Simplified typical Belgian seitan stew

Van TofuParty dishes

 

More typical Belgian than this, you can’t eat.  I used a recipe that I found on the EVA website, but simplified it a little bit.  This was good, but next time I’ll try to make it with a beer instead of wine and by doing this it will be a 100% typical belgian dish.  Of course you have to servi this with french fries and a boring plain salad of lettuce and tomatoes.  Really, that’s how you get it served overhere in a restaurant.  And don’t forget about your mayo (or should I say vega….?).

You can also watch a video of the recipe. It’s in dutch, so if you’re in need of translating, you can always ask me for some help:

Seitan stoverij from EVA-TV on Vimeo.

http://www.vimeo.com/2661886

Seitan & lentil meatloaf

Lately, one of my hobby’s is making seitan.  I tried this one from ‘How to cook everything vegetarian’:

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This was enough for two servings.  So, a few days later I used some in this pasta-salad:

 

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Iceberg lettuce packages

I was looking for something to do with my iceberg lettuce. When I read somewhere you could make packages with it, that you could steam. After playing around with some ingredients I came up with this:

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Ingredients :

    200 g green peas
    150 ml soy cream
    1 tbsp chickpeaflour
    1tsp mint (dried)
    2 tbsp nutritional yeast flakes
    1 tsp soy sauce
    6 leaves iceberg lettuce

Directions:

1. Mash all the ingredients together, except for the iceberg lettuce
2. Spoon 2 tbsp of your mixture in one iceberg lettuce leaf
3. Fold your leaf carefully.  To keep it together you can stick it with a toothpick.
4.  Steam your packages for 10 to 15 min.

Makes: 3 servings, Preparation time: 15 min., Cooking time: 15 min.

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You can find this recipe also here.

Jasmin rice cakes with mushroom sauce and faux fish fingers

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These ‘Jasmin rice cakes’ are from the Millennium cookbook. (they were served with a chutney from oxfam).

The ’Faux fish fingers’ are from Cook vegetarian, april 2009, but without the nori flakes and the almonds (I didn’t had them in my cupboard).

The ‘Mushroom sauce’  was prepared like this:

 

Chop 1 onion and saute it in some oil. 

Add sliced mushrooms.

After 5 min. add the following ingredients:1 tbsp. soysauce, 1 à 2 tbsp coconutmilk, 1 tbsp ketchup.

Saute for a while and bring to taste with black pepper.

 

Lemony vanilla cupcakes

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I used the recipe for Lemony vanilla cupcakes and Lemony cream cheese frosting from  Vegan cupcakes take over the world.
And yes, for the top photo I played around with Picasa.

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