6 Ingredient Seitan Sausages

These are great to add to any recipe that would normally call for sausage or in a wrap or a sandwich. They are also good on pizza. Seitan usually calls for oil as an ingredient but I have been making these without oil and they are good.

This is the fastest version because there are so few ingredients but really none of them are much work.

Ingredients:

In a bowl combine:

1 1/2 cup vital wheat gluten

1/4 cup garbanzo flour

1/4 cup nutritional yeast

2 tsp Tex Mex spice mixture (we use club House but any brand will do).

In a measuring cup combine:

1 1/2 cup vegan beef broth 

2 Tbsp minced garlic

To Make:

Mix the dry ingredients together.

Stir the wet ingredients together then pour into the dry ingredients.

Knead for 3 minutes.

Let sit for 10 minutes.

Put at least an inch of water in a large pot and put on stove to boil.

After the seitan has been sitting for 10 minutes knead for another 30 seconds then cut into 4 or 6 or 8 pieces and shape into sausages or patties.

Wrap each piece in foil and place in a colander.

Set the colander over the boiling water and cover with a lid.

Turn the water down to a simmer and steam for 30 minutes.

Let cool and refrigerate or freeze. All Seitan tastes better the second day because the spices blend together better.

Note: all of the ingredients are available at our local Bulk store. Even the regular beef broth cubes at our local bulk store are vegan. Just read the ingredients and you may be surprised.

Spicy Seitan Sausages

These are great to add to any recipe that would normally call for sausage or in a wrap or a sandwich. They are also good on pizza. Seitan usually calls for oil as an ingredient but I have been making these without oil and they are good.

This is a spicy recipe that we prefer but we like hot spices.

Ingredients:

In a bowl combine:

1 1/2 cup vital wheat gluten

1/4 cup garbanzo flour

1/4 cup nutritional yeast

1 tsp fennel seeds

1/2 tsp smoked paprika

1/2 tsp cumin

1/2 tsp crushed red pepper flakes

In a measuring cup combine:

1 1/2 cup vegan beef broth 

2 Tbsp minced garlic

To Make:

Mix the dry ingredients together.

Stir the wet ingredients together then pour into the dry ingredients.

Knead for 3 minutes.

Let sit for 10 minutes.

Put at least an inch of water in a large pot and put on stove to boil.

After the seitan has been sitting for 10 minutes knead for another 30 seconds then cut into 4 or 6 or 8 pieces and shape into sausages or patties.

Wrap each piece in foil and place in a colander.

Set the colander over the boiling water and cover with a lid.

Turn the water down to a simmer and steam for 30 minutes.

Let cool and refrigerate or freeze. All Seitan tastes better the second day because the spices blend together better.

Note: all of the ingredients are available at our local Bulk store. Even the regular beef broth cubes at our local bulk store are vegan. Just read the ingredients and you may be surprised.

Mild Seitan Sausages

These are great to add to any recipe that would normally call for sausage or in a wrap or a sandwich. They are also good on pizza. Seitan usually calls for oil as an ingredient but I have been making these without oil and they are good.

This is the recipe I am most likely to serve to company because there are many people who don't like hot spices.

Ingredients:

In a bowl combine:

1 1/2 cup vital wheat gluten

1/4 cup garbanzo flour

1/4 cup nutritional yeast

1 tsp poultry seasoning

1/2 tsp paprika

1/2 t cumin

In a measuring cup combine:

1 1/2 cup vegan beef broth 

2 Tbsp minced garlic

To Make:

Mix the dry ingredients together.

Stir the wet ingredients together then pour into the dry ingredients.

Knead for 3 minutes.

Let sit for 10 minutes.

Put at least an inch of water in a large pot and put on stove to boil.

After the seitan has been sitting for 10 minutes knead for another 30 seconds then cut into 4 or 6 or 8 pieces and shape into sausages or patties.

Wrap each piece in foil and place in a colander.

Set the colander over the boiling water and cover with a lid.

Turn the water down to a simmer and steam for 30 minutes.

Let cool and refrigerate or freeze. All Seitan tastes better the second day because the spices blend together better.

