Food Network Friday: Spanish Style Seitan with Mushroom- Soyrizo Sauce

Spanish Style Seitan with Mushroom-Soyrizo Sauce

Since my last post already had one foot in RachelRayLand, I decided to just channel her all out for this week's Food Network Friday. During a trip to the library, I snagged Express Lane Meals and couldn't wait to flip through. There were several possible recipes in there but I ended up with one that used soyrizo since I just got that for the first time at Trader Joe's. Even though it might not be the most beautiful dish, let me tell you, it was yummo!

Spanish Style Seitan with Mushroom- Soyrizo Sauce
2 Tbsp EVOO (start with 1, adding as needed)
2 seitan cutlets (I used chicken)
1/2 tsp dried thyme
1 tsp paprika
1/2 a soyrizo link, crumbled (3 oz)
8 oz mushrooms (your choice), sliced thinly
1 portobello cap, sliced thinly
1/2 an onion, chopped
2 cloves garlic, minced
1/4 cup sherry
1/2 cup stock
2 Tbsp fresh parsley, chopped
salt and pepper to taste

Heat the oil in a frying pan over medium high. Season the cutlets with the thyme and paprika. When the skillet is hot, pan fry the cutlets on both sides, then remove and set aside.

Now, add the soyrizo to the frying pan, cooking until crispy. Remove and set aside. You can pile this on the cutlets on a big plate, it all ends up together anyway.

Add the mushrooms and a little more oil, if needed. Cook until they start to brown. Add the onions, garlic and scoop the soyrizo back in. Cook until the onions start to look tender, stirring it now and then. Add the sherry, cook 1 minute until it evaporates. Add the stock and simmer 2 minutes or so. Stir in the parsley and check the seasonings. Then add the cutlets back in to heat throughout. Then sit back and enjoy your 30 minute vegan meal!

A special note for Northeast Ohioans! During a trip to Whole Foods today (the University Hts location) we met a real live vegan! Her name is Cassie and she was even attending last night's Mercy for Animals dinner in Beachwood. Anyway, she is awesome and hopes to do a vegan baking class in March. Stay tuned for details!

Skillet Filets with Shallots and Green Beans

Skillet Filets with Shallots and Green Beans

I'm one of those people who loves spending time in the kitchen. If I have the time, I'll almost always pick something with multiple steps for dinner, playing with as many pots and pans as I can. But sometimes, simple and quick is the best. This dinner is super snappy and doesn't have a ton of ingredients. Yet it tastes great!

Skillet Filets with Shallots and Green Beans
2 beefy seitan filets
1 Tbsp earth balance
1 Tbsp olive oil
1 large shallot, peeled and quartered
1 cup green beans
1 Tbsp red wine
1/4 cup broth
salt and pepper

Heat the earth balance and oil in frying pan. Season the filets with salt and pepper. When the oils are melted and the frying pan is hot, sear the cutlets on both sides. Remove and set aside. Reduce the heat to medium and add the shallots and green beans. Saute a few minutes, the add the red wine and broth. Simmer until they've reduced by about 1/2. Then put the filets back in to reheat. Check for seasonings. Garnish with parsley if desired.

Tonight's dinner: either Sweet and Sour Tofu or leftover soup. You can guess which one I'm leaning toward!

Meyer Lemon Shortcakes

Meyer Lemon Shortcakes

Not only does this post include a recipe for a sweet and wonderful shortcake, but it also has a few surprising and little know tidbits, Dear Reader, enhancing it's fun factor by a lot. Just wait... that happens at the end. (No jumping ahead!) In the meantime, enjoy this recipe that just screams "Spring"! Who isn't ready for that? After reading this post (and making the shortcakes), you can amaze and astound your friends all at once. Sounds like an instant party to me.

Meyer Lemon Shortcakes
makes 6

2 cups flour
1/3 cup sugar
1 Tbsp baking powder
1 tsp salt
5 Tbsp earth balance
3 Tbsp meyer lemon juice (about 1 lemon)
zest from 1/2 a meyer lemon
3/4 cup soy creamer (any nondairy milk will work)
1/2 tsp vanilla
strawberries or other fruit

Preheat the oven to 450. Lightly oil your baking sheet.

Whisk the dry ingredients together. Chop the eb into small bits then crumble them into the dry ingredients, working it in with your fingers until it's the size of small peas.

