Easiest Seitan (vegan Chicken) with Noodles

I just love to try new things and also like to eat soy based products but its not always cheap , sometimes its expensive and turns out didn't like the flavor or texture or something else. But this is the easiest and quick way to make seitan and from what I made , I freeze the other half so economically also its better. Some of the recipes with washed dough is taking longer and I didn't have that time to wait so for me this is perfect.

You can just make seitan, steamed it and pan fry it and add the sauce and enjoy it with rice or noodles but I wanted to make just one dish so I have added noodles with some vegetables and make a dish out of it. 

You have to steamed the seitan , not boiled so that is the only thing is must. you can store it extra seitan after its steamed and cooled down. 

I will play with that saved one later on. 

so lets  start making this one.

Ingredients :

For Seitan :

3/4 cup (12 tbsp.) vital wheat gluten

2/3 cup (10 tbsp. ) water

1/4 cup AP flour

1 tsp. vegetarian bullion powder

1/2 tbsp. onion powder, garlic powder each

Salt as per taste

1/2 tbsp. red pepper flakes

For the sauce : 

3 tbsp. Sambal oleak (or as per your spice level, you can use Thai sweet chili sauce too)

3 tbsp. Oyster sauce

2 tbsp. Dark soy sauce

2 tbsp. water

1 tsp. Vinegar

1 tbsp. spicy or regular sesame oil

2 tbsp. oil

For the noodles 

1 package of Fresh noodles - cook and keep it on side as per instructions

1 onion cut in long slices

1 yellow pepper cut in long slices

4-5 mushrooms cut in length wise

1 bok choy cut in pieces

1 medium carrot cut in pieces

4 garlic cloves cut it finely

1 green onion chopped

Method : 

Put the steamer on with water in it to boil.

on a steamer dish , where you are going to put the seitan to steam , brush it with oil.

In a bowl, add vital wheat gluten, AP flour, spices and salt and mix it , add water and mix it and make a ball of the dough, It will be quick.

Take the dough and make a bite size pieces and put it on greased plate. Make sure pieces are small because after steaming it will be big and you don't want too big pieces. 

Don't over crowd the plate and over lap it too. Cover it and steamed it for 10 minutes. 

In meanwhile, mix all ingredients except oil in a small bowl and keep it aside.

Once the seitan is ready, heat a pan with oil in it. 

Add those steamed pieces inside in single layer in pan with the help of tongs or forks. Cook from all sides till its nice brown and crispy.

Take it out from the pan.

If you need more oil just add 1 tbsp. oil. 

Add garlic and sauté for few seconds. Then add all the vegetables and cook for 4-5 minutes. 

Add seitan and noodles and mix it along with vegetables. 

Add the sauce and mix it nicely so it coat with vegetables and noodles. 

Taste it and  adjust the seasoning. 

Sprinkle green onions on top 

Enjoy it .

You can skip the noodles and add the sauce once seitan is browned from all the sides and when sauce is heated thru  , you can serve it with white rice and enjoy it too. 

 

Black Beans "Meatless Balls" and Book Review

After I tried Tempeh Meatballs I wanted to try bean balls too. So one fine evening when I was deciding what to make for diner I thought lets make bean balls and throw that in sauce along with  vegetables and boiled pasta and my diner will be done. And it was exactly as per planned happen. You can fry, baked, shallow fry this balls but I use my paniyaram pan to cook this. I didn't add any egg in it so it was soft but if you want you can add egg and make it.

When I was going thru books  from Blogging for Books , this is the first book catches my eyes, because its based on Tabasco sauce and I am a lover of spicy food. The book is by Barbara Hunter.

In my daily life Tabasco goes in every thing. Little drops of that sauce makes wonder in food. So I choose this book and when I got it in mail about two months ago, because of my hectic schedule I didn't get any time to post this recipe which I specially made it to use that sauce and believe me, that sauce added a punch to this recipe. So I was going thru recipes and I cut down meat and sea food recipes but my favorite one was Nacho with Mushrooms catches my attention. So that's goes to my to do list.

