Carb Conscious "Rice" and veggie salad

Someone turned me on to hemp hearts and I will never look back.  Imagine if rice, lentils, and sesame seeds decided to have a baby...that is a hemp heart.  I look forward to using them more and more.  If you have to watch your carbs or just want to cut down, try using them instead of rice.

What you will need:
-2 cups dry hemp hearts (or shelled hemp seeds)
-1 cup fresh brussels sprouts (chopped)
-2 large shallots (chopped)
-1 cup grated or Julianned carrots
-1 tbl minced garlic
-1 1/2 cup Beyond Meat, Lightly Seasoned "chick'n" strips (chopped)
-Salt and Pepper (to taste)

What to do:
-Combine hemp hearts and water in saucepan and bring to a light boil
-In the meantime, lightly saute the veggies and garlic in a pan with some olive oil.  I recommend leaving them crunchy but sauteing them enough to soften slightly and bring out the flavor.
-Drain hemp hearts well.
-Combine with veggies. Add additional olive oil, if needed. Add Salt and pepper.
-Combine the Beyond Meat Chicken
-Chill overnight
-Enjoy!

Gluten Free Biscuits and Gravy!

My friend decided to make this for me.  I had been craving a good biscuits and gravy recipe.  This definitely satisfied my craving!

You will need:
Biscuits:
-2 cups gluten free flour
-1 cup unsweetened, unflavored almond milk
-4 tbl Earth Balance butter
-1 tbl baking powder
-1/2 tsp baking soda
-1/2 tsp sea salt

Gravy:
-2 cups raw cashews
-1/2 cup almond milk (may need more depending on how thick you want the gravy)
-Salt and pepper (to taste)
-Vegan sausage crumbles (he used Gimme Lean)

What to do:
Biscuits:
-Preheat oven to 450
-Mix the dry ingredients together
-Add the butter
-Slowly add the almond milk to the dry mixture, stirring constantly until a soft dough forms.  This will be runnier than normal biscuits....its okay!
-Pour mixture into cooking pan in 6 parts, forming small circles
-Cook for 13-15 minutes

Gravy:
-Place sausage crumbles in skillet and brown
-Take the rest of the ingredients and place in VitaMix or blender and blend until smooth.  If you like your gravy thick, use the measurements provided.  However, if you want it a bit runnier, add more almond milk.

When the biscuits are done, place into a bowl or a plate and drizzle the gravy on top of them.  Top that off with the sausage crumbles and you're ready to stuff your face!

Root Vegetable Enchiladas

Want something hearty with a kick?  Well, these are for you!

You will need:

-1 large sweet potato (diced)

-3 carrots (diced)

-1 red beet (diced)

-1 white beet (diced)

-1 large turnip (diced)

-3 parsnips (diced)

-8 tortillas (I used gluten free ones)

-1 cup of daiya

-“cheez” sauce (see mac n cheez recipe for cheez sauce recipe)

-Enchilada sauce of your choice (or make your own)

What to do:

-Preheat oven to 375

-Grease a 14” casserole dish

-Line the bottom with 4 of the tortillas

-Pour 1/3 of your sauce on top of the tortillas

-Place 1/3 of your diced veggies on top of that

-1/3 of your cheez sauce on top of that

-Repeat with tortillas, sauce, veggies, cheez sauce

-On top, sprinkle the daiya

-Bake for 20-25 minutes.  I prefer my veggies firm…bake longer if you prefer softer ones.

Lentil "Meat" Loaf

A lovely, vegan, gluten free spin and a comfort food favorite. This one is sweeter and more moist than my previous recipe. 

Ingredients:

Lentil Loaf:

2 cups dry lentils 

3/4 cup rice 

1 cup shredded onion

1/2 cup shredded pepper

1 medium apple

1 cup oats

1/2 cup walnuts

1/2 cup garbanzo bean flour

1/4 cup maple syrup

Salt

Glaze:

1 cup ketchup

2 tbl apple butter

2 tbl sriracha

1 tbl braggs liquid aminos

What to do:

Lentil Loaf:

-Cook lentils based on instructions. Generally, it'll be 4 cups water for 2 cups of dry lentils.

-Cook rice based on instruction.  

-While those are cooking, shred up the apple, onion and peppers in food processor. If no food processor, you can grate it by hand.

-Use blade in the food processor to grind up walnuts and oats. Add in garbanzo bean flour to mixture.

-Ensure the lentils are sufficiently drained after cooking. Place in bowl and mash them up with potato masher. 

