Soul Seitan

Those of you who check in from time to time know that we love soul food. Here's our latest helping: Blackeyed Peas, Greens, & Seitan.











This time, Art cooked the greens. They were extra good because the full flavor emerged & wasn't covered up. This is how he prepared it:

1 bunch each: Collard Greens, Purple Kale, Green Kale
1/4 Onion, finely chopped
2 small cloves Garlic
2 tbs. Olive Oil
Sea Salt

Boil Greens in 4 quarts Water. Add Salt after simmering 1 hour. Drain, add 2 cups fresh Water & reboil to steam. Serve with Earth Balance & Sea Salt.



I've been wanting to make this jerk, Seitan, for a while now & was inspired even more by Matt over @ the BakeHouse. Experimenting is fun, so I marinated the seitan (VwaV p. 157) four different ways:
1. BBQ Sauce
2. Sweet & Sour Sauce
3. Soy Vay Teriyaki
4. Jerk Mainade (VwaV p. 159)
We think the seitan tastes best when cut into thin strips and fried.



The seitan took several hours to prepare -- mostly with tasks that don't require a lot of attention like simmering & marinating. So it was a good day to get things done around the house......

Like organizing the tupperware drawer.

Good idea, Abi! :o)






The next day, I whipped up these drop biscuits from The Vegan Family Cookbook. While the biscuits were baking, I cooked some of the bbq seitan. Put them together, & you have a little sandwich. They were so good & cute. They disappeared too quickly for a photo.







We make a lot of muffins around here, but this is my first time making Dreena's 'As-You-Like Muffins' from TEV. I used half whole wheat pasty flour & half unbleached all-purpose. This is a basic muffin recipe, and she offers many variations to make them as you like. This time, I liked mine with dried blueberries & cherries. They were delicious warm with Earth Balance and had a sweet hint of applesauce.