Combine the liquid ingredients and the zest. Make a well in the center of the dry ingredients and pour them in. Using a fork, mix the dough together until just mixed. You may need another Tbsp of either flour or soy creamer to get a workable consistency. Dump it out and knead it a few times on a lightly floured surface. Pat it into a rectangle about 1 inch thick. Cut it in half the long way, then cut it into 3 biscuits on each side. Pat in shape and place on the baking sheet.

Bake for about 15 minutes, until golden. Cool on a rack. When you're ready to serve them, cut in half and fill with fruit, saving some for the top.

Now, thanks to Wiki, here are the fun facts I promised. Meyer Lemons are originally from China and are believed to be a cross between a lemon and an orange, possibly a mandarin orange. If you taste the juice after you squeeze it, you already know this. In China, they are grown as ornamental plants. But get this....they were actually brought to the United States by a USDA worker in 1908 by the name of Meyer! I, for one, will never again say that the USDA has done nothing for me.

Food Network Friday: Red Curry Lime Wings

I seem to be developing a little cooking crush on Tyler Florence maybe. This recipe is originally his and was easy to adapt. Of course, my version borders more on the quick and easy than his, but the flavors are all straight from the original. I'm adding a wingy seitan recipe, but this sauce would work well on any protein. It's seriously good and really unique. I've made it 3 times just to be sure that it's the way I want it. (If you're reading between the lines, it's that addicting!).

Disclosure: the photo above is an early attempt without breading. They taste better with breading, but that photo didn't come out as well. So just imagine the nice little crumby coating on those to get the full picture.

Red Curry Lime Wings (Sauce)
enough for 8 oz of wings

1 Tbsp earth balance, softened
2 tsp red curry paste
2 tsp agave
1 tsp soy sauce
juice from1/2 a lime
zest from 1/2 a lime

Make sure your eb is soft, because it won't be cooked on the wings at all. Add the rest of the ingredients and mix well. After your wings are prepared, toss them with the sauce and pour any remaining sauce over top.

Wingy Seitan
makes about 24 oz
1 Tbsp Bryanna's chicken powder
1 cup vital wheat gluten
1 Tbsp all purpose flour
1 Tbsp whole wheat flour
1 Tbsp tapioca
2 Tbsp nutritional yeast
1/2 tsp onion powder
1/8 tsp white pepper
2 cloves garlic, crushed
1 Tbsp olive oil
1 cup broth (cold)
1/2 tsp kitchen bouquet
1/2 tsp Better than Bouillon No Chicken

Simmering Broth
6- 8 cups broth (cold)
1 Tbsp nutritional yeast
1/2 Tbsp Better than Boullion No Chicken
1/2 tsp rosemary
1/2 tsp parsley
1/2 tsp thyme
1/2 tsp mustard

Breading Mix
enough for 8 oz of wings
1/4 cup flour
1/4 tsp paprika
salt and pepper to taste
1 Tbsp olive oil (for tossing wings)
oil for spraying (if baking) or for panfrying (if feeling indulgent)

Preheat your oven to 400 if you're baking these. Lightly oil a cookie sheet. (Disregard if frying).

Make seitan as usual by mixing the dry ingredients (chicken powder through white pepper) in a large bowl. Mix the liquid ingredients in a measuring cup, then pour into the dry and knead a few minutes. Shape this into a disk like shape and cut slices about 1/2 inch thick. Cut the slices into triangles. Simmer gently in the broth for 1 hour 15 minutes, then let cool.

When you're ready to wingify, toss about 1/3 of the seitan wings (8 oz) in the olive oil. Mix the dry ingredients together. Coat the oiled wings with the flour mixture.

These can be cooked in the oven at 400 degrees for about 20 minutes. Lightly spray them with oil and turn them over once about 1/2 way through. When done, toss with sauce and serve.

If you prefer frying, heat just enough oil in a frying pan and fry coated wings. Pat a little of the oil off of them, then toss with sauce and serve.

Notes on these recipes:

Really, the sauce is key here. Use it on any protein you'd like and you'll probably be happy with the results.

Any seitan would work, I was just in the mood to try to make some triangle wing things. I have a thing about a well-stocked freezer. Because this seitan makes enough for 3 packets at 8 oz each, it's a quick and delicious snack or appetizer to just grab a pack and go.

I'll definitely be making these again and again.

Update! Found this semi-decent photo of the breaded versions. The wings on the left are baked and on the right they're fried.