This photo makes me aware of how casual I am about shaping them. A perfectionist could make them far more perfect in size and shape if desired.

Note: all of the ingredients are available at our local Bulk store. Even the regular beef broth cubes at our local bulk store are vegan. Just read the ingredients and you may be surprised.

Home Made Teriyaki Sauce

Teriyaki sauce

Making this from scratch is quick and easy and avoids a lot of added chemicals in the commercially made sauce. I came up with this when I did not want to make a run to the store. It works pretty well to marinate tofu which is the only thing I do with Teriyaki sauce.

Ingredients:

In first measuring cup or saucepan mix:

• 1/4 cup tamari or soy sauce 

• 1 cup water

• 1 tbsp fresh grated ginger 

• 3 tablespoons brown sugar

• 1 minced garlic cloves

In second measuring cup:

• 2 tablespoons cornstarch

• 1/4 cup cold water

Directions:

• Combine 1 cup water, tamari, brown sugar, garlic and ginger in a saucepan and bring to a boil, stirring constantly.

• Dissolve cornstarch in 1/4 cup of cold water and add to sauce.

• Stir constantly to allow the sauce to thicken.

• If the sauce is too thick add a little water 

Makes approximately 1 1/2 cups.

Store in the fridge.

Note:

It is nice to have fresh grated ginger and garlic. We always keep jars of both in the refrigerator to ensure we can make recipes when needed rather than delaying for a trip to the market.

Kale Salad with Oil Free Dressing

Dressing Ingredients:

1 cup water

4-6 dates, pits removed

1 lemon, peeled and chopped
1 cup tahini (ground sesame seeds)

1/4 cup soy sauce or tamari

2 tsp mustard powder

1/2 cup nutritional yeast

To Make:

Add water and dates to blender or food processor and blend until there are not lumps left.

Add lemon and blend until there are not lumps left.

Add remaining ingredients and blend until smooth.

Any not used immediately should be kept in the refrigerator.

Salad Ingredients:
4 cups fresh kale, stems removed and cut into bite sized pieces
1 cup cherry tomatoes
4 Tbsp Oil Free Dressing
Optional salt or Herbamare Spicy
To Make:
Mix kale and dressing thoroughly to massage kale. Approx 5 minutes.
Top with cherry tomatoes.
Taste and add salt or Herbamare Spicy to taste. We add just a very light sprinkling of the Herbamare Spicy.

This dressing can also be used with cooked pasta or potatoes.

We bought  the Herbamare Spicy at our local Superstore.

Weeds in my Strawberry Smoothie

We have receintly learned that Purslane is edible. We have discarded countless pounds of this because we considered it a weed. Actually it tastes like lettuce! Because it is such a soft plant you don't need a high powered blender to blend it in.

Ingredients:
1 cup water
1 cup purslane
1 cup strawberries
1 banana


To Make:
Add all the ingredients to the blender and blend until smooth. It tastes great.

Add 3 pitted dates if you want it sweeter.

Nutrition Videos of the latest research.

Dr Michael Gregor MD reads every nutrition journal published in English every year. He now has videos of what he has found at http://nutritionfacts.org/videos/

This is the description of he and the sponsoring foundation from their website.

NUTRITIONFACTS.ORG is brought to you by the Jesse & Julie Rasch Foundation in partnership with Michael Greger, M.D. Dr. Greger scours the world of nutrition-related research, as published in scientific journals, and brings that information to you in short, easy to understand video segments.  We also provide links to the original journal articles whenever possible so that you can source the information directly, if you so desire.

Michael Greger, M.D., is a physician, author, and internationally recognized speaker on nutrition, food safety, and public health issues.  A founding member of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. Currently he serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United States. Dr. Greger is a graduate of the Cornell University School of Agriculture and the Tufts University School of Medicine.

The Jesse & Julie Rasch Foundation was established in Toronto, Canada in the year 2000 by Jesse Rasch. Among the objectives of the Foundation is the funding of research into the role of health and nutrition in the prevention and treatment of disease and to ensure that the research results are appropriately disseminated to the medical profession.  The Foundation is also striving to educate the public on the enormous role that health and nutrition play in disease prevention.