Wonton Noodle Soup
Vegan Roast BBQ
Vegan Ball Over Rice
Tom Yum Noodle Soup
Seitan Wings
Seitan Nuggets
Lemongrass Turmeric Steamed Rice Seitan
Glass Noodles (Mien Xao)
Ginger Seitan
Chow Mein
Braised Seitan Basil
Beefless Skewers
Tag: seitan
Wordless Wednesday: Don’t Worry, Be HapPea
Sandwich Cut Pepperfoni on Pizza
Italian-American Chopped Salad with Pepperfoni
Cheesy Smoked Jalapeño Sausage
Roast Beef Bulgogi Bowl
Smoked Turkey and Dumplings Pot Pie
Lamb Chops, Pan Seared in Sage Brown Butter
HapPea Vegans
Wordless Wednesday: Come On, Get HapPea
Smoked Turkey Deli Slices [Sandwich]
Smoked Honey Ham Roast
Smoked Honey Ham Slices [Benedict with Poached Yo Egg]
Corned Beef [Hash with Fried Yo Egg]
Buffalo Lemon Pepper Slices [Sandwich]
HapPea Vegans
Devil in Disguise
Of all the pasta shapes in the world, which do you think is the worst, and why is it always angel hair? Meant to approximate the gossamer-thin strands of hair that only an angel could boast, such a divine name is entirely antithetical to its behavior on the plate. Let cooked noodles sit for just a second too long and all hell will break loose. Suddenly, those golden threads transform into bloated, tangled knots of dough. Gummy, gluey, supersaturated with sauce, it’s like they never even knew the term “al dente.”
Angel hair, AKA capellini, has never been my first choice. Nor would it be my second, third, fourth… I think you get the picture. It barely even registers on my hierarchy of pasta, and yet, I recently ended up with a box in my pantry. My trusty pasta maker went down at exactly the same time there was an apparent pasta shortage in local stores, so my choice was angel hair or nothing. Out of desperation, I said my prayers and tried to trust in fate.
One benefit to angel hair is that it does cook quickly; even more quickly than most manufacturers suggest. Start testing it after one minute at a full boil, leaving it on the heat for no longer than two. Then, overall success depends entirely on not just draining out the hot liquid, but then rinsing it in cold water. While this would be a sin for most noodles, stripping away the excess starch necessary for making rich sauces that cling as a velvety coating, it’s a sacrifice we must make for preserving any toothsome texture.
General advice is to pair angel hair with only the lightest, most delicate of sauces, such as pesto or plain olive oil. I’m sorry, but is an eternity in heaven supposed to be this boring? If we have to eat angel hair, I think it’s time we embrace a more devilish approach.
Seitan is the obvious protein of choice; what else is as wickedly savory, heart, and downright decadent in the right sauce? Speaking of which, this one is scant, just barely coating each strand while cranking up the flavor to full blast. There’s no need to drown the noodles in a watered-down dressing when this concentrated, fiery seasoning mix does the trick. Spiked with gochujang and smoked paprika, it glows a demonic shade of red, balancing out heat with nuanced flavor.
To embrace angel hair is to accept a more fiendish path to salvation. Don’t be afraid; a little seitan worship never hurt anyone.
Cloudy with a Chance of Meatballs
Criticism can be tough to stomach, even when it’s coming from a good place. This is especially true when it comes to food. As a labor of love, a passion meant to be shared, it can be heartbreaking when a lovingly prepared dish is rejected for any reason. Navigating through personal preferences and aversions can be tricky for a cook that has no such qualms. Mushrooms, for instance, are one of my favorite ingredients in pretty much any savory recipe, so it stops me cold when I realize that not everyone shares this perspective. For some, it’s the texture. For others, it’s the strange way they grow. Then there’s the erroneous assessment that their uniquely earthy flavor is more like plain dirt.
Logic and reason needn’t apply; innate distaste can’t always be explained away. It’s a shame, though, that these mushroom-hating people are missing out on a world of such rich depth of flavor. That said, there is a way for everyone to walk away from the table happy and satisfied.
Dried Sugimoto shiitake mushroom powder takes all the best umami elements of the mushroom and concentrates them into a potent seasoning, while leaving behind its conventional fungi form. Applied with a deft hand, it won’t dredge up any questionably earthy, funky, or overtly mushroomy notes. Rather, it seamlessly enhances the meaty flavors and aromas of a dish. For someone cooking alternative proteins, it should be an indispensable staple in the spice cabinet, right alongside salt and pepper.
Transforming a simple blend of vital wheat gluten and chickpea flour into downright umami bomb meatballs, shiitake powder is your secret ingredient that picky eaters don’t need to know about. They won’t realize the flavor boost and added nutrition is coming from mushrooms, but they will know that these are the best vegan meatballs they’ve ever smothered in red sauce and twirled their spaghetti around.
Coming together in a matter of minutes, this shortcut seitan formula is easy to master with one try. The mixture is first steamed to become plump and juicy, then quickly seared for a crisp, golden brown exterior. They’re incredibly hearty, substantial, and won’t fall apart under pressure. Try stacking them up on sub sandwiches or drop them into Italian wedding soup for a savory change of pace. Prep in advance for busy days; finished, cooked meatballs can be frozen almost indefinitely, so you’ll never be caught without a plan for dinner.
Even if you’re not a fan of mushrooms, I promise you’ll love these meatballs. Add a little pinch of Sugimoto shiitake mushroom powder into your life to unlock a bolder, more flavorful approach to meatless meals.
Oceans of Inspiration
Culturally inseparable from its crunchy breaded or battered exterior, the default notion of calamari unfailingly involves deep frying. Even adventurous omnivores typically balk at the idea of eating naked squid, approximating both the look and chew of thick elastic rubber bands. That makes it delightfully easy to replicate in myraid plant-based forms; it’s hard to go too far wrong with anything crispy, still hot from a bubbling cauldron of oil, and lightly salted.
If you’re so lucky as to randomly find ready-made vegan calamari while idly shopping around Austin, TX, however, such a rare delicacy demands greater finesse for proper appreciation.
Yes, I’m that oddball who treats grocery stores like museums when traveling, with the added benefit of being able to eat the art if it resonates. Essentially seasoned rings of seitan, it would be easy enough to replicate on your own, but the novelty factor is what sold me. Stripped down and freed of breaded boundaries, the toothsome wheat spirals afforded me the opportunity (and inspiration) to consider a fresher, lighter side to this cruelty-free creation.
Gaining in popularity due to profusion of poke eateries opening up around the country, chuka ika sansai is a traditional Japanese salad made of thinly sliced squid and an assortment of tender vegetables, marinated in vinegar and ginger. Served as a side or a feature in rice bowls, the gently oceanic flavors satisfy a craving for seafood like nothing else.
Tomorrow, June 8th, is World Oceans Day. The importance that our oceans play in everyday life cannot be overstated, and yet rarely do we consider the greater implications of this fragile ecosystem. A vegan lifestyle is the best way to make a positive impact right away, everyday. With so many great alternatives, there really should be more fish in the sea, and fewer on the plate.