Seitan

Ingredients
2 1/2 cups vital wheat gluten 
1 cup nutritional yeast 
1 tsp cumin 
1 tbsp garlic powder 
1 tbsp onion powder
1 teaspoon smoked paprika 
1 1/2 tsp sage 
1 1/2 cups vegetable broth 
1/2 cup water 
1/4 cup ketchup 
2 tbsp soy sauce 
2 tbsp olive oil
Seitan Filling (see below)
Mushroom Gravy (see below)

Directions

1. Preheat oven to 325 degrees F
2. Mix all the dry ingredients in a large bowl and mix with a fork. In a second bowl combine the wet ingredients and mix well. 
3. Make a bowl out of the dry ingredients and pour the wet ingredients in slowly while stirring to combine. When mixed well, knead the dough for several minutes. 
4. Spread the dough out into a long rectangle. Pour Seitan Filling in a line along the long axis. 
5. Roll the dough into a tube, being careful to cover all the filling.. Wrap in aluminum foil. 
6. Place dough on the oven rack, turning once halfway through baking. 
7. When finished, take out the over and let cool. Once cooled, slice the dough into thick chunks (about 1/2 inch). Top with Mushroom Gravy to serve.

Seitan Filling 
Ingredients

• 4 oz of mushrooms. chopped
• 1 inch of white part of leek, chopped
• 4 oz brown rice cooked in vegetable broth 1 large clove of garlic
• 1/2 cup walnuts chopped
• 1/2 tbspn soy sauce
• 1 tsp sage
• 1/2 tsp thyme
• 1/2 tsp pepper
• pinch of pink himalayan salt
• 1 tbsp olive oil
• 1 tbsp white wine 

Directions

1. Heat up the olive oil and sauté the leek until translucent.
2. Add the garlic and cook a minute or so.
3. Add the mushrooms and cook a few more minutes.
4. Add the white wine and sauté a few minutes more then add the walnuts, soy sauce, rice and spices.
5. Cook for about 5 more minutes. 

Mushroom Gravy 
Ingredients

• 2 oz of mushrooms, chopped
• 2 oz of mushrooms, sliced
• 1 inch of white part of leek chopped
• 1 large clove of garlic
• 1/4 - 1/2 cup of vegetable broth
• 1/2 cup of plant based milk
• 2 tbsp of flour
• 1 tblsp sage
• t tblsp thyme
• 1/2 tblsp rosemary chopped fine
• 1 tblsp olive oil
• Splash of white wine
• Salt and pepper to taste 

Direction

1. In the same pan that you made the seitan filling, heat the olive oil until hot.
2. Sauté the leek and garlic until fragrant.
3. Add the chopped mushrooms and continue to sauté.
4. Add a splash of white wine and continue to sauté.
5. Add all of your spices and continue to sauté for a few more minutes.
6. Mix the flour with the plant based milk and try to eliminate the lumps.
7. Add the mixture to the pan and continue to saute. The mix should begin to thicken.
8. Add as much of the vegetable broth to get to a gravy consistency that you are satisfied with. Some people like it thinner or thicker than others.
9. Continue to cook for about 5 to 10 minutes. 

​Makes about 1.5 cups
Ingredients

• 1.5 cup of cashews
• 1 cup water
• 2/3 cup nutritional yeast
• 1/2 tbsp chipotle pepper (from a can) plus a little of the sauce it comes in
• 1 tsp ground cumin
• 1/2 tsp garlic, minced
• 1/2 tomato, chopped
• 1/2 tsp onion powder
• 1 tsp ground tumeric
• 1/2 tsp lemon juice
• 1/2 tsp Dijon mustard

Directions
Blend water and cashews in a blender. Heat the water and cashews up in a microwave for about 1 - 2 minutes. Add the rest of the ingredients and blend on high. Add more or less chipotle pepper sauce based on how spicy you like your cheez. 

​Serves 6
Ingredients

• 1 cup of lentils, rinsed
• 2 cups of water
• 1/4 tsp salt
• 8 oz mushrooms, sauteed - optional
• 2 - 3 tbsp Mexican spice blend (recipe) or purchase a pre-made packet
• 1/2 lettuce roughly chopped
• 1 avocado, chopped in chunks
• 1 tomato, chopped in chunks
• Salsa
• Taco shells or chips or your choice 
• Queso Cheez recipe (optional)

​Directions
Bring water to boil and add lentils and salt. Simmer uncovered for 20 - 30 minutes. Stir occasionally to make sure the lentils are covered with the water. If using mushrooms, mix the lentils with then and add your Mexican spice blend until lentils are covered. Add water to cover your lentils to sauté for about 10 minutes or until all of water evaporates.  To plate up, spread chips on a plate and top with the Mexican meat and a dollop of Queso Cheez followed by lettuce, tomatoes, avocado and salsa. Enjoy!

