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Mmmm… Chris Perrin is back this month with his recipe for Braised Asian Lemon Seitan to make you tastebuds do a Happy Dance, while you feel all healthy and full of nutritional virtue! When our favourite certified cook isnt busy serving up veg*n goodies at DomestikGoddess.com, Chris writes for BIAO Magazine, food-blogs at Blog Well Done, and is working on his own vegan cookbook. Enjoy!   ~ Jen

Braised Asian Lemon Seitan

chris perrin Braising is one of my favorite cooking techniques. It’s a wonderful way to get a bunch of flavor into a dish and it’s really simple. The good news is that seitan, my favorite vegan meat replacement, with its firm texture, stands up to braising extremely well. In fact, a good braise can loosen the sietan, make it more receptive to the juices you’re cooking it in, and improve the overall texture.

For those not familiar with the term braising, it means cooking food partially submerged in a flavorful liquid. The most important part is the “partially submerged”. The food is not completely covered by cooking liquid (that’s boiling or stewing). Instead, the food is usually covered half way so that the bottom is in the liquid, while the top is exposed to the air. The second most important part is “flavorful liquid” because whatever you are cooking will absorb the tastes of the liquid in which it’s cooked. Good braising liquid makes for a great braised dish. We’re going to use that to our advantage!
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Vegan Goes Cajun: Seitan Jambalaya

Vegan Goes Cajun: Seitan Jambalaya

Cooking columnist Chris Perrin is back with another hot vegetarian / vegan recipe: “I have been on a real Cajun kick recently and for some reason, I cannot seem to stop making jambalaya. Since I’ve made it a habit to share my culinary obsessions on DomestikGoddess.com, I see no reason not to talk jambalaya! So today, we are headed to the bayou, but it will be a vegan bayou…”

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Vegan Reuben: A Tasty Classic Gone Meatless

Vegan Reuben: A Tasty Classic Gone Meatless

Comfort food! Today, our favourite food writer Chris Perrin offers a vegan version of the classic Reuben sandwich, along with a recipe for vegan Thousand Island dressing… If you’ve been following his tasty contributions here each month, you’ll know that Chris has a cook’s certification from the Kansas City Culinary Institute, writes for BIAO Magazine, [...]

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Pumpkin Panini and Apple-Seitan Sandwich

Pumpkin Panini and Apple-Seitan Sandwich

Every autumn, the Earth erupts forth in a great bounty of fruits and vegetables in such great quantities that the ground must know it will produce nothing for the next 5 or 6 months… How else can you explain the flood of apples, cranberries, pumpkins, squash, and other gourds that invade grocery stores across the country every October? Today, we are going to elevate Fall fare into the fantastic. We are going to make sandwiches! (And they’re going to be veg friendly, too.)

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Miso Eggplant Bowls

Miso Eggplant Bowls

Bored with the same-old-same-old supper? Food writer Chris Perrin is back with a new recipe, and a new ingredient to challenge our cooking comfort zones — not seitan this time, but the mysterious miso… Chris has a cook’s certification from the Kansas City Culinary Institute, is a columnist for BIAO Magazine and at many foodie [...]

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