Seitan Pot Pie

INGREDIENTS

2 large carrots
12 baby bella mushrooms
2 medium sized potatoes
1 packet Seitan
1/2 cup peas
2 cups vegetable broth
1 large onion
5 cloves garlic
1 tablespoon flour
1/2 teaspoon marjoram
1/2 teaspoon cumin
1 teaspoon basil
1/4 teaspoon black pepper
1 teaspoon salt (all spices to taste)

Crust:
3 cups flour
2/3 cup cold water
1 1/3 cup olive oil
Salt to taste

DIRECTIONS

1 - Bring vegetable broth to a boil in a medium sized sauce pan.

2 - Chop carrots and potatoes into tiny cubes and add to vegetable broth. Slice mushrooms and add to the broth. Chop Onions and Garlc and add to the broth. Add peas to the broth.

3- Add a little flour (about 1 tablespoon) to the broth and stir until dissolved.

4- Let simmer for a long while (15 minute or so), till the vegetables are very soft and the broth is thickened.

5- Pre-heat oven to 400 degrees. Mix together the crust ingredients. Roll it out between plastic wrap to the size of the casserole dish.

6- When the filling is finished thickening, stir in the Seitan, and pour the filling onto a casserole dish. Add the pie crust on top.

7- Bake in the oven at 400 degrees for 30-40 minutes or until the crust is toasted golden.


COMMENTS

I modified this recipe from a similar recipe on vegweb.com. I prefer sietan as a meat substitute over any other, perhaps because it is really not designed as a meat substitute - but was traditionally eaten for centuries in Japan.

Mango Phirnee

INGREDIENTS

2/3 Cup Basmati rice
1 quart Soy milk
2 green cardamon pods, crushed
2/3 granulated sugar
2 tbsps flaked almonds
1/4 cup mango puree
1/3 cup mango, cut into 1/2-inch dices
2 tbsps crushed cashewnuts
slivers of shelled pistachios to garnish (optional)

DIRECTIONS:

Put the rice in a bowl, pour in 100 ml water and leave to soak for 30 minutes. Pour into a blender and process to a paste. Put the milk in a pan and bring to the boil.Add the cardamoms, reduce the heat and simmer for five minutes. Add the rice paste and simmer for 15 minutes, stirring constantly. Stir in the sugar, almonds and raisins and simmer for 10 minutes. Pour into a bowl and leave to cool, then chill.Stir in the mango puree, diced mango and cashew nuts, pistachios.

COMMENTS:

Getting to correct consistency is the tricky part of this dessert. If you feel that the consistency is not right, continue cooking on low heat for longer, stirring constantly.

Walnut Lentil Burgers

INGREDIENTS

3/4 cup toasted walnuts, cooled
1/3 cup plain dried breadcrumbs
3 garlic cloves, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
3/4 cup lentils, cooked, drained, and cooled
4 tablespoons olive oil
1 heaped Tbs egg replacer

Yogurt-Cilantro Sauce:
3/4 cup plain low-fat non-dairy yogurt
Coarse salt and ground pepper
2 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lemon juice

DIRECTIONS

1 - In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).

2 - In a large bowl, combine lentil mixture with egg replacer; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.

3 - Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain.

4 - In a small bowl, whisk together yogurt, cilantro, and lemon; season with salt and pepper.

5 - Assemble burgers and top with yogurt sauce, sliced red onion, tomato, and lettuce.

COMMENTS

I found this recipe online on PBS of all places! I double the spices for a burger with more kick!

DATE SQUARES

INGREDIENTS

3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour
1 1/2 cups rolled quick oats
1 cup light-brown sugar, firmly packed
1/2 teaspoon baking soda
Date Paste (recipe follows)

DIRECTIONS

1 - Heat oven to 350 degrees.
2 - Butter an 8-by-8-by-2-inch pan, and set aside.
3 - In a large bowl, combine flour, oats, brown sugar, and baking soda. Add
butter, and blend with fingertips until mixture resembles coarse crumbs.
4 - Transfer two-thirds of the dough into prepared pan, and press into bottom and up sides.
5 - Spread date paste over bottom layer of the dough.
6 - Cover with remaining dough.
7 - Bake until golden brown, about 35 minutes.
8 - Cool completely in pan on a wire rack. Invert on to a plate, then back onto a cutting board. Cut into 2-inch squares.

DATE PASTE

INGREDIENTS

2 cups dates, pitted and diced
Juice and zest of 1 lemon
Pinch of salt
2 cup water

DIRECTIONS

1 - Place dates in small saucepan with 1 cup of water, lemon zest, and juice.
2 - Cook over medium heat until soft, about 12 minutes.
3 - Remove from heat, cool completely before using.

COMMENTS

I actually got this off of a Martha Steward cooking show one day. I've made it several times - and it si delicious, and very heavy.