Italian Seitan 'Sausage', Peppers, and Potatoes

This recipe has some ROCKING protein and potassium numbers, and is really tasty and filling! Enjoy

Ingredients:
1 - Seitan cutlet, sliced (see previous recipe)
2 c - mixed bell peppers, chopped (red, green, yellow & red)
1 - lg onion chopped
12 - grape tomatoes
1 - chopped baked potato
1 c - frozen spinach

Directions:
Spray pan with cooking spray, sautee onions & peppers till softened

Add spinach, sliced seitan and crushed red pepper to taste

Add chopped potato and tomatoes and cook till tomatoes pop

Calories- 623

Carbs- 73

Fat- 7

Protein- 51

Fiber- 14

Potassium- 1982

Really Great Seitan

http://www.theppk.com/2009/11/homemade-seitan/ Really great flavorful seitan recipe. I did change it from adding veggie broth to the dough to just water, it's too salty otherwise. Only takes 10 minutes to make, then 5 minutes to cook. The original makes 3 pieces, I tripled it here so you can freeze it. This is one of the very best seitan recipes I've ever tried, and the texture is good, too, with the advice given on cooking.

Ingredients:
Patties:
3 c - Vital Wheat Gluten
9 T - Nutritional Yeast Flakes
1.5 c - Water
1/4 c - Bragg - Liquid Aminos or soy sauce
6 T - Lemon juice
3 T - Oil - Olive
6 cloves crushed or grated Garlic

Simmering Broth: (not included in calories because it's not enough impact on recipe)
For the simmering broth:
4 cups vegetable broth (after experimenting, I've found that Knorr's veggie stock makes this a knockout!)
4 cups water
1/4 cup soy sauce

Directions:
Fill a stock pot with the water, broth and soy sauce, cover and bring to a boil.

In the mean time, in a large bowl mix together gluten and yeast.  In a smaller bowl mix together broth, soy sauce, lemon juice, olive oil and garlic. Pour the wet into the dry and combine with a wooden spoon until most of the moisture has absorbed and partially clumped up with the dry ingredients. Use your hands and knead for about 3 minutes, until it’s an elastic dough. Roll out into a log, and cut equal portions with a serrated knife. Flatten each piece with your palm on the counter, this makes a beautifully shaped patty! Let rest until the broth has come to a full boil.

Once boiling, lower the heat to a rolling simmer. Add the gluten pieces and partially cover pot so that steam can escape. Let simmer for 45 minutes, turning occasionally. Turn the heat off and take the lid off, let sit for 15 minutes. If you make a HUGE batch and freeze, like I do, boil for 1.5 to 2 hours.

Remove from broth and place in a strainer until it is cool enough to handle.

This is also awesome if you put it in your food processor and grind to make your own 'crumbles', more flavorful and a fraction of the price. It comes out to about $1.15/#!

Calories	-	252										Carbs	- 14     Fat	- 6        Protein	- 39     Fiber	- 3       Potassium - 234

Dreena's Three-Bean Curry Tomato Soup Review

I've been waiting to try this recipe from Dreena's Vegan Blog all week, it was just a matter of cooking up the chick peas, which is a bit time consuming, but well worth it. It was a lovely, rich spicy, brothy, soothing treat. It had lots of lovely texture and a lovely exotic spicy quality. Don't skip the spice combination, you'll be delightfully surprised. It is quite savory, don't let the "sweet spices" throw you. This will fill you up body and soul, and is especially good if you're sniffling like I am!

Three-Bean Curry Tomato Soup
This soup is a must for curry enthusiasts! It’s straight-forward to make, and combines three kinds of healthful beans with vivid curry seasonings (without too much heat!). Serve with a cooked grain or some whole-grain bread for a complete meal.
Recipe from Vive le Vegan!


1/2 tbsp olive oil (or other oil of choice)
1 1/2 - 2 cups chopped onion
1 - 1 1/2 cups chopped celery
1 cup chopped carrot
1⁄4 tsp sea salt
freshly ground black pepper to taste
1 tbsp mustard seeds
1 - 1 1⁄2 tbsp mild curry powder or paste (or more for extra heat)
1⁄2 tsp ground ginger (or 1/2 tbsp fresh)
1 tsp ground fennel
1⁄2 tsp ground cardamom (don't skip! adds beautiful flavor!)
1⁄4 tsp ground cinnamon
1 28-oz can diced tomatoes
2 cups cooked chickpeas
2 cups cooked black beans
1 cup dry red lentils
2 cups vegetable stock
3 - 3 1⁄2 cups water
2 bay leaves
1/2 - 1 tsp pure maple syrup or other sweetener

In a large pot over medium heat, heat the oil. Add the celery, onion, carrot, salt, and pepper, and stir through. Add the mustard seeds, curry paste, ginger, fennel, cardamom, and cinnamon. Stir through, cover, and let cook for 6-8 minutes. Add the remaining ingredients. Stir through and increase heat to high to bring to a boil. Reduce heat to low, cover, and let simmer for 15-20 minutes. For a thinner consistency, add a little extra water. Remove bay leaves, and season to taste with additional sea salt and black pepper.  *Soup even better the next day! :)

Makes 8 or more servings.