Holiday Seitan Loaf

This is what I made for Christmas this past December. I've seen this recipe's video at Everyday Dish TV for a while now and always wanted to make it but thought it was too much trouble. Know what? It's really not!



It's from chef Brian McCarthy from his book The Vegan Family Cookbook, and although it does take a few more steps than just simmering some seitan, it's totally worth it. I'll be making it again for Easter in a few weeks, too.

Curried Indian Potato Stew

Another SNAP recipe from Jeff Novick




Curried Indian Potato Stew

1) 2 cans whole tomatoes
2) 1-2 cans Garbanzo Beans
3) Frozen Cauliflower (1- 1 1/2 lb) , peas (1/2 lb), onions (1/4-1/2 pound)
4) 2 large potatoes
5) Salt Free Curry spice mix

Microwave the potatoes. While they are zapping, put all other ingredients in the pot and heat. When potatoes are done, cut into 1 inch pieces and add to pot. Simmer 5 minutes. Top with fresh cilantro Enjoy.

(can be served with brown rice which you can cook in 10 minutes while potatoes are cooking by using Success Brand Quick Cooking Brown Rice)

McDougall Tamale Pie

I think I doubled the recipe, which is why it's in my big Corningware casserole dish instead of the 8 x8 square pan in the recipe. The single batch really would have been enough for us but we like lots of leftovers for lunches. Don't believe that "eight servings" out of an 8x8 pan - for 8 picky toddlers, maybe! LOL

From The McDougall Plan book:

Tamale Pie

Eight servings. Prep time: 45 min. Cooking time: 45 min.

3 cups cooked pinto beans, mashed. (or 2 cans fat-free refried beans)

1 onion, chopped.

1-1/2 teaspoons chili powder.

1/4 cup tomato sauce.

1 cup corn kernels.

1 green bell pepper, chopped.

1-2 chopped green chilies (or 4-oz can)

1-1/2 cups cornmeal.

2-1/2 cups water.

1/2 teaspoon chili powder.

Place onion in a large pot with 1/4 cup water. Sauté about 10 minutes, add green pepper, corn, green chilies, tomato sauce, and 1-1/2 tsp. chili powder. Cook 5 minutes. Add mashed beans and cook about 10 minutes over low heat. Remove from heat.

Combine cornmeal, water, and 1/2 tsp. chili powder in a saucepan. Cook over medium heat until mixture thickens, stirring constantly with a wire whisk or the cornmeal will lump.

Using a non-stick 8" x 8" pan, spread half of the cornmeal mixture over the bottom. Pour the bean mixture over this and spread it out. Then spread the remaining cornmeal mixture over the top.

Bake at 350°F for 45 minutes, or until it bubbles.

Longevity Soup

A SNAP recipe (Simple Nutritious Affordable and (Darn, I can't remember what the "P" stood for!) from Jeff Novick, Dr. McDougall's nutritionist.

Dish 4 - Longevity Soup

1) 1 can whole tomatoes, 1 can pureed

2) Your favorite beans (I use kidney or garbanzo)

3) 1.5- 2 lbs of Your favorite frozen veggies plus 1 lb of frozen collards

4) Your favorite starch (potato, sweet potato rice, barley) cooked separate then added

5) your favorite seasoning (I use fresh ginger, garlic)

Place tomatoes in large pot. Add in 2 28 oz cans of water. Then add in all other ingredients. Bring to a boil and then simmer 15 minutes. Enjoy!

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