Tofu, Tempeh, and Seitan
Sometimes I get unexplainable cravings for a spicy stir-fry. The last time the hankering hit, I checked the fridge to find I had a tub of tofu and plethora of broccoli, so Kung Pao Tofu happened. This recipe is based on a Kung Pao Vegetable dish I posted a few years ago. Contributed by Dianne Wenz, from VeggieGirl. more→
This sandwich spread is so simple, yet every time I make it, it disappears quickly. Even tofu skeptics love it. Since all you really need for this is the first three ingredients, it hardly qualifies as a recipe, and you won’t even need to consult this after you make it once. The last two ingredients, though entirely optional, are highly recommended. If I’m having guests for lunch or brunch on weekends, I often make a batch of this as an extra, no matter what else I’m serving. more→
This Thai Coconut Tempeh dish was inspired by a chicken recipe in a recent issue of Martha Stewart Living. I was lured in by the words “coconut” and “pineapple,” and the recipe was easily veganized by swapping out chicken for tempeh and fish sauce for tamari. I also added some vegetables to the dish to give it a nutrient boost, and served it with a side of sautéed kale, because every meal should contain some greens. Contributed by Dianne Wenz, from VeggieGirl. more→
This is a whimsical and slightly tongue-in-cheek—but delicious!–vegan version of a standing rib roast baked in a bundt pan with a Shiitake and Kale Filling and rosemary sprig “bones.” Served with a Shiitake Gravy, it is a beautiful holiday or special occasion entree. Recipe and photos contributed by Betsy DiJulio, The Blooming Platter.
This delicious seitan dish was created by Dilip Barman, head of the Triangle Vegetarian Society in North Carolina, and host of the largest annual vegan Thanksgiving feast in the USA with over 800 attendees. For more information, see www.trianglevegsociety.org and www.dilipdinner.blogspot.com. Photographs by Linda Long from Virgin Vegan: The Meatless Guide to Pleasing Your Palate* by Linda Long, reprint permission by Gibbs Smith Publisher, 2013.
Store-bought seitan is usually excellent, but it can be expensive. Using pure gluten flour is a shortcut to a homemade version that’s not difficult to make. This recipe may be idiosyncratic, but it works well and with practice produces seitan that’s chewy but not overly tough. Whenever I make this, I freeze half. It’s nice come across and use it a few weeks later. more→
Characteristic of some Southeast Asian cuisines is the overlapping of Asian and Indian influences. This is true here in this tasty and pleasantly offbeat noodle dish that is seasoned with both soy sauce and curry. Fine Asian rice noodles are now available in a whole grain variety. Photos by Hannah Kaminsky of Bittersweet.