Seitan and Broccolini with Clementine Teriyaki

My daughter inspired me to make this dish because she LOVES Clementines!! David and I ended up loving the dish. The sauce has a great flavor to it and paired with the noodles it helps to not overwhelm the dish. While it might sound complicated to make it was not. Trust me, with 2 kids running around while I'm making dinner complicated is not an option.

This serves 2, if you want to serve 4 just double Seitan and Broccolini, there is more than enough sauce.

8 Ounces Sliced Seitan
6-8 Stalks of Broccolini
Lo Mein Noodles

Clementine Teriyaki Sauce

1/2 Cup Low Sodium Tamari
1/3 Cup Light Brown Sugar
1/3 Cup Fresh Clementine Juice
1/4 Cup + 1 Tbs Rice Vinegar
1/4 Cup Water
Zest from 1 Clementine

Mix all the sauce ingredients together in a small pan let it go at a lively simmer for 20 minutes, until reduced and slightly thick. The sauce will NOT be super thick when it is hot. It will very slightly cover the back of a spoon and look syrupy, but it’s not going to be thick until it cools, so don’t worry if it seems runny. At the end of the cooking you should see large, excited bubbles (this is the sugar caramelizing), so if you don’t see those, keep cooking. Set aside.

Cook Lo Mein Noodles according to package directions. Set aside.

Heat a large non-stick or cast-iron skillet over medium high heat. Add the seitan and let brown on all sides, about 5-10 minutes. Remove to a bowl, turn up the heat to high, and add broccolini in one layer. Once you get color on one side, flip, reduce heat to low, and cover the pan to finish the cooking, another 2-3 minutes. The broccolini should be bright green and cooked to a tender-crisp.

Once you are ready to serve, add the seitan to the pan with the broccolini. Drizze enough teriyaki sauce in to coat everything. Beware, if the pan is too hot you risk burning your sauce. Once everything is heated and covered in a nice glaze, serve immediately with the Lo Mein Noodles.

This sauce is strong so you just need enough to coat.

This side dish was emailed to me by a friend, so I thought I would try it tonight with dinner. It's Quinoa with Garlic, Pine Nuts, and Raisins and it was quite good. Had a mild but very addictive flavor!

1 c Quinoa, rinsed well (I might only do 3/4 c next time I make it)
1/4 c pine nuts
2 TBSP olive oil
2 cloves of garlic, sliced or diced
1/3 c parsley, chopped
1/4 c raisins
1 TBSP fresh lemon juice
Salt and pepper

Toast quinoa in saucepan over medium heat (about 2 mins). Add 1 3/4 c water and boil. Reduce to med-low and simmer, covered, until liquid absorbed (about 10-15 mins). Remove and let sit covered for 2 mins.

Toast pine nuts in skillet on high heat until turning brown, toss while toasting to prevent burning on one side, transfer to plate. In pan, add olive oil and garlic and cook until golden (about 2 mins). Transfer garlic to plate, leaving oil in pan.

Fluff quinoa with fork and add all ingredients.

Leftovers can make a great meal

As you all know when you make chili it makes a huge amount. I decided to have chili dogs tonight to use up all my leftover chili from last night. Great easy meal!

Brrrrrr...time for something warm!

With the cold weather here I decided it was time for some yummy Chili with Sweet Cornbread. Now I'm not going to give you a chili recipe because everyone thinks their mom's chili is the best. But I am going to suggest you try my Sweet Cornbread, it was fantastic.

2/3 c maple syrup
1/3 c canola oil
1 c plain soymilk
1 c whole wheat flour
1 c fine organic cornmeal
1 TBSP baking powder
1 tsp salt

Preheat oven 350 degrees and spray 9x9 baking pan with nonstick spray.

Mix all wet ingredients. Mix all dry ingredients. Mix together and pour batter into pan. Bake 35 mins or until toothpick comes out clean.

Real Garlic Bread

I decided to go gourmet and make real garlic bread with dinner tonight. It was amazing!! I love garlic and used 2 heads for 1 loaf of french bread. If you have the time give it a try!

Cut off the top of a garlic head, coat with olive oil, and season with salt and pepper.

Wrap it in foil, and roast it at 350 degrees for 30-50 mins or until golden and tender. Turn it over halfway through cooking.

Broil french bread cut in half and buttered, soy butter of course :)

Squeeze out the garlic from the skin and smear it onto toasted bread.

Enjoy!!

Who doesn't love appetizers?

I found a recipe for Artichoke Dip (from The Kind Diet) so I decided to try it tonight before dinner. It turned out pretty good. Served with some whole wheat crackers, it was a great addition to a good meal!

2 (8.5 oz) cans quartered artichoke hearts in water, drained
1 c Vegenaise
1 c grated soy Parmesan
1 garlic clove, finely chopped
Paprika
Crackers for dipping

Mash up the artichokes in a bowl. Add Vegenaise, cheese, and garlic and combine well. Place in baking dish, and bake 350 degrees for 30 mins or until browned on top. Sprinkle with paprika and serve.