Seitan and Black Bean Tacos

 

My husband and I love Mexican food.  My husband especially loves the tacos he can get from the restaurant Los Betos.  He loves adobada, carnitas, carne asada, chicken and fish.  So to better suit his needs, I have come up with a seitan taco which turned out so good!  He loved it (I found him in the kitchen eating just the seitan)!  The marinade gives the seitan a very delicious flavor and grilling it makes it that much better! 

If you need a seitan recipe you can use my recipe for baked seitan on my blog.  However, instead of making a log, I flattened the seitan (kind of like steak) and then wrapped it in tin foil and baked it.  That way I could cut thin "steak-like" strips.

We like to make our tacos nice and full as you can see in the pictures, but our kids tend to make them smaller.  So, it's up to you - whatever you like!

Seitan and Black Bean Tacos
makes 4 servings

Ingredients

½ cup orange juice
2 Tbsp canola oil
1 Tbsp chipotle in adobo sauce
1 tsp cumin
4 cloves garlic
Salt and pepper to taste
1 lb seitan cut into really thin strips
Corn tortillas
½ cup shredded Daiya pepperjack cheese 
Guacamole
1 can black beans, drained and rinsed
Pico de Gallo
Shredded cabbage

 

Directions

Combine the juice, oil, chipotle, cumin and garlic in a blender and puree.  Add salt and pepper to taste.  Place seitan and marinade in a plastic bag or in a dish with a lid and marinate for at least 1 hour in the refrigerator.
 
Preheat grill over medium heat (cast iron).  Oil the grill when hot and place seitan on it, turning occasionally until it nicely browned.
 
Heat a skillet over medium heat.  Place a tortilla in the center and warm on both sides.  Place in folded dish towel to keep warm.  Continue with more tortillas. 
 
Place cheese, guacamole, beans, seitan, Pico de Gallo, and shredded cabbage on tortillas.  Fold and eat!

 

Baked Seitan

For those of you who are new to the whole "vegan" thing you may not have ever heard of seitan.  I try to stay away from soy products as much as possible (for my own reasons) and so I don't eat a lot of tofu.  Seitan is what I eat in place of it and it is something I can make from scratch.  It is considered a meat replacement (vital wheat gluten is full of protein), but I don't like to neccesarily think of it like that.  I am not really trying to replace anything, I am just trying new things.  Switching to a plant based diet has opened a lot of doors and I have discovered a lot of new and interesting things to eat and I guess seitan is one of those things.  You can buy it at the store, but I like to make my own - that way I know what is in it. I am trying to not buy as many processed foods.

There are many recipes out there, but this one is what I've come up with and really like.  The fun thing about seitan is you can put your own favorite seasonings in it to make it your own.  You can steam or boil seitan, but I prefer to bake it in the oven, it gives it a more dense and "meatier" texture.  My favorite thing to make with it is reubens.  Mmmm... my mouth is watering just thinking about it.  Seitan is very versitile and I have a lot of fun coming up with new ideas for it.  I will be sure to share some of them on here!  Seitan can be used as a filler also, like beans - it is very filling like meat and a whole lot cheaper! So stay tuned and I will give you some yummy uses for your seitan!

 

Baked Seitan

Ingredients
1-1/2 cup vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp smoked paprika
2 tsp pepper
½ tsp cumin
¼ tsp cayenne
2 cloves garlic
3/4 cup cold water
1 Tbsp maple syrup
4 tsp A1 Steak Sauce
2 tsp olive oil
1 tsp Better Than Bouillon No Beef Base
 

Directions

Preheat oven to 325 degrees F.

Put all dry ingredients in a large bowl and mix together.  In a separate bowl, combine wet ingredients (including garlic).  Add the wet ingredients to the dry and mix with your hand -- until you can knead it like dough.  Knead until fully incorporated.  It should sort of resemble a firm ball of dough.

Roll into a log shape and wrap in 2 layers of aluminum foil -- twisting the ends to seal.

Bake for 90 minutes.

Peanut Butter Chocolate Chip Cookies

 

I haven't put a recipe on here for a while but I've been trying!!  I have been having the hardest time getting good pictures at night.  I can't seem to get very good lighting now that the sun goes down SO early!  I guess I need a better camera...a girl can wish! 

Anyway, my girls heard this morning the magical words they have been longing to hear for a while.  SNOW DAY!  NO SCHOOL!  My youngest daughter really wanted to make peanut butter chocolate chip cookies, I wanted to make peanut butter oatmeal cookies.  So we made the only logical decision...we made both!!  And we made them while the sun was out which equals decent pictures!  YAY!

