CHINESE SEITAN AND VEGETABLE CURRY
1 Tbsp oil of your choice
1 package seitan (best from Asian market, also can get at health food store), diced
2 diced stalks celery
A few diced carrots
1 diced zucchini
1 diced red bell pepper
1 can baby corn, diced
Small head of broccoli, diced
2 Tbsp garlic paste
2 tsp ginger paste
2 to 3 pieces Golden Curry stuff (if you use curry powder, add cornstarch to thicken)
2 cups Imagine vegetable stock
1/4 cup light soy sauce
1/8 to 1/4 cup red cooking wine
1/2 cup diced scallions
Add garlic and ginger pastes, then veggies and seitan, and stir-fry for some time.
Add liquids and pieces of curry, and then stir until curry pieces dissolve.
Bring to a boil then lower heat and simmer, covered.
A few minutes before it's done, toss in scallions.
Serve with brown rice and garnish with peanuts.
N.B. This was good, but a bit salty. I might try a different curry paste or less soy sauce
CHERRY CHOCOLATE CHIP PECAN SCONES
1/2 cup oats
1/2 cup almond meal
1 and 1/2 cup whole spelt flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp sea salt
11/2 tsp baking powder
1/2 tsp baking soda
6 Tbsp Earth Balance Buttery Spread
1 and 1/2 tsp Ener-G Egg Replacer + 2 Tbsp water
1/2 cup vanilla soymilk
1 tsp vanilla extract
1/4 tsp almond extract
1/2 cup Tropical Source chocolate chips
1/2 cup chopped pecans
1/2 cup fresh cherries (pitted, chopped, rinsed and patted dry)
Combine dry ingredients
Cut in Earth Balance bits, with pastry cutter, or knives
Mix in liquid ingredients
Fold in cherries, chocolate chips and pecans
Divide into eight equal balls and place on parchment-lined cookie sheet
Slightly flatten, so that each ball is a 1" round
Bake at 400 degrees until done, about 17-20 minutes.
(Best served warm, or toast later!)
Oh, dear. Some of the darker cherries look a little roach-like in this photo...but really, they are cherries...and they do look like cherries in person...I promise! *laugh*