Crispy Cornmeal Seitan

I met Bryant Terry while on a vegan health cruise last spring. I attended one of his cooking classes. I love his cooking style and his dedication to food justice. This is a take on one of his recipes. You can learn more about him and his projects on his website. Here is a Mother Jones article.

IMG_20140908_142500I cook for several families and I am always looking for new school lunch additions. With many schools going nut-free these days, the range of good options has narrowed a bit. But, these crispy seitan bites are gems. This is the type of food that is very satisfying and nourishing to high energy bodies, like children.

IMG_20140908_151916The only caution I would make is that if you are using store-bought seitan, which I did, it has a high salt content. So, that means moderation for your little ones. Their bodies just can’t handle much salt. I used Upton’s Naturals plain seitan.

You can find a recipe for these in Bryant Terry’s cookbook, Vegan Soul Kitchen. It’s called Cornmeal-Crusted Seitan. It’s so simple that I am giving you my “recipe-free” version.

Crispy Cornmeal Seitan

whole grain mustard (I like Eden brand)
ground cornmeal
white or black pepper
8 oz seitan (or more if you have a lot of mouths to feed!) (I used Upton’s Naturals)
grape seed oil or other high-heat oil

1.  Put a few spoonfuls of mustard in a small bowl. Put a few large tablespoons of cornmeal in another bowl and stir in some fresh ground white or black pepper.

2.  Slice the seitan about 1/2 inch thick. Seitan comes in funny shapes, though, so just do the best you can. Having random bite-size chunks is okay, too.

3.  Using your finger, spread a thin layer of mustard on a piece of seitan, then dip it in the cornmeal to coat. Set aside on a plate. Finish coating all the seitan. Set aside.

3.  In a large cast iron or stainless steel skillet, heat about 3-4 Tbsp high-heat oil to a low frying temperature. If it smokes, stop and start over with fresh oil. You know the oil is hot enough when it sizzles slightly when you add the seitan bits. Add seitan bits so they aren’t touching, but still fill the skillet. Fry on each side until light brown and remove to a plate covered with a paper bag or napkin to soak up the excess oil. Keep frying until all the seitan is done.

4.  Yum! Try them with a tahini sauce or in a tortilla with lettuce and other taco fixings.

Note:
If you use Westsoy seitan note that the package says 16 oz, but the amount of actual seitan is 8 oz. It’s hard to compare the salt content between Westsoy and Upton’s Naturals seitan because Westsoy is packaged with the liquid, but I think Upton’s is better quality.

You might also enjoy this post on Satisfying Cravings for Richness.

Brown Rice and Pinto Bean Patties

I believe that you can never have enough finger food recipes in your back pocket. Especially those ones that conveniently use up leftovers.

This recipe uses leftover pressure cooked rice and beans, so the texture is soft and the beans and rice are already cohesive. A shortcut to making a patty that holds together without egg. Yay!IMG_20121217_151310

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Simple Baked Burritos

I am sure most of you have a version of this baked burrito recipe. This is just to serve as a reminder. I recently unearthed it from my college potluck days so that I could feed two teens. Of course, they loved it.

Baked burritos are super easy, it just takes a little time getting all the fillings together. However, you will end up with a yummy burrito casserole that seems to satisfy just about everyone.  Keep a package of tortillas in your freezer to pull out when you have leftover beans and rice to make a super easy meal.

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