These are vegan of course, which to some of you might sound a little iffy, but the cool thing is they taste just like any other cookie, possible better!  And if you ever want to make cookies and you have no eggs in the fridge (and you are snowed in like we are today), now you know how!

Peanut Butter Chocolate Chip Cookies
makes about 4 dozen cookies

2 Tbsp ground flax seeds
1/4 cup + 2 Tbsp water
1/2 cup shortening
1/2 cup vegan butter
1 cup peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 1/2 cups flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
12 oz. semisweet chocolate chips

Heat oven to 375 degrees.

Mix the flax seeds and water with a wire whisk in a small bowl and set aside.  (As is sits it will become thick like and egg.)

In a large bowl combine the shortening, butter, peanut butter, sugar and brown sugar and mix well.  Whisk the flax and eggs again real quick to mix in any water that may be sitting on the top and pour into the peanut butter mixture.  Blend well.  

In a separate bowl mix the flour, baking powder, baking soda and salt.  Stir into the peanut butter mixture.

Stir in the chocolate chips.

Drop dough in 1 1/2" balls onto an ungreased cookie sheet.  Bake for about 10 minutes.  Let them cool on the cookie sheet for 2 minutes and then place them on a wire rack to cool.

TO MAKE PEANUT BUTTER OATMEAL COOKIES:

Use the same recipe but leave out the chocolate chips and only use 1 1/2 cups of flour and add 2 cups of oatmeal (I used quick oats).  Stir in the oatmeal last to keep it from breaking up too much.

Zucchini (Mock Apple) Pie

What do you do when you have ginormous zucchinis and your family would rather starve than eat them? 

You make pie!!!

I seem to be the only one who likes zucchini in this family, so when I end up with large zucchinis out of my garden I am kind of at a loss.  You can only make so many loaves of bread, muffins, cookies, etc. before your family is tired of YOU and your ZUCCHINI!  For those of you out there who don't have this problem - lucky you! 

So....why not try pie!  This pie tastes so much like apple pie your family will think you are lying if you tell them anything different.  It is so delicious and a great new twist on (in my opinion) zucchini! 

You don't even have to tell them it's zucchini!  Although I've told my family and they still loved it.  I still can't quite figure out the magical secret  - but I think it has to do with the cream of tartar.  Maybe??  Somehow the zucchini tastes like apples.  Crazy!

A little note - I added how I made my crust for this pie - but feel free to use your own recipe or even buy a store bought crust if you are in a hurry.  However the crust in this recipe is delicious if you want to give a try!

I would like to have posted more pictures for this recipe - but the pie was eaten too fast!  Maybe I'll add some more later!

Zucchini (Mock Apple) Pie
Cook time:  30 to 35 minutes
Makes:  8 servings

Ingredients

Crust:
1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
3 Tbsp water

Filling:
4 1/2 -5 cups halved and sliced zucchini (approx. 2 large)
1/2 cup brown sugar
3/4 cups white sugar
1 1/2 tsp cinnamon
1 1/2 tsp cream of tartar
4 Tbsp flour

Topping:
1 cup flour
1/2 cup packed brown sugar
1/2 cup firm stick butter

Directions

Preheat oven to 400 degrees. 

Combine the flour and salt in mixing bowl.  Using your hands mix in the shortening until it is in uniform crumbles - it should be fairly course.  Sprinkle one tablespoon of water at at time, mixing lightly with your hands.  When all the water has been added, work dough into a firm ball. 

Press the dough into a flat circle with smooth edges on a lightly floured surface.  Roll the dough out until it is about 1/8 inch thick and about 1 1/2 inches larger than your pie plate.  Pick dough up and gently ease into pie plate, being careful not to stretch the dough.  Trim 1/2 inch beyond edge of pie plate, fold under to make double thickness around rim.  Flute the edges.

Peel zucchini, cut in half lengthwise and scrape out the seeds.  Slice the zucchini halves into thinly sliced half moons.

Throw zucchini in a pan of boiling water, take off heat, cover with a lid, and steam for about 6-7 minutes until just barely fork tender.  Drain the zucchini and empty onto a paper towel lined plate, sprinkle with salt.

In another bowl combine the brown sugar, white sugar, cinnamon, cream of tartar and flour.  Return drained zucchini back to pan and stir in the sugar mixture.  It till be pretty runny.

Pour everything into the 9-inch pie crust. 

For the French topping, mix flour, brown sugar, and butter until crumbly.  Sprinkle evenly over the zucchini mixture.                                        

Bake for 35-40 minutes.  The liquid will still be runny but will thicken as it cools.

