LACHESIS' SEITAN O'GREATNESS
I have been using this recipe for a while now. It has been spreading through the vegan community like a wildfire. It is everywhere, but surprisingly I couldn't find it on this website. So, here it is. This stuff is great! I have been making seitan for years and this is the best recipe I have ever come across...hands down! I copied this recipe verbatim from SparkRecipies.com, which claims that it is originally from PostPunkKitchen.com.
Provided by anthony111084
Categories Vegan
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Makes one large log that can be sliced and used as needed, approximately 8 servings.
- Preheat oven to 325°F.
- In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
- Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two. it doesn't need long.
- Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.
Nutrition Facts : Calories 167.4, Fat 10.6, SaturatedFat 1.5, Sodium 1290.6, Carbohydrate 14.2, Fiber 6.3, Sugar 2.9, Protein 8.7
ONE-POT CHEESY WHITE RIGATONI WITH PEAS FOR TWO
There is nothing better than having very little to clean up after a good, home-cooked meal. With this one-pot pasta, the pasta and sauce are cooked in the same vessel. Even better, this dish comes together in just 30 minutes. The sauce is bright and tangy, thanks to lemon and white wine, and the fresh herbs and cheese make it delectably savory.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the leeks, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened and just starting to caramelize, 5 to 6 minutes. Stir in the garlic until softened, about 1 minute. Add the rigatoni and white wine and cook, stirring occasionally, until the wine has almost evaporated and is thickened, 2 to 3 minutes.
- Add the lemon juice, 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Cook, stirring frequently, until the liquid has almost evaporated and the pasta is al dente, 14 to 16 minutes. Add the lemon zest, peas, mozzarella, Parmesan, heavy cream, capers, rosemary, thyme, 1/2 teaspoon salt and a generous amount of pepper and cook, stirring, until the cheese is melted and the peas are warm, about 2 minutes. Divide between 2 serving bowls and garnish with celery leaves.
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