Seitan Buffalo Wings

We have both been huge fans of spicy foods, and prior to going vegan, we enjoyed buffalo wings for their flavor. I did some scouring of the internet and found a recipe for Seitan Buffalo Wings, and we decided to give them a try! They were a hit! I changed the recipe a bit, from the linked recipe above, as I didn't want to make such an extravagant sauce...maybe we'll try their sauce next time!

Seitan Buffalo Wings
Seitan Ingredients:
1 cup flour
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp sugar
3 cups "chicken-style" seitan
2 Tbsp oil

Sauce Ingredients:
6 Tbsp vegan butter (Earth Balance)
6 Tbsp Franks hot sauce
Pinch of cayenne
1 Tbsp vinegar


Directions:
Preheat oven to 400 degrees.

In a large bowl, combine the dry ingredients for the seitan, whisking well. Add the seitan pieces and toss well. Place coated seitan pieces on a baking sheet and drizzle with oil. Bake for about 25 minutes until the coating is crisp, turning them over once, halfway through baking.

While the seitan is baking prepare the sauce. Melt the vegan butter in a saucepan, then add the Franks hot sauce, stirring well. Add a pinch or two of cayenne and the vinegar, stir well and keep warm until the wings are done.

Once the wings are done, toss them in the sauce to coat and serve hot, with carrots and celery or your favorite side dish. We enjoyed ours with some homemade oven fries.

These were pretty darn tasty! Next time I will do the sauce differently, as it became a little too thick for my preferences once the wings were tossed in it, but Xavier loved them! Maybe next time we can do something with some spicy BBQ sauce. Mmm...


Stay warm, friends!

Wild Rice and Mushroom Soup

I love soup. It's easy to throw together and easy to heat up the leftovers. It is comforting on chilly nights, and makes the house smell fantastic.

Wild Rice and Mushroom Soup
1 Tbsp olive oil
3 carrots, diced
1 yellow onion, diced
3 celery stalks, chopped
1 small bunch of celery leaves, torn into small pieces
3 cloves garlic, minced
1 box shiitake mushrooms, sliced (optional, but they provide good flavor)
2 boxes button or baby portabello(portabella?) mushrooms, cut into pieces (I diced mine)
1 box or large can of vegetable stock
1 tsp thyme
1 tsp sage
1tsp oregano
1tsp basil
Salt
Pepper (I used ground white pepper for this)
12 oz wild rice (I believe I used a blend of sorts)
Water (this will vary)

First off, get a large pot and drizzle some olive oil in it. Once that's heated, toss the carrots, onion, and celery in and get it simmering. Cook until the onions start to become translucent and the carrots seem a little tender or look like they're getting a little browned. Add the garlic and cook for a minute. Then add the mushrooms and cook until they start to become softened. Then add the vegetable stock and bring to a simmer. Add the rice and seasonings. If it isn't covered with liquid, add water. Maintain a simmer, stirring every so often, and checking to make sure there is water covering the vegetables and rice. You don't want it to get too thick. Continue cooking for 35-40 minutes, maybe longer, depending on the temperature and frequency of stirring. Taste the rice after 30 or 35 minutes to check for tenderness. You don't want it to be mushy, but you also don't want it to stick to your teeth. This is also a good time to adjust seasonings. If you need to cook it longer, go ahead and do so. You can adjust the thickness of the soup to your preference. I like a heartier soup, but some people prefer a more brothy soup. Use your discretion. Enjoy warm with a nice piece of bread.

Rilo

As many of you know, we have a new member of our household. Her name is Rilo. She isn't vegan - we just want her to be happy and healthy!

My buds on the ride home from Aberdeen.
So much to see! It's a big world out there!

She eventually settled down during the long
ride back to our home.

We have wanted a dog for quite some time now, and we had been talking about timing of things (house, kids, dog, etc.) and we started to do some research on different breeds that would be good for our lifestyle. We found Rilo's picture and knew that we had to visit her. We originally were going to wait until the Spring to get a dog, but we are so thankful to have her in our lives. We adopted her from the Aberdeen Humane Society just before Thanksgiving. They didn't have much information about her, but she seemed to be well behaved and mild mannered, so we took a leap of faith. We have been working on some things with her (like how protective she is of our "pack"), but after having her for about a month, we can't imagine life without her.

