I've never had a quesadilla... until now.

Yesterday was me & my boyfriend's 3-year Anniversary (cue the "awwwws") and we went to this cute tapas place where you pay way too much for (very delicious) drinks, sit in swinging chairs, and eat food so small that you buy snacks at the drugstore on the way home (we went with Oreos and Lays, possibly the best combination of snack foods in existence).  Anyway, he got this amazing-looking (non-vegan) quesadilla, and I realized that I've never had one!  So, this is what I made for dinner tonight:

(Vegan) BBQ Seitan Quesadillas with Spicy Avocado Cream

Ingredients:
- 4 Organic, Red Chile Tortillas
- 1 Package Seitan
1 Package Daiya Cheddar Style Shreds
1 Jar Organic Salsa (I used Whole Foods Tequila Lime!)
4 Tablespoons EVOO
1 Cup BBQ Sauce (your favorite- but totally try Black Angus Dark BBQ)
2 Avocados
1 Cup Vegan Sour Cream 
1/2 Cup Vegan Cream
1 Tablespoon Sriracha
Juice of 1/2 lime
A few shakes of Sea Salt
  

Method:

Start with the spicy avocado cream, as it will need to chill.  This recipe makes a lot, so feel free to halve!  I just LOVE it, so I make extra for sandwiches.

- Peel & pit avocados, and cut into chunks.  Toss them + the sour cream, creamer, sriracha, lime juice, and sea salt into a food processor or blender.  Blend to smooth.  Cover and place in the 'fridge to chill.

- Cook the seitan!  Be sure to rinse before using, and break into small pieces.  Warm a wok over medium-high heat, and throw in 2 tablespoons oil.  Once it starts to smoke, toss in half of the seitan and toss to coat.  Cover completely with BBQ sauce, and continue to stir.  You'll get a nice char on it, and it should only take about 4 minutes to cook.  Repeat with the rest of the seitan, and set aside.

- Warm a skillet over medium heat, and use a very small amount of oil on the pan.  Toss on one tortilla, and cover with 1/3 of the seitan, 2 heaping spoonfuls of salsa, and a sprinkle of Daiya.  Throw another tortilla on top, and cook for 1-2 minutes before flipping.  Cook for another 2-3 minutes.

- Repeat with the rest of the stuff!

- Serve with the avocado cream.  Mmmmm:)

(Vegan) BBQ Sauce Overload

I did the monthly 'fridge cleanup, and when I finally put back what I had.. all that was in there was five different kinds of BBQ sauce, two bottles of Sriracha, half a package of collards, 1/4 a yellow onion, some mustard, maple syrup, vinegar, some garlic, and a Red Bull.  What the heck was I supposed to do with THAT?  I went to Whole Foods with a budget of $5 and my "ingredients" in mind.  I bought one package of seitan and some corn, and made this hearty delight--

BBQ Seitan with Garlic Collards

Ingredients:

BBQ sauce of your choice (approx. 1 cup)

One container of seitan

3/4 cup corn

6-8 collard greens

4 cloves garlic

1/4 yellow onion

1/4 cup water

Extra virgin olive oil

Salt and pepper to taste

Method:

1. Start your collards first, as they will need about an hour to cook through.  Add the water to a medium-sized saucepan, and throw on the medium heat.  

2. Chop the onion and mince the garlic, and toss it in the pan.  Stir constantly.

3. Cut the collards into strips, and add to the pan.  Stir between batches, and cover when all collards are in the pan.  Lower to a simmer, and stir every once in a while.  Simmer for at least 45 minutes- 1.5 hours.

5. Grab a small saucepan and warm up your corn.  Cook over medium- heat for about 8 minutes (stirring occasionally), and drain.

6. Grab a wok or frying pan, the oil, BBQ sauce, and seitan.  Warm your wok/pan over medium- heat.

7. Once ready, add about 2 teaspoons of oil to the pan.  Add a few pieces of seitan, and toss.  Add enough BBQ sauce to cover the seitan, and cook until you see a nice glaze.  Continue until all seitan is cooked.

8.  Throw the drained corn into the wok/pan, and toss to coat lightly.

9. Assemble and enjoy!

Oldie but a Goodie: Seitan Tikka Masala

I love to watch Food Network's "Throwdown with Bobby Flay," and create vegan versions of everything.  I've honestly made vegan versions for more than half of the episodes I have seen.  One of my house's favorites was my version of "Chicken Tikka Masala."  I came across the recipe card I made while cleaning (I usually scribble along as I go, and stuff whatever I wrote it on in a cookbook for "safe keeping "... I lose most of them, honestly), and thought I would share it with you!  Bonus points for fresh spices in this one!

(Vegan) Seitan Tikka Masala

I realize this photo won't win any photography awards, but it's better than nothing..

