glamjam: (Night sky)
Tofu & Kale

(Adapted from this recipe at vegweb.com)

At one point, I did have the ingredients for the original version of this recipe...and then I was lazy and they got used for other things. And I acquired a very tasty bottle of teriyaki sauce - Soy Vay's Island Teriyaki Sauce, which tastes of pineapple! Omnomnom. So I threw things together, half following the recipe, and this deliciousness happened.

Serves 3-4

12 oz block firm tofu
1 bunch kale, about 6-8 leaves, roughly chopped
2 tbsp olive oil
1 tsp sesame oil
1 onion, sliced into half-moons
2 cloves garlic, minced
1 tsp ginger, minced
6-8 mushrooms, sliced
teriyaki sauce to taste

Cut the tofu into 8 slices and marinate in a pan with enough teriyaki sauce to cover the bottom, about 40 minutes.

Steam kale for 5 to 10 minutes, or until bright green and soft. You could also dunk it in boiling water for a couple of minutes, uncovered, until bright green if you don't have a steamer.

Heat the oils in a large skillet or wok over medium heat and add the onion, ginger, and garlic. Add the mushrooms after 2-3 minutes. Cook, stirring often, until the onions are just translucent. Cut the tofu into 1-inch pieces, drain and reserve teriyaki sauce and add to pan, stirring to heat though.

Around this time the kale should be done. Take the kale and add it to the skillet/wok and stir to combine. Add teriyaki to taste and combine well. Heat for a couple more minutes or until kale is done to your liking. Serve and consume!
glamjam: (Lingerie)
Homemade Seitan

(From Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero.)

I still marvel a little that seitan's so easy to make at home, although that still doesn't help me make it with any frequency. Still, it's a simple process and it's *fun*. Just don't try to eat a piece of the raw dough like I've done several times because it's like chewing gum.

Makes 1 lb

1 cup vital wheat gluten
3 tbsp nutritional yeast
1/2 cup cold vegetable broth
1/4 cup soy sauce
1 tbsp olive oil
2 cloves garlic, pressed or grated

Broth:
4 cups broth
4 cups water
1/4 cup soy sauce

Mix the gluten flour and yeast in a large bowl. In a smaller bowl, combine the broth, soy sauce, olive oil, and garlic. Pour the wet ingredients into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic. Divide with a knife into three equal pieces and knead those pieces in your hand to stretch them out a little.

Fill a stockpot with the broth, water, and soy sauce and stir. Add the wheat gluten pieces, cover, and bring to a boil. Try to catch it as soon as it boils and lower the heat as low as possible while still simmering. Partially cover the pot, so steam can escape, and let simmer for an hour, turning the seitan occasionally. Turn off the heat and take the lid off; let sit for 15 minutes.

Remove from the broth and place in a strainer until it's cool enough to handle. Now slice and use as you'd like. If you have extra seitan, store in the cooking broth in a tightly covered container.


Indian Butter Chicken (Murgh Makani)

(From the local newspaper, here.)

It's fair to point out that I've never had "real" Butter Chicken, so I actually have no idea if this resembles the usual dish or not. Having never had it before, I was a little sad that it didn't taste more...buttery? Maybe that's because I didn't use cream. Anyway, I'll probably investigate some other recipes before I make this again.

Serves 4

1 tbsp oil
1 medium onion, finely chopped
1 - 1 1/4 lbs seitan, cut into 1-inch chunks
1/4 cup tandoori marinade (I used Patak's)
one 14 oz can whole tomatoes, finely chopped, with juice
2 cups baby spinach (optional)
1/4 cup heavy whipping cream OR plain yogurt (I used half & half)
1/4 cup cilantro, finely chopped (optional)

In a large saucepan, heat the oil over medium heat. Add the onion and saute until it begins to brown, about 8 minutes. Add the seitan and tandoori paste and cook, stirring frequently, for about 4 minutes.

Add the tomatoes and juice and lower heat to maintain a gently simmer. Cook, stirring occasionally, until the sauce has thickened, about 30 minutes. Add the spinach, if using, and stir to wilt the leaves.

Remove the pan from the heat and allow to stand for 1 minute. Add the cream or yogurt and cilantro and stir well to combine. Serve with basmati rice or naan.

Note: If you can't find 14 oz cans of while tomatoes (which I couldn't), substitute 3/4 cup diced tomatoes and 1 cup tomato juice. An entire can of diced tomatoes will add too much tomato and not enough juice.

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Glamjam

July 2013

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