Gyros and Oven Baked Fries

OK, since you know I've never eaten lamb, you probably figured out that I'd never had a gyro. Until now. I used that seitan lamb recipe to make this:

Gyro with Fries

And it was awesome! I'm sure it's about as far from authentic as you can get, but I made a tzatzika sauce to go with it. The Greek Oven Fries from Recipezaar were a wonderful side and I've made them a couple more times with different seasonings. If you play with them, I'd suggest keeping the garlic, olive oil and lemon juice. But the rest is improv. What can be easier than preheating your oven and tossing potatoes with seasonings?

Apparently Blogger is in the mood for little pictures rather than medium ones. The best things come in small packages, right?

Tzatzika
1/3 cup vegenaise
1/2 tsp wet mustard
1 Tbsp lemon juice
1 clove garlic, crushed
1/4 cup cucumber, chopped finely
1 Tbsp fresh parsley, chopped finely
1 scallion, chopped finely
1/4 tsp paprika
1/4 tsp dill
pinch cayenne
salt and pepper to taste

Mix all ingredients together and let sit for about an hour so the flavors meld. Use it as the final touch on the sandwich. It's also great for dipping those fries!

Don't forget! Food Network Friday is right around the corner.

Crispy Tempeh Fingers with Green Cream

Crispy Tempeh Fingers with Green Cream

Considering how many seitan recipes I throw out there, I thought I'd post an oldie but goodie tempeh recipe today. I've been making variations of this for probably 20 years. No kidding. Way back, I didn't make seitan very often because it was the old school way and always seemed really time consuming. Keep in mind, this is back when I Hated (yes, a capital H) to cook. So seitan was too much of a hassle to make regularly and I only really learned to like tofu a few years ago. By elimination, that means we ate a good amount of tempeh.

Yes, I said protein. Where do you vegans get your protein anyway??? Oh wait..never mind! I'm not going down that road.

This recipe is really versatile. It's good in sandwiches, makes a great parmesan (cut it in triangles instead), or just by itself as an appetizer with a dip if you're feeling all fancy pants. You can shake up the seasonings to suit your mood and it's got this incredible crispy crunch. This time around, I made it with pasta and a green cream, just for a fun accent.

Crispy Tempeh Fingers
1 8 oz package tempeh, steamed 20 minutes
2 Tbsp white wine
2 Tbsp broth
1 Tbsp balsamic vinegar
1 Tbsp olive oil
1 clove garlic, crushed
1 tsp dried parsley, divided use
1/2 tsp dried oregano
1 tsp dried basil, divided use
1/2 cup flour
1/8 tsp cayenne
salt and pepper
1/4 cup soymilk
scant 1 cup panko
oil for the frying pan

After tempeh is steamed and can be handled, cut in 12 fingers about 1/2 to 3/4 inch wide. If doing parmesan, do triangles instead.

Combine wine, broth,vinegar, olive oil, garlic, oregano and 1/2 tsp each of parsley and basil for the marinade. Marinate tempeh for at least 1 hour, longer is better.

When you're going to cook the tempeh, heat oil in the frying pan. Mix flour with cayenne and the remaining parsley and basil. Pour milk in a pie tin (or whatever works for you) and dump the panko crumbs on a plate. Dip the marinaded tempeh in the flour (it's probably wet enough from the marinade that you don't need the milk for the first round), then in the soymilk, then the panko. Fry until golden, turning as necessary. Keep warm in a 200 degree oven until ready to serve or use in a dish.

Green Cream (the ultimate in easy condiments)
1 cup spinach
1/4 cup parsley (fresh)
3/4 cup vegenaise
salt and pepper to taste, if needed
Put everything in a food processer or blender until combined. Refrigerate until ready to use.

Being a texture fiend, I happen to love the serious crunch of the tempeh with a sauce or pasta, and this hits the spot every time.

Food Network Friday: Pan- Fried "Lamb" Chops with Harissa

Welcome to Week #2 of Food Network Fridays! Here's where I dabble with something from the Food Network and see if it can be veganized...and if it's even worth it to try. Rather than keep you in suspense, Dear Reader, the answer this week is a big bold yes.

