Steaks. Vegan style.

Well, I love red meat but I can’t digest it very well. So, I scoured the internet to find a red “meat” recipe that I could try to satisfy my cravings. I found one so I decided to give it a go. Today, I’m making Vegan Seitan Steaks. Here are the ingredients:

For the vegan seitan steaks:
  • 1 1/2 cups vital wheat gluten
  • 1 cup cooked lentils (I used canned red kidney beans)
  • 6 tablespoons water
  • 2 tablespoons nutritional yeast
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon liquid smoke (If you don’t have liquid smoke, you can use smoked paprika)
  • 1/4 teaspoon black pepper
For the vegan seitan steak marinade:
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup or agave

First, you want to add all the ingredients to make the steaks into a food processor. My food processor is a little small so I added everything except for the flour.

 

After everything was all blended, I added the mixture to a large bowl with the flour and mixed it very well. You can still see the skins of the beans but I think that should be okay. Dump the mixed dough onto a clean work surface and knead thoroughly. The dough is a bit tough and crumbly but just keep kneading until everything looks combined.

Cut into 4 even pieces and used a rolling pin to shape into steak-like shapes, about a half inch thick. The dough will spring back as you roll but keep on rolling! It’ll eventually stay in the shape that you want.

 

 

Next, place the steaks into a streamer basket. It’s okay if the steaks are overlapping a bit. Put a few inches of water in the pot and bring to a boil. Steam for 12 minutes and flip the steaks over half way through the steaming process to make sure you get all of them steamed. Steam for another 12 minutes. They will double in size.

Put all the ingredients of the marinade ingredients into an air tight container and layer the steaks on top. Now, you can marinade for as long as you want so I’m going to keep mine in the fridge overnight and cook them tomorrow.

I will do a follow up post for the cooking!

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Refridgerator clean out yumminess.

I decided today was a good day to clean out my fridge of some leftover produce and goodies that have been accumulating since my last grocery shop.  I decided to put together something that I think would be a delicious side dish:  Sautéed Radishes, Marinated Artichoke Hearts and Spinach.  Here’s what I used:

1 bunch of radishes, halved
½ jar of marinated artichoke hearts
4 diced shallots
Juice of ½ a lemon
Salt and pepper, to taste

All I did was sauté the radishes, artichoke hearts and shallots until they started to get soft.

I added the spinach and the lemon juice and cooked it until it was wilted, around 2 minutes.

 

Super fast and very delicious!

Back at it.

I’ve been gone for a while but I am making it a priority to blog more.  Whether it’s about food, geek stuff or just whatever my little heart desires.  But, I’ll give a life update before I start my actual blog post.  I finally found a job.  It’s at a call centre doing technical support.  I started in February and I love it so far.  I’ve even been chosen to mentor and provide floor support to new classes when they first come out on the call floor.

I also haven’t been feeling the greatest for about a month or so.  After I started my job, I got a terrible cold that needed antibiotics to help kill it.  A few days after I started taking my antibiotics, my body started to ache.  I felt like I was vibrating and I was exhausted.  My foot cramps got worse and I have a horrible time sleeping.

Last week, I went back to the doctor.  They did a bunch of blood work and it turns out my electrolytes are completely out of whack.  That explains my symptoms and why I’ve been feeling horrible.  So, I’m starting to eat better while eating smaller servings throughout the day.  I’m starting to drink more water, even though I don’t like to.  I’m trying to regulate my sleep, (which doesn’t help when I’m working evenings for the next 3 months) as best as I can.  I’m on my way to feeling better!

So, there’s a little update from me.  What I’m really blogging about is what I made today: Butternut Squash and Spinach Stuffin Muffins.

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