-Add in veggie/apple mixture and rice

-Add in oat/walnut/flour mixture

-Add maple syrup and salt

-Mix all together until mixture could be formed. It'll be sticky, but the main objective is to ensure it will stick together. If it's still too wet, you can add more oats and garbanzo flour.

-Once all mixed, pour mixture into 14" glass casserole dish. 

-Bake at 375 for 45 minutes

Glaze:

-Add all ingredients together. Place on loaf 30 minutes into its cooking time.

Pictured with daiya mashed potatoes and corn, edamame, and peas.

No Bake Pumpkin Pie

This is a quick and easy no bake treat.  I am totally one of those "Pumpkin Spice People"...when it hits October 1st, I want all things pumpkin!

You will need:


Crust:
-2 cups raw walnuts
-1/2 cup of dry dates
-1 tbl coconut oil
-1 tsp cinnamon

Filling:
-1½ cups pumpkin puree 
-¾ cup pitted dates, soaked in warm water for 30 minutes, then drained
-1tbl Stevia
-¼ almond milk
-1/2 cup raw walnuts
-1 tsp cinnamon
-1 tsp pumpkin pie spice
-1 tsp pure vanilla extract
-¼ cup coconut oil, melted

What to do:
-Mix all crust ingredients in a food processor.  Mix until all blended.
-Spread the crust mixture into a pie pan until the bottom is covered.  

-Mix all filling ingredients, except coconut oil in food processor
-As it is mixing, pour the coconut oil into the processor.
-Mix until smooth-ish
-Spread the mixture into the pie pan.  
-Place into the freezer until firm.

-Put the pie into the refrigerator at least 30 minutes before serving.

Curry Stuffed Acorn Squash

This is a perfect meal to warm your bones as the temperatures drop. It is also aesthetically pleasing and is bound to impress your friends.  

You will need:
- 2 acorn squash
-1 yellow onion, diced
-1/2 cup acorn squash (use the scrapings when you go to hollow them out. Dice them)
-1 cup diced peppers
-1 curry cube (I used Golden Curry sauce mix)
-1tbl Sriracha
-1 cup water
-1 pack of sausage crumbles (I used Helen's brand)
-1 cup dry rice (I used black rice)

What to do:
-Pre-heat oven to 400 

-Start the cooking process for the rice.

-Cut the the top 1/4 of each acorn squash off.
-Cut the points off of each squash bottom to ensure they will stand up.
-Scoop out the guts of each squash and disregard.
-Take the spoon and scrape the insides of each squash.  Do this for the tops as well.  You will want to make the holes bigger to allow for more stuffing.  Keep the scrapings for the curry.

-Sautee the onion, peppers, "sausage", and squash.  Once it is softened, add the curry cube and water. Add the sriracha. Let this simmer for 10-15 minutes.  By this time the rice should be done and the oven preheated. 
-Add the rice into the mixture fold all in together.

-Rub each squash down with olive oil.
-Fill each squash with the "sausage" curry mixture
-Put the cap on and put into a glass baking dish.
-Bake on the center rack for 45 minutes.

Spicy Skillet Posole

This spicy skillet posole will warm your bones!  This is perfect for dreary, rainy night...or especially those winter months.  

You will need:
-1/2 large onion
-1 bell pepper (I recommend orange or red)
-12 oz sausage substitute (We used Helen's Kitchen Veggie Chorizo)
-1 cup mushrooms
-2 dried chili peppers (We used chipotle peppers)
-4 cups of water
-1 large can of hominy (25oz)
-Vegan sour cream (we used Tofutti)
-Vegan cheeze shreads (we used Daiya pepper jack)

What to do:
-Saute onions, peppers, mushrooms, chorizo together in a deep skillet with olive oil.
-While that is in the pan, put 4 cups of water and the 2 dried peppers in a blender.  Blend on high until the water is red and the peppers have completely mixed in with the water.
-Allow the chorizo to brown up and the veggies to soften.
-Once they have reached your desired state, pour the chili water into the skillet.
-Add can of hominy and let the mixture simmer.
-Allow the mixture to reduce by 1/4 and the hominy to soften.
-DING! Done!

Serve with a dollop of sour cream and cheese (vegan, of course)

3 ingredient 1 step Cashew Milk

Tired of paying $4 or more for non dairy milk? Tired of all the extra shit they put in the non-dairy milk? Well, this cashew milk is light, delicious, and takes less than 10 minutes to make!