Cake Batter Dip

 

Ok, This recipe might sound strange because of the ingredients, but it is ohhhh...soooo....goooood! 

 

I can't take the credit for this one though.  One of my favorite recipe creators (Chocolate Covered Katie http://chocolatecoveredkatie.com/2012/07/12/healthy-cake-batter-cookie-dough-dip/) came up with this one!  However, I tweaked it a little.  I was having a hard time coming up with a thick dip, so I changed it a little for may taste. 

 

I am telling you this girl is a GENIUS (Katie - not me)!  Who can say "no" to ANYTHING with SPRINKLES!  This dip is especially good with little sugar cookies or animal cookies - and I love apples with it, especially tart ones. 

 

The chickpeas might worry you a bit, but I'm telling you this dip is delicious and has a lot of yummy protein for your kids who are hungry for an after school snack!  I also like to use the cake mix to give it an extra cakey taste, but oatmeal is yummy too.

 

P.S.  Good luck trying not to eat this all with just a spoon! 

 

 

Cake Batter Dip

Makes: approx. 3 1/2 cups

Ingredients

3 cups chickpeas or white beans (1 can)
3 tbsp cashew butter or a butter-type spread like Earth Balance
1 tbsp applesauce (or omit and increase cashew butter to 1/4c)
2 1/2 tsp pure vanilla extract
1/8 tsp baking soda (for flavor)
heaping 1/8 tsp salt
3/4 cup xylitol or sugar
1/4 tsp butter extract
1/2 cup quick oats (or ground flax or rolled oats, or even 1/2c cake mix)
optional: sprinkles!

Directions

Drain and rinse beans very well. Blend all ingredients in a food processor until very, very smooth and creamy.  I sprinkle some sprinkles into the dip and pulse quickly a couple of times to sort of stir them in.  I then put it in a bowl and add more sprinkles on top to make it look pretty!

Dip apple slices or crackers or pretzels, spread on a banana or toast or pancakes or cookies, or eat with a spoon!  Anything your heart desires!

Zucchini Bread

Riddle:  What do you do when you have zucchini coming out of your ears?  (Not literally of course!)

Answer:  You make zucchini bread!

I am a sucker for all breads myself, but zucchini bread is like the dessert version. I am also a big fan of banana bread.  When I have a lot of zucchini coming out of my garden I tend to make a bunch of bread and muffins with it.  It makes a healthier snack or a yummy breakfast.  This zucchini bread recipe has a lot of healthy ingredients, except for the sugar.  Maybe someday I will figure out a good substitute for that.  I do like to use organic cane sugar though, so I like to tell myself that isn't so bad.  Also this recipe will make 2 loaves (or I believe 6 mini loaves), so you can eat one now and freeze the rest for later!  YAY!

FYI my neighbor gave me a big shopping bag full of crook neck sqash the other day and I ended up using it in place of zucchini.  I made her a loaf as a thank you and she asked if I'd make her 5 more for her to freeze and give out as christmas gifts!  So something to think about if you have a lot of squash in your garden!

Zucchini Bread
Cook time:  1 hour
Makes:  2 loaves

Ingredients
 
3 Tbsp ground flax seed
½ cup plus 1 Tbsp water
1 20 oz. can crushed pineapple
3 cups flour
2 tsp baking soda
½ tsp cinnamon
1 tsp salt
¾ tsp nutmeg
½ tsp baking powder
2 cups sugar
1 cup applesauce
2 Tbsp vanilla
2 cups shredded zucchini
1 cup chopped nuts (optional)
½ cup raisins (optional)

Directions

Grease and flour 2 loaf pans.

Whisk the flax seed and water together in a small bowl and set aside.
Drain the pineapple.

Combine the dry ingredients in a large bowl.

Beat the sugar, applesauce, vanilla, and flax mixture until blended and thick.

Stir in pineapple and zucchini.  Stir in dry ingredients.  Stir in nuts and raisins if using.

Pour into loaf pans and cook for 1 hour.  Test with a toothpick to check if it is done cooking.

 

Vegan Zuppa Toscana

When I used to go to Olive Garden I would love to order the soup, salad, and bread sticks deal!  All of them were so delicious, I felt like I was getting the best of everything.  PLUS it was unlimited so I could pig out.  (It was so hard not too!)  Of course none of those things are vegan (except for one of the soups) unless you arrange it with your waiter/waitress.  One of my favorite soups I'd order is Zuppa Toscana.  SO NOT VEGAN!!  But it was so delicious.  So...one cool, rainy day I decided I NEEDED this soup and I would "veganize" it.