But I was making this "meatballs" and I use sauce in my recipe.

“I received this book from Blogging for Books for this review.”

Ingredients :

4 cups cooked black beans, rinsed and well drained
1 cup Bob’s Red Mill Gluten Free Quick Cooking Oats
1 cup walnuts
2 medium carrots
1 medium onion
1 tsp fennel seeds
5-6 drops of Tabasco Sauce or as per your taste
3 cloves garlic
1 tsp paprika powder
½ tbs kosher salt
½ cup chopped parsley leaves

Method : 

In a food processor, chop black beans to small chunks but do not puree. Transfer the chopped black beans into a large mixing bowl. Add oats and mix briefly. Set aside.

Finely chop walnuts, carrots, onion, fennel seeds, garlic in food processor. Stir the mixture into the black bean-oat batter. Mix in the rest of ingredients along with Tabasco sauce  and combine well.

Cover the mixing bowl with lid or plastic wrap and let it chill in refrigerator for at least on hour.
Remove the mixing bowl from refrigerator. Make balls and keep it aside. At this stage you can fry it or bake it. I took out my paniyaram pan, add  dot of oil in all the holes. and slide single ball in each of the hall. 

Cook it on all side and take it out. 

You can add this in pasta sauce and served over spaghetti just like meatballs and pasta. or eat it as it is with  a marinara sauce on side. 

I add it in my sauce and vegetables mixture and serve it over pasta. 

Hearth and Soul Blog Hop: July 3rd week - Zesty South Indian Kitchen

Crispy Baked Pasta With Mushrooms, Vegan Sausage, and Parmesan Cream Sauce

Ya sausage, so ? This is the sausage I am talking about.

its Vegan  Italian sausage with basil and sun dried tomatoes so what better way to use  this in pasta. So I make a nice sauce with mushrooms , white sauce , all vegetables, vegetable stock , sausage and add pasta in it . I used carrot and tomato pasta from barilla. So that was good too. You can just make it with mushroom only but I like to add more vegetables so I added more. I used two sausage only because it was enough .

Ingredients :

1 onion chopped finely
2 small carrots chopped finely
2 cloves of garlic chopped finely
2 sausage links
1 green capsicum chopped
Salt and pepper as per taste
1 8 oz. can vegetable stock
1 cup chopped mushroom of your choice
1 tbsp. lime juice
2 tbsp. APF
1 cup heavy cream
1 box dried pasta or as per your need
2 tbsp. olive oil
1/2 cup panko bread crumbs
4 oz. grated Parmesan cheese
Few leaves of fresh chopped parsley

Method :

chopped all your vegetables and keep it aside.

Heat a pan, add 1 tbsp. olive oil and add chopped sausage in it, cook on 3-4 minutes and break it with mesher. take it out in a bowl.
In same pan, add garlic and cook for a minute, then add all vegetables, cook for a minute. Add salt and pepper and lime juice. Add APF and mix it nicely. Slowly add stock and it will soon thicken up. Add heavy cream , 1/2 parmesan cheese and mix it, check for the seasoning and add parsley. Stir in the sausage now. Mix it evenly.

meanwhile in other burner, heat up the pot with water in it , cook the pasta as per package and take it out.

Adjust rack to 10 inches below broiler element and preheat broiler to high.

 Add pasta in sauce and mix it. Put everything in baking dish. Sprinkle panko, leftover parmesan cheese on top of pasta.

Broil until golden brown, rotating the pan if necessary for 2-3 minutes.
Serve immediately.

Hearth and Soul blog hop: April 3rd week - Zesty South Indian Kitchen

Cilantro Pesto Pasta

Pesto is a such a versatile dish that you can make it with any greens and it will still taste awesome. I already made it with parsley , kale, spinach of course basil too. But one day didn't had any of this and still wanted to make pesto then I see I have lot of cilantro (coriander leaves) so thought why not to make pesto with this. I added almond and cashews together instead of just almonds and it taste awesome too.

