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I harvested some more garden basil the other day, enough to make about four more batches of Isa’s Classic Pesto from VWaV.
basil

I decided to use this and the rest of the seitan (VWaV) from my previous entry along with some Tofu-Basil Ricotta (VWaV) to make a couple of the most vengeful vegan pizzas ever.

I apologize beforehand for my terrible lighting situation.

#1
pizzathefirst

#2
pizzathesecond

In sliced format.
sliced

And an inside-shot.
pizzainsideshot

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I harvested the first of these from the garden yesterday.

The beans.
beans

Which I bite-sized and tossed with onions garlic, salt, salt, pepper, and olive oil.
beansbitesize

Then these got roasted for like 45 minutes at 375ish. They turned out good!

Here’s a couple squash.
squashes

Which I also bite-sized.
squashesbitesize

The squash went into the wok followed by some storebought mushrooms, some homemade seitan (from vital wheat gluten), and fresh kale from the garden.
shrooms

I’m sharing this picture solely for it’s creepy meatinees. This is post-boiling and cutting. I then coated the pieces in cornstarch and pre-fried them as per this recipe before adding them to the mix. So so good.
seitan

kale

flash

I also made an orange type sauce very loosely based on the aforementioned recipe, which turned out really good and interesting.

I also made a box of fancy rice pilaf so that made it a pretty rare three-item combo night.
trio

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