 Ingredients:

- 2 tubs of seitan 

For the marinade: 

- 1 cup plain soy yogurt

- 4 cloves garlic, minced

-  A squeeze of lemon or lime juice

- 1 tablespoon grated ginger

- 1 1/2 teaspoons cumin

- 1 1/2 teaspoons coriander

- 1/4 teaspoon cayenne pepper

- 1/4 teaspoon tumeric

- A few shakes of salt and pepper

- 2 tablespoons vegetable oil

- 1 large onion

- 2 cloves garlic

- 1 large can crushed tomatoes

- 1 teaspoon grated ginger

- 1 1/2 tablespoons garam masala

- 1 1/2 teaspoons chile powder

- 1 teaspoon cayenne pepper 

- Pinch of sugar

- 1 cup soy creamer 

- White or brown rice 

Method: 

- Begin by marinading your seitan.  Wisk together all of the marinade ingredients (from the soy yogurt to "a few shakes of salt and papper") in a wide, shallow bowl.  Add the seitan, and make sure you completely soak each piece.  Cover and refrigerate for at least one hour.

- Chop the onion and mince the garlic.  Sauté over medium heat until the onions begin to become translucent.  

- Add the garam masala, chile powder, and cayenne pepper, and continue to stir for a minute or so. 

- Deglaze with the crushed tomatoes.

- Add the sugar, and if you're feeling crazy, a few extra shakes of salt and pepper.

- Cover and let simmer on low heat for 20-30 minutes, or until sauce has noticeably thickened. 

- Add the soy creamer and cook for another 10 minutes, remembering to stir occasionally.

- Add the marinaded seitan, and simmer for another 15 minutes.  Yes, remember to stir!

- Serve over rice and ask yourself, "are you ready for a Throwdown!?"

You know, just chilling with the Flay at Williams Sonoma

 

(Vegan) Mock Chicken Tetrazzini

I took a "technology in the classroom" course a few semesters ago, and one of our projects was to create an instructional video podcast.  I had no idea what I was going to do for it, and like any studious person I decided to put it aside and watch television.  Luckily, The Soup was on... and I was inspired by this segment:

The Soup: The Maury Show and Chicken Tetrazzini
(unfortunately, all of the good versions have been taken off of YouTube, and the Embed feature for this one has been disabled.  If you have a link to an embedded version, PLEASE send it my way!)

If you didn't watch it, it's a clip from the Maury Show.  Basically, this woman thinks her boyfriend, Paul, is cheating on her with her best friend, Dominique, and that Dominique's chicken tetrazzini is to blame. Obviously, after seeing this, I had to make a vegan version.

(Vegan) Mock Chicken Tetrazzini

  Ingredients:

- 3 cups cooked pasta 

- One container of seitan (I like Ray's, but use whatever is available to you).  Approx. 2 cups.

- Vegetables (I used one large red bell pepper.  Peas would also work well) 

- 11/4 cup soymilk

- 3/4 cup vegetable broth 

- 2 tablespoons cornstarch 

- 1 can mushrooms (Mushrooms are a big element in tetrazzinis.. but I don't really like mushrooms.  If you do, put a ton in!)

-  heaping spoonful of pimento

- vegan parmesan cheese

- handful almonds

- 1/2 tsp salt

- 1/2 tsp garlic powder

- pinch of pepper

- your favorite spices 

Method:

- Preheat oven to 350°F.

- Start your pasta now if it is uncooked! 

- Toss a handful of almonds into a food processor.  These will top the dish, so it's up to you how much you should grind them.  You can chop them if you'd prefer.

- Cut up your vegetables.  Small pieces or slices work well.  Set aside.

- In a medium sized mixing bowl combine the soymilk, vegetable broth, cornstarch, salt, pepper, and garlic powder.  This is your "cheese sauce."

- Bring the wet mixture to a boil over medium heat.  Stir constantly.  When it comes to a boil, throw in 1/4 cup vegan parmesean cheese.  Stir in, and turn off the heat.

- Sauté the seitan with a bit of oil and your favorite spices.  

- In a separate pan, sauté the peppers over medium heat.  Once they're looking good, throw in the mushrooms and pimento.  

- Throw your pasta, seitan, and "cheese sauce" into the pan, and cook everything together for a few minutes.

- Spoon the mixture into a casserole dish.  Sprinkle with more vegan parmesean cheese and almonds. 

- Cook for 25 minutes.  It's down when it's bubbling and/or the top browns.

That's it!  If you really, really, really want to see my podcast, CLICK HERE*.

* This is from before I worked in a restaurant, so don't mind my terrible knife skills (I only had one knife), and my gross old kitchen.  I have since moved!:)