Vegan Arroz con Seitan

Okay, I just finished eating this meal (this is another one from Viva Vegan by Terry Hope Romero), and I am pretty into it. I mean it's no Kuba Kuba Arroz con Pollo, but it's still pretty good. I really like Latin American food though, so if that's not really your thing I am not sure you'll like this. But really, who doesn't like rice and veggies. Mmmmmm.

Okay. So first is first, this recipe uses Annatto infused oil. Really easy to make.

1/4 C vegetable oil - you can use canola or peanut

1 Tbsp Annatto seeds

You can get Annatto seeds at Latin American markets. Here in Chicago they aren't hard to find. Throw the seeds and oil together in a pan or pot, turn the heat to medium. Once it comes to a simmer turn it down to low. Let it simmer for about 3 minutes. Strain out the seeds and then let it cool.

Now for the dish. Take two of the loaves of "white seitan" that I outlined in the last case. Cut the seitan into chubby strips about 3 inches long. I personally cut mine a little shorter. I don't really like long strips of food, that's just me. Throw a Tbsp of lime juice, 2 Tbsp soy sauce, 2 Tbsp olive oil, and about a Tsp of oregano over the seitan. Toss it and let it marinate for about 10-20 minutes. If you have a cast iron pan, throw it on a heated one and pour the marinade on it. Let it cook on either side for about 2-3 minutes. Obviously don't let it burn, and turn it. I would heat the pan medium-high. Personally I am a little timid when it comes to heat because I am a bit of a perfectionist, I hate it when things burn. So you might not get the little bit of crispiness you desire unless you cook it a little longer on each side.

Set the seitan aside, and let's start on the next step.

Ingredients for the dish:

2 Tbsp Annatto infused oil

1 Tbsp Olive Oil

5 large cloves of garlic, minced

1/2 lb Yellow Onion, chopped - about 2 medium onions

1/2 lb Green Pepper, chopped - I used 1 large one

2/3 C of Tomato Sauce

1 C light colored beer (Modelo Especial maybe), or vegetable broth

1 1/2 Tsp dried Oregano

1 Tsp Ground Cumin

1 Bay Leaf

1/4 Tsp salt

1 1/2 C long grain white rice

1 1/4 C Vegetable Broth

1 C frozen Peas

1 Carrot, diced

a pinch of ground Black Pepper

I didn't use this but you can do it if you'd like:

1/2 C sliced Green Olives

1/4 C Capers

1/4 C finely chopped cilantro

Okay, throw in both oils together, turn up the heat to medium. Throw in garlic, let it go for about 30 seconds to 1 minute. Throw in the Onions and the Green Pepper (both chopped). Let it go for about 12-15 minutes. You want it pretty soft. Also, make sure you stir it occasionally. Pour in the first C of beer/broth, Tomato Sauce, and toss in the Cumin, Oregano, and Bay Leaf. Let that simmer for 4-5 minutes. Pour in the next bit of broth, throw in the Rice, Salt, Peas, and Carrots. Cover the pot and bring it to a boil. Once it's boiling, reduce the heat to low, push the seitan into the rest of the food. Toss the Olives and Capers on top, and throw the cover on it. Let it go for about 30 minutes, maybe 35.

Remove the pot from the heat and keep the top on it. Let it cool. You're set.

Throw some Pepper and/or Cilantro on it if you'd like.

I really like this dish. I think it would be a little better with the Cilantro, despite my not being a big fan of it. I really love rice dishes like this though. I mean two of my favorites dishes are Paella and Risotto.

Hopefully I will be writing more posts, more often. I would like to try and make more summery/springy dishes what with it being that time of year and all. I have been meaning to make more light dishes but I don't know if I really know how to, ha. Anyway, hope you enjoy.

Steamed Seitan, and stuff.

It has been awhile - I feel like I apologize for this every post...so yea.

Anyway, updates on goings-on and then food time. I haven't been busy per se? But many things have been going on that have been distracting me. Two of my friends from home recently got married, and congratulations to them! I have been reading a lot and riding my bike occasionally which has also been distracting me. I went to Denver to see my family over Memorial Day - it was pretty awesome because I got to see my entire immediate family at one time. That doesn't really happen too often. I have been working every day life was stressful here and there and I have been kind of tired whatnot. So, I kind of forgot about writing for a little bit. Whoops.

Okay, food time.

So, I believe I have posted about seitan before and now I have a new recipe from Viva Vegan by Terry Hope Romero. It is steamed seitan and it is easier and faster than boiling it. It just requires a bit of tin foil. I am going to write about the "white seitan" recipe. It is supposed to be mock white meat.

Ingredients:

1 1/2 C cold vegetable broth

4 grated cloves of garlic

2 Tbsp olive oil

1 1/2 C vital wheat gluten

1/4 C chickpea flour

1/4 C nutritional yeast

1 Tsp dried thyme

1/2 Tsp paprika

1/2 Tsp ground cumin

1 Tsp salt

Mix together broth, grated garlic, and olive oil together. Okay, I have a micrograter but I know not everyone does. I think the best way to do this if you don't have one is either very finely dicing it, or maybe food processing it? I sort of think you want this as a bit of a pasty deal, so a food processor for a couple seconds might be good.

Mix all the dry stuff together. Pour the wet stuff into the dry stuff and mix it with a spatula. Knead the dough 2-3 minutes. Let it rest for 10 minutes and knead again for 30 seconds to stiffen it up a little bit. Then cut it into 4 equal pieces. Knead each loaf for a little bit and form little loaves. Wrap them loosely in tin foil and place them into a basket through which steam can come. For instance, I took a colander, wrapped the sides in tin foil and left the bottom open. I put them in that, put a cover over it, and put it over a boiling pot of water. Point is, you want a sealed basket that can steam it all. Let it steam for 30 minutes. Then you're done. Take them off the heat and leave them in the tin foil too cool off. When they're cool, they're set to be used. Store them in an airtight container.

This is a really good seitan recipe. It is really easy, and I like the texture and flavor more than the stuff in Vegan with a Vengeance or Veganomicon. I strongly suggest everyone get this cookbook. I wrote about how to make this as a preface to another post that will be coming after this one.

Hoopppppe you like it.