Here is the other dish I made with the clay pot tofu (a lot of tofu, I know). I rooted around online looking at some recipes, and they all were pretty much the same. I adapted the recipe here. The tofu is fried with a cornstarch coating, but you can opt out of this step and just coat the tofu in the sauce. I never use Ener-G egg replacer, but it caught my eye at the bulk food store the other day. I thought it made a nice light and crispy batter.
Have you made an extra huge batch of my super scrumptious Chicken Fried Seitan and now you have a plate of leftovers?
Well, if you want sticky, spicy, hot wings follow this simple recipe and you will be drooling over a plate of lip smacking goodness in no time!
Ingredients
1/3 cup molasses (or maple syrup)
1/3 cup vegan butter
TONS of hot sauce, as much as you can handle!
pinch of salt and pepper
pinch of garlic salt and cumin
- Melt all the ingredients in a pan together
- Take the leftover chicken fried seitan out of the fridge and toss it in the liquid mixture (if you have made seitan patties, you might want to chop them up into chunks)
- Bake the liquid coated seitan in the oven on 300 degrees for 10 minutes (this step not only reheats the cold seitan but also lets the yummy hot sauce mixture soak in!)
- Remove the seitan from the oven and dip it one more time in the liquid mixture and then serve and enjoy!
I serve mine with a side of vegan ranch dressing…or vegan blue cheese dressing…I can’t decide which it tastes more like. (Did you know how versatile and super healthy cashews are? I’ve made so many wonderful things with them over the past week and I am quite impressed.)
Ingredients
1 cup raw cashews
2 Tbsp nutritional yeast
3/4 cup water
1/2 cup lemon juice
3 cloves garlic
several teaspoons of dried dill, to taste
pinch of salt and pepper
- Blend all the ingredients together in a food processor and dip and dunk to your heart’s content!
Oh, such a wonderful little lunch!
A veggie sandwich with homemade big bread and tofu mayo.
Sweet Couscous from the McDougall Diet online cookbook.
Lentil Dahl by Gellian McKeith’s You Are What You Eat.
Lentil dahl with vegetables
Ingredients
Serves 4
1 cup of red split lentils per person
1 tsp turmeric
1 tsp ground ginger
½ tsp ground coriander
pinch of cayenne
½ a cauliflower
1 stalk of broccoli
½ a turnip
1 tsp garam masala
tamari
nori flakes
Put the lentils in a large pan with PLENTY of water. Bring to the boil and skim off any scum that appears.
Turn down the heat, add the spices, except the garam masala, and simmer for 20 minutes.
Add the chopped vegetables, tamari and garam masala and cook until the vegetables are soft.
Serve the dahl on top of the rice and sprinkle with nori flakes.
I obviously used brown lentils just fine and 1 cup makes a TON. If you want lots of leftovers, go ahead and double it! I also just used veggies at hand & no nori.
Sweet Couscous
Servings: 2
Preparation Time: 5 minutes
Cooking Time: 5 minutes
1/3 cup water
1/4 cup orange juice
1/2 cup couscous
1/4 cup raisins
1/2 tablespoons brown sugar*
1/4 teaspoon cinnamon
Place all ingredients in a saucepan. Bring to a boil, cover and cook for 5 minutes. Let rest for 3 minutes. Top with sliced bananas, if desired.
*Original recipe calls for honey.
Oh man, this is so good! The contrasting tastes with steamed vegetables and the dahl on the side are amazing!
Vege Island