NY Strip Steak
Serves 4-5
Ingredients For the Steak:
2 cups (500 mL) vital wheat gluten flour
3 tablespoons (45 mL) nutritional yeast
1 teaspoon (5 mL) sea salt
1 cup (250 mL) water
3 tablespoons (45 mL) dry red wine
2 tablespoons (30 mL) tamari
2 tablespoons (30 mL) vegetable oil
1 tablespoon (15 mL) + 1 1/2 teaspoons (7 mL) tomato paste
1 tablespoon (15 mL) + 1 1/2 teaspoons (7 mL) Dijon mustard
1 tablespoon (15 mL) garlic powder
For the Broth:
4 quarts (4 L) water
1/2 cup (125 mL) tamari
1/4 cup (60 mL) dry red wine 4 cloves garlic
4 sprigs fresh thyme
For the Marinade:
1/4 cup (60 mL) dry red wine
1/4 cup (60 mL) vegetable oil
2 tablespoons (30 mL) tamari
1 tablespoon (15 mL) Dijon mustard
1 tablespoon (15 mL) chopped fresh thyme leaves
4 cloves garlic, roughly chopped
Preparation To Make the Seitan Dough:
In a medium bowl, combine the wheat gluten flour, nutritional yeast, and salt. Whisk until well combined and no lumps remain.
In a blender, combine the water, red wine, tamari, vegetable oil, tomato paste, mustard, and garlic powder. Blend until completely smooth.
Pour the water mixture into the wheat gluten our mixture. Using your hands, mix until well combined. You do not want to see any dry patches of our left. Transfer the dough to a work surface and knead to develop the gluten. Shape the mixture into a rectangle about 6 inches (15 cm) long and 1 1/2 inches (4 cm) thick.
Prepare the broth and cook the seitan dough Place the dough in a wide, large pot and add the water, tamari, red wine, garlic, and thyme.
Bring to a boil, uncovered. Reduce the heat to a simmer and cook for 35 to 40 minutes. The seitan is done when the middle is no longer chewy or no longer has the texture of raw dough. It should be slightly spongy but firm to the touch. Remove from the heat and set aside until the seitan is cool enough to handle in the liquid, about 1 hour.
Make the marinade In a medium bowl, whisk together the red wine, vegetable oil, tamari, mustard, thyme, and garlic.
Once the seitan is cool enough to handle, remove it from the broth and cut it into 4 or 5 steaks of equal size. Lay the steaks at in a 13- × 9-inch (3.5 L) baking dish and pour the marinade over top. Flip to make sure that all sides of the steaks are covered with the marinade. Marinate for at least 1 hour or overnight. If marinating overnight, cover with plastic wrap and refrigerate.
Cook the steaks Remove the steaks from the marinade and pat dry using a clean kitchen towel or paper towel. Discard the marinade. Grill, broil, or pan-fry.
To Grill the Steaks:
Preheat a grill to medium-high heat and lightly oil the grill with vegetable oil by adding a little to a kitchen towel. Rub the oil on the grill to help prevent the steaks from sticking. Place the steaks on the grill and do not move them or push down, as this will cause them to burn.
Cook until golden brown and sizzling, 4 to 5 minutes per side.
To Broil the Steaks:
Turn the broiler on high and place the steaks on a baking sheet. Place under the broiler and cook until golden brown, 4 to 5 minutes per side.
To Pan-Fry the Steaks:
Heat enough vegetable oil in a sauté pan over medium-high heat. Cook until golden brown and sizzling, 4 to 5 minutes per side.
Doug McNish - Vegan cuisine is exploding in popularity around the world, and now more than ever, people are adopting a plant-based diet or vegan lifestyle. Not only can you thrive eating a healthy plant-based diet, but also you can now enjoy all those familiar comfort food dishes that you have been craving. In The Classics Veganized, you will find over 120 drool-worthy dishes that reinvent classic comfort foods with a modern spin. Standout vegan dishes that no one would know are meatless! Start with appetizers, like Crispy Mushroom Calamari, Cheesy Tex-Mex Quesadillas, and Boneless Wings, because really, is there any other way to kick-off a meal? You will find lots of hearty mains like Hickory Smoked Ribs, Chickpea Pot Pie, Home-Style Meatloaf, White Widow Mac and Cheese, and Shepherd's Pie. Round out dishes with sides and salads like Buttermilk Onion Rings, Creamy Caesar Salad, and Twice Baked Vegan Taters. Weekend brunch is a must with Buttermilk Blueberry Pancakes, Breakfast in Bed Scones, Quiche Lorraine, and Sunny Side Up Vegan Eggs with Yolks. Easy-to-make vegan desserts put the finishing touch on any meal. Classic desserts like Chocolate Fudge Cake with Buttercream Frosting, Soft and Chewy Chocolate Chip Cookies, and Pineapple Upside Down Cake are a breeze to throw together with basic ingredients. The Classics Veganized also includes recipes to make your own vegan pantry staples and condiments from cheeses and butters to dressings and sauces.