Rilo hates pictures - which typically results
in me making goofy faces.

Pre-Haircut

When we first brought her home, she needed some serious TLC and gentle grooming. I went to work with a scissors and cut a lot of her dreads and matted hair, and we worked on brushing her. We had to wait about a week to bathe her because she had just been spayed and we wanted to get her stitches removed and ensure proper healing before putting her in water. I tried bathing her by myself, which was a total disaster, but when Xavier got home from work, we were able to get the job done.

Those paws!! 

Thinking about it now, I'm glad we adopted her when we did. The winter months in South Dakota can get to be so dreary and draining, and Rilo does really lift our spirits. I feel so strongly that dogs can have a very positive effect mental health - some doctors even "prescribe" dogs to people with emotional turmoil or instability because they provide an outlet or something else to focus on besides "all of my terrible, awful, horrible problems." I'm not saying that I feel like I have emotional distress, but come Spring semester when I'm getting ready to defend for my Masters Degree, I will probably be very high stress, and it will be good to take Rilo for a run or just snuggle with her.

We weren't going to allow her on the
furniture, but we caved (only if we have a
blanket for her to lay on).

Bedtime Stories.

Xavier and I have had such a blast with our little pup. She is always making us laugh or making our hearts sing. I saw a car magnet a week or so ago and it made me smile - it said "Who Rescued Who?" Perhaps the grammar is a little wonky (I'll have to consult my husband on that), but I just loved the saying.

"Ruff" Life.

Updates Coming Soon!

Good afternoon, dear friends! I have fallen into a bit of a black hole since my last update. I've been so incredibly busy with work and school that I haven't had a chance to write a decent blog update. However, I do have a list of topics and recipes that I plan to share with you very soon! I have one more final exam to take (likely this afternoon or this evening), and then I will be a free woman for a few weeks!

Stay tuned! A blog update may come as early as tomorrow!

Vegan Potstickers, Miso Soup, and Vegan Chocolate Chip Cookies, OH MY!

I came across a recipe on Pinterest and made it my mission to make something similar as soon as possible. The recipe was for Vegan Mushroom Potstickers. My brother and sister-in-law used to make Potstickers every once in a while and I always enjoyed them, but thought they were too hard to make. I was wrong. Granted, they do take some time, but they are easy (and so dang good!).

I adapted the recipe a bit because I found some great vegan sausage. Next time, I think this will be a fun meal to prepare together.

I also made some vegan chocolate chip cookies the other night and they are phenomenal. It had been so long since having a chocolate chip cookie that I went a little crazy and gave myself a tummy ache, but in moderation, they are just perfect! I made them with a little tablespoon-sized cookie scooper and they are just the cutest little things! I'll post the recipe below the Potsticker and Miso Soup recipes.


Vegan Potstickers
Makes 40-60 Potstickers, depending on how full you get them.
The link above has the original Mushroom Potsticker recipe, but this is how I adapted it. 
Ingredients:

• 2 containers fresh shiitake mushrooms, sliced thin
• 1 pound vegan sausage substitute
• 4 cups loosely packed shredded cabbage
• 1 bunch green onions, chopped (green and white parts...save some of the green parts for garnish)
• 4 garlic cloves, minced
• 2 tablespoons freshly grated ginger
• 1/4 cup tamari sauce
• 1 tablespoon toasted sesame oil
• Pinch of sugar or more to taste
• 30 wonton wrappers (I used square ones and almost used a whole package)
• 2 tablespoons canola oil, adding more if necessary
• Sesame seeds (sprinkled on top as a garnish, if desired)

Directions:

1. Heat a skillet over medium and cook your vegan sausage (or regular sausage if you eat meat). Try to get it in small pieces so it will fit better into your wonton wrappers. Meanwhile, chop the shiitakes, shred the cabbage, chop the green onions, and grate the ginger (or chop it finely). 


2. Once the sausage is done, add the shiitakes and about 1/2 cup water. Once the shiitakes start to soften, add the cabbage, onions, and ginger and cook for about 10 minutes, stirring often so the cabbage softens. Drizzle the sesame oil and tamari, stir well, and taste. DO NOT OVERDO THE SESAME OIL. Sesame oil is delicious but it has A LOT of flavor. Add a little sugar if desired (a little goes a long way, and it makes a huge difference in flavor).


