some seitan and a missed salad

[Guest guest]

I've never cooked with seitan before. I'm going to try one of these this

weekend.

 

Laura

 

* Exported from MasterCook Mac *

 

Mushroom Strogonoff

 

Recipe By : The New McDougall Cookbook

Serving Size : 1 Preparation Time :0:00

Categories : Main Dish Mcdougall

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lg onion -- chopped

1 lb mushrooms -- sliced

1 c soy milk

1 c vegetable broth

2 tbsps soy sauce

2 tbsps sherry

>>or<<

2 tbsps apple juice

1 dash cayenne

2 c seitan -- sliced

>>or<<

2 c firm tofu -- sliced

2 tbsps cornstarch -- mixed w/1/3 c water

 

Saute the onion in a small amoutn of water for 2-3 minutes. Add mushrooms and

saute til they're slightly limp. Add the soy milk, broth, soy sauce, sherry or

apple juice, and cayenne. Stir well. Add the seitan or tofu. Mix. Cover and cook

over low heat for 20 minutes. Add the cornstarch mixture to the pan and stir til

thickened. Do not freeze.

 

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Per serving: 1085 Calories; 45g Fat (36% calories from fat); 87g Protein; 96g

Carbohydrate; 2mg Cholesterol; 3965mg Sodium

 

NOTES : Posted to www.vegsource.org/mcdougall/messages 4/7/99 by Melissa.

 

 

* Exported from MasterCook Mac *

 

Seitan Bourguinon

 

Recipe By : The New McDougall Cookbook

Serving Size : 1 Preparation Time :1:15

Categories : Main Dish Mcdougall

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 med onions -- sliced

1/2 lb mushrooms -- sliced

1/2 c water

2 c seitan -- cubed

1 c red wine

1 1/2 c vegetable broth

1/3 c soy sauce

1/4 tsp dried marjoram

1/4 tsp dried thyme

1/8 tsp black pepper

1 1/2 tbsps cornstarch -- mixed w/1/4 c water

 

Place the onion and mushrooms in a large pot with the water. Saute for about 15

minutes or til tender. Add the remaining ingredients, except for the cornstarch

mixture. Cover and cook over medium-low heat for about 45 minutes. Add the

cornstarch mixture. Cook, stirring, until thickened. Serve over grains.

 

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Per serving: 646 Calories; 7g Fat (13% calories from fat); 22g Protein; 90g

Carbohydrate; 4mg Cholesterol; 8571mg Sodium

 

NOTES : Posted to www.vegsource.org/mcdougall/messages 4/7/99 by Melissa.

 

 

* Exported from MasterCook Mac *

 

Toasted Quinoa

 

Recipe By : ddevries (David DeVries)

Serving Size : 6 Preparation Time :0:34

Categories : Salads Grains And Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 c quinoa -- uncooked

1 c carrots -- diced

1/2 c red bell pepper -- chopped

1/4 c parsley -- minced

2 green onions -- sliced

1 lemon -- juiced

1 lime -- juiced

1 1/2 tbsps soy sauce

2 cloves garlic -- minced

1 tsp chili sauce

 

Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to

pop. Add 1 1/2 cups water, bring to a boil, cover and simmer for 15 minutes, or

until the quinoa has absorbed all the liquid. Remove from heat and let stand for

10 minutes. Fluff with fork and let cool.

 

Mix carrot, red pepper, parsley and green onion in large bowl. Add cooled quinoa

and toss to combine. Whisk together lemon and lime juices, soy or tamari, garlic

and chilli sauce. Pour over salad and combine well. Chill until serving time. We

also enjoy throughing in a few steames, cooled snow peas. Serves 4 - 6.

 

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Per serving: 121 Calories; 2g Fat (10% calories from fat); 5g Protein; 25g

Carbohydrate; 0mg Cholesterol; 237mg Sodium