GINGER BRAISED SEITAN
A warm and hearty meal, full of ginger. I made this to mimic a non-vegetarian dish that a friend had in a Vietnamese restaurant. Serve it with rice to absorb all the juices.
Provided by Haleth
Categories Vietnamese
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in saucepan. Add garlic and ginger and saute gently for one minute.
- Add seitan and carrot, and saute until the seitan begins to brown.
- Add mushrooms, water, sesame oil, soy sauce, and a dash of salt. Cover saucepan and bring to a boil. Turn the heat down low, leave the cover ajar, and cook slowly for 20-30 minutes, until the carrots are soft.
- Stir the spinach into the broth. If desired, mix cornstarch with 2 teaspoons of cold water, and add to broth to thicken it. Cook uncovered for another minute until the spinach is cooked.
- Serve hot.
SESAME GINGER VINAIGRETTE
My decision to devote this week's recipes to salad dressings was partly a reaction to my son's request for a bottled sesame ginger dressing. "We don't buy dressings in this house," I said huffily. The next day I looked at a bottle of sesame soy ginger dressing at a local market and was horrified to see that the second listed ingredient was sugar. I thought: I can make something sort of sweet and do better than that. And so I did. This dressing is great with green salads and cooked vegetables, as well as with noodles and grains.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, condiments
Time 5m
Yield Makes 2/3 cup
Number Of Ingredients 8
Steps:
- Place all of the ingredients in a minichop or blender (because the amounts are small, I prefer a minichop) and blend until homogenized.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 17 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 1 gram, TransFat 0 grams
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SPICY SEITAN SOFRITO BOWLS | THE FULL HELPING
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5/5 (6)Estimated Reading Time 6 minsServings 4-6Total Time 50 mins
- First, make the rice. Heat the olive oil in a large saucepan over medium heat. Add the onion and a pinch of salt. Cook the onions for 5 minutes, or until they're soft and clear, stirring frequently. Add the peppers, carrot, cauliflower, and green beans. Cook the vegetables, stirring occasionally, for another 4-5 minutes, or until the cauliflower is just tender. Add the rice, tomatoes, smoked paprika, salt, crushed red pepper, and water or broth. Bring the mixture to a boil. Reduce the heat to low and cover the rice. Simmer for 35-45 minutes, or until the rice is tender and has absorbed all of the liquid. Remove the rice from heat and adjust seasonings to taste.
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- First, heat 1 Tbsp. of sesame oil in a non stick large skillet on medium high. Add the green beans. Saute the green beans, reducing heat as needed, for 4-5 minutes to get a little sear on them. Toss them in the 2 tsp. of soy sauce.
- Then add the water to the pan, reduce heat to medium low, and cover the green beans. Steam for another 4-5 minutes, or until the green beans are getting soft. This may take a little longer.
- Once they are soft but still a little crisp, remove the green beans from the pan, put them in a bowl or plate and set aside.
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