It has been a while since I've had the original now, but I think this recipe is pretty close.  This version is so yummy, it is by far my favorite soup!  We had it for dinner last night, and everyone went back for seconds (even my picky eater)!  It is a good way to incorporate all the kale from my garden too - which by the way is super good for you!  I don't usually eat soy, but we indulge with this soup, because it just adds so much to the flavor and texture.  You could probably substitute beans if you wanted but it just won't be the same. 

Vegan  Zuppa Toscana
Makes 6-8 servings

Ingredients

14 oz. pkg. Gimme Lean Sausage

¾ tsp crushed red peppers
1 cup diced white onion
2 tsp minced garlic
8 cups water
3 Tbsp No Chicken Bouillon
¼ tsp liquid smoke
1 cup coconut milk (or 1 can to make it extra creamy)
3 medium sized potatoes, thinly sliced
5 Kale leaves (approx 4-5 cups), chopped with stems removed

Directions

Saute sausage, crushed red pepper, onions and garlic until sausage is heated through and onions are soft.

Add the water, No Chicken Bouillon  and liquid smoke.  Cook until boiling and then turn heat down to low and let it simmer.  Add potatoes and cook until soft (approx. 15 minutes depending on how thin potatoes are sliced). 

Add coconut milk and kale and cook until thoroughly heated. 

 

Asian Salad Bowls

Sometimes when I've had a busy day, cooking dinner is one of the last things I feel like doing.  But I don't want us all to have to go without dinner!

A robot like Rosey from the cartoon The Jetsons would be nice.  Probably not going to happen anytime soon (or ever - unless my engineer daughter makes me one)!

So, besides maybe a bowl of cereal (my family would probably protest) I like to try to keep it simple.  So here is a quick and easy dinner for those nights I feel lazy.  It's so delicious and a nice light meal for a summer night too!

Asian Salad Bowls
Serves 4

1/4 cup water
1Tbsp cornstarch
1/2 cup teriyaki sauce (I like to use Kikkoman from the Asian aisle)
2 rounded cups chickpeas
1 8 oz. can water chestnuts, coarsely chopped
Crunchy chow mein noodles
2 carrots, shredded
spring salad mix

Whisk together water and cornstarch in a bowl until smooth.  Stir in teriyaki sauce.  Add chickpeas and water chestnuts, stir to coat.  Marinate for 30 minutes. 

Heat a large skillet over medium heat.  Pour the chickpea mixture into skillet and heat until it is heated through, about 10 minutes.

Serve the hot chickpea mixture over the spring salad, carrots, and chow mein noodles (in that order) in individual bowls.

Sweet Chili Sauce

I have discovered an incredible sauce!  It is so good, I find myself wanting to make things just to dip into it.  Even french fries taste good with it.  It is a sweet and sour sauce with a kick.  I put only a little kick in our version, but feel free to put more kick in yours if you'd like.  My whole family is nuts about this sauce!  I love it with chickpea nuggets (my kids with with chicken nuggets).  I am so addicted - I am wondering what I will use the dip for next.....

Sweet Chili Sauce

Makes about 1 cup

Ingredients:

2 Tbsp plus 2 tsp white vinegar
2 Tbsp water
2 tsp cornstarch
¼ cup agave
6 Tbsp sugar
1 - 2 tsp chili sauce
¼ tsp salt
¼ tsp garlic powder
Pinch ground cayenne pepper            

Directions:

Combine vinegar and water in a small saucepan.  Whisk in cornstarch.  Add the remaining ingredients (chili sauce to taste). 

Heat over medium heat, stirring often until mixture comes to a full boil.  Cook for 1 minute, then turn off the heat and let the sauce cool, uncovered.  Sauce will thicken as it cools.

Alfredo

 

My daughter needed me to make a main dish for her tennis banquet at school.  I was a little nervous about making something that everyone would like, especially teenagers, that didn't SCREAM vegan or healthy.   From my experience here in Idaho, most people freak out if you mention vegan - they just won't touch it.  My daughter and I came up with alfredo.  She absolutely loves it and it doesn't scream healthy or vegan.  In fact it seems very NOT vegan.  My mom gave me this recipe a while back and it is really delicious.  I have doubled the recipe, because it was not quite enough for my family of 4 (two teens).  I think I might put less salt in it next time though because it seems like a lot of salt to me.  I have also tried this with chopped broccoli and it was so delicious! I think peas would also be very good. It if fun to change up the kind of pasta you use too.  I would use probably 12-16 oz of pasta for this recipe.  I have not tried this recipe with the basil - so if you do, let me know what you think!

