Peruvian Seitan and Potatoes, Yellow Rice with Garlic

Friday night, my husband and I had a wonderful dinner with our downstairs neighbors. We decided to cook out in the backyard and didn’t really plan anything elaborate. We each just brought what we wanted to eat as a couple and shared what food we had.

Tired of the same-old veggie burgers and hot dogs, I decided to make the Peruvian Seitan and Potato Skewers  (you can download the recipe here) and Yellow Rice with Garlic featured in “Viva Vegan!” The Yellow Rice I’ve made before, but the skewers I’ve been wanting to make since I first got the book. And, wow, it did not disappoint.

The pictures you see in this post aren’t of the skewers we put on the grill (it was too dark to take pictures), but of the leftover seitan and vegetables that we cooked in a cast iron skillet the next day. Both cooking techniques produced delicious results. The marinade for the skewers was tangy and spicy, with ancho chile powder, garlic and red wine vinegar, among other ingredients. I only marinated the seitan and veggies about 30 minutes for the cookout, and it was very flavorful. For the leftover dish in the pictures, everything was allowed to marinate overnight.

I really wish I could have taken pictures of the whole meal because, even though we didn’t plan it that way, all of the dishes worked together so perfectly. My neighbors made chicken on the grill, but also brought Calabacitas, a wonderful Southwestern squash and corn dish. They also made a grilled Romaine salad that was so, so good. It was a wonderful way to share an evening with good friends.

Hope you’re having a great weekend!

From the Pantry Pot Pie

This is another dish from “The Vegan Slow Cooker,” and, I have to say, I was kind of disappointed. The vegetable part of the dish was awesome, but the biscuits didn’t really turn out that well. They were kind of doughy. I propped the lid of my crockpot as the recipe suggested and even let them cook a bit longer, but they just would not firm up. So, I ended up taking the biscuits off the top and making herbed whole wheat drop biscuits in the oven, which turned out really well. The biscuit recipe I got from “Vegan Brunch.” Their texture provided a nice crunch to go with the chicken seitan and veggies. I do plan on making this dish again, but I’ll just leave off the biscuits and make a batch separately.

Gingerbread Waffles and Sage Sausages

Vegan Brunch” is one of my favorite cookbooks and, yet, I’ve barely scratched the surface when it comes to trying all the recipes. These Gingerbread Waffles have been on my list of recipes to try and they did not disappoint. I was worried that they would turn out too sweet when topped with maple syrup, but the waffles contained just the right amount of spice to cut through any of the sweetness.

The homemade sausages featured in the cookbook have also been on my list. I’ll admit that I was intimidated by the idea of making them, but let me assure you, these sausages are so easy to make and are really tasty.

The original recipe calls for dried cherries, but I didn’t have any on hand. I decided to use raisins as a cheaper alternative and they worked out perfectly. Also, the recipe makes four large sausages, but after making one large sausage, I decided to make them smaller. And I’m glad I did because they turned out much firmer than the larger one.

At the end, my links weren’t very pretty when I took them out of the foil; I definitely need more practice shaping them. But per her suggestion, I cut them into slices after they steamed and browned them in a cast iron skillet, which added a nice texture to the outside. I will definitely be making these again.