Sesame Seitan with Broccolini and Quinoa

adapted from http://veganyumyum.com/2008/05/sesame-soy-curls-with-asparagus-and-quinoa/



1 cup quinoa, rinsed
2 cups water (or veggie broth/stock)

2 small bunches broccolini
1 package chicken-style seitan (west soy tub)
1 tsp ener-g egg replacer
few Tbsp cornstarch
1-2 Cloves Garlic, minced
1 Tbs Sugar
3 Tbs Soy Sauce/Tamari (reduced sodium)
1 Tbs Rice Vinegar
1 tsp Toasted Sesame Oil
Sesame Seeds for garnish.
peanut oil

Cut and prepare the broccolini.
Drain seitan. In a bowl, coat evenly with the egg replacer. then add cornstarch and mix until seitan is coated. in a small pan, heat a layer of peanut oil. Fry seitan until golden brown and crispy.
While seitan is frying, cook broccolini in a pan with some oil and garlic. Also, cook the quinoa according to package directions.

Once seitan is fried and broccolini is cooked, add seitan to the pan with the broccolini. Add the sugar, tamari and rice vinegar and cook for a few minutes. When fully heated, add toasted sesame oil and seeds for garnish. Serve with quinoa.

Chocolate Cake with Kahlua Whipped Cream Frosting and Strawberries

from : http://chewoutloud.com/2012/08/07/double-chocolate-cake-with-kahlua-whipped-cream-and-strawberries/

For the Cake:
3 oz good quality semi-sweet chocolate, finely chopped
1 1/2 cups fresh, hot coffee (OR 1 cup coffee plus 1/2 cup dark rum)
1 1/2 cups unsweetened cocoa powder
2 1/2 cups all purpose flour
3 cups white sugar
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 large eggs, room temp
3/4 cups vegetable oil
1 tsp vanilla extract
1 1/2 cups buttermilk

Sliced strawberries for garnish (optional)

chocolate curls for garnish (optional)

For Stabilized Whipped Cream Frosting:
16 tsp water
4 tsp agar agar powder (not flakes)
4 cups very cold heavy whipping cream
4 tsp vanilla extract
8 Tbsp powder sugar
2 T Kahlua


DIRECTIONS:

For the cake (can be made 1 day ahead):
Preheat oven to 300F.  Grease two 9×2 round cake pans.  Line bottoms of pans with rounds of wax paper, and grease the paper.

Combine finely chopped chocolate with hot coffee, and stir occasionally until chocolate is completely melted.  Set aside at room temp. Stir in rum, if using.

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In a second large bowl, beat eggs until thickened and lemony yellow – about 3 min with standing mixer or 5 min with hand-held mixer.  Gradually add in oil, buttermilk, vanilla, and melted chocolate mixture.  Continue beating until well combined.  Add flour mixture and beat on medium until just combined well.  Divide batter evenly between the cake pans (fill about 2/3 of the way. you may have a small amount of batter left. I used it to make 12 mini cupcakes which baked for 15 min).  Bake in middle rack until toothpick comes out clean or almost-clean.  About 50 minutes.

Cool cake completely in pans on racks.  Can cool overnight at room temp, wrapped well.  When cool, slowly run a thin knife around edges and invert layers.  Carefully remove wax paper.

For the frosting:
In large mixing bowl, stir in heavy whipping cream, vanilla extract, powder sugar, and Kahlua.  Put this bowl, along with  beaters, in fridge to keep cold.

Take out the bowl with whipped cream ingredients.  Beat on medium until ribbons form (not to soft peaks yet.)  Add the agar agar powder.  Beat to stiff peaks.  Keep in fridge until ready to use.

Spread 1 1/2 cups whipped cream between the layers then frost the rest. Garnish with strawberry slices and shaved chocolate, if desired.  Cake keeps very well in fridge as long as it is covered.

Chickpea and Tofu Vindaloo

2 small/medium onions
olive oil

4-5 Tbsp vindaloo paste (I used tiger tiger)
1 ~30 oz can chickpeas
1/2 cup coconut milk
1 can petite diced tomatoes
1 tsp garam masala
1 tsp minced garlic
salt & pepper
1 package extra firm tofu

press tofu and cut into small pieces. mix 1 Tbsp vindaloo paste with 1 Tbsp water and marinate the tofu in it.
cook onions in olive oil with garlic, 2 Tbsp. vindaloo paste, and spices for a few minutes. Add tofu and cook til the onions are soft. Add chickpeas, tomatoes, coconut milk, and more vindaloo paste (to taste) and simmer for 20 minutes.

Mustard Vinaigrette Green Beans

from: https://www.drgourmet.com/recipes/extras/mustardgreenbeans.shtml

(shown served with gardein stuffed turk'y and mashed potatoes)

Ingredients:
whole green beans + water

for sauce:
2 tsp dijon mustard (I used spicy brown)
2 tsp water
2 tsp olive oil
1 tsp balsamic vinegar
salt and pepper to taste

steam green beans for about 10 minutes. In the meantime, mix all sauce ingredients in a medium bowl. Toss green beans to coat.