3. Fill a wonton wrapper with a scant tablespoon of mushroom filling.


4. To seal, dip your finger in water and lightly moisten the edges of the wonton wrapper and fold over to form a triangle, pressing the edges together. You can crimp them however you like, as long as they are fully sealed.


5. Repeat with remaining wonton wrappers and filling. As I was filling mine, I set them on a piece of parchment until they were all ready for cooking.


6. Heat oil in a large skillet over medium-high heat. Add 10 to 12 potstickers to skillet and cover with a lid.


7. Cook potstickers for 2 to 3 minutes each side, keeping skillet covered. Gently remove potstickers and repeat with remaining postickers, adding more oil if needed. They don't take long at all to cook.


8. Serve potstickers warm with your favorite Asian dipping sauce. We had a chili sauce and peanut sauce.

Miso Soup

This made about 6-8 servings. Feel free to adjust to your needs.

Ingredients:

8 cups water

1 russet potato cut into cubes, skin removed

2/3 cup miso

3 green onions, chopped

2 sheets of nori, shredded/chopped/crumbled

*2 Tbsp tamari sauce (or soy sauce) (optional)

*1/2 tsp sesame oil (optional)

*you may also use 1 blog firm tofu cut into small cubes, I did not use it this time because our potstickers had protein already.

Directions:

Bring water to a slow simmer and add seaweed and potato. Allow to simmer for about 10 minutes. The longer you simmer the seaweed, the less of a "fishy" flavor it has. Reduce heat to very low and add the rest of the ingredients. Stir the miso until it is dissolved. Do NOT boil. Boiling miso can change the flavor and alter the healthy properties of the miso. Do not add any salt/pepper/etc. This is a very mild, broth-like soup that is meant to be very simple. Your first sip might taste bland, but the more you sip it, the more you will enjoy it. 

 

Vegan Chocolate Chip Cookies

I doubled the recipe, but the ingredients below should make a couple dozen. When I bake cookies, I like to bake a big batch and freeze half (less work later down the road when I'm really craving a little something sweet).

Ingredients:

1/2 cup coconut oil

1 cup brown sugar

1/4 cup almond milk

1 Tbsp vanilla

2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup vegan chocolate chips

Directions:

Preheat oven to 350 degrees. 

Cream together the coconut oil and brown sugar, then add the almond milk and vanilla. 

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. 

Combine the wet and dry ingredients, then fold in the chocolate chips (or walnuts, or whatever you like). 

Roll into Tbsp sized balls or use a cookie scooper and place on a cookie sheet lined with parchment. Bake for 7-10 minutes until lightly browned. I did mine for about 9-10 minutes. 

Take care, friends! It's looking like it will be a beautiful day...get out and enjoy it!

Squash Risotto

I have been a terrible, terrible blogger recently. When we first began our journey, it was so new and exciting that I could hardly wait to write my next blog post.

Now that we're SIX WEEKS into this journey, it is becoming much more routine (which is certainly not a negative thing). I am still excited to try new recipes (or adapt old favorites), but it doesn't seem like such a "big deal" anymore. Being this far into it, we rarely have to think about our food choices and we both feel so good about how we are fueling our bodies that the healthier choice is the easy choice.

In addition, I have been incredibly overwhelmed with school and my two jobs. I'm coming to the end of my graduate schooling and I am realizing I have more anxiety than I anticipated (for a number of reasons, several of which are out of my control). As for work, in a nutshell, I'm ready for just one full time job. Lately, I'm less concerned with blogging, and more concerned with trying to get all of my ducks in a row for school, work, and potential future career path(s). The free time I do have, I've been spending with my loving and encouraging husband.

I cooked an acorn squash the other day, and since Xavier isn't a fan of squash, I decided I would transform it into something he does enjoy. I do like squash and I ate as much of it as I could handle, but I had to "shake it up." I turned to a recipe that I used to use before we became vegan, adapted it to fit our needs, and it turned out beautifully! It's perfect for this weather.

