Tag Archives: post punk kitchen
Last week was a pretty big week here. On Wednesday I turned 23, and my family and I celebrated with the most delicious vegan birthday cake from Whole Foods. Chocolate cake with vegan vanilla filling, and beautifully coated with chocolate ganache. It was one of the greatest cakes I’ve ever had, vegan or otherwise.
Among the fabulous gifts I received were three books I have been pining for for quite some time now: Will Write for Food, Plate to Pixel and The Everything Grow Your Own Vegetables Book.
My neighbor has graciously offered me her gardening space for the season – a glorious 15×13 foot fenced-in space that, with a little TLC, will be home to sweet corn, tomatoes, zucchini, lavender, radishes and a menagerie of other vegetables and flowers.
I’m excited to have my own vegetable garden. I had a very small one back in high school, but it was a short-lived project (it was a lot of work for my notoriously lazy 16-year-old self). I’ve spent the last few weeks growing nine different plants from seeds, and after carefully watering, bringing them in and out of the house and giving them afternoon pep talks, it is so exciting to see life burst from the soil. The little seedlings look different every day, so I am doing my best to photograph them often and document their progress.
As I get older, I’m realizing that there are a lot of things in this life that I just don’t know.
What I do know, however, is that everything is better when it’s slathered in creamy, salty, slightly-spicy peanut sauce. I could talk about the nutritional benefits of seitan, how it’s packed with protein, the calcium found in broccoli, but I’m just going to be straight with you here – everything in this bowl is just a vehicle for that peanut sauce.
I ate half the batch in a bowl, forgoing any starch, and was honestly uncomfortably full afterward. Served with some rice, a fourth of the recipe would probably be a more than satisfying portion.
This would be delicious with tofu, too – or use it as a dip for grilled veggies.
Seitan and Broccoli with Peanut Sauce
For the stir-fry:
1 lb. seitan, sliced into strips
4 cups fresh broccoli florets
3 cloves garlic, pressed or minced
2 tablespoons corn starch
2 tablespoons water
1 teaspoon garlic powder
1 teaspoon ground ginger
For the peanut sauce:
1/4 cup smooth peanut butter
1/3 cup water
2 tablespoons soy sauce
1-2 tablespoons rice vinegar
1 clove garlic, pressed or minced
1/2 packet of Splenda (or equal amount sweetener of your choice)
2 scallions, chopped
Sriracha, to taste
1. Combine the corn starch, water and garlic powder. Toss the strips of seitan to coat, and sear in a frying pan until the seitan is crispy. Set aside.
2. Add the garlic and broccoli florets. Stir-fry til the florets are bright green, browned and still slightly crisp. Add the seitan back to the pan and stir-fry to desired doneness.
3. Combine the sauce ingredients in a bowl and microwave until peanut butter is softened. Stir until everything is incorporated, adding water if the sauce is too thick.
4. Pour over stir-fry and toss to combine. Eat.
Nutrition per Serving: 227 calories, 8.5g fat, 20g carbohydrates, 21g protein.
Today, I returned from a heavenly vacation in Long Beach Island, NJ with Curtis and his parents. We stayed in a little yellow house a mere three lots from the beach, explored the island on bicycles and demolished nearly everything on the menu at Living on the Veg. It was a much-needed week of rest and relaxation.
As with all good things, our seven-day escape came to an end this morning, and I returned home itching to get into the kitchen. Feeling sluggish from the delicious, albeit heavy, meals consumed throughout the trip, I found myself craving the fresh, light foods that I am used to eating on a daily basis. Even though the Olde City Sandwiches (essentially a vegan cheese steak) I devoured were fantastic and worth every calorie, I found it interesting to see how at the end of the week, I was almost turned off of denser, heavier foods.
The combination of ginger and garlic in this dish packs big flavor while still remaining light and fresh. Over a bed of spinach-flecked quinoa, this meal made me feel full – not stuffed.
I happen to love garlic, so my sauce has an authoritative garlic presence in it – let’s just say it’s a good thing I’m not kissing anyone tonight. If you aren’t so keen on garlic, cut it down to 1-2 cloves.
1 block extra firm tofu, pressed and sliced
1/3 cup tamari or soy sauce
1/4 – 1/3 cup sugar-free maple syrup
1.5 inches fresh ginger, microplaned
3 cloves garlic, microplaned
1 tsp sriracha, optional
1. In a shallow dish, combine the soy sauce, maple syrup, fresh ginger, garlic and sriracha. Place the tofu slices in a flat layer. Lid the container, shake to coat and allow to marinate for at least two hours.
2. Spray a frying pan well with non-stick spray. Shake excess marinade off tofu slices and cook until golden brown on both sides.
3. Top with remaining marinade. Serve with quinoa or brown rice.
Nutrition Information per Serving: 175 calories, 8g fat, 9g carbohydrates, 18g protein