broth.
Wet hands and a knife; cut gluten into 6-8 pieces and pull into thin strips. Simmer in broth for 45-60 minutes.
Combine all ingredients in a large pot with a lid. Bring broth to a boil, add gluten dough pieces, reduce to a simmer and cover. Check occasionally and add more water if needed. Done after an hour or so. now, if you have never used seitan before.. you still need to cook this… like you would any kind of meat.. pretty easy to grill, fry, coat with bread crumbs, bake….so many options.
Please enjoy… a meat free diet
08 Jan 2009
in Vegan Main Meals
Tags: "beef", carrots, cassorale, Cassoulet, food, gluten, healthy, Hearty, meat alternative, navy beans, onions, Organic, Potato, Recipe, Seitan, Vegan, Vegetables, Vegetarian, vital wheat gluten
- 6 garlic cloves, minced
- 1 1/2 cups chopped onions
- 1 Tbsp. dried thyme
- 3 bay leaves
- 1/2 tsp. marjoram
- 1 tsp. fresh rosemary
- 3 Tbsp. olive oil
- 1/2 cup red wine
- 1 cup peeled and sliced carrots
- 1 cup cubed red potatoes
- 1 cup diced tomatoes
- 3/4 cup cubed seitan
- 2 Tbsp. molasses
- 2 Tbs. Dijon mustard
- 1 15-oz. can navy beans, (soaked over night, cooked and drained)
- Sea salt and pepper, to taste
- 1 cup whole wheat bread crumbs mixed with 3 Tbsp. olive oil
Preheat the oven to 350 degrees F.
In a large pot, saute the garlic, onions, thyme, bay leaves, marjoram, and rosemary in the olive oil for about 2 minutes. Add the wine, cover, and simmer for 5 minutes. Add the carrots, potatoes, and tomatoes and simmer for 10 minutes. Add the seitan, molasses, mustard, beans, salt and pepper. Heat through. Transfer the mixture to 6 15-oz. oiled casserole dishes. Top with the bread crumbs, cover, and bake for about 45 minutes. Makes 4 to 6 servings.
08 Jan 2009
in Meat Alternatives
Tags: gluten, healthy, homemade, meat alternative, Quick, Seitan, Vegan, Vegetarian, wheat
- 2 cups gluten flour
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1-1/4 cups vegetable stock
- 3 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce
- 1-3 teaspoons toasted sesame oil
Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.
Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.
- 4 cups water
- 1/4 cup tamari or soy sauce
- 3-4 minced ginger
Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.