Alfredo
Makes 8 servings

Ingredients

1 cup raw cashews
2 Tbsp flour
½ tsp onion powder
2 ½ cups water
2 ½ tsp no chicken bouillon
2 tsp salt
2 tsp basil (optional)

 

Directions

Blend all ingredients really well in blender, until smooth.  Cook until hot and thick, stirring often with a wire whisk.  Pour over noodles.

BBQ Beans and Macaroni

One of my favorite things to eat growing up was my Mom's hot dog casserole - one of many yummy comfort foods she'd make me! (We were a family of 6, but I like to think she made it for me!)  I was a major hot dog lover.  I still (secretly) have pains for hot dogs.  I know there are vegan versions, and I've only tried one brand, but it just wasn't the same.  Anyway, I have been cooking many recipes from my childhood (my Mom is a great cook), but now that I am a plant eater I've had to put on my thinking cap on and try to veganize my favorite home cooked meals.  Some are much easier than others.  The longer I've been doing this though, the easier it has been getting.  Besides leaving out the hot dogs, I was on a mission to make this a healthier, less processed meal for my family.  So, I believe I have come up with a good substitution for my Mom's hot dog casserole and now call it BBQ Beans and Macaroni.  AND since my family scarfed it down for dinner last night, I think it is a success.  I didn't even miss the hot dogs!  One little note for thought - you could use mustard powder instead of yellow mustard.  I didn't think of that until now!  I will definitely try it next time!

BBQ Beans and Macaroni
Serves 4-6

2 cups whole wheat macaroni
2 ribs celery, chopped
3/4 cup onion, chopped
3 cloves garlic, minced
15 oz. can tomato sauce
1/2 cup water
1 16 oz. can chili beans
1 15 oz. can black beans, drained and rinsed (or YOUR favorite)
2 tsp yellow mustard
1/2 tsp salt
1/4 tsp allspice
1/2 Tbsp oregano
1/4 cup molasses
fresh ground pepper, to taste

Cook and drain the macaroni according to your package's directions. 

In a large pot saute the celery and onions in about 2 Tbsp water.  Cook until they start to look translucent adding more water if needed to keep from sticking.  Add garlic and saute for about 30 seconds. 

Stir in the rest of the ingredients and cover and simmer for 10 minutes.

Add the cooked macaroni, stir and serve.

Happy Birthday to the World's Cutest Vegan!

This is what happens when your husband hacks your blog!

Fellow readers, May 17th is Elisa's birthday. If you've enjoyed her recipes--even if you're visiting Happy Veggie Geek for the first time--please leave your birthday wishes in the comments. I know Elisa appreciates each one of you.

Best regards,
The World's Best-Fed Husband (Greg)

Hawaiian Haystacks

This is probably my favorite summer dish.  It is a fun one to do with your kids or when you have friends over.  It is kind of like visiting a salad bar, or baked potato bar - so many yummy things to stack on your plate.  My kids like being able to decided what goes on there plate and how much. This recipe is a good starting place, but feel free to add to or decrease the amount of each ingredient according to your family's taste. You can also use your own favorite gravy if you want. 

It is a nice, light dinner for a hot summer day and filling.  My mouth is watering just thinking about it!

Hawaiian Haystacks
Serves 4

1 cup brown rice (or favorite grain - quinoa is also really good!)
1 15 oz. can navy beans, drained and rinsed
1 1/2 cups crunchy chow mein noodles
1 tomato, chopped
2 ribs celery, chopped
1 bell pepper, chopped
1/2 cup green onion, or chives are good also
1 20 oz. can pineapple chunks, drained
1/4 cup sliced almonds
1/4 cup shredded coconut
shredded vegan cheese, optional

Gravy
1 cup water, plus 1/4 cup cold water
1 tsp vegan chicken bouillon
2 Tbsp flour
salt and pepper to taste

Cook rice according to your package's directions.

To make gravy, pour 1 cup water into sauce pan.  Stir in bouillon.  Mix 1/4 cup water and flour in a small bowl and whisk together.  Pour into the broth.  Heat to boiling, stirring constantly.  Boil and stir for 1 minute.  Take off heat and season with salt and pepper to taste.

To make your haystacks spread rice out on your plate.  Then stack the chow mein noodles, beans and gravy.  Add tomatoes, celery, bell pepper, and green onions.  Top with pineapple, cheese (if using), almonds and coconut.  Then dig in and enjoy!