Veganacious

Archive for the ‘American cuisine’ Category

My youngest grandson heard other people calling me by my given name, Barbara, and the best he could do was “Bubba.”  It stuck, and today I am very proud to be his very own Bubba, as well as his brother’s and his cousin’s Bubba.  Since Bubba is Yiddish for Grandmother, it seemed quite appropriate.

My  own mother was renowned for her delicious (to a carnivore) stew, for which my son still has fond memories.  So here was the task: try to preserve the yummy tastes and texures without compromising on the ethics and the nutrition.  After numerous retries, this was the recipe that was developed.  My son has given it a thumbs up, so if anyone else likes it too, that is just a bonus.  My mission has already been accomplished.

The ingredients

First of all, I usually make a batch of seitan.  This recipe is enough for six or eight servings for me, but I am about 100 lbs soaking wet, so my caloric intake is minimal.  Here is where I start:

• 1 Cup wheat gluten flour
• 2 tsp. paprika
• 3 TB nutritional yeast
• 2 TB soy sauce
• 1 TB oil
• 1/2 Cup water (or enough to make a rubbery, cohesive ball of dough)

Mix the above ingredients in a small mixing bowl until thoroughly blended.  Knead on a cutting board a few minutes until it is a nice, rather bouncy texture.  Then, roll it out flat and cut into small cubes.

Put either saved vegetable stock, or water mixed with prepared veggie stock in a large high-sided frying pan.  When the stock gets to a simmer, add in some of the seitan until each square has been simmered from 10-15 minutes each.  When done, remove seitan and save the stodk for the stew.

Now get out a medium-large sauce pan.  Put in 1 TB oil and fry the drained seitan until there is a crisp edge to the pieces.  Remove once again.  Put in 1 medium chopped onion and allow to brown or soften.  Add water to braise the onion as needed.  When the onion is softened, add 3-4 carrots, sliced into cubes.  Let them cook in the water/onion mixture, adding more broth as needed.  Then after about 5-8 minutes, add the stock.  Then add the 3 or 4 medium potatoes, peeled and chopped into small cubes, along with your choice of other veggies: celery, corn, or turnips (daikon also works here).   Allow the vegetables to cook for another 5 – 10 minutes, or until they are almost cooked through.  Add 2 TB tomato paste (I use the concentrate that comes in a tube; easy to save for your next soup or other creation) along with the seitan.  A couple of good shots of hot sauce should be added, as well as thyme (tsp or more), salt, and pepper.  Basil and parsley may also be added. Allow to simmer long enough for seasonings to deepen.

Final Touches

Now you have two choices.  To make this a good winter stew with lots of warm, nourishing comfort, I like to add a biscuit crust to the top.  But the biscuits can be made and served along with the stew, too.  They are good crumbled into the mix once they are browned, as well.  To make the former, put the finished stew in an oblong baking pan; roll the biscuit dough into an oblong and cut into individual biscuits.  Place the biscuits carefully on top of the hot stew until the top is covered.  Then place the whole baking pan in the oven at 375 degrees for about 10-15 minutes, until the biscuits are golden and beckoning.

This recipe gets better once it sets, so it is a fine one to make ahead.

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Time to dust off the barbecue grill and think about what to bring for those afternoon celebrations on the 4th.  What is a vegan to do?  How about bringing barbecued seitan with homemade sauce!  I brought them to a family barbecue (non-vegans) and underestimated everyone’s response.  I had allowed twice as much as I could have eaten, but after the sampling was done, I realized I should have doubled the quantities.

The Seitan Recipe

Prepare one recipe of Seitan

• 1 Cup wheat gluten flour
• 2 tsp. paprika
• 3 TB nutritional yeast
• 2 TB soy sauce
• 1 TB oil
• 1/2 Cup water

Mix all ingredients, adding enough water to make a rubbery ball; knead a few minutes.  Put on rolling board and flatten into a thick smooth disk.  Cut into chunky strips. Baste each seitan rib and place on a rack on a cookie sheet, or on the grill.  Cook lightly and turn.  Continue to baste the ribs until they are done to your taste. On the grill or broiled, the seitan should be crisp on the outside. Baste lightly a final time once they are done grilling or broiling, and serve. Allow one serving for each 2 people if you have hearty eaters to feed.

The Barbecue Sauce

• 3 cloves garlic, pressed or minced
• 1 small piece fresh ginger, grated
• 2 TB molasses
• 1/2 C. olive oil
• 1/2 C. finely chopped onion
• 1 tsp salt
• 1/2 C. soy sauce
• 1/2 tsp paprika
• 1/2 C. brown sugar
• 1 can chopped tomatoes, drained
• 2 TB. vinegar

Cook above ingredients on low heat for about 30 minutes.  Use as a basting sauce for the seitan ribs.  This will make enough for several batches of barbecued food. Remaining sauce may be stored in refrigerator for later use.

Barbecue Sauce 1/16 recipe

Seitan, 1/4 recipe

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I was surprised at how easy and delicious this vegan version of traditional potato salad is. Best of all, it is much healthier than the egg-laden variety.  Bring it along with Barbecued Seitan to any potluck and your non-vegan friends will enjoy it along with the ethical eaters.

• 6 potatoes, steamed (firm but cooked)

I like to use a steamer so they do not get soggy at all; and you save more nutrients, too!

• 2-3 stalks of celery, chopped finely (1 C)
• 2-3 shallots, chopped finely (replace with onions if needed – 1 C)
• 1/2 C sweet pickle relish
• Soy mayonnasie (Vegenaise) 1/4 C (more to taste)
• Salt, freshly ground pepper to taste

Cut potatoes in small cubes.  Toss with celery, shallots, and pickle relish until blended.  Add soy mayonnaise and gently blend. I like my potato salad a bit drier than some folks, so use extra soy mayo to suit yourself.  Sprinkle with salt and give a few grinds of the pepper mill. Refrigerate for several hours before serving.

(If you do not have Vegenaise, you may make your own by blending silken tofu, oil, vinegar, and salt to taste. Try 4 oz. tofu to 1 TB vinegar and 2 TB oil.)

1/6 recipe

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