Tag Archives: crock pot

Slow-Cooker Seitan

Seitan (pronounced say-tan), also known as “wheat meat” or “wheat gluten” is an excellent source of protein.  Although not as well-known as tofu, seitan’s popularity is quickly on the rise due to its ability to take on both the taste and texture of meat.  There are many ways to prepare, flavor, and cook seitan; honestly, I don’t think I’ve ever made it the same way twice!  My new favorite is the crock pot method!  Not only is this a “fix and forget” recipe, but it also produces the best “meat” texture due to a long, slow simmer!  Boiled seitan (when I make it) tends to produce a spongy texture, which I have a hard time swallowing since it makes my teeth squeak.  Those with an aversion to textures know what I am talking about!  It makes me squirmy just thinking about it!

Slow-Cooker Seitan with Spicy Green Beans, and Homemade Mashed Potatoes

for the seitan

2 cups wheat gluten

1/3 cup nutritional yeast

2 tbsp tahini paste

1/2 tsp crushed black pepper

1-1/2 cups vegetable stock

for the simmering liquid

7 cups vegetable stock

2-1/2 tsp crushed black pepper

2 tsp dried thyme

2 tbsp vegetarian Worcestershire sauce

1  6 oz can of tomato paste

1 large onion, sliced

2 cloves of garlic, minced

for gravy

2 tbsp butter

2 tbsp flour

for the breading

Panko seasoned breadcrumbs

cornstarch or arrowroot powder

water

To make the seitan, using a medium bowl, whisk together dry ingredients; in a small bowl, whisk together wet ingredients.  Add wet to dry and mix until a stiff dough forms.  Knead for several minutes until dough becomes elastic.  Set aside so dough may rest.

Place all simmering ingredients into the crock pot, stir well, then set the temperature to high.

Cut seitan into two equal portions and place in the slow-cooker.  Go do something else for 5 hours while the seitan cooks.  After 5 hours have passed, remove one (or both) portion(s) and slice.

Heat oven to 375°F.  Pour some breadcrumbs on a plate, and in a small bowl make a slurry with the cornstarch and water.  Dip seitan cutlets into the cornstarch mix, then on the breadcrumbs, coating each side.  Transfer breaded cutlets on a parchment-lined baking sheet.  Once all the cutlets are laid out on the baking sheet, spray them with a bit of olive oil.  Bake for 30 minutes, flipping halfway, spraying again with olive oil.

for the mashed potatoes

3 large potatoes, unpeeled and cut into 1″ cubes (this yielded 4 servings)

milk

butter

water

salted garlic scapes

fresh ground pepper

When the seitan goes into the oven, place your chopped potatoes in a med-large pot and cover with several inches of water.  Bring to a boil, then reduce to a steady simmer, cooking for 20 minutes.  Drain potatoes and place back into the pot.  Mash potatoes with a potato masher and add several tbsp of butter.  I probably used three; add enough milk to make them creamy.  I didn’t measure, so if I had to guess, maybe 3/4 cup?  Add salted herbs and pepper to taste.

for the gravy

When your potatoes are simmering, ladle 2-1/2 cups simmering liquid into a large sauté pan.  Try to scoop up as many onions as possible.  Bring to a steady simmer and cook for 10-15 minutes to reduce a bit, transfer to a heat-safe bowl.  In the same pan, melt 2 tbsp butter and stir in the 2 tbsp flour.  Return the reduced liquid back to the pan and stir well until thickened.

for the spicy green beans

green beans (trim ends)

olive oil

1 clove of garlic, minced

a handful of chopped walnuts

hot pepper flakes

smoked paprika

salt to taste

This will be the last thing you make because it takes literally 3 minutes.  Place green beans and garlic in a hot (but not too hot) pan with a bit of olive oil.  Keep them moving so they do not burn.  After about a minute add walnuts; sprinkle on paprika, pepper flakes, and salt.  Cook for an additional 1-2 minutes, or until green beans are crisp-tender.

If you cooked only one of the seitan portions (which is what I did) the other one should be refrigerated in the remaining simmering liquid.  Cook within 4 days.

Images and content copyright © 2009-2011 Danielle R Limoge. Recipe adapted from the Vegalicious Family Kitchen.

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Madagascar Peach Butter

Two weekends ago I picked up a bushel of Loring peaches.  This particular free-stone is my absolute favorite variety when it comes to canning and jam making.  Just ask Beth at Rohrer’s Orchard, I start calling mid-August every year inquiring about their ripening date. :)

For me, peach butter is the perfect partner for pancakes.  No need for butter, or maple syrup, or honey: just velvety smooth peach butter will do just fine!  This year I decided to switch things up a bit by adding a vanilla bean into the mix.  I’m so glad I did because it takes this fruit spread to an entirely new level!

Madagascar Peach Butter

8 cups chopped peaches, skins removed

2 cups sugar

1/4 cup bottled lemon juice

1  Madagascar vanilla bean

Place chopped peaches in a crock pot and mash with a potato masher to release juice.  Set heat to high and cook for an hour with the lid vented; resting the lid on a long wooden spoon works well.  Add sugar, stir, and set heat to low.  Continue cooking an additional 6 hours (with the lid propped open allowing steam to escape).  Once your fruit has cooked down, add lemon juice and the seeds from the vanilla bean.  Using an immersion blender, puree mixture into a creamy consistency.  Ladle into hot, clean, half-pint jars and remove air bubbles; wipe rims, add two piece lids and process in a boiling-water bath for 10 minutes, or for as long as your altitude requires.

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Coconut Curry Veggie Soup

Hands down this is one of my favorite soups! I make it slightly different each time depending on what veggies are on hand. And let me tell you not once has it let me down! You can make it on the stove, but I purchase most of my beans and peas dried, so I just toss everything into my crock pot and forget about it!

Coconut Curry Veggie Soup
This recipe makes A LOT! (and it freezes well too)

6 cups water plus 4 bullion cubes or stock of your choice
1 16oz bag dried chick peas
1 large onion chopped
1/2 bag baby carrots, cut into large chunks
4-5 medium potatoes, cubed (I don’t peal mine)
1 bag of corn, probably about 2 cups. I never measure when I bag and freeze corn.
1/2 head cauliflower broken into bite sized florets.
1 large red or green pepper, chopped. I ran out of room in my crock so I omitted it this time.
Lots of (I used red) curry paste…use your own judgment here folks.
1 can of coconut milk
Mombasa Powder ( As I’ve mentioned before I like my food wicked hot. For those of you who do not, the curry paste may be enough for you. If you need an additional kick add cayenne or any other hot pepper powder you have on hand.)

Combine everything except the coconut milk in your crock pot. Cook on high for 5-6 hours or on low for 8-9 hours. If you are home you can stir it up every few hours. The soup is done once the taters are tender. Add the coconut milk, spoon into bowls and enjoy!

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