1 package (8 ounces) seitan, drained and thinly sliced
1 jalapeno pepper, halved and seeded (I omitted this)
3 cloves garlic
1 piece (1 inch) peeled fresh ginger (I used a tsp of ground ginger)
1/3 C soy sauce
1/4 C packed brown sugar (I used Stevia instead)
1/4 C lime juice
1/2 tsp red pepper flakes
1/4 tsp salt
3 T vegetable oil
1 medium onion, chopped
2 red bell peppers, thinly sliced
2 C broccoli florets
4 C lightly packed baby spinach
1/4 C shredded fresh basil
3 cups hot cooked rice
3 green onions, sliced diagonally
1/4 C peanuts, chopped
*I also added a small can of sliced water chesnuts
Place seitan in a medium bowl. Combine jalapeno, garlic and ginger in food processor. Process until finely chopped. Add soy sauce, brown sugar, lime juice, red pepper flakes and salt. Process until blended. Pour mixture over seitan, stir to coat. Marinate at least 20 minutes at room temperature.
Heat oil in wok or large skillet over high heat. Add onion, bell peppers and broccoli. Stir-fry 3 to 5 minutes or until vegetables are crisp-tender and seitan is hot. Add spinach in two additions, stirring until beginning to wilt after each addition.
Stir in basil just before serving. Serve over rice. Sprinkle with green onions and peanuts.
Loved this! I served it with a side of grilled asparagus and Portobello mushrooms.
Polenta Crust:
2 C boiling water
3/4 C polenta (also known as corn grits)
1/4 tsp salt
1 C low-sodium, no-fat vegetable broth
One 14 ounce can diced tomatoes
1 small diced onion
1 C short grain brown rice
1 T chile powder
One 15 ounce can black beans, drained and rinsed
1/2 cup fat-free, low-sodium salsa
1 avocado, mashed
4 tsp lemon juice
1/2 tsp garlic powder
For the polenta crust: Bring the water to a boil and whisk in the polenta and salt. Cook, stirring constantly, for 10-12 minutes until the polenta pulls away from the side of the pan. Dump the cooked polenta into a large pie dish (I used an 8x10 pyrex dish) and spread evenly over the bottom and sides of the dish. Set aside.
Combine the broth, tomatoes, onion, rice, and chile powder in a rice cooker or saucepan. Cook until all liquid is gone and the rice is tender, about 45 minutes. Preheat oven to 350 degrees.
After the rice is cooked, stir in the black beans. Spread the rice-bean mixture evenly on
the polenta crust. Spread salsa over the rice-bean mixture. Bake for 30 minutes. Remove from the oven and set aside for 5-10 minutes.
Meanwhile, mash the avocado in a small bowl with the lemon juice and garlic powder. Slice the pie, and put a dollop of avocado mixture (about a tablespoon) on each slice before serving.
This was really good and easy to make. I added a few more black beans on top before serving. I served this with baked veggies, baked sweet potatoes topped with Tofutti sour cream, grilled asparagus and grilled Portobello mushrooms.
Ingredients:
4 C strawberries, washed, hulled and sliced
1 medium shallot, minced (I use minced onions instead and just sprinkle some into the blender.)
1/2 C balsamic vinegar
1/2 t freshly ground white pepper
1/2 cup agave nectar or brown rice syrup
1 T dried tarragon
1 t salt
Puree all ingredients in a blender until smooth and creamy.
This dressing is delicious! I tried a new variation yesterday and used 2 C of strawberries and 1 large peeled orange. It's also good on baked veggies.
Corn grits, also known as Polenta.
Seitan- Used in stir fry.
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| Tofutti Sour Cream |
Silk/non-dairy Coffee Creamer