Creamy Lentil and Roasted Vegetable Bake
8 servings
CASSEROLE 1 medium head of cauliflower, cut into florets 3 cups peeled and chopped butternut squash 1 large sweet potato, peeled and chopped 3 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground black pepper 1 large sweet onion, diced 6 garlic cloves, minced 12 ounces (1½ cups) French green (Puy) lentils 4 cups low-sodium vegetable broth or water Small handful of thyme sprigs 4 tablespoons tahini 2 tablespoons yellow or white miso paste 2 tablespoons balsamic vinegar Chopped Italian flat-leaf parsley, for serving
CASHEW CREAM 1 cup raw cashews, soaked 1 hour in boiling water 2 garlic cloves 2 tablespoons nutritional yeast 1½ tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper
CRISPY PINE NUT TOPPING 1 tablespoon extra-virgin olive oil ½ cup panko bread crumbs ½ cup pine nuts
1. MAKE THE CASSEROLE: Preheat the oven to 400°F. Toss the cauliflower florets, butternut squash and sweet potato with 1½ tablespoons of the olive oil; season generously with salt and pepper. Transfer the vegetables to sheet trays and roast, tossing once, until they are browned and soft, 25 to 30 minutes. Lower the heat to 350°F.
2. While the vegetables are roasting, pour the remaining 1½ tablespoons olive oil into a large, deep skillet or Dutch oven and heat over medium heat. Add the diced onion and cook until lightly browned, 5 to 7 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes.
3. Add the lentils, vegetable broth and thyme sprigs to the skillet. Bring to a boil, then reduce to a rapid simmer. Simmer until most of the liquid is absorbed and the lentils are tender but still al dente, 25 to 30 minutes. Season with salt and pepper to taste.
4. Remove the thyme sprigs from the lentils and stir in the tahini, miso paste and balsamic vinegar.
5. MAKE THE CASHEW CREAM: While the vegetables are roasting and the lentils are cooking, add the drained cashews, garlic, nutritional yeast, lemon juice and ½ cup plus 2 tablespoons water to the bowl of a high-powered blender. Season with salt and pepper, and blend until smooth and creamy. Alternatively, you can prepare the cashew cream up to two days in advance.
6. Layer the roasted veggies and cooked lentils in a 13-by-9-inch or 3-liter casserole pan. Drizzle the cashew cream on top and bake for 20 minutes at 350°F.
7. PREPARE THE CRISPY PINE NUT TOPPING: Meanwhile, heat the olive oil in a nonstick skillet over medium heat. Add the panko bread crumbs and stir until beginning to brown, about 3 minutes. Transfer to a bowl, cool slightly and then stir in the pine nuts.
8. Sprinkle the pine nut mixture over the casserole and then place the dish under the broiler for a few minutes until the topping is golden (keep a careful watch, as pine nuts can burn easily). Allow the casserole to cool for 5 minutes before serving. Garnish with chopped parsley.
Bagels with Tomato and Basil
Perfect Breakfast Bagels with Tomato and Basil
Ingredients
1 "Everything" bagel
3 heaping tablespoons your fave homemade vegan cheese* (or vegan mayo)
1 large, juicy tomato
1/4 cup finely chopped basil leaves
Flaked salt, to taste
Black pepper, to taste
Splash of balsamic
Drizzle of extra virgin olive oil
Fresh marjoram leaves
Fresh thyme leaves
Preparation
Toast your bagel lightly. Spread on your vegan cheese or mayo. Add your chopped basil leaves. Slice the tomato thinly and arrange the slices on top. Add salt, pepper, and -- if using -- the balsamic, olive oil, marjoram and thyme. ENJOY
Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life (thisrawsomeveganlife.com), and best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at veg expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the xwməθkwəy̓əm (Musqueam), Sḵwx̱wú7mesh Úxwumixw (Squamish), and səl̓ilwətaɁɬ (Tsleil-Waututh) First Nations. Em uses they/them pronouns as they are a non-binary and gender non-conforming person.
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