On the menu:
- Meatballs, both seitan-based and gluten-free, in marinara sauce
- Fettuccine Alfredo, made with cashew cream sauce
- Homemade Parmesan-style sprinkles
- Pan-roasted Garlicky Brussels Sprouts
- Chickpea Blondies (gluten-free)
SEITAN MEATBALLS
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| Meatball recipe adapted from www.food.com recipe #445275 |
In a large bowl, sift dry ingredients:
1 cup vital wheat gluten flour
3 Tablespoons nutritional yeast
1 Tablespoon Italian seasoning
1 teaspoon black pepper
1/4 cup vegan stuffing mix, breaking up larger bits (I use Pepperidge Farm Herb Seasoned stuffing)
Mix wet ingredients in a blender or food processor:
3/4 cup cold vegetable broth
1 Tablespoon olive oil
2 cloves garlic, pressed
Pour wet mixture into dry mixture and mix with your hands until all moisture has been absorbed. Add more broth if the dough is too dry; add more gluten and/or stuffing mix if the dough is too wet. Separate the dough into 12 - 15 pieces. Using your hands, knead each piece until smooth and elastic, then roll into a ball. The meatballs will expand greatly when cooked, so keep the raw meatballs small!
To cook:
Add about 6 cups of salted water to a large skillet or Dutch oven with a tight-fitting lid. Bring the water to a gentle simmer (DO NOT BOIL), and add the raw meatballs one by one. Cover and simmer for 45 minutes. (Optional: The water may be flavored with a bay leaf, onion, soy sauce/tamari, and/or garlic if desired).
When done, remove meatballs from broth serve with your favorite marinara sauce. The meatballs may be pan-fried to brown them a bit on the outside, but it's not necessary.
VEGAN ALFREDO SAUCE
INGREDIENTS
2 shallots, thinly sliced
1to 2 Tablespoon olive oil and/or vegan butter
1 to 1 ½ cups raw, unsalted cashews (soaked in water at least one hour)
1 cup water
1 ½ to 2 cups unsweetened, unflavored non-dairy milk or water
½ teaspoon sea salt or to taste
DIRECTIONS:
Heat olive oil/vegan butter in a large pan. Add shallots and cook until soft. Drain and rinse cashews, then place in blender with 1 cup fresh water and blend to pulverize the nuts. Add softened shallots (as well as the oil/butter used to cook shallots), 1 ½ cups of non-dairy milk, and salt. Blend on high speed until smooth.
Pour sauce into large pan and heat while whisking until sauce thickens and bubbles. Add more non-dairy milk if sauce needs thinning to reach desired creamy consistency. Remove from heat and, if needed, adjust seasoning to taste with salt and/or pepper.
Toss with hot, cooked fettuccine noodles for a delectable Fettuccine Alfredo!
Vegan Parmesan-style Sprinkles
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| Only 3 ingredients! |
2 parts slivered almonds (from the baking aisle) or raw cashews
1 part nutritional yeast
salt to taste
Instructions:
Process nuts in a food processor or blender until desired crumbly consistency is reached. Mix in nutritional yeast. Salt to taste. That's it!
Chickpea Blondies (gluten-free!)
Makes a 9 x 13 pan
Ingredients:
3 cups cooked chickpeas (2 small cans or 1 large can)
1½ cups brown sugar
½ cup ground flaxseeds
½ cup creamy peanut butter
1½ teaspoons baking powder
¼ teaspoon baking soda
4 teaspoons vanilla extract
1 cup vegan chocolate chips (for later)
Instructions:
1. Preheat oven to 350°. Spray pan with non-stick cooking spray or lightly grease.
2. Drain and rinse chickpeas, shake off excess liquid.
3. Add all ingredients except chocolate chips to food processor and blend thoroughly. Scrape down sides once or twice to make sure everything is mixed.
4. Spread batter into the prepared pan, smoothing top. Sprinkle chocolate chips evenly over the surface.
5. Bake for 30 minutes. Let cool before cutting and eating. Store leftovers in fridge.
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