Slimming Down? Try Vegan Recipes (From Health Experts, Not Hippies)
As the emphasis on health and well-being spreads, thousands of people across the country turn into vegetarians and vegans for reasons other than morals and politics.
Although many of them make that choice to stand up for animal rights, some remain as vegans for the health benefits.
Even if you are a meat lover, you can still be a vegan and have scrumptious dishes. There are lots of recipes for “dude food” for those men on vegan diets.
Here are some recipes to try:
Cornmeal-Crusted, Drunk-Seitan with Dijon Tartar Sauce & Cauliflower Mash
WHAT YOU WILL NEED:
1 cup vital wheat glutan
1/4 cup nutritional yeast
1/4 cup matzoh meal or bread crumbs
1 cup cornmeal
1/2 cup beer (lager)
2 tbsp tahini or cashew butter
2 cubes (or 2 Tablespoons) vegan bullion
1 tbsp olive oil
1 tbsp Soy or Tamari
1 tsp seat salt
1 tbsp black pepper
1 tsp garlic powder
1/4 cup vegan mayonaise
1/4 cup sweet relish
2 tbsp dijon mustard
1/2 head cauliflower
2 tbsp Earth Balance (or other non-dairy butter)
1/4 cup non-dairy milk (rice, soy or almond)
2 cloves garlic
1 tsp allspice
- In a mixing bowl combine the wheat gluten with the nutritional yeast, bread crumbs, salt, and dry spices. Mix until uniformly combined.
- Add (but do not mix) the oil, tahini, soy, vinegar and bullion (dissolve bullion in 2 tbsp hot water if necessary)
- Add Beer
- VERY GENTLY fold the batter only a few times (this ensures the seitan will not become rubbery) then using your hands – form into a long, flat dough.
- If the dough is too wet (falling apart in your hands) add more gluten flour until it holds together.
- In a large pot of boiling water, boil dough for 15 minutes, flipping once. It will grow in size.
- In a separate shallow bowl, place cornmeal with salt and pepper
- remove seitan from boiling water, let cool for a few minutes
- cut seitan into 4 pieces, then press each side in cornmeal
- pan-fry on medium-high heat in 1/4 inch of canola oil until crisp and golden on each side
- combine vegan mayo (Veganaise, Nasoya) with sweet relish and mustard.
- add cayanne to taste
- Steam cauliflower 15 minutes until tender
- in a small pan, sautee garlic in Earth Balance until golden
- in a bowl, mash cauliflower with fork or mixers, adding all other ingredients
Serve on a large steamed leaf like swiss chard or collard. Try this dish with a spicy Malbec red wine from Argentina.