Seitan Lunch Meat

I was tired of buying those pricey, heavily processed sliced of lunch "meat."  So, I decided to make my own!  This does not take long to prep, but it does take a while to cook, so this is a perfect recipe on a rainy day or just a lazy Sunday.

You will need:
-1 cup of white beans (cooked and drained.  You can use canned ones as well)
-2 cups veggie broth or water
-1/4 cup of Olive Oil
-1/4 cup of celery
-1/4 cup of diced onions
-2 tsp sea salt
-2 tsp garlic
-1 tbl sage (use ground or fresh)
-1 tbl soy sauce
-2 1/2 cups of vital wheat gluten

 What to Do:
-Combine all ingredients, except wheat gluten, in a food processor.  Blend until smooth.  It will be very runny.  That is okay.
-Combine the 2.5 cups of vital wheat gluten and work into a dough
-Knead the dough to get all of the air bubbles out.
-Form into a loaf.
-Wrap the loaf tightly in tin foil.
-Place the wrapped loaf into a steamer and steam for 1 hour.
-When the steaming process is almost done, preheat the oven to 350.
-Take the loaf out of the steamer and place it into the oven and bake for 45 minutes.
-Take the loaf out of the oven and remove foil.  Let bake for another 15 minutes.
-Once it is nice and brown, let it completely cool on a rack.
-Slice thinly and store in the fridge.

Creamy Cauliflower Bisque

You will need:

-3 cups cauliflower

-2 cups unsweetened, unflavored almond milk

-1/4 cup olive oil

-1/2 cup onions

-1/2 cup raw cashews

-1/2 cup nutritional yeast flakes

-1 tsp garlic

-1 tsp sea salt

-1 tbl sriracha

What to do:

-combine all ingredients into a high powered blender (I use a vitamix) and blend until smooth. You'll want to start on a low setting and work your way up. You may have to use the tamper. Do not add more liquid. It'll all blend and come out thick and creamy. 

-Heat and serve

-Garnish with some sriracha and some vegan cheese (I used daiya cheddar).