noms to write home about

January 20, 2010 at 3:05 pm (cooking, vegan living) (, , , )

I haven’t posted about food-related stuff for a while, so let’s get down to it. First, I want to give a shout-out (the “big ups corner” spot for the week) to Divvies, a company I just discovered because they had a big basket of their cookies at Whole Foods. They are completely awesome! I tried the choco-chip cookies, but I’mma try others next time I go back, to be sure. I really like their slogan: “made to share!” Friendly, and much appreciated I’m sure by anyone in an office or at a party who’s vegan or has egg, dairy, or peanut allergies. They make cookies, candy (chocolates, jawbreakers, and gummy stars, to name a few), and cupcakes. Check ‘em out!

As for me, I haven’t been cooking as much variety as of late– mostly I just do rice and tofu and veggies for dinner these days– but I did make a kick-ass pizza the other night, with the cashew goat cheese I made during VeganMoFo, thinly sliced pears, black pepper, and some seitan browned with some shallots, and that was fucking delicious. That said, I actually bothered to document a food experiment last night (!) that eclipsed pretty much anything I’ve made of late. I got the base recipe here, after doing an internet search for seitan satay, but I modified it and used a different methodology, which I’ve outlined below:

Seitan Satay

1 large shallot or two small, peeled and cut into chunks

4 garlic cloves, ends cut off, maybe halved if you care to

2 tsp canola oil

Equivalent of 4 tsp ginger, peeled and cut into chunks

4 Tbs tamari

The juice of two limes

2 Tbs toasted sesame oil

4 Tbs agave nectar

2 Tbs siracha or other asian chili sauce (I use the kind with the rooster on it)

24 oz seitan, cut or torn into chunks (I used 2 boxes of the WestSoy kind from the supermarket)

Preheat oven to 45o degrees F. Take all ingredients except for seitan and throw into a blender, blend until smoothish. Put your seitan in a 9×13 baking dish (lasagna-style) in a single layer, then pour the slurm over everything. It will look like this:

At this point, let the seitan marinate for about 30-45 minutes as you make your rice (I used jasmine), and then bake it for about 15 minutes in the marinade– what I mean is just throw the whole thing in the oven and let it go. While it’s baking, make your vegetable. I made some green beans sauteed with minced garlic (about a teaspoon), 3 cloves of pressed garlic, toasted sesame oil, and salt and pepper:

Pull out the seitan, it should be bubbly and the exposed parts of the seitan should be browned and luscious. I plated everything together, rice, seitan on top, green beans off to the side, and for extra deliciousness I put some cilantro leaves on top, and I also added two condiments: a lime wedge for squeezing, and some peanut sauce out of a jar for adding a touch of peanutty sweetness. OMG.

I really can’t say enough about how utterly delicious this was– I struck gold with the original recipe (the marinade is delicious on its own) and the saucy-method pleased my curry-loving self. So today, wanting a redux of those flavors, I used my brand new To-Go Ware lunchbox and packed myself a feast. Layer one, rice and seitan:

Layer two, green beans. I used the dressing cup to hold my cilantro:

Ready go go:

And speaking of, it’s lunchtime! Posting all this has made me hungry.

8 Comments

  1. Raechel said,

    I think I’m gonna pick up one of those lunchboxes for days I go to campus! Didn’t you have one kind of like it when we met?

    • molly said,

      Da. It was insulated, and kept food warmer than this one, but it was plastic and every time I used it I wondered if I was going to get cancer from toxins leaking into my lunch. I feel a lot safer with this even if my lunch is colder. . .

  2. Raechel said,

    Ahh, okay! I wouldn’t worry too much about plastic with short term use (like for lunches and such), but the metal ones are definitely more appealing. I’mma order one!

    • molly said,

      The plastic got really hot. Basically you filled the whole thing with boiling water and let it sit for 5 minutes, microwaved your food (in the plastic containers) to get it super hot, and it sat in the hot with a little plastic container for soup or more boiling water at the bottom to keep it hot. After a while, and seeing how stained the plastic got from stuff like tomato sauce. . . it just started creeping me out. I’m sure it would’ve been fine, but I’m paranoid!

      The lunchbox I got is at Whole Foods, so you can save on shipping if you run out and get one there! But there are different shapes and such online.

      • Raechel said,

        Oh, crap! I forgot about keeping really hot stuff in there/microwaving it! Yeah, no way I’d use the plastic one for anything other than cold foods.

        Maybe I’ll hit up WF and get one!

        • molly said,

          I am fairly sure it was completely safe, but how much better is a new lunchbox than an old one? Unless it’s one of the old plastic Strawberry Shortcake or She-Ra themed lunchboxes with the matching thermos. That would be the best.

  3. teaandchi said,

    Made me hungry too!

    • molly said,

      Hey! Your coconut milk red lentil soup is such a hit over here. It’s so good!

      Also, John loves your blog even more than I do!

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