These recipes are one of the reasons I started thinking about Food Network Fridays. I saw Tyler Florence make this meal a couple of weeks ago and thought it looked ripe for veganizing. My big debate was which protein to use. Tofu with a sauce always works, tempeh can be good...but of course, I opted for seitan. I've never eaten lamb in my life, so wasn't sure which direction to go with it until I saw a post at the PPK on making gyros. Ate-bit posted a recipe he'd grabbed from Vegsource and I knew it had to be. I cut the recipe in half, but otherwise kept pretty much to the original. My version is below, but be sure to see it there. It might be more up your alley. Many thanks to Deborah, whoever you are, for posting this.

"Lamb" Seitan
Makes 4 roasts about 8 oz each
2 cup vital wheat gluten
1/4 cup white wheat flour
1/8 cup white flour
1/8 cup soy flour
1/4 cup minute tapioca
1 Tbsp Bryanna's Chicken Powder
1/2 tsp garlic powder
1/2 tsp rosemary
1/2 tsp dried parsley
2 cloves garlic, crushed
1 Tbsp Better than Boullion Vegetable paste
1 1/2 cup cold water
1/2 Tbsp tamari
1 tsp kitchen bouquet

Do your usual seitan thing. Combine the dry ingredients up to and including the garlic. Combine your wet ingredients. Pour the wet into the dry and knead for a few minutes. Shape into 2 'roasts' and prepare your broth. My cooking method is different than the one at vegsource, because I like to start with cold broth.

Cooking Broth
8 cups water
2 Tbsp tamari
1/4 cup nooch
1 onion, peeled and sliced
2 cloves garlic, peeled and sliced
1 Tbsp Bryanna's Chicken Powder
1 bouillion cube (or another Tbsp of the Better than B. from above)
1 tsp dried rosemary
1 tsp dried parsley
1 tsp sugar
1/4 tsp white pepper (I added this because I like it. )

Combine all the broth ingredients in your big seitan cooking cauldron. Add the seitan and simmer for 1 1/2 hours. Let cool in the broth. When cool, cut them in 1/4's. Freeze 3 and use 1 for this recipe.

Pan Fried "Lamb" Chops with Harissa
Harissa
1 red bell pepper
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp caraway seeds
1 clove garlic, crushed
1 small, fresh red chili, chopped
1/2 tsp salt
1 Tbsp olive oil
1 Tbsp lemon juice
salt and pepper to taste

Roast the red bell pepper. I followed the directions in Veganomicon by just oiling it up and popping in the oven until it started to char. Then place it in a paper bag for about 1/2 an hour. Now peel the skin off.

Heat the spices in a small skillet over low heat until fragrant. Remove from heat and grind in a spice grinder or mortar and pestle.

Combine the red pepper and all other ingredients in a food processor (the Magic Bullet works wonders here) until pureed. Check seasonings. Set aside. You can make this ahead of time and just bring it to room temperature before eating. This makes extra sauce which I'm thinking should keep in the fridge for a few days if not longer.

"Lamb Chops"
1 "lamb" roast from above
1 Tbsp olive oil
salt and pepper
oil for panfrying

Cut the roast into cutlets, about 1/2 inch thick. Rub one side with olive oil, then salt and pepper them. Heat oil in your frying pan, and panfry the cutlets until nicely browned. To serve, drizzle some harissa on the cutlets after plating.

Notes on these recipes:

That lamb seitan is incredible. We really, really liked it and have 3 roasts in the freezer so we can try gryos. But I would definitely make it again. I feel like I can never have enough seitan recipes and this one is a keeper.

The harissa is good stuff, too! I followed the recipe exactly except for cutting it in 1/2 and keeping the amount of garlic. The only time consuming part is roasting the pepper, but otherwise it's super quick and tastes great. Just the right amount of undertones. It's not very spicy, which was good for this recipe because I wanted the seitan to stand out. But I might increase the heat next time depending on how I want to use it.

Now about those chops topped with the sauce....I pan fried them longer than usual and they actually got a little crispy in spots. We liked that a lot. They have great texture and flavor and were perfect under the harissa. If you had some of the seitan already in your freezer, this would make for a really quick and impressive dinner any night of the week.

Would I make them again? Absolutely! I'm wishing we didn't just have this because with that red sauce it would be perfect for Valentine's Day. Maybe next year. I'm sure we'll have them many times in between now and V Day 2010.

The original recipes are here. Thanks, Tyler Florence, for being so vegan adaptable!

If you joined in for Food Network Fridays, please post here so I can check out your adaptations. I'm posting this a day early because I'm having some challenges with Blogger and I figure a day early is better than a day late.

