Ingredients: + 2 bell peppers, seeded, chopped into chunks + 1 jalepeno pepper, seeded, sliced thin + 3 chunks of homemade seitan (or 3 packaged containers of seitan) + barbeque sauce
Preheat the oven to 450. Combine seitan and both kinds of peppers in a casserole dish. Smother with barbeque sauce making sure everything is evenly coated. Bake 20-30 minutes until the peppers are tender.
(I love barbecue sauce and I will eat it on almost anything...except for meat, haha!)
Hello. I'm new, and I just made a friggin amazing spinach & artichoke dip that I thought I'd share in case anyone else is interested...
1 can of spinach (drained) 1 can of artichokes (drained) 1 tub (8 oz.) of Tofutti herbs & chives "Better Than Cream Cheese" 1/3 tub (4 oz.) of Tufutti "Better Than Sour Cream" 1/2 cup of Vegenaise around 1 to 1.5 tablespoons of "Complete Seasoning" by Badia (if you can't find that, I'm pretty sure their "complete seasoning" mainly consists of garlic powder, onion powder, salt, lemon juice powder, and parsley - if you want to make your own. It's good on many many dishes - gives a ranchy flavor)
Just mix it all together in a big bowl and go nuts with your favorite chips or crackers. Warning: very addictive.
i am holding a recital at my house in about a month, and would like it to be an elegant and sophisticated occasion! the recital will be in the evening, at 8 PM, so people will probably have eaten dinner by then, but i'd still like to serve some food (cuz food is awesome!). does anyone know of any "sophisticated" recipes? like the vegan equivalent of strange looking hors d'oeuvres with salmon and roe and everything.
for last year's recital i made (pics of the food can be found here):
-chocolate dipped strawberries -fruit platter -pasta salad -veggies and dip (hummus, creamy spinach, roasted red pepper hummus) -bowl of olives -lots of wine! (ok i didn't make this)