Friday, November 28, 2008

Slow Cooked Ziti Casserole

Adapted from Fresh From the Vegetarian Slow Cooker by Robin Robertson

2 T olive oil
1 large onion, minced
2 garlic cloves, minced
28 oz. canned crushed tomatoes
12 oz. package frozen vegetarian burger crumbles
1 cup hot water
1/2 cup dry red wine
1 T chopped fresh basil leaves, or 1 t dried
Salt and freshly ground black pepper
8 oz. ziti, cooked according to package directions until al dente, drained, and rinsed
2 T chopped fresh parsley leaves
1/2 cup freshly grated parmesan or soy parmesan cheese

1. Heat the oil in a skillet on medium. Add onion, cover, and cook about five minutes (until onion is softened). Add the garlic, cooking an additional 30 seconds (until fragrant).

2. Place the onion mixture into a 4 quart crockpot, then add the tomatoes, meat crumbles, water, and wine. If using dried basil, add that too, as well as salt and pepper to taste. Cover and cook on low setting for 3 1/2 hours.

3. Add the cooked ziti, cover, and continue to cook on low for an additional 20-30 minutes.

4. Stir in parsley. If using fresh basil, stir that in as well. Sprinkle with soy parmesan and serve.


Saturday, November 1, 2008

Perfectly Easy Seitan

This is based on two recipes – Bryanna Clark Grogan’s Soy and Seitan Turkey and Seitan O’Greatness from the Post Punk Kitchen forums. It's a bit easier than Bryannas but still has that nice "chickenish" flavor that goes in other dishes well.

Dry ingredients:
2-1/2 cups vital wheat gluten
½ cup chickpea flour (besan)
½ cup nutritional yeast flakes
3 tablespoons vegetarian chicken broth powder (I use Frontier Foods brand)
1 tablespoon paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon sage
½ teaspoon thyme

Wet ingredients:
1-3/4 cups water
2 tablespoons tomato paste (I use the double concentrated kind from a tube)
2 tablespoons soy sauce (I like Braggs for this)
2 tablespoons olive oil

Preheat oven to 325.

Whisk together dry ingredients in a medium bowl and set aside.

In a large bowl, briefly beat together wet ingredients with an electric mixer. Add about 1/3 of the dry mixture (about a cup) and beat on medium for 2 minutes. Set a timer and don’t cheat! Add another cup of the dry mixture and beat on low for another 2 full minutes. Add remaining ingredients and blend in with a spoon. If necessary, add more water 1 tablespoon at a time until dry ingredients are just combined.

Divide dough into two equal pieces and roll each piece into a log about 6 or 7 inches long. Wrap each log tightly in aluminum foil, twisting the ends to seal.

Bake for 90 minutes.

Makes 2 pounds of seitan, about 12 servings.