Sexy spooning seitan stew

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This was inspired by a recipe of Tempeh stew from Hiulits Cuisine . I just happened to have seitan and used it instead of tempeh. Also wanted to make it a bit more simple, so I skipped all the grounding of nuts and replaced it with chopped mushrooms. The overall main idea is to get something similar to a pea beef stew, wich I had not had in years. My only mistake was not to watch closely my broth, and almost burned it. Be careful when you play with fire!

Ingredients

  • Carrot
  • Half onion
  • Peas
  • Half eggplant (small)
  • Four white button mushrooms
  • Half tomato (small)
  • Seitan
  • Half bay leaf
  • Salt
  • Olive oil

Seitan stew howto: sauté vegetables Seitan stew howto 2: boil low-heat

Directions

  1. Sauté chopped carrot and onion till tender
  2. Add peas and chopped eggplant
  3. Add water, seitan, chopped mushrooms, chopped tomato, cover and bring to a boil
  4. Reduce heat and simmer 20 minutes
  5. Serve
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Barley with veggies

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This is the story of a barley who wanted to be a soup. If fact, it wanted to be the Mushroom-Barley Soup from @cyberpenguin. As much as I’m excited to find a fellow cooking flightless bird, I messed it all up. So the water ended up evaporating. No soup, just boiled barley with veggies.

Tasted great though. I guess that’s the beauty of cooking, mistakes become discoveries, and I’ve discovered a different dish to enjoy.

Barley with mushrooms, carrots, courgette, split peas and chickpeas
Ingredients
– A teaspoon of olive oil
– Leek
– Mushrooms (don’t need to be organic)
– Carrots
– Courgettes
– Organic wholemeal barley
– Dried split peas
– Chickpeas (I boil them in bulk then freeze them. So they are ready when I need some)

Instructions
Cut, sauté and boil. As always I’m a mess with proportions.

Menu Plan Monday ~ November 12nd to 18th

Menu planning saves me time, money and makes my life simpler. It just needs some practice and discipline, but sharing it with the community around I’m and organizing junkie does help a lot. Personally, I tend to combine old favorites and new recipes, all simple, healthy and with modest seasonal ingredients.

This week I’ll be doing some dishes with white beans. I found them in a little indian shop at the Shepherd’s Bush Market. Yummy! We also visited visit Borough Market and got some mushrooms I’ll be using this week either to grill or for some other recipes. Bok Choy was not so exciting, but maybe because I used in another dish, so I’ve put it again to try the soy recipe. Enjoy!

Monday

Lunch: Spaghetti aglio oglio ed pomodoro seco
Dinner: Oyster mushroom vegan risotto

Tuesday

Lunch: Grilled Bok Choy with white beans and squash soup
Dinner: Vegan curried coconut milk noodles

Wednesday

Lunch: Chard rice soup
Dinner: Catalan-style spinach

Thursday

Lunch: Grilled tofu salad and Organic green split peas miso soup
Dinner: Grilled artichokes and grilled flat mushrooms

Friday

Lunch: Vegan Ceviche de tofu and Roasted Cabbage with Lemon
Dinner: Swiss vegan sausage with soy-instant mashed potatoes and boiled peas

Saturday

Lunch: Cous cous with vegetables
Dinner: Kale & coconut chickpea chapatis

Sunday

Lunch: Cabbage soyrizo steamed wraps
Dinner: Spring garlic and mushroom miso organic wholemeal noodles

Recipe review: Mushrooms and tofu en papillote (The first mess)

I discovered this recipe from Laura at “The first mess” 33 weeks ago and pinned it to try it myself.

Since then I’ve done it several times. Sometimes I use oven wax paperand others aluminium foil, some I put miso others I don’t or even use red wine. Every single time the result is delicious, it’s easy, fast and does not need too much attention. That is why it has become une of my favorite recipes.