Ingredients :

2 cups washed and just leaves of fresh coriander leaves
1/4 cup almond and cashews
1 clove of garlic peeled
Salt and pepper to taste
Juice of one lime
2 tbsp. Parmesan cheese
1/4 cup EVOO
2 cups boiled penne pasta
1 carrot chopped
1/2 onion chopped
Few black olives
Few chopped artichokes
As per taste salt , pepper and Artichokes hearts
1 tbsp. olive oil


Method:

In a blender,  add cilantro leaves, almond, cashews, garlic, salt and pepper, lime juice and pulse it or puree it.
Add olive oil and make a fine puree or pulse it more.
Take it in bowl and mix it Parmesan cheese.
You can use it for spread or even grill the vegetables , I use it for my pasta.

For Pasta :


In a pan, add oil and add all the vegetables , cook for a minute or two. Add  pesto in it and cook for a minute.

Now add cooked pasta and mix it and season it.

Serve it hot and sprinkle some red pepper flakes on top of it.

The Veg Hog.
Eat your greens

A2K - A Seasonal Veg Table: Eat Your Greens

Hearth and Soul Blog Hop: Last week - Zesty South Indian Kitchen

Zucchini and Carrot Spaghetti

So I got this Vegetti , Which is spiral slicers and it makes vegetables in spiral shape so instead of using regular pasta from flour I made pasta from zucchini and carrot and throw some italian spices in it and voila , easy , healthy pasta is done, that also without worrying about carbs. So if you are looking for some healthy options you can get this machine and get started, you can make it with any cuisine, no need of pasta style but its fun to eat and especially kids love this and you can sneak vegetables in this and your purpose get solved too.

Ingredients 

1 long zucchini
1 big carrot
2 tbsp. olive oil
1/2 green capscium sliced
1 clove of finely chopped garlic
salt and pepper to taste
Balsamic vinegar to taste
Pinch of Oregano
Parmesan cheese to taste
I didn't go crazy to add more vegetables but if you want you can do it.

Method:

Make spiral pasta from zucchini and carrot.
Keep it aside.
Heat a pan, add olive oil in it. add garlic and cook for few seconds, add vegetables and salt and pepper and vinegar and mix it nicely. Cook for 2-3 minutes and shut the gas off,
Plate it and sprinkle some parmesan cheese on top and enjoy it.

This is the machine, which I got it from Bed Bath & Beyond.


Merry Tummy
Hearth and Soul Blog Hop:January - Zesty South Indian Kitchen

Mexican Spiced Tortellini Salad

I had this box of spinach and ricotta cheese tortellini in pantry for quite time and never had time to use up. Before kids used to eat that so I store it, one day they changed their taste buds and minds and declared that they no longer wanted to eat this so it’s only me in family left with to use up cause hubby due to his health cant consume premade stuff. So one Sunday when they declared they wanted to eat healthy mac n cheese, I saw again that box in pantry and I just took it out, thinking will put it in same sauce as kids pasta and have it. But when I was making kids pasta thought to change my dish somewhere and instead of putting it in Italian spices , decided to put it in Mexican spices. Taste wonderful and even my son who told me he is not going to eat , had it, I just had it with regular vegetables and spices but to make it true Mexican salad you can add black beans, corn, avocado along with Mexican spices. I used spinach and ricotta stuffed tortellini , you can use 3 cheese or if you fancy make your own.

Ingredients

½ packet of dry tortellini

½ each red , green capsicum

½ onion, I cut it in match stick but cut it in cubes its easy to eat

1 small carrot cut

2 cloves of garlic

1 or ½ as per your taste jalapenos finely chopped

1 tsp. paprika powder

1 tsp. Garlic powder

Salt and black pepper as needed

1 tbsp. Taco seasoning

Lime juice as per taste

1 tbsp. olive oil

Method:

Boil the tortellini as per the package directions and keep it aside.

