It's yet another rice bowl of Mexcellence. This one is topped with steamed red seitan from Viva Vegan. The sauce is tofutti better than sour cream mixed with aji panca.The aji panca is not too spicy, but has a really nice red peppery bite that is more bitter (in a good way) than a red bell pepper.
Now for the seitan...if you haven't made steamed seitan yet, what are you waiting for? If you haven't gotten a chance to pick up Viva Vegan yet (yes, you really do need another vegan cookbook, it's Terry Hope Romero awesomeness...) just google "steamed seitan" or check out the PPK post On Sausage and Community. Steaming seitan is slightly easier than boiling it (honestly, I've never bothered baking seitan) and it has a nice finished texture. Because you wrap each steak up in aluminum foil, it keeps it's shape as it expands when steaming. Also I think it breaks apart a little better if you want to make crumbles out of it. I made these a few days ago when it was a little cooler, and I think they are even better after chilling in the fridge. Lemon lime aid is a summer must. Limes were 12 for $2 at the store, so I had to get them even without a plan for them. The lemons were organic, so I grabbed that bag, too, though I don't think they were as cheap. Instead of letting them linger and go bad in the fridge, I juiced them and kept the juice for other things. Here's the freegan part...instead of tossing the peels after juicing, plunk them in a large pitcher, cover with water, and pop in the fridge. By the time the water is cold, it's infused with all the juice you didn't quite get out of them and the oils from the rinds. You can add a little sweetener if you like, but I dig it straight up. Cool and refreshing.
Fast and easy pickles.
My CSA has been providing me with way more cucumbers than I know what to do with. My mom used to can pickles, but I wasn't really into making that much effort on a hot day to preserve them. So I pulled out Vegan Deli by Joanne Stepaniak and found an easy Garlic Dill Pickles recipe. You just slice the cukes, pack them in a jar with seasonings, garlic, dill, peppercorns, mustard seeds, and bay leaves. Boil some water with salt, then pour over the cukes. Ball makes plastic lids that fit their jars and also fit lots of other jars from other commercial products. Classico spaghetti sauce and Zukay salsa are 2 jars that I know the lids fit. Yeah, I know plastic is evil, but it's easier than messing with the metal 2 part canning lids and you're going to reuse them forever.
Oh and in other exciting vegan blogger news...River is back at Wing-It Vegan and Halloweegan is on!
Mango-Habanero Chickpea Tacos!
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