(Only make periodically due to seitan being more of a processed vegan food)
1/4 pkg of Uptons Naturals Italian Seitan crumbled into tiny pieces (grind them in food processor, grinding into small pieces)
1 tsp Minced Garlic (or however much you want)
1 tbsp minced onion or shallots (or however much you want)
1 1/4 c of Unsweetened Coconut Milk in a carton (could need more)
1 - 2 tbsp of low sodium tamari or soy sauce (start with 1 tbsp, then add more to reach desired salt level)
1/4 tsp pepper (or to taste)
1 tbsp Nutritional Yeast (Optional)
1/4 c water or more
2 tbsp of organic brown rice flour (arrowhead mills brand)
Bread Slices or your favorite vegan biscuit
Pour some water in a nonstick pan. Add Seitan, garlic, onion/shallots. Cook on high heat. Once water is gone, push seitan, garlic, onion/shallots to center. Turn down the heat to medium after cooking the seitan, garlic and onions, then add the flour, nutritional yeast, and about 2 tablespoons of tamari for the brown color and salt flavor (it won't taste like tamari); and about 2-3 tablespoons of water to make a roux (pasty, sludgy consistency).
Turn the heat back to high, then start pouring in the milk a bit at a time and stir everything together the entire time, scraping aka deglazing the pan. Keep scraping off roux from your spoon, mashing and stirring the roux into the milk. You may end up having roux bits in your gravy, that's fine. Keep adding milk until it's the consistency you want, either thick or medium thick. You may need to add more than 1 1/4 c milk, that's fine. But avoid watery consistency. If it becomes too thin, just add more flour. Turn off heat. Add pepper to taste.
Note, when gravy sits a bit, it thickens more. Add more milk over heat to thin it out a bit if desired.
Pour over vegan toast and serve.
I have tried 3 different flours. The organic brown rice flour thickens the best. The vegan toast we buy is better than any bread we’ve had. Its called, Alpine Valley Natural Whole Grain Bread - Multi Grain with Omega 3. It's both organic and non-GMO with no oil.
Smokey Mexican Breakfast Scramble
(if you are trying to lose weight, only eat this periodically since tofu is higher in fat than other plant foods)
Package of Organic Non-GMO Extra Firm Tofu
1 tsp Original Liquid Smoke (optional)
1 tsp Tumeric
1 tsp Black Salt or Sea Salt (or omit and salt to taste per serving)
1/2 cup Chopped Red Onion
1 Can of Organic Chilies (optional)
1/4 cup Chopped Red Peppers
1 tbs Garlic
3 tbs Pickled Jalapeños
6 Chopped Dinosaur Kale Leaves
1 cup Broccoli
1 cup Cauliflower
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/8 tsp Chipotle Spice or chili flakes or to taste (optional)
Corn Tortillas (optional)
Drain, press and crumble a package of extra firm tofu and season with liquid smoke, turmeric, and half of the black salt. Note: Recommend a tofu press, but not required.
Sauté red onion, a can of chilies, peppers, garlic, jalapeños (in jar), kale, broccoli and cauliflower and season with onion powder, garlic powder, the other half of the black salt or sea salt and a touch of chipotle spice (if desired). Add water to assist in the sauté.
Add seasoned tofu and adjust spices as necessary.
Heat corn tortilla in skillet until soft (~ 2 min) and break apart before plating.
Yum Yum Juice
2 small apples
2 medium oranges
1/2 inch piece of ginger (optional)
5 large kale leaves (any kind of kale)
Cut everything up to fit into your juicer. Juice, pour into a S'wel bottle or whatever you use to store your liquids. Add more ginger if you like the bite!
Banana Walnut Smoothie
Recipe courtesy of Giada De Laurentiis
1 cups ice (1 1/2 cup ice if you like it thinner)
1/2 cup unsweetened almond milk
1/2 cup coconut water or purified water
3 tablespoons walnut pieces
2 dried dates, pitted and coarsely chopped
1/2 medium banana, peeled
Combine the ice, almond milk, coconut water/water, walnuts, dates, and banana in the blender and blend on high speed until smooth. Pour into glasses and serve.