The weather people are predicting a major ice event beginning later today and lasting until Tuesday noon, so we had Sunday dinner last night. These chik'n and dumplings were really easy to make, yet incredibly delicious. I'm sure Chase would have risked bodily injury to drive over and eat it, so I'm glad we made it last night. Seitan is the last thing a gluten intolerant person should eat and that's why I've never attempted to make it. But I needed "chik'n" and decided to give it a try. Taking a tip from Cafe Cyan, I made the chicken style seitan from Real Food Daily. It was incredibly easy to make, just like Crystal & Ryan said, and so good. Here it is right out of the oven.  This is four pounds of seitan. I cut it into fourths and put 3/4 of it in the freezer. Chase cut the remaining one pound into small strips and stirfried it briefly before we put it in the pot. Taking another tip from Crystal & Ryan, I made biscuits from La Dolce Vegan to use for the dumplings. I have never actually baked the biscuits BEFORE plopping them in the broth as dumplings, and I must say, it makes for a much less doughy dumpling and I definitely prefer this method. The biscuits were just huge! I hated to cut them up.   My simple recipe was to chop an onion and saute it in a little oil. Add 2 cups broth and 1/4 cup flour and let it thicken. Add 6 more cups broth and a bag of frozen mixed veggies, plus about a cup of frozen edamame and seasonings. Bring that to a boil, then add in the seitan and biscuits and simmer about 20 minutes. We all decided that we didn't even need the seitan. Veggies and dumplings would have been just as good. Here is our huge pot of dumplings, simmering away on the stove.  We all know good ingredients make good food. I really think the reason a lot of my food tastes so good, at least to suit our tastes, are these two items:
  Okay, I don't put these on my broccoli, but I do sprinkle them on almost all of my skillet dishes and soups and casseroles. I'm almost out of this broth and I'm always fearful that the next time I go to the asian market, they'll tell me they don't carry it anymore. You don't really need anything more than broccoli as a side dish to chik'n and dumplings, but I decided to use my remaining yuba sheet and fill it with mashed sweet potatoes and black beans. They were quick and easy to roll up, and I just brushed the top with a little olive oil and garlic powder.  Ready to bake....  All done.  I've decided I don't really like yuba as a wrapper. I would rather have rice paper. Anyway, here's our table. I guess the broccoli wasn't done yet.  It was really cold and rainy yesterday, and I'm still trying to cut back on sweets. For dessert I wanted something warm, so I put four chopped apples in my mini crockpot along with a mixture of apple cider, peanut butter, oats, and a little brown sugar to thicken the juices, and let it cook on low about 5 hours.  I served it with a little coconut and peanuts on top. You could substitute almonds for the peanuts, but I just love peanut butter, esp. on apples, and this was yummy! We ate it in front of the fire.  I went a little freaky yesterday in anticipation of our "ice event" and wanted to make sure Chase and I didn't run out of food in case we can't get out for a couple of days. I also baked bread and made a huge bunch of pinto beans in the crockpot. I was running out of room in the kitchen so I moved them into the dining room. I have bread rising in the bread maker and a makeshift table for the beans.  We had 4 inches of cold rain yesterday, and it was not an ideal day for baking. When the bread was through rising, I just tossed it in the pan and into the oven. It tasted great, but looks a little weird.  Here's the giant crock of steaming beans.  Now for the muffins! I don't always eat breakfast, but if I do I eat at the office and need something quick and portable. I had been trying to recall a muffin recipe that I absolutely love, made with oat bran and no flour. Well I found it and veganized it and OMG they are as wonderful as I had remembered. No flour, no sugar, no oil, and only 100 calories. I think they are awesome, like eating a bowl of oatmeal.  They have a bit of a different texture, obviously, but they're still a muffin. Barely sweet and very satisfying. I hope you'll try them, even if you're not detoxing. Oh, and if they are not actually detox friendly, please advise.  Oat Bran Muffins:
Heat oven to 350 degrees and coat bottoms only of muffin cups with cooking spray.
2-1/2 cups oat bran (I get mine from the bulk bin, but Quaker makes it)
2 teaspoons baking powder 1/2 teaspoon baking soda 1-1/2 cup "buttermilk" 1/3 cup agave nectar 1 egg replacer 1 - 2 teaspoons vanilla (I used 2) 1 - 2 teaspoons cinnamon (I used 2)
Put dry ingredients in a large bowl and mix. Add in all wet ingredients and stir just until combined. Fill muffin cups 3/4 full. Bake for 14 to 15 minutes, until tester comes out clean. After baking, let sit 5 minutes before removing from cups to cool completely. Refrigerate leftovers after 24 hours.