This mushroom soup is a simple recipe that goes above and beyond other soup recipes. It's creamy texture and flavorful taste make it the ideal choice for a mid-winter meal. Packed with cashews, garlic, and mushrooms, it also is packed with nutrients as well.

,Serves 6
Ingredients

• 24 oz button mushrooms, sliced
• 4 cloves garlic, chopped
• 1/2 yellow onion, chopped
• 1.5 tbsp olive oil
• 1/2 cup raw cashews
• 4 cups vegetable stock
• 1/2 cup plant based milk or 1/4 cup water
• 3/4 cup white wine
• 1 tsp thyme
• 4 tbsp salt
• 1 tbsp flour
• 1/2 cup nutritional yeast
• fresh ground black pepper
• chopped fresh parsley for garnish
• ground paprika for garnish

Directions

1. Heat 1 tbsp olive oil in a pot over medium high flame. 
2. Add onion and sauté until translucent. 
3. Add 3/4 of the garlic and sauté for a couple of more minutes making sure to move around so prevent sticking
4. Add 20 oz of the mushrooms and continue to sauté 
5. Add the 1/2 cup wine and the thyme and cook for 5 minutes
6. Add the vegetable stock and cook on low heat for 15 minutes
7. Meanwhile blend the cashews with either the plant based milk or the water until smooth’ Also mix the flour with about two tablespoon of the stock taken from the mushroom mix and set aside
8. Blend the soup using a blender or emersion blender
9. Slowly add the flour mix to the soup and let simmer for about 5 minutes
10. Slowly add the cashew mix to the soup
11. Heat the rest of the olive oil in a pan and the rest of the garlic and white wine and then add the remaining mushrooms
12. Sautee for about 5- 10 minutes
13. Add these mushrooms to your soup and mix
14. Ladle soup into bowls and garnish with ground paprika and parsley

Serves 6
Ingredients

• 3 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 medium onion
• 2 28 oz cans crushed tomatoes or 2 lbs whole tomatoes, chopped
• 1 small head of cauliflower, chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 3 tbs nutritional yeast flakes
• 1/2 to 1 cup of water
• 1/2 cup cashews soaked hot water
• Fresh chopped basil for garnish (optional)

Directions

1. add olive oil to  a large pot and heat over medium to high flame. 
2. Add your onions and sauté until translucent and then add garlic, basil, oregano and salt and sauté a couple of more minutes while moving it around with a spatula or spoon. 
3. Add the crushed tomatoes and cauliflower. Bring to a boil and let simmer vigorously for around 25 minutes. 
4. Meanwhile blend the cashews and water in a blender until smooth. 
5. Blend the soup in a blender or using an emersion blender.
6. Add the smooth cashew and nutritional yeast.
7. Simmer on low for another 10 - 15 minutes .
8. If the soup is too thick for your taste you can add more water.
9. Ladle soup into bowls and drizzle with olive oil and chopped basil if desired.

​Vegan Crepes  (Makes between 6-8 crepes) 
Ingredients:

• 1.5 cups flour
• 3 tbsp sugar
• 1/2 tsp baking soda
• A dash of cinnamon
• 1 3/4 cups plant-based milk
• 1 tsp vanilla extract
• Vegan margarine 
• Toppings of your choice: peanut butter, powdered sugar, fruit compote, etc. (see below) 

Directions:
Add dry ingredients to a large bowl and mix together. Add milk and vanilla extract. Mix well until there are no lumps in the batter. Preheat a large pan on medium heat and add about a tbsp. of vegan margarine. Melt margarine and roll pan so margarine covers the bottom of the pan. Add about a half cup of batter to pan and spread evenly over the pan. Slide a spatula around the edges of the crepe to make sure it doesn’t stick. When the crepe is slightly browned, flip it over. When the other side is slightly browned, move it to a plate.  Add a filling such as peanut butter or fruit. Roll up crepe and add powdered sugar to the top.

Peanut Butter Cream   (Makes filling for about 3 crepes) 
Ingredients:

• 1/2 cup peanut butter 
• 2 tbsp. sugar 

Directions:
Combine all ingredients and mix until smooth.

Chocolate Sauce  (Makes filling for about 3 crepes )
Ingredients:

• 1/3 cup dairy-free chocolate chips 
• 1 tbsp. non-dairy milk 

Directions:
Microwave chocolate chips for 1 min. Mix with a fork until chips are melted then add milk. Mix until smooth.
 
Sweet Cream  (Makes filling for about 3 crepes) 
Ingredients:

• 1/2 cup Tofutti cream cheese
• 2 tbsp powdered sugar
• 1/2 tsp vanilla 

Directions:
Combine all ingredients and mix until smooth

Fruit Compote  (Makes filling for about 3 crepes) 
Ingredients:

• 1 1/2 cup frozen fruit
• 1 1/2 tbsp. sugar 

Directions:
Bring a small pot to medium-low heat. Add frozen fruit and sugar and mix.  Lower heat and simmer for 10 minutes or until syrup is to desired consistency.