Squash Risotto
Ingredients
1 quart vegetable stock
1 cup water
2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
2 cups Arborio rice
1 cup dry white wine (I used Mad Housewife Chardonnay)
10oz cooked squash (I used Acorn but the recipe calls for Butternut...use what you like)
Nutmeg to taste (probably 1/4tsp...it's best to start out with a very small amount and add more if you want to...it's pretty strong)
1/2 tsp sage (give or take...again, start out with a small amount and add more if you want)
Salt and pepper to taste

Directions
Bring vegetable stock and water to a simmer in a pot and then reduce heat to low.
Heat a medium skillet over medium-high heat with olive oil. Add the onions and garlic and soften for a few minutes. Add rice and toast for 2-5 minutes. Add wine and cook it out completely, stirring occasionally. Ladle in stock in intervals, a couple ladles at a time. Allow liquids to evaporate each time, while stirring. Risotto will cook for about 18 minutes, total, from the first addition of liquid. Add the squash during the last few minutes of cooking. Taste your risotto around the 18 minute mark to determine tenderness. You may need to add more liquid (I ended up having to add about 1/2 extra water to get it done how I like). Season with nutmeg, sage, salt, and pepper. Enjoy warm.

FAQ

A few people have asked some questions recently that I'd like to address.

What do you eat for breakfast?
A typical breakfast (for me) would be homemade granola with almond milk and fruit (a banana, orange, or whatever we have on hand). Xavier usually also has a piece of toast with almond butter or Earth Balance (vegan butter). When we have extra time (like a weekend day we don't work), we might make scrambled tofu (tastes and looks similar to scrambled eggs, if you do it right) and breakfast potatoes (again, with some fruit). Some store-bought cereal is okay, but you have to really be careful about reading the ingredient text. We've found it to be cheaper and more rewarding to make our own granola, so we usually stick to that.

What do you eat for lunch?
Sometimes we have leftovers from dinner (which ranges from pad thai to lentil stew). I've also been trying to keep eggless egg salad in the fridge at least every other week (we'll have that on bread or with crackers...again, read those ingredient texts!). We also buy vegan sandwich "meat" every so often. It can be rather dry, so I don't care too much for it, but it's not bad with veggies and hummus or Veganaise and mustard. It's more of a textural dislike for me, though. But it's fairly inexpensive, so give it a try if you want!

How do you have time to do everything?
We work really well as a team. I couldn't do this alone. We have a pretty good system down, I think. Recently it seems like I'll make bigger batches of things that will last us the week (like lentil stew, eggless egg salad, etc.) and he will jump in and make delicious evening meals to fill in the gaps. I usually do stews and granola on the weekends because I have more time. It's really about multi-tasking and time management. When I got done with work today, I whipped up a batch of chewy granola bars (hopefully they're good!), a batch of granola, sauteed some kale that needed to be used up asap, and made a big batch of hummus. All within about an hour and a half...but I have a pretty good handle of what order to do my "staples" to maximize productivity ;) What it boils down to is planning your week. What meals are you going to make, and when will you have leftovers? Can you divide the tasks between people, or do you want to alternate weeks?

Do you keep any snacks on hand?
Yes!! We typically have hummus, veggies (for dippin' or munchin'), fruit, nuts (almonds, pecans, peanuts) and pita chips or bean chips. We also like to make popcorn on the stove for movie nights. Mm mm!

Can you have any desserts?
Oh yes, we can! It's pretty easy to find vegan dessert recipes online. Some of them call for "weird" ingredients that we rarely (never) have on hand, so I usually scour the internet for a recipe that has more "normal" ingredients. We're hooked on snickerdoodles and chocolate-pumpkin muffins. BUT...just because it's vegan, doesn't mean you should eat a boatload of it! Everything in moderation :) 

What is your biggest tip so far?
First and foremost, before you buy anything, read the label to make sure there aren't any hidden milk/egg products. Seriously. You might look like one of "those" health nuts reading labels in the aisles, blocking all of the (insert general product here), but it is worth it. I had a very disappointing experience on Monday when I went to Target and bought some yummies that I assumed were vegan...when I got home, I read the ingredients as I was about to tear the boxes open, and I was sorely disappointed when I saw "eggs" and "milk" in the text. Now I have to trek back to Target and explain that I was a dummy and didn't realize it wasn't vegan and beg for my money back...(okay, maybe not beg).



Those are all the questions I can remember currently. If you have any other questions that you'd like me to address, feel free to ask! I'm NOT an expert, but I am certainly becoming more and more comfortable with this lifestyle.

Take care, stay warm, and be kind!