Tonight's dinner: Pizza.

Zine Contest Wrap Up

Thanks to all who entered their recipes for our Hezbollah Tofu recipe raising contest. Since we only had three entrants, we splurged and everyone is getting a zine. They were mailed out last week so hopefully are in the hands of the winners already. If you didn't enter, you can still get one of the zines! But act quickly because I don't think there are a lot left.

First up: Koq au Vin from Vegan Conversion Project. There is something so right about soy curls being used in a classic french dish. Oooh la la.

Here's a wonderful sounding Onion Soup from Sarah. I happen to be a big fan of soups (especially onion) and I look forward to trying this. Here's a sneak preview of the recipe. The original recipe is from Serious Eats and can be seen here.

Awesome Vegan Mushroom Soup

6 tablespoons Earth Balance
1 onion, thinly sliced
12 ounces button mushrooms, quartered
4 cups veggie stock
1 sprig parsley
2 ounces sherry
salt and pepper
1. Over medium heat, melt two tablespoons of Earth Balance in a saucepan. Toss in the onion and cook until soft but not browned.
2. Toss in the remaining Earth Balance and then add the mushrooms. Cook for 8 minutes.
3. Pour in the veggie stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for about 30 - 40 minutes.
4. Pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper. Serves 3 - 4.

And finally, I couldn't figure out how to actually repost this cartoon from A Vegan Called Bacon, but be sure to check it out.

Swedish Chocolate Balls (tester)

I didn't want to end this post without a little something sweet. How about these Swedish Chocolate Balls? They're a tester for Terry and Isa and got rave reviews from all who tried them.

Coming soon: Food Network Friday! If you join the fun and veganize a recipe that has anything to do with the Food Network channel, the website or it's chef's, please post a comment to my blog so I can see your creation.

Food Network Friday: Guy Fieri

Garlic Vinegar Seitan with Tempeh Bacon Spaghetti

Introducing a new series here at Vegan Appetite! It's Food Network Friday! And it may appear every Friday or sporadically...or it may disappear altogether if I lose interest in it. We'll see how it goes. The idea is that I take a recipe (or 2) from something I see on the channel, or online, or cooked by one of the Food Network people and veganize it. It's not about the shows or the personalities, but about the food and the potential for making it vegan friendly.

For our kick off Friday, I happened to see Guy's Big Bite when he made a Bacon and Tomato Pasta and a Garlic Vinegar Chicken. These recipes spoke to me! Just look at all that garlic in the first one! The second recipe I made because I had 3 slices of tempeh bacon that I wanted to use. It really seemed these recipes were made for me and a project was born. Read on.

Garlic Vinegar Chicken
2 Tbsp olive oil, divided
1/2 an onion, sliced thinly in 1/2 moons
1 jalapeno, diced
3 chicken seitan cutlets
1/4 cup minced garlic, divided
8 oz beer
1 Tbsp Imagine Vegan Chicken Boullion (don't add this, see notes below)
1 Tbsp flour
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp chili powder
1- 2 Tbsp broth, if needed
2 Tbsp red wine vinegar
1 Tbsp scallions (for garnish)

Major deviations coming up in the directions from the original, just because I think my way is easier. Here goes. Heat 1 Tbsp oil in a frying pan. When it's hot, brown the seitan on both sides, then remove and set aside. Add the onions and jalapeno and saute for about 3 minutes, until onion is translucent. Add 2 Tbsp garlic and saute for a minute or two more, just til you can smell it. Then add the beer and deglaze . (Here is where I added the chicken boullion which I think made this incredibly salty. If you do want to add it, use 1 tsp instead.) Let this cook until it's reduced by about 1/2.

In a different smaller frying pan, heat the other Tbsp of olive oil. Add the remaining garlic and cook it on low until it is lightly caramelized, but not brown. Remove from burner and set aside.

Combine the garlic with the flour, salt, pepper, oregano, paprika and chili powder. Make this into a paste, adding a Tbsp of broth or two if needed to get a paste like consistency. Press this paste onto the cutlets and lightly brown them in the small frying pan. Set aside.

Add the red wine vinegar to the onion sauce stuff and bring to a simmer. Place the cutlets in the sauce and let simmer for a minute or two, then serve. Top with green onions.

