Guest guest Posted August 27, 1999 Report Share Posted August 27, 1999 * Exported from MasterCook * Mexican Seitan Recipe By :Moosewood Restaurant Cooks at Home Serving Size : 2 Preparation Time :0:00 Categories : Moosewood Cookbooks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup onions -- chopped 3 garlic cloves -- minced or pressed 2 tablespoons olive oil 1/2 medium green bell pepper 1/2 pound seitan (wheat gluten) 1 tablespoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 teaspoon soy sauce 1 teaspoon Tabasco -- or other hot pepper sauce (or to taste) 1 cup tomatoes -- chopped salt or soy sauce to taste Saute the onions and garlic in the oil for about 4 minutes, until softened. Chop the pepper and add it to the pan. Coarsely grate or finely chop the seitan. Mix it into the vegetables along with the chili powder, oregano, basil, soy sauce, and Tabasco. Saute for a minute, stirring constantly to prevent sticking. Stir in the tomatoes, reduce the heat, and simmer, uncovered, for about 5 minutes. Mexican Seitan should be moist but not too juicy. Add salt or soy sauce to taste, and serve. Serves 2 NOTE: This makes a great burrito filler! - - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 15g Total Fat; (62% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 221mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * September Seitan Recipe By :Trish Carr Serving Size : 4 Preparation Time :0:00 Categories : Seitan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups seitan -- cut in strips 2 cans diced tomatoes -- Muir brand 1 can tomato paste -- 6 oz, Muir also 2 tablespoons olive oil -- port is good 1 cup red wine -- port is good 1 green bell pepper -- diced 1 red bell pepper -- diced 1 medium onion -- diced 2 cloves garlic -- pressed 1 teaspoon dried basil 2 teaspoons dried oregano salt -- to taste freshly ground black pepper Saute the onion in the olive oil until translucent. Add garlic and red and green bell pepper. Saute until the vegetables are tender. Add diced tomatoes, tomato paste, red wine, herbs, salt and pepper. Stir to blend, then add the seitan. Cover and simmer for about 20 minutes until flavors are blended. - - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 7g Total Fat; (43% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 308mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shiitake-Barley Bake Recipe By :Vegetarian Times Magazine, January 1998, page 46 Serving Size : 8 Preparation Time :0:00 Categories : Grains And Cereals Main Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup stemmed sliced shiitake mushrooms 1 cup diagonally sliced carrots 1 cup quartered Brussels sprouts 2 medium shallots -- minced 1 cup cubed seitan 3 cups cooked barley 1/2 cup finely chopped fresh basil (reserve a few sprigs for garnish) 1 tablespoon arrowroot 1 cup warm vegetable stock Salt and freshly ground black pepper -- to taste 8 SERVINGS VEGAN Barley and shiitake mushrooms give this casserole an earthy flavor. Seitan, carrots and Brussels sprouts are interspersed throughout the casserole. providing enough substance and variety to make the dish a meal in itself. Serve with warm rye bread. Preheat oven to 375 degrees. In medium bowl, combine mushrooms, carrots, Brussels sprouts, shallots, seitan, barley and basil. In small bowl, combine arrowroot with vegetable stock. Stir until arrowroot is dissolved and no lumps remain. Stir into vegetable mixture. Season with salt and pepper. Lightly coat medium casserole with oil. Transfer vegetable mixture to casserole and smooth top. Cover and cook until vegetables are tender, about 20 minutes. Garnish with fresh basil and serve hot. PER SERVING: 153 CAL.; 7G PROT.; 4G TOTAL FAT (1G SAT. FAT); 25G CARB.; 0 CHOL.; 175MG 500.; 4G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 78 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 18g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * TREASURES OF THE EARTH Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large white onion -- diced 1 medium carrot -- diced 1/4 cup dried wood ears -- rehydrated, diced 2 1/4 cups diced fresh mushrooms -- (a mix of -- chanterelle, oyster -- and shiitake is -- good) 1 medium zucchini -- diced 1 8 ounce can water chestnuts -- drained, diced 1 red bell pepper -- diced 6 ears baby corn -- sliced into -- 1/2-inch rounds 1/2 cup diced chicken or duck flavor seitan -- (see glossary) 6 ounces baked -- seasoned tofu, -- diced 1 8 ounce can pineapple chunks -- with juice 1/2 cup Shiitake Broth -- (enter ÒshiitakeÓ -- under ingredient search) or vegetable broth 1/4 cup seasoned rice vinegar -- (see glossary) 2 tablespoons low sodium soy sauce 1 tablespoon cornstarch 1/2 teaspoon cayenne pepper 1. Heat a nonstick or well-seasoned wok over medium-high heat and quickly stir-fry onion and carrot about 3 minutes. Add wood ears and fresh mushrooms and stir-fry 3 minutes, then add zucchini, water chestnuts, and bell pepper and stir-fry another 3 minutes. Add corn, seitan, tofu, and pineapple, stirring occasionally, for 5 to 7 minutes, until carrot is crisp-tender. 2. In a small dish, combine broth, vinegar, soy sauce, cornstarch, and cayenne, stirring until thoroughly mixed. Push vegetables toward the sides of wok, forming a well. Add liquid to center of wok, stirring constantly until thickened, then stir well to coat vegetables with sauce. Makes 6 servings. MC-Busted By Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 444 Calories (kcal); 1g Total Fat; (1% calories from fat); 29g Protein; 81g Carbohydrate; 0mg Cholesterol; 1334mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 16 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. 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