Tasty Seitan Sauté

Serves 2 8 oz. Cooked seitan, sliced thinly 1 1/2 Tbsp. sesame oil 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. paprika 1/4 tsp. sea salt Pepper to taste 1 Tbsp. whole wheat flour 1 cup water Heat oil over medium heat. Add seitan and spices and sauté for 5 minutes, stirring.  Mix […]

Read full story Comments { 0 }

STUFFED SHELLS with LASAGNA variation

Serves 6 10 oz. Jumbo Pasta Shells (approx. 24 large shells) 1 recipe Pasta Sauce 1 recipe Ricotta  1/2 cup Parmezan Cheez Cook the shells according to package directions. Drain & rinse. Set aside. Preheat the oven to 350˚. In a large baking dish, spread 1 cup of the Pasta Sauce over the bottom. Stuff 1-2 Tbsp. Of […]

Read full story Comments { 0 }

Spinach For Sandwiches

Serves 6 3 Tbsp. oil (olive is good)  2 cloves garlic, minced  1/4 tsp. crushed red pepper flakes  7-10 ounces spinach, washed, trimmed and dried (NOT frozen)  1/4 tsp. salt Heat the oil over medium. Add garlic and pepper flakes. Cook for 2 minutes. Add spinach. Stir until well-coated with the oil. Cook for 2 […]

Read full story Comments { 0 }

How to make “seitan” (also known as wheat meat)

Serves 6 This unique and versatile food is made from wheat and water! It’s been around for thousands of years. In Japanese, “sei” means “is” and “tan” means “protein.” Seitan is a complete protein, and with some creativity and imagination, it can easily replace chicken, beef, fish, pork…well, everything, actually! And it’s free of cholesterol, […]

Read full story Comments { 0 }

Deviled Tempeh Spread

Makes 1 1/2 cup This makes a nice, dry pate or spread for crackers or bread wedges, or you can add raw veggies, some condiments and bread to make 4 hearty sandwiches. 1/2 lb. tempeh 1 Tbsp. ketchup 1 Tbsp. miso 1 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp. sage 1/2 tsp. thyme […]

Read full story Comments { 0 }

Crispy Lentil

Makes 8 patties 4 cups water 1 cup dried lentils 2 Tbsp. pine nuts 1 medium onion, chopped 1 tsp. crushed garlic 1/4 cup dried parsley 1 tsp. cumin 1 tsp. coriander 1/4 tsp. crushed red pepper 1/4 tsp. salt 1/2 cup flour 1 tsp. baking powder Oil for frying (olive, safflower, sunflower, peanut and/or […]

Read full story Comments { 0 }

Blackened Tofu

10 servings 2-1/2 lbs. Extra-firm tofu (20 slices) Marinade 1/4 cup soy sauce 1 tsp. toasted sesame oil 1 tsp. garlic, crushed 4 drops liquid smoke Pinch black pepper 1 tsp. cornstarch or arrowroot Breading mix 2 cups fresh bread crumbs 2 tsp. dried thyme 2 tsp. garlic powder 2 tsp. fresh parsley, minced 4 […]

Read full story Comments { 0 }
Mushrooms, Stir-Fry Mix, Dry

Mushrooms, Stir-Fry Mix, Dry

Mushrooms, Stir-Fry Mix, Dry – A Vegan Pantry Ingredient from Vegan Venue Mushrooms, Stir-Fry Mix, Dry have a good shelf-life, which allows them to available whenever we want to add them to a stir-fry or soup. As the name implies, these dry mushrooms are blended together to add a special treat to stir-fries. They are […]

Read full story Comments { 0 }
Dry Shiitake Mushrooms

Shiitake Mushrooms, Dry

Shiitake Mushrooms, Dry – A Vegan Pantry Ingredient from Vegan Venue Shiitake mushrooms, dry, have a fairly long shelf-life, which makes them very handy for use in stir-fries and soups. When reconstituted in water, shiitake mushrooms are medium to strong tasting mushrooms with a distinctive taste and a chewy texture.  We purchase these dry shiitake […]

Read full story Comments { 0 }
Portabella Mushrooms

Portabella Mushrooms

Portabella Mushrooms – A Vegan Pantry Ingredient from Vegan Venue Portabella mushrooms are great for grilling and broiling for making burgers and sandwiches. Portabella mushrooms are the largest variety of mushrooms that we have seen being sold in markets.  The portabella mushrooms in this full-sized photo are approximately the actual size or slightly smaller than […]

Read full story Comments { 0 }