Notes on this recipe:
Whoa...this has way too much going on. I love big flavors but this was like King Kong on steroids in the flavor department. Next time, I'd try this with just the paste or just the sauce, not both. Either one would probably be really good on it's own. I'm thinking it might be better with tempeh rather than with seitan, too, because seitan brings it's own flavors to the party. Tempeh is more ofa wallflower. It might also work with soy curls in the oniony sauce over biscuits. I just may have to try that.

Would I make it again? Possibly, but not likely. I'm putting this one down as a miss. It looks better than it tasted. But it has potential.

Bacon and Tomato Pasta
8 oz spaghetti
3 slices tempeh bacon, chopped (I used lightlife, but homemade would be better)
1 1/2 Tbsp olive oil
1/2 cup red onion, diced
1/2 tsp red pepper flakes
1 1/2 Tbsp garlic, crushed
1 15 oz can diced tomatoes, drained
2 Tbsp red wine
2 Tbsp basil, chopped
salt and pepper to taste

Put your pasta on and cook according to the box. The rest of the recipe will take about as long to make as it takes for the water to boil and the pasta to cook. In other words, nice and quick!

In a large pot, heat the oil, then saute the tempeh bacon until it gets well done and a little crispy. Scoop it out and set aside. You should still have enough oil in your pot to continue, but if not, add a little more. Add the onions and red pepper flakes. Cook until onions are translucent, then add the garlic. Cook for a few minutes, then deglaze with the wine. Add the tomatoes and let cook for about 5 minutes until everything is hot.

Drain the pasta and add it to the big pot full of sauce, along with the basil and bacon. Stir together, check the seasonings and serve.

Notes on this recipe:
Yum! We really enjoyed this by itself. It takes no time and tastes great. I would probably add some sliced red pepper to it next time (and possibly some oregano or fresh parsley) but those aren't really needed. It could handle some white beans. Along with a salad, this would make a great weeknight meal. It's satisfying and full of flavor, oddly like a carbonara but with red sauce.

Would I make it again? Yes. This one is a winner! If you've ever seen Guy F.'s show, you'll know what I mean when I say, "Winner, winner, pasta dinner!" Just skip the seitan or adapt it a lot better than I did.

I'd love to hear about your adventures in cooking the Food Network recipes, too.

Tonight's dinner: fajitas.

Sweet and Sour Tofu

Sweet and Sour Tofu

Who doesn't love Asian food? Those wonderful crispy vegetables, the crunch of the fried tofu, all slathered in a delicious sauce. This recipe is compiled from gazillion different versions on the net (and yes, there are gazillion of these out there!), but we really liked this balance of flavors. One other trick: it's best if you get the tofu really crunchy, maybe even more done than you think it should be. That way it keeps that awesome texture when you bite into it.

This beats take out any day.

Sweet and Sour Tofu
Sauce-
3 Tbsp ketchup
2 Tbsp tamari
2 Tbsp rice vinegar
1/3 cup water
2 Tbsp white sugar
1 Tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp ginger powder
1/4 tsp salt
pinch red pepper flakes, optional but good
1 1/2 Tbsp cornstarch w/2 Tbsp water

Mix everything together in a small saucepan except the cornstarch and 2 Tbsp water. Bring to a boil, then simmer for 3 or 4 minutes. Add the cornstarch/water mixture, keep stirring until thickened. Remove from heat and set aside.

1/2 red pepper, large chop
1/4 cup scallions, chopped
1 # tofu, extra firm (drained and pressed), cut in 1/4's then those 1/4s cut into 1/2 inch rectangles (or cut however)
1 Tbsp enerG egg replacer
2 Tbsp water
1 Tbsp tamari
1/4 cup cornstarch
oil for frying

Heat up a wok or frying pan and add enough oil to cover the bottom. Fry the peppers quickly over the high heat. Remove and set aside. Mix the enerG egg replacer, 2 Tbsp water and 1 Tbsp tamari. Toss the tofu in and make sure it's coated. Remove it and place it in a bowl with the cornstarch. Again, toss until covered. Add some oil (if needed) to the wok and fry tofu until it's really nice and golden brown crispy (probably longer than you think). I did it in batches. Remove from wok and set aside. Turn the wok off.

Wipe any excess oil out of the wok, then dump the tofu, peppers, scallions and sauce back into the wok and heat over low heat, stirring until coated.

Tonight's dinner: probably something with seitan. I'm still having fun playing with cutlets.