Slacker, procrastinator, lazy bones, bum, call me what you may. They are all slightly true. I’ve made lots of food, taken many pictures, but they all sit in iphoto (well the latter, the former is in my stomach). To make up for this, here are some pictures and a recipe. Most recent first.
One batch VCon seitan* – sliced into 1×2 inch strips
1 recipe of marinade (recipe follows)
3 tbsp. oil
1 head of broccoli, cut into florets
1 small carrot, sliced on bias
4 oz. mushrooms, sliced
1 bunch green onions, white parts sliced on bias
1 tbsp. cornstarch mixed with 1/2 cup of water
6 Tbsp soy sauce
1 Tbsp sugar (heaping)
1.5 Tbsp sesame oil
1 Tbsp mirin
2 tsp rice vinegar
1 Tbsp Sriracha
1 tsp. granulated garlic
– Mix marinade together and soak strips of seitan in it for half an hour.
– Heat oil in large frying pan to medium high. Drain seitan, reserving marinade, and fry until crispy, this may need to be done in batches.
– Remove seitan, add broccoli, carrot, and mushrooms and stir fry until broccoli is softened. Add seitan and green onions and stir to combine.
– Add the cornstarch/water slurry to the remaining marinade and add to pan. Stir until combined then let simmer until sauce is thickened.
– Serve with rice and garnish with the chopped tops of the green onions.
Swirl Cookies from Vegan Bake Sale testers
Biscuits from Vegan With a Vengeance and navy bean gravy from Vegan Brunch
Baking Powder Biscuits from VWAV.
Pumpkin Cranberry Muffins from Vegan Bake Sale Testers
VWAV biscuits again and white bean gravy…I think?
Again, sorry for the delay. Now that I’m on the hunt for a job (after having graduated from ISU Summa Cum Laude!) I have plenty of time to dink around on the internet while worrying about not having a full time income.
*Replace 3 tbsp. nooch with chickpea flour. Optional – add 1/4 – 1/2 tsp. Thai red curry paste. Form into log and wrap in tin foil. Steam for 50 – 60 minutes. Let chill in fridge completely before using.