Zesty & Spicy

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Under 20 minutes seitan pasta for one

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After throwing you in to the seitan world, it would be a good idea to give you a little inspiration on what you can make it it.  If you’ve made a batch of my homemade seitan recipe already, this super quick pasta dish might be right up your alley.  It literally took me under 20 minutes to get everything ready and it was also eaten in a record time.

Some things in life shouldn’t be complicated and this is the perfect example.  Hope you enjoy this dish.

20 minutes seitan pasta for one
 
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Recipe type: Quick & Easy
Cuisine: Vegetarian
Serves: 1-2 portions
Ingredients
  • ½ tablespoon of oil (I used avocado)
  • 1 green onion, sliced
  • 1 tablespoon of tomato paste
  • 3 tablespoons of fresh cream
  • 2 garlic cloves, minced
  • ⅛ cup of chopped sun dried tomatoes
  • ½ heaping cup of small cubes of homemade seitan
  • 1 tightly packed cup of cooked buckwheat penne (or any cooked pasta you like)
Instructions
  1. - Start with heating the oil in the pan and drop the seitan cubes. Grill for 3 minutes.
  2. - Add the onions and garlic, keep grilling for another 3 minutes
  3. - drop the rest of the ingredients, cook for an extra 3-4 minutes
  4. - serve and enjoy!
  5. makes 1 big portion or 2 small ones

 

Spinach & Tomato Galette with Hard Boiled Eggs

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It was my first time making a galette of any kinds and like the girls from Food52 said in their video for the NY Times, making a galette is super easy and it’s one of those meal where you don’t really need a recipe and, once you understand the principles, and/or you already have your dough recipe ready, it’s only a question of filling.

A few days ago, without any recipe but with a head full of ideas, I gave it a shot.  The dough came out hard and cracky like I wanted and although it was a “win”, I promised myself to make a different crust for each future galettes because… well… they are worth it!

I sincerely hope you get around to try this one.  We ate it as a breakfast with a hard boiled egg but by all mean be creative and eat it for lunch and dinner as well.

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Sweet Potato, Spinach, Broccoli Risotto

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I hope you’ll enjoy this fun vegan and gluten free risotto, perfect for a busy week night and a next day lunch! 🙂

Sweet Potato, Spinach, Broccoli Risotto
 
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Ingredients
  • 4 cups of hot water
  • ½ cup of Glutenberg/Chartier maple beer **
  • 1½ cup of shredded sweet potatoes
  • 1 cup of finely chopped spinach
  • ¾ cup of finely chopped broccoli
  • 1 tablespoon of olive oil
  • 1 cup of Arborio rice
  • 2 big fresh garlic cloves
  • 2 tablespoons of nutritional yeast
  • ¼ teaspoon of salt
  • ¼ teaspoon of ground black pepper
  • Garnish idea:
  • Finely chopped basic leaves
  • **  The recipe calls for ½ cup because that's all I have left in my fridge but you could easily add one full cup of beer (and or white dry wine if you can find this beer anywhere) and remove ½ cup out of the water quantity.
Instructions
  1. - In a flat bottom pan, on the stove top, at MEDIUM/HIGH heat - Start by adding the tablespoon of olive oil with the garlic.  Wait till it start sizzling, then add your raw, uncooked Arborio rice and stir well to make sure the all little grains of rice are well covered with the oil and garlic.  Keep stirring non stop for an extra 1 to 2 minutes while making sure that nothing is sticking at the bottom of the pan.  If it does, lower the heat a bit.
  2. - Pour the beer and keep stirring while all the rice absorb the precious liquid.
  3. - Start adding your water, add the first cup, keep stirring constantly, add the veggies all in one shot and keep adding the rest of the water ½ cup at the time.  The whole process should be about 15-20 minutes maybe less.
  4. - Never stop stirring while everything get's absorb and when you're getting close to the end of your water and the texture is getting nice and creamy, start lowering your heat to MEDIUM/LOW.
  5. - Stir in the nutritional yeast, add the salt and pepper and you're done!

“Red Pesto” Roasted Chicken

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For a long period of my life, the idea of roasting an entire chicken scared me.  I felt intimidated by the task and was worried that if I was to miss my recipe, I would feel twice as bad because I’ll be wasting an entire bird.  What I didn’t know, is that making a finger licking good roasted chicken is actually quit easy AND the possibilities are endless once you understand the basic rules.  Today I felt like using the new “pesto” powder I had made a few days before with the fresh basil leaves growing in my garden.  I’ve also been harvesting quit a lot of fresh tomatoes from my plants and this recipe was the perfect occasion to use them.

I called this recipe “red pesto” chicken because of the prominent taste of the pesto powder and the nice red color that comes from the juicy roasted tomatoes.  I hope you’ll enjoy this recipe, make sure to keep all the  juices and left over tomatoes from the pan because in my next post, I’ll be showing you how to make a delicious and filling soup with it.

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