Sunday, November 18, 2012

Basic Seitan Steak

Dear friends;

Thank you all for supporting me and my cookbook page!
I decided to share this with you for this coming holiday season.
Never seen people making seitan this way.
It's going to be a little sensational, I suppose ;)

Hope you will have a nice and warm Thanksgiving!!


Basic Seitan Steak

:: MAKES 10 steak ::

1 1/2 cups water
4 tablespoons soy sauce
3 tablespoons brown rice syrup
1 medium onion, minced
1 medium potato, minced
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1 cube vegetable bouillon (no salt added)
1 teaspoon sea salt
a dash of freshly ground black pepper
4 cups gluten flour
1 cup garbanzo bean flour

1. In a medium bowl, combine the ingredients except for the gluten and garbanzo bean flour and mix well with a hand mixer.

2. In a large bowl, combine the gluten and garbanzo bean flour.

3. Add the wet mixture to the dry mixture and knead until well combined. Divide the dough into 10 pieces.

4. Set a steamer. Add water and bring to a boil. Place a sheet of parchment paper in the steamer and add the seitan on top of the sheet. Cover and steam for about 15 minutes; take the seitan out with the parchment paper and set aside. Repeat the process until the rest of the seitan is done. The seitan can be removed from the parchment paper after steamed and the sheet can be reused for the next batch.

 5. Preheat the oven to 350°F. Place a new sheet of parchment paper on a baking sheet. Place the seitan on top of the sheet and bake for 10 minutes or until the surface is dry and the bottom of the seitan is slightly brown. Take out the baking sheet and flip the seitan over. Bake for 5 more minutes, Take the seitan out with the baking sheet and allow to cool.

From now on you can slice, cook and enjoy it with your favorite sauces or seasonings. Enjoy!

☯ Seitan can be refrigerated up to 1 week or frozen up to 1 month.

©2012 greenmarket seasons

Sunday, July 29, 2012

grilled veggie sandwich w cilantro pesto

woke up a little early yesterday and went to union square greenmarket.
I picked rainbow carrots, fairy tale eggplant, candy onions, cilantro w roots, purple basil, yellow and green zucchini.

this morning, made sandwiches for brunch using some of them.
first, made my cilantro pesto:

 grilled my veggies:

grilled some mushrooms and the onions, too.
spread vegan mayo and put vegan cheese on halved country rolls, warmed them up in the oven, spread the pesto, loaded my veggies...

homemade is the best! ;p

Monday, July 9, 2012

pizzeria kitty

Pizza tastes better if we share it with friends and loved ones :)
It's perfect when feeling like staying home and relax on Sunday afternoon.
Especially tomatoes are so beautiful now...

Last Sunday I shopped at local organic stores and got a can of tomatoes, cherry tomatoes, rapini (broccoli rabe), mushrooms, etc.
Back home and started with my tomato sauce...

Made my dough, rolled it out while heating the oven. Prepped the toppings and arranged them on the dough. Baked for 10 minutes... and garnished with the shiso leaves!

Pizza can be enjoyed without tomato sauce.

This one is topped with young garlic, shiitake and eryngii mushrooms, sun-dried tomatoes and vegan mozzarella. Yum!

Monday, February 13, 2012

test test

It's been 4 months since I moved to this lovely sunny apartment and 3 months since I started working at a busy west village restaurant...
Thank god I got used to this new life finally.
Lately my creative side began to say, "Hey, isn't it time to start writing your cookbook again? I'm bored!"
Yes! Now I'm ready :)
Luckily, there are two natural food stores within a few blocks from my place and one is open 24 hours.
I have a room with big windows facing in the east. The morning light is perfect for photo shooting.

Even my kitchen has a window. It's so sunny and bright and at night, I can see the moon.

Seems like everything comes together for a reason. Don't need more than that.

Winter cooking starts today ;)
Before I go to the greenmarket, took some photos to see how the sunlight is in my room...

Like it!
Let's see how it goes.