Marmalade Seitan Stir-fry

2 cups chopped Seitan (pre-packaged or make your own)
1/4 cup Marmalade Jam or Preserves
3 TB Soy Sauce
1 TB water
1 ½ tsp fresh grated Ginger
6 heaping cups (or 1 big bag) fresh Spinach
½ cup toasted Macadamia Nuts (toast on skillet for 2 minutes to golden)

In deep pot, mix seitan, marmalade, soy sauce, water, ginger. Stir fry for about 9 minutes on medium heat. Add fresh spinach, lower heat, cover pot and let spinach steam for 2 minutes until wilted. Toss in toasted macadamia nuts. Serve with brown rice. (Serves 3)

Breakfast Tofu Scramble

1 block Firm Tofu
½ tsp turmeric
½ tsp garlic powder
1 TB onion powder
Dash of Parsley (dried or fresh)
Salt & Black Pepper to taste

Drain block tofu and squeeze out excess water by pressing on a napkin. Using a fork or potato masher, crumble until tofu resembles scrambled eggs. Mix all ingredients in a pan and cook on medium heat for 8 minutes. As it heats, the scrambled tofu will start to turn yellow, due to the turmeric.

Serve with grits and asparagus (or toast).

I use powdered garlic/onion because it’s fast when rushing out the door in the morning. You can substitute with fresh ingredients (chopped red bell pepper, sliced mushrooms, scallions, etc…)

Inauguration

Jan 20, 2009 -- Presidential Inauguration

Merry Christmas Dinner

Swedish "Meatballs" with a side of Cranberry Sauce and Asparagus
Swedish “Meatballs”
1 cup brown rice
1 cup lentils
1/2 white onion - chopped
1 garlic clove - minced
2/3 cup fresh mushrooms - roughly chopped
1 tsp salt
1 TB Worcester sauce
1 TB ketchup
1 tsp dry parsley flakes
2/3 cup bread crumbs
Canola Oil

For the sauce:
1 TB Soy Butter
2 TB Flour
1 cup Cream of Mushroom Soup (vegan versions are available in organic section of most supermarkets)

1) Boil lentils and brown rice (separately). Make sure they're cooled before adding to food processor.
2) Wet ingredients: Sauté onions & garlic until tender. Turn off heat. Add salt, Worcester sauce, ketchup, parsley. Stir and set aside.
3) Add all the ingredients to food processor. Pulse for 15 seconds or pulse just enough to combine and keep somewhat chunky. Do not overmix, otherwise you end up with watery mush.
4) Roll into small balls and place on cookie sheet (makes about 26 "meatballs”).
5) Bake at 355 degrees for 12 minutes. Let them cool for about 5 minutes so they have time to firm.
6) Use a deep pan, coat bottom with canola oil (about 4 TB) and fry until all sides are crispy. Remove meatballs to separate serving dish.
7) Now to make the sauce…..
8) Drain the remaining oil from the pan, leaving about 1 TB oil remaining in pan.
9) Add about 1 TB Soy Butter and 2 "heaping" TB Flour. Stir on low heat until golden.
10) Add 1 cup Cream of Mushroom Soup. Stir lumps away. Turn off heat. Sauce should thicken.
11) Pour sauce over the meatballs sitting in serving dish. Serve immediately. Do not cook meatballs and sauce together, as the meatballs will become soggy and break apart.

Cranberry Sauce:
· 1 cup water
· 1 (12oz) package fresh of frozen cranberries
· 1 cup sugar
In saucepan, simmer all ingredients until cranberries burst and thick sauce forms. (Optional: top with lemon zest)

Asparagus:
Use 1 bunch fresh asparagus. Rinse. Cut or snap off white bottoms. Boil in 1 inch water for 3 minutes. Drain water. Drizzle a little extra virgin olive oil. Add pinch of sea salt & black pepper. Squeeze half a lemon. Toss and serve.