You will need:

-3/4 cup raw cashews

-4 cups of water

-1 tbl agave nectar

What to do:

-Place all ingredients into your blender (it will need to be a good one, like a vitamix) and blend until cashews are completely blended. 

-Chill and enjoy!

Creamy Mac N Cheez

This is a delicious, healthy(er), cruelty free, version of mac and cheese.  The cheez sauce is thick and creamy and has a powerful flavor. 

You will need:

Cheez Sauce:

-1 cup of nutritional yeast flakes “Nooch”

-1 cup of all purpose flour

-2 cups of warm water

-1 tbl Dijon mustard

-1 tsp lemon juice

-Garlic powder (to taste)

-Salt and Pepper (to taste)

Pasta:

-Shiritaki Penne Noodles

Optional Ingredients:

-Fresh tomatoes (diced)

-Fresh peppers (diced)

-Fried Onions

What to do:

Cheeze:

-Pour 2 cups of warm water in a sauce pan.  Pour in nooch and stir until dissolved.

-Combine all other ingredients, except flour, into the sauce pan. Stir until mixed.

-Place on stove on medium heat. 

-As the mixture heats up, slowly add the flour, stirring constantly.  Ensure that the flour does not clump.

-As the mixture heats, it will thicken.

-When it gets to desired thickness, remove from heat.

Pasta:

-The shiritaki noodles need to be removed from the water in the package and drained and rinsed very well.  They have a slightly unpleasant smell that will go away, but they need to be rinsed off very well.

-Place the noodles in fresh water and let boil (Do not boil in the water from the package).

-Boil rigorously for 5-10 minutes.

-Drain very well.  I recommend pressing down lightly with a paper towel.  Do not press enough to damage noodles, but enough to get excess water off of them.  These noodles tend to soak up water.  If you do not drain them thoroughly, the cheez will get thin.

-Mix pasta and cheez together

-Stir in tomatoes and peppers and top with fried onions

-Enjoy!

Seitan Roast with Stuffing

I was feeling a bit autumnal, so I decided to make this roast with stuffing.  This recipe will focus mainly on the roast itself.  I will include what I stuffed it with, but feel free to stuff it with anything that creams your twinkie.  This is also the first one I made, so feel free to leave comments on what I could have done better or any tips, tricks, variations.

You will need:

Roast:

-1 10oz. Box of Arrowhead Mills Vital Wheat Gluten

-1 can of pinto beans (drained)

 -2 cups of water

-Sage (to taste)

-Thyme (to taste)

-Rosemary (to taste)

-Garlic (to taste)

-3 to 4 Shitake Mushrooms

-1 tbl tamari (or Braggs Liquid Aminos)

-Black Pepper (to taste)

-Salt (to taste)

-Oil (to grease the pan)

-All purpose flour

Stuffing:

-1 cup of rice/quinoa blend (or just brown rice)

-1/2 large white onion (diced)

-3 celery spears (diced very small)

-1 large pepper (any color)

-Olive oil

-Tamari

-Garlic

Broth:

-1 cup vegetable broth

-2 tbl tamari

What to do:

-Preheat oven to 375

-Empty the box of vital wheat gluten into a large bowl and set aside

-Begin cooking the rice or rice/quinoa mixture based on directions (probably will be 2 cups of water to 1 cup of rice)

-Place all of the diced veggies, garlic, oil in a pan on low to medium heat.  (They will continue to cook in the oven so do not cook them too tender in this stage)

-Open can of beans and drain lightly.  Pour beans into food processor along with the mushrooms, thyme, rosemary, tamari, and garlic. Blend until smooth.

-Combine the bean mixture with the dry wheat gluten. 

-Add the 2 cups of water and begin stirring together. It will begin clumping together quickly. 

-One all combined, start kneading with your hands until a large ball forms. 

-Sprinkle flour on the counter and take ball of dough out of the bowl.

-Either by hand or with a rolling pin, flatten the dough out into a rectangle. Make sure it is equally thick throughout.  If any holes form, pinch together or patch with a piece of dough from another part of the blob.

-By now the veggies and rice should be done.  Combine them together.

-Spoon the rice and veggies into the middle of the dough and spread out.  You will not want to go all the way to the edges.

-Once covered, roll the dough up over the veggie and rice mixture. 

-Once rolled up, pinch together the edges and the seam.

-You can take a little tamari, salt, and pepper and coat the outside of it.

-At this point, I would advise putting it into a greased loaf pan.  I did not have one available so I used a casserole dish.  The loaf pan will keep it from spreading and it will be a more firm roast.  The casserole dish will spread and leave you with a thinner, crispier roast.  Either way, it will be delicious.

