cacciatore

Wednesday is Italian/Pasta Night

On my search for a Food Network recipe a week or so ago, I came across Chicken Cacciatore. It looked good so I put it on the menu. I made my Light Seitan (chicken like), tore it into medium sized pieces and seared them in  a little olive oil. I sauteed mushrooms, onions and peppers, deglazed with red wine, added some vegetable stock and simmered the whole shebang for around 20 minutes. This gave the sauce enough time to establish a wonderful depth and richness. To finish the sauce I added a few tablespoons of balsamic vinegar and some basil.

Everyone really liked it - peppers and all. I served it over pasta and with a green salad. Very Italian! Delizioso!

Cost Breakdown:
seitan: $2
onion, pepper, garlic, mushroom: $4
red wine and veg broth: $1
pasta: $2
salad: $3
Total to feed a family of 5:
$12.00

deviled vegan eggs

I've been wanting to make Deviled Eggs for a while now. I finally created this nearly perfect rendition. In fact, the kids are still clamoring for more. It is rich and decadent and creamy. Even the 'whites' don't taste like tofu.

I wrapped my tofu the night before and this morning it was very smooth and as dry as tofu will get. To infuse flavor and set the texture to be silky, I simmered the 'whites' in water with a clove of garlic, black salt and onion powder. The yellow part I simmered in the same water but added turmeric for color (not to mention it is a very healthful spice). I cooled the whites to firm them up. I blended the yellows with a tablespoon of veganaise, a teaspoon of mustard, a little black salt and a pinch of cayenne.

These are wicked good. One per person is sufficient.

Cost Breakdown:

tofu: $4

Veganaise, spices, mustard: $ .50

Total to make 10:

$4.50

DEVILED TOFU EGGS PRINTER-FRIENDLY RECIPE