Tag Archives: mushroom

Pressure Cooker Seitan with Red Wine Mushroom Sauce

Can I get a drumroll, please? (Drumroll) It’s here! The last giveaway of the year. This time, you all have a chance at winning a T-Fal Clipso Pressure Cooker and the useful Zabada Kitchen Handy! If that doesn’t get you excited, I’m not sure what will. And if you’ve been out of the loop because of holiday craziness, make sure to check out the THREE other giveaways that I’m hosting right now! 1: #vyatreatyoself, 2: YumUniverse cookbook giveaway, and 3: Massel Bouillon Prize Pack.

Now, let me say a little bit about my experience with this pressure cooker. I actually bought a different model from Fagor almost a year ago and have used it once. So, I’m not experienced with these AT ALL. But, was I excited to get another pressure cooker? Hell yeah! Once the Clipso showed up on my doorstep I excitedly opened it and was impressed with the quality of construction. This thing is heavy-duty. Not to mention, the awesome one-handed, latching system that really is a push of a button and that lid is locked on. I flipped through the instructions to make sure I had the basics down as far as cleaning and operating went. Then I started plotting what I was going to make in it.

I was chatting with my good friend Joni about all of the pressure cooker possibilities and how my mind was pretty stuck on grains and beans or maybe winter vegetables and squash. Then she suggested pressure cooker seitan. Say what? That’s brilliant! I went on to look at some tips from The Blissful Chef and Vegan Epicurean on times, and used my Stuffed Seitan Roast recipe with some minor changes. Naturally, I wanted to make it a wow-worthy dish for the holidays, so I thought that a simple and fancy red wine mushroom sauce would be perfect to top it off.

Honestly, I love making seitan because it is so damn easy. The only problem with big roasts is that they can take up to an hour or so to fully cook, and then you may have a slightly drier end result. After making this roast in the pressure cooker in just about 30 minutes, I’m SOLD. Unless I’m making sausages or something smaller, I can see this being the only way I make it from now on. The roast turned out flavorful with a great texture and an even cooking throughout, maybe just a little softer in the center but I liked that about it.

I can’t wait to try out different seitan flavors and applications in my pressure cooker, now! I must mention that there was quite a bit of cooking broth mixture left over in the pressure cooker so I saved it in a container to add to soup bases for more flavor. Wins all over the place!

Check out the recipe below and definitely keep it in mind for your upcoming Christmas dinners. Like I said, a beautiful seitan roast in 30 minutes! Plus, roasting some fingerling potatoes and making the wine sauce while the roast is cooking, works for reducing time spent in the kitchen and it’s all ready at the same time. Speaking of reducing time, the Zabada Kitchen handy is an awesome tool! Reusable, easy to clean and no harsh chemicals needed to aid in washing your dishes and kitchen when you have this thing in your hand. I’ll definitely be buying more of these in the future!

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Filed under Giveaways!, Healthy Recipes, Holidays, Savory Recipes

Mushroom Lentil Spaghetti Squash Casserole

Remember last week, when I said that I’d give you a delicious, healthy recipe? I’m sure you’re looking at the title and photos and thinking, “Creamy Mushroom Casserole? Healthy? Seriously, lady?” My answer to those is, “Yes, Yes and most definitely.”

This recipe brings the comfort of homemade casseroles to the table, while being filled with protein, fiber and little-to-no fat! I love using spaghetti squash in place of pasta, because it’s low-calorie, very filling, has potassium and all of the other nutritional benefits of winter squashes. Soft tofu takes the place of heavy cream to keep the protein count up in a semi-sneaky way. Mushrooms, lentils and kale are simple ingredients that give the dish excellent flavor!

Basically, it’s too cold for most of the country to be eating cold things (or wanting to at least), but you still want to spring back from the decadent meals of the holidays. That’s what makes the casserole perfect for this time of year!

Oh, and I can’t forget to mention that I’m going to have some FABULOUS bloggers guest posting on Vegan Yack Attack this month! These people are all amazing and I truly can’t wait to show you what recipes they have to offer. No to mention, the recipes will all be healthy to help us start the new year off right!

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Filed under Healthy Recipes, Holidays, Savory Recipes

Macaroni Lasagna with White Bean Cheese Sauce

Man, this weekend was crazy! I worked two day-festivals with Corey that really wore us both out. Today has been filled with a long drive home, a nap and not enough coffee. To say the least, my words aren’t coming so easily, this Monday afternoon. But, this week is going to be awesome, not only because I start my birthday celebrations, but because there are more terrific Born to Mac MoFo recipes coming your way!

Really, I’ll just get right to it; this macaroni/lasagna casserole is super tasty and my first time experimenting with a white bean cheese sauce. If you didn’t figure it out already, it was a SUCCESS! So, if you’re looking for a creamy, low-fat, vegan cheese sauce that has some extra protein in it I highly suggest trying this out.

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Filed under Holidays, Savory Recipes, Vegan MOFO!

Loaded Breakfast Potatoes- Father’s Day, Anyone?

For more years than I can remember, there has always been the same ritual taking place in my home, on Father’s Day. The last couple of years my Dad has asked us to get him nothing (sorry, dude, not happening), and only to enjoy the day together. This means that my mom makes him biscuits and gravy, and I make him a salt-rimmed Bloody Mary. Pretty awesome breakfast, huh?

This year will be no different, but I decided to make a breakfast meal inspired by the upcoming holiday. My mom makes an ultra-creamy sausage gravy with Pillsbury biscuits, so obviously my dish is a little different. Not to mention that I haven’t actually made vegan biscuits, yet, and I didn’t want to test them out on you until I have just the right recipe. So, instead of canned biscuits, I give you a potato hash! I love potatoes for breakfast, like immensely.

If I had it my way, I would smother just about any item in the gravy that I created. When I was making it, I was thinking back to the Biscuit and Gravy side that I had at Hungry Tiger Too in PDX. It was a creamy, peppery, mushroom gravy, and although mine is a bit different, it still tastes really freakin’ good. Now, pair this ambrosial mushroom gravy with a flavorful potato hash-thing and you’ve got yourself a winning breakfast! 

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Filed under Holidays, Savory Recipes