-Place in oven and bake for 45 minutes to an hour.

-Baste with the broth occasionally

-Enjoy!

No Bake Chocolate Coconut Peanut Butter Pie

This cool, creamy pie is a treat! It is easy and delicious. Your non-vegan friends will love this. It's so rich and decadent that people won't believe it's healthy.

You will need:

Crust:

-9oz dried, pitted dates

-1/2 cup raw walnuts

-1/2 cup raw almonds

-1 tbl agave

Filling:

-3 cups of raw cashews (soaked overnight, if possible)

-3/4 cup peanut butter (I used Earth Balance crunchy coconut peanut butter)

-2/3 cup vegan chocolate chips

-1 can coconut milk
1 tbl. agave

What to do:

Crust:

-Combine ingredients in a food processor until nuts are chopped and clumped together. You should be able to grab a clump and roll into a ball. 

-Empty out contents into a spring form pan and spread evenly on the bottom. 

-Set aside

Filling:

-Combine all ingredients in a food processor or vitamix and mix until smooth and creamy. 

-Pour on top of crust into spring form pan. 

-Top with more chocolate chips if you so desire. 

-Let pie set in the freezer for at least 2 hours. 

-Sit out for 15-20 minutes before serving.

-Serve with a dollop of cashew whipped cream. 

-Make lots of "Mmms" and "holy shit's" as you scarf it down.

Upcoming Changes

Greetings and Salutations!

You will begin to see me phasing out processed foods in my recipes.  I have decided to clean up my diet.  While we vegans and vegetarians are lucky to have more products on the market that we can eat, we now have to watch out for foods that are made in a lab rather than grown from the dirt! It may take a while, but by the end of 2014, I want to consume only foods that contain only natural ingredients! 

With that said, I will begin to feature recipes for my own tortillas, breakfast bars, cereal, cashew milk, etc. 

I hope you enjoy the changes to Wesley’s Vegan Kitchen! Thank you for your support!

Avocado Waldorf Salad

This is a clean, satisfying summer salad.  We had this between a long day at work and a Kundalini yoga class.  While it is filling, it does not leave you feeling bloated. This is served right in the avocado! 

You will need:
-1 ripe avocado per person
-Coarse sea salt (to taste)
-Red Grapes (halved)
-Shelled walnuts, unsalted
-1.5 tsp. Dijon mustard per avocado (more or less to taste)
-1 tsp lemon juice per avocado

Now what?
-Cut each avocado in half and remove seed.
-Carefully scoop out avocado into a bowl, leaving skin in tact
-Mash the avocado while adding in mustard, lemon juice, and sea salt.
-Once all mashed up, add in walnuts and halved grapes
-Scoop contents back into avocado skins, put on a plate and serve immediately

Pictured with side of watermelon and pineapple with sea salt.

Creamy Spinach Artichoke Dip

This creamy dip is warm and delicious.  It is a hit, even with your carnivorous friends!


You will need:
-4 cups of raw cashews (soaked)
-1/2 cup of Veganaise 
-6 medium cloves of garlic (peeled)
-1/4 cup Nutritional Yeast flakes
-2 cups of almond milk (add another 1/2 - 1 cup for a lighter texture)
-1 tbl brown mustard
-10 large basil leaves
-1 1/4 cup daiya "cheese" (I used jack and cheddar)
-1/2 medium onion (diced)
-1 5oz bag of baby spinach
-2 cans of artichoke hearts (drained and diced)
-Olive oil
-Lemon juice
-Salt and Pepper

Whatchoo do:
-Preheat oven to 325
-Combine cashews, veganaise, garlic, nutritional yeast, almond milk, mustard, 4 basil leaves, 1/4 cup of daiya, and juice from half a lemon in a food processor and blend until smooth.
-Take the mixture and place in a casserole dish.  
-Add in the remaining ingredients and fold all in together. (other bail leaves, other cup of daiya, onions, spinach, artichokes)
-Drizzle the mixture with olive oil and salt and pepper
-Bake at 325 for 20-25 minutes.
-Let cool for 5-10 minutes and serve
-Serve with pita or chips...or pita chips!

"Tuna" Salad

Here is a vegan spin on Tuna Salad.  Not to toot my own horn (BEEP BEEP) but this is the closest thing I have had to tuna salad since I went veggie! 

