Figs have been on my mind a lot lately. As they bloom into season,I am constantly reminded that I have no experience with figs. Yep, none. At the convincing of my mom, I tried a few of these odd little fruits off my neighbors tree. And they were delicious! A bit of earthy-ness, and just the right amount of sweetness. With some leftover ricotta cheese and a craving for pizza last night, I knew just how I’d begin my adventures with this new food.
Pizza Dough (this one from Broke-Ass Gourmet is my favorite) Olive Oil, 2 T Garlic, 4-5 cloves, minced Ricotta Cheese, 3/4 cup Red Onion, 1/2, sliced thinly Black Mission Figs, 6+, depending on how much you love them, sliced thinly Thyme, 1.5T, minced Balsamic Vinegar, splash a few Tablespoons on the pizza before and after cooking Red Pepper Flakes, as much as you need Salt and Pepper
Preheat oven to 450. The olive oil and garlic will serve as your base sauce. Pile on the rest to your hearts content!
Cooks on a pizza stone or baking sheet ~10 minutes. Enjoy!
Some of the farmers on the central coast are still holding on to those last rays of summer and not yet giving up on bell peppers, so I couldn’t resist buying them last week. But this meal started out like many: I had a few bell peppers that had been asking to be eaten before I left them in the fridge too long, and carrots that were looking a little soft. I started throwing ingredients together and some how emerged with this asian-style stuffed pepper that happened to be total power, vegan, and delicious!
2 Medium Carrots, diced 3-4 Cloves Garlic, minced
3 Bell Peppers, cut in half lengthwise 2 T Olive Oil
1/2 c Walnuts, chopped 2 T Rice Wine Vinegar
1 1/2 c Lentils, cooked 1 T Soy Sauce
1/2 small Anaheim Pepper, minced A few pinches of Brown Sugar
2-3 T Chili in Oil Sauce (found in most asian markets, a salty and slightly spicy condiment)
Heat oven to 375 and mix all the ingredients in a bowl before putting them inside the peppers. Cover with foil and cook for 35-40 minutes, until the peppers are well roasted. Enjoy!
It’s fall! It’s fall! The brisk winds have come bringing clouds and a few showers and I couldn’t be more excited. There’s just something about fall that signals good things ahead: snuggling, fires, soup, apples, changing colors, holidays. The list just goes on and on. So in honor of the chilly season, I decided to make one of my favorite quick power meals: Roasted Veggies!
The possibilities are endless, and can vary based on what’s in season, but here’s what I used:
1/2 Butternut Squash, peeled& cubed
3-4 Medium Golden Beets
1 Bell Pepper
Brussel Sprouts should also be on this list but sadly, they didn’t make it into my dinner
Olive Oil, Apple Cider Vinegar, S&P, 3-4 cloves of minced garlic, and red pepper flakes to sprinkle over the top before cooking
1 cup cooked Lentils
Place in a 400 degree oven for 20-25 minutes, turning over once. Cook the lentils while the veggies are roasting and then serve together for an ultimate power meal!
Curious much? Ya we were too! How in the hell (pun definitely intended) are you supposed to pronounce s-e-i-t-a-n? And why does it look like a giant loaf of peanut butter? And how could something look like a loaf of peanut butter when peanut butter doesn’t even come in loaves? And neither do peanuts. And neither does butter!
The peanut butter loaf, aka Seitan!
Well apparently, Seitan is a fake meat made from wheat gluten. It can be made a bunch of different ways, but our version (“chicken style”) included wheat gluten, garbanzo bean flour, nutritional yeast, canellini beans, onions, garlic, and soy sauce. As I type this in the library at Cal Poly I’m eating some of Kristen’s first batch. It feels more like a combination between bread and meatloaf, making for a consistency that I’m really enjoying. And even though it’s meant to be recooked in your favorite dish, it’s getting later in the computer lab and my prolonged procrastination from papers and studying is making this particular loaf of protein quite tasty!
But it can also look really tasty, because it is!
Hopefully I can avoid eating the whole thing though. The block she gave me is about 1/2 pound and has over 50 grams of protein built into it…slightly more than my body can absorb in one meal I think. But despite my possible protein overdose, I highly recommend this stuff. If you’re looking for a solid homemade meat alternative that’s not all processed and shipped then definitely check it out! Our recipe came from the Real Food Daily Cookbook. Kristen made about 4 and a half pounds, enough to last her a week or two (as long as I don’t come over and gobble it all up with Sriracha!). And it’s incredibly versatile.
I’m thinking satan seitan will be joining us for dinner quite often from now on! PS-I am in no way sorry for that super hoaky word strike-through back there!