Tag Archives: nut-free

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

Slow Cooker Potato Curry Chili

It’s that time again, where about once a year I get a weird sinus infection that eliminates clear-headedness (ha!) and a good night’s sleep. I guess it’s a good thing that I promised you guys a soup recipe in my last post, right? ;) I’ve been tossing around this idea for a day or two, for the Curry Chili I mean, and I’m so glad that I decided to do it! Originally I just wanted to do something Curry-ish, then I found out that yesterday was National Chili Day and I couldn’t resist fusing them together.

The result is a savory, spicy, comforting slow cooker stew of sorts; with potatoes, different beans, lots of onion and some garlic (to battle the sickness), bold curry flavor combined with chili powder and some citrus to round it out. I actually read in Fine Cooking magazine that one of the key components to the perfect chili was making sure that you add an acidic note, in this case I used lime juice which went perfectly with the curry flavors!

With all of this water raining down from the sky, there’s nothing more that I want to do than curl up with a big bowl of this, some hot tea and a blanket.

Oh, I almost forgot to mention the bowl that I used! So, this story is kind of random, but just follow me here. One of my mom’s quilting friend’s mother unfortunately passed away a few months ago and she had to go out to Palm Springs to clean out her house. She had no intention of keeping anything from there, so my mom asked her if she would bring some bowls back for me to maybe check out. Well, apparently the communication didn’t happen fast enough because her friend ending up tossing everything in a dumpster (WHAT?!), breaking a lot of dishes in the process.

Then, some man went through the dumpster and left some of the dishes out next to it that he didn’t want. So, my mom’s friend brought the remaining dishes back; a cup & saucer (pictured below) and three vintage Whole Wheat pattern pieces that I took a liking to. Basically, I’m really glad that I could give these few dishes a great home and I also wanted to say that if you are ever in her position DONATE that shizz! I am not trying to judge, but I couldn’t believe that she just tossed them out; so yes, definitely donate old belongings to thrift stores, etc.

Now, find a special bowl and fill it up with this delectable and easy Curry Chili! :)

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Filed under Healthy Recipes, Savory Recipes

Cool Ranch Roasted Chickpeas

Starting today, I’ll be having some FANTASTIC guest bloggers on Vegan Yack Attack for the month of January and a couple in February! First up, I have Amanda from Pickles & Honey. Amanda’s blog is filled with delicious-looking recipes, beautiful photos and I can’t forget to mention her adorable dogs (Honey & Barley). Though I haven’t met her in person, she just seems like the sweetest chick ever and she is oh-so-talented. Make sure to check her out!

Cool Ranch Roasted Chickpeas // picklesnhoney.com

I’m so happy to be guest posting for Jackie! I began reading Vegan Yack Attack shortly after I started my own blog two years ago and I’ve been a big fan of Jackie’s beautiful and delicious, yet totally approachable recipes ever since. I also appreciate a good sense of humor and Jackie’s got that too!

Cool Ranch Roasted Chickpeas // picklesnhoney.com

The recipe I’m sharing today began as a sort of happy kitchen accident a couple of summers ago, when I decided I would finally take advantage of our porch and attempt to grow my own little herb garden. I am notoriously bad at growing plants indoors (hence the sad, wilting basil sitting on my windowsill right now), but I had a stroke of luck that summer and ended up with more parsley, chives, and mint – so much mint – than I knew what to do with.

Cool Ranch Roasted Chickpeas // picklesnhoney.com

Sidenote: If you’re looking to build your gardening confidence, grow mint. Seriously, even if you forget to water it for weeks at a time (guilty!), it will not die. Also, mojitos.

Cool Ranch Roasted Chickpeas // picklesnhoney.com

Mint aside, I tossed the parsley and chives, along with garlic, onion, and the ever-present nutritional yeast into my food processor with some chickpeas to make what is still one of my most favorite recipes ever: Cool Ranch Hummus. Do you remember those Cool Ranch Doritos? Scary ingredients, no nutritional value, but highly addictive. Instead of hummus this time, I went with roasted chickpeas.

Cool Ranch Roasted Chickpeas // picklesnhoney.com

Crispy, crunchy, and so much more satisfying than Doritos.

Cool Ranch Roasted Chickpeas // picklesnhoney.com

The flavors in this roasted chickpea recipe magically combine to create a much healthier, but equally crave-worthy version of those chips. I probably ate half of them while they were still cooling on the baking sheet, and then I made another batch that same week.

Cool Ranch Roasted Chickpeas // picklesnhoney.com

Chickpeas are the best!

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Filed under Healthy Recipes, 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