 

You will need:

-2 cans of chickpeas (drained VERY well)

-1/2 cup of diced dill pickles

-1/2 cup diced white onion

-1/2 cup veganaise (more or less to taste)

-1 sheet Nori (shredded/ripped)

-1tbl brown or Dijon mustard

-A generous squeeze of lemon juice from ½ a lemon

-A generous squirt of sriracha

Now What?!

-Take the drained chickpeas and mash with fork.  I HIGHLY recommend not putting this in a blender or food processor unless you want hummus with pickles and onions in it (ew).  Mashing with a fork adds to the texture.

-Once the chickpeas are all moooshed up, add in the rest of the ingredients and mix up. 

-Let chill over night (recommended)

Serving suggestions:

-Serve on greens as a salad with some grape tomatoes.

-Pile on some nice vegan bread and have a sandwich.

-Eat with a fork at 2am, in your underwear in front of the fridge. 

Southern Banana Pudding

I am from the south and since I became vegan I have been dying for a vegan banana pudding recipe.  After experimenting for a while, I finally came up with this! 

You will need:

-3 cups raw cashews (soaked and drained)

-2.5 cups of almond milk (or whatever non-dairy milk tickles your fancy)

-1 tbl of vanilla extract

-1 tbl agave nectar

-5 medium bananas (the riper the better) 2 are for the pudding, 3 are to slice and layer with the cookies

-1 box of Lorna Doone cookies (the box with 2 sleeves of cookies) crumbled

-Juice from ½ a lemon

-2 cans of coconut milk, refrigerated overnight (DO NOT get Light) *optional

What the hell you do with all of that stuff:

-Combine the cashews, 2 of the bananas, the milk, the vanilla extract, agave nectar, and the lemon juice in your food processor or Vitamix.  Blend until it is smooth and creamy.  I recommend taste testing it and adding more of anything you feel it is lacking.  Depending on the ripeness of the bananas, you may want to add some more agave nectar.  Once it is to your liking, place in covered dish and refrigerate until you plan on serving it.

-Before serving it, take the two cans of the coconut milk.  Flip them over and poke two holes in the cans and drain out the juice.  Once they are done draining, open the cans and scoop out the coconut butter.  Combine with powdered sweetener of your choice and whip until it forms a whipped cream consistency. Set aside.

-To serve, get a serving dish and make a layer of crumbled cookies, followed with sliced bananas, and then whipped topping, then pudding.  Repeat until done with ingredients.  

Creamy "Blue Cheese" Dip/Dressing

So, you have chik'n strips, now what?  Try this easy and delicious dip!

You will need:

-1/4 block of firm tofu

-1 cup of veganaise 

-1 tbl of tahini

-1 tbl of lemon juice

-1 tbl of apple cider vinegar

-Salt and Pepper to taste

-Italian Season to taste

Directions:

-Pile everything in a food processor and blend until smooth.  If you want to get real fancy, save some tofu and crumble it up for a more realistic blue cheese texture.

Meatless meatloaf - Perfect vegan comfort food!

Ingredients:

1 can of lentils (drained)

1 can of black beans (half drained)

1 can of garbanzo beans (drained)

1.5 cups of bread crumbs

1 cup of crushed walnuts

1 cup of chopped onions

2 cups of frozen veggies (I used peas and carrots)

Salt and pepper (to taste)

Chili powder (to taste)

Ketchup (to taste) (I used Heinz Balsamic Ketchup)

What to do:

Preheat oven to three fitty (350) degrees

Combine the beans, bread crumbs, salt, pepper, spices, and walnuts slowly in a food processor until it is well mixed and is like a dough.  Transfer into a bowl and add in the onions and frozen veggies.  Once everything is mixed in together, transfer mixture into a greased casserole dish.  Spread it out evenly and top with lots of ketchup.  Bake at 350 for 40 minutes.  Allow it to cool before cutting and serving.

Blender Low Sugar Ice Cream

Need an ice cream fix but you don't feel like running to a store that carries vegan ice cream? Or your local store may not carry low sugar vegan ice cream (it is hard being a diabetic vegan). This frozen treat is quick and easy and will satisfy your sweet tooth!

You will need:

1 cup unsweetened almond milk

1/2 cup unsweetened cocoa powder

1/2 cup sweetener (I use Swerve)

Vanilla extract (to taste)

4 cups of ice 

Directions:

Put everything into your blender and mix it up until thick and icy.  This will work best in a VitaMix. However, if you have a good blender, it will work...you just may have to stop it and make sure the ice is getting blended.

