Tag Archives: delicious comfort food

Guest Blogger: The Vegan Kat – Ginger Sesame Stir Fry with Seitan

24 May

Please welcome Kat, she is the author of The Vegan Kat.  She has been a vegan for nearly 4 years, and was vegetarian for about 6 years before going vegan. Her blog, The Vegan Kat, is her way of sharing recipes and showing that it’s not so hard to be vegan. Kat: “I’ve always enjoyed cooking and baking, so it’s good inspiration to continue trying new recipes and new foods.” Visit The Vegan Kat’s Facebook page here. Please welcome Kat!

I was in the mood for ginger and a healthy dose of veggies and this is the dish that resulted. It turned out really well especially for being a bit improvisational. Sometimes that’s the best way to cook! I make stir fries pretty often, but it was good to change things up and throw in some new flavors and veggies. It’s quite a colorful dish too. This is a quick and easy recipe that you can make on a weeknight, and the leftovers are perfect for lunch the next day!

Ingredients:

1 yellow squash
About 1 cup of French beans (or green beans)
1 red pepper
1 leek
1 yellow onion
1 or 2 shallots
5 cloves of garlic
1 heaping Tbsp of fresh grated ginger
sesame oil
1 package of seitan
1/4 – 1/2 cup of soy sauce
1/4 – 1/2 cup of rice vinegar
garlic powder
ground black pepper
sticky rice or noodles
sesame seeds

Directions:

  • Prepare your rice or noodles according to the package directions. I used sticky rice for this dish which worked out well. While the rice or noodles are cooking, prepare the rest of the dish.
  • Chop the yellow squash, french beans, red pepper, leek, yellow onion, and shallots. Press or mince the garlic and grate the ginger. Saute these ingredients in a large pan with some sesame oil.
  • In a separate pan saute the seitan in sesame oil so the edges get crispy.
  • Add about 1/4 of soy sauce and a 1/4 cup of rice vinegar to the veggies and let them simmer for a little bit to soak up the liquid.
  • Once the seitan is crispy, add about an 1/8-1/4 cup of soy and 1/8 to a 1/4 cup of rice vinegar. Start with less and add more to taste. Continue to saute so the seitan soaks up the flavor.
  • Combine the seitan with the veggies. Season with some garlic powder and ground black pepper to taste.
  • In a small pan, toast some sesame seeds over medium-low heat. It doesn’t take long for them to toast so keep an eye on them.
  • Once your rice or noodles are finished, spoon some into a bowl. Top with the veggies and seitan. Sprinkle some toasted sesame seeds on top.

Guest Blogger: Veggiewitch – Carrot Coriander Soup

23 May

Our newest VBU guest blogger is Denise, author of Veggiewitch, she is actively on Twitter and Facebook. Here she is in her own words,”My name is Denise, but I respond to Mom, Miss Boss and Veggiewitch. I am a Mother, Artist, Activist, Vegan and Warrior. I have 4 wonderful Elflings and Homeschool the 3 youngest. I post often, and often with passion.” Please welcome Denise!

Carrot Coriander Soup

Thank you to notquitequintessential for the inspiring Carrot and Coriander Soup recipe! *squishy hugs* I didn’t have a potato (there appears to be some kind of funky Organic potato shortage where I am!), so I improvised with a sweet potato. ♥

Carrot Coriander Soup
1 bag baby carrots*
1 medium, diced sweet potato*
1 medium, diced onion*
2-3 cloves minced garlic*
1 handful chopped parsley*
generous additions of dry coriander*
salt and pepper*
oil* for sauteing
water
* = Organic

Saute onion in oil until the bits begin to turn translucent. Add carrots, sweet potato and parsley. Toss to coat and warm. Add garlic, coriander and season to taste. Cover with water, and let it simmer a little while. Enjoy! ♥

Carrot Coriander Soup

A simple saute of the carrots, sweet potato, parsley, oil and seasonings. Yummy!

Carrot Coriander Soup

This recipe was sooooo good. I think coriander is my new favourite spice. *happy dancing*