Enjoy your Sunday! If you don't hear from me soon, it's because I'm frozen......
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Seitan is the last thing a gluten intolerant person should eat and that's why I've never attempted to make it. But I needed "chik'n" and decided to give it a try. Taking a tip from Cafe Cyan, I made the chicken style seitan from Real Food Daily. It was incredibly easy to make, just like Crystal & Ryan said, and so good. Here it is right out of the oven.
This is four pounds of seitan. I cut it into fourths and put 3/4 of it in the freezer. Chase cut the remaining one pound into small strips and stirfried it briefly before we put it in the pot.
Taking another tip from Crystal & Ryan, I made biscuits from La Dolce Vegan to use for the dumplings. I have never actually baked the biscuits BEFORE plopping them in the broth as dumplings, and I must say, it makes for a much less doughy dumpling and I definitely prefer this method. The biscuits were just huge! I hated to cut them up.
My simple recipe was to chop an onion and saute it in a little oil. Add 2 cups broth and 1/4 cup flour and let it thicken. Add 6 more cups broth and a bag of frozen mixed veggies, plus about a cup of frozen edamame and seasonings. Bring that to a boil, then add in the seitan and biscuits and simmer about 20 minutes. We all decided that we didn't even need the seitan. Veggies and dumplings would have been just as good.
Here is our huge pot of dumplings, simmering away on the stove.
We all know good ingredients make good food. I really think the reason a lot of my food tastes so good, at least to suit our tastes, are these two items:
Okay, I don't put these on my broccoli, but I do sprinkle them on almost all of my skillet dishes and soups and casseroles. I'm almost out of this broth and I'm always fearful that the next time I go to the asian market, they'll tell me they don't carry it anymore.
All done.
I've decided I don't really like yuba as a wrapper. I would rather have rice paper. Anyway, here's our table. I guess the broccoli wasn't done yet.
It was really cold and rainy yesterday, and I'm still trying to cut back on sweets. For dessert I wanted something warm, so I put four chopped apples in my mini crockpot along with a mixture of apple cider, peanut butter, oats, and a little brown sugar to thicken the juices, and let it cook on low about 5 hours.
I served it with a little coconut and peanuts on top. You could substitute almonds for the peanuts, but I just love peanut butter, esp. on apples, and this was yummy! We ate it in front of the fire.
I went a little freaky yesterday in anticipation of our "ice event" and wanted to make sure Chase and I didn't run out of food in case we can't get out for a couple of days. I also baked bread and made a huge bunch of pinto beans in the crockpot. I was running out of room in the kitchen so I moved them into the dining room. I have bread rising in the bread maker and a makeshift table for the beans.
We had 4 inches of cold rain yesterday, and it was not an ideal day for baking. When the bread was through rising, I just tossed it in the pan and into the oven. It tasted great, but looks a little weird.
Here's the giant crock of steaming beans.
Now for the muffins! I don't always eat breakfast, but if I do I eat at the office and need something quick and portable. I had been trying to recall a muffin recipe that I absolutely love, made with oat bran and no flour. Well I found it and veganized it and OMG they are as wonderful as I had remembered. No flour, no sugar, no oil, and only 100 calories. I think they are awesome, like eating a bowl of oatmeal.
They have a bit of a different texture, obviously, but they're still a muffin. Barely sweet and very satisfying. I hope you'll try them, even if you're not detoxing. Oh, and if they are not actually detox friendly, please advise.
Oat Bran Muffins:
Heat oven to 350 degrees and coat bottoms only of muffin cups with cooking spray.
2-1/2 cups oat bran (I get mine from the bulk bin, but Quaker makes it)
Put dry ingredients in a large bowl and mix. Add in all wet ingredients and stir just until combined. Fill muffin cups 3/4 full. Bake for 14 to 15 minutes, until tester comes out clean. After baking, let sit 5 minutes before removing from cups to cool completely. Refrigerate leftovers after 24 hours.
Enjoy your Sunday! If you don't hear from me soon, it's because I'm frozen......