I like to add spices to mine too....like cinnamon and nutmeg.  Have fun with it....add some fruit or even some tabasco and make it spicy!

Ooooey Goooey Black Bean Brownies

This recipe for Black Bean Brownies was inspired by the recipe on one of my favorite blogs: Chocolate Covered Katie.  I know what you're thinking... BLACK BEANS AND CHOCOLATE?! ICK!  But I assure you, these are some amazing brownies.  Imagine those traditional brownies that are a little under cooked and are all warm and gooey in the middle...this is how these turn out!  

      You will need:

1 can of black beans (I recommend low sodium) drained and rinsed very well

2 tbsp cocoa powder (more, if desired)

1/2 cup quick oats (steel cut oats work well)

1/4 tsp salt

1/3 cup agave (The amaretto agave is awesome!)

2 stevia packs

1/4 cup coconut oil

2 tsp pure vanilla extract

1/2 tsp baking powder

2/3 cup chocolate chips (with more for the top)

Directions:

Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Blend until smooth. Stir in the chocolate chips, then pour into a greased 8×8 pan. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes. These brownies will firm up as they cool.  When you first take them out of the oven, they may seem undercooked.  I assure you, they get firmer as they cool.  

Serve by themselves or with a scoop of Coconut Bliss Vanilla Ice cream and vegan whipped cream.

Leo's Summer Soup (Inspired by Thrive)

This delicious, cold soup is both filling and refreshing.  I would recommend it with a nice salad or a light sandwich.

Ingredients:

2 ripe avocados

4 cucumbers (peeled and seeded)

Juice from one lemon

2 tbl Veganaise

3 tbl Dijon mustard

Cilantro

Pepitas

Sriracha

Directions:

Seriously, this is a fast, easy, delicious recipe!  Take all ingredients, except the pepitas and the Sriracha and put in a food processor or Vitamix until smooth and creamy.  Garnish with the pepitas and sriracha. Serve cold.

Club Sandwich

I know anyone can make a sandwich (Well, that may not be true…) but I wanted to share my spin on a classic sandwich!

You Will Need:

-3 slices of vegan, multi-grain bread (make sure to look for honey!)

-4 slices of Tofurkey Roast Beef

-4 slices of Tofurkey Smoked Turkey

-2 -3 slices of veggie bacon (I used Light Life brand)

-2 slices of Daiya swiss cheese

-2 -3 slices of tomato (depending on size)

-A few thin slices of avocado

-2 teaspoons of sriracha (more or less to taste)

-1  tablespoon Veganaise

Directions:

-Cook bacon as instructed on the package.  I threw mine in a skillet with a little coconut oil.

-Mix the sriracha and Veganaise together to form a spicy mayo and spread on the outer two slices of bread.

-On the bottom slice of bread, stack the cheese and the Tofurkey on top on the layer of spicy mayo and top it off with the dry slice of bread.

On top of the dry slice of bread, top with bacon, tomato slices, and avocado slices.  Top with the third slice of bread with the spicy mayo.

Enjoy!

Pineapple Stir Fry over Quinoa

Ingredients:

1 pack of seitan of your choice (I used seitan strips)

1 cup of dry quinoa

1 yellow onion - Chopped

½ fresh pineapple – in bite-size chunks

1 large pepper of your choice (I used orange) – chopped

1 cup of mushrooms of choice (I used regular mushrooms)

Coconut oil

Braggs Liquid Aminos – to taste

Korean BBQ rub – to taste (I used a dry rub)

Handful of crushed, raw cashews

Directions:

-       -Prepare quinoa per the directions on the package.  Typically this will require you to soak and rinse it.  I made mine by boiling 2 cups of water and adding in 1 cup of quinoa.  I let simmer for 20-25 minutes until it was fluffy.  I did add a bit of Braggs Liquid Aminos in the boiling water for a bit of extra flavor.

-       -While the Quinoa is cooking, start sautéing your chopped onions and seitan in coconut oil.  As your onions start to soften and your seitan starts to brown, add in the chopped peppers and cashews.  Your heat should be on medium to medium high.

-       -As everything starts to cook, add in a few squirts of Braggs Liquid Aminos and sprinkle in your Korean BBQ rub (I used about a tablespoon).

-       -This is a good time to add in your pineapple and mushrooms.

-        -Turn down the heat to medium to medium low and stir occasionally until the Braggs has pretty much evaporated.

-       -By this time, the quinoa should be done.

-       -Make a bed of quinoa on a plate and just scoop the sauté on top and enjoy!