Chop all the ingredients and put it in big bowl. Add all the spices in it and mix it too.

When tortellini is done, put it in with vegetables & Spiced mixture.

Mixed gently so it’s doesn’t break up.

Sprinkle lime juice on top and serve it in serving bowl.

Delicious and quick salad is ready to eat.

Hearth and Soul Blog Hop July 13th - Zesty South Indian Kitchen
Six summer fruit puddings + #recipeoftheweek 11-17 July - A Mummy Too

Whole Wheat Mac(Penne) & Cheese

My kids always ask for Mac & cheese and I was not in a mood to feed them from blue box. So this time firmly I told them that no more box , I will make you more yummy and healthy mac and cheese for you and you will love it. Now a days both kids asking too much questions about how to make food healthy so keep in that mind I told them that box one is not healthy and we have to stay away from those kind of food so they were agree to give it a try to my way of mac and cheese. I can convince my son to try and eat everything but my princess is very hard to convinced and when she said yes I won half the battle. If you don’t know I have very picky eaters in my house. So to convince everyone it’s a very hard job. Anyway , made it and they enjoyed it too.  So here is the fool proofed recipe from my picky eaters to yours. I convinced them to use penne and not macroni because it does not come in whole wheat. And it was ok.

Ingredients : 

2 cups of Boiled and cooked pasta

2 cups of shredded cheddar cheese

1 tbsp.  AP flour

2 tbsp. butter

1 cup of milk

Few strokes of black pepper powder

Parmesan cheese to sprinkle

Method:

Cook pasta as per package directions and keep it aside.

Heat a pot, add butter and melt it. Then add AP flour and cook on low flame till its cooked .

Add milk slowly and whisk everything with other hand so no lumps format.

When its nicely mix, add freshly cracked black pepper.

Add cheese in it and mix it till its melt.

Add pasta in it and mix it.

Take it out in serving plate, sprinkle few more black pepper powder and parmesan cheese and give it to your picky eaters and let them finish that bowl in no time. 

Hearth and Soul Blog Hop July 13th - Zesty South Indian Kitchen

Six summer fruit puddings + #recipeoftheweek 11-17 July - A Mummy Too

Pasta with Vegetables in Pumpkin Sauce

This is #UC recipe but its good for anyone and everyone. I make this basic sauce for my husband for Italian dishes and Mexican dishes like enchiladas so he can enjoy other food rather than just having Indian every day which we can not have it. Need some changes in day to day food right? So again you can use your favorite vegetables and made it or just have it with plain sauce also. Its best for picky eaters who don't like vegetables, you can hide vegetables in it , make sauce and just give plain pasta, saying nothing in it.

Ingredients for sauce :

2 cups of chopped yellow pumpkin
1 red capsicum  chopped
1 carrot chopped
salt and pepper as needed

Method :

Heat a pan, add two cups of water in it.
Boiled it, then add pumpkin in it and cook it, when its more than half done, add carrot in it and cook till its done. then add capsicum and cover it. It will cook in boiling water.
Let it cool down , puree it.
Heat up again in same pan, add salt and pepper in it and boiled down extra water in it.
Sauce is ready, you can use this for pasta, Mexican dishes or even for pizza sauce.

Ingredients for Pasta :


2 cups WW Penne
1/2 each red and green capsicum chopped
1 carrot chopped
1 tbsp. olive oil
Salt and Black pepper as per taste
pinch of parsley or basil dried , if using fresh more.

Method:

In a wide pan, add oil in it.
Add vegetables and just cook for 2 minutes. Add salt and pepper and herbs.
Add sauce and cook till its heated thru.
Add pasta and stir it in.
Serve hot with Parmesan cheese on it.

Hearth and Soul Blog hop: April 3rd Week - Zesty South Indian Kitchen

1st Blog Anniversary Celebration Event with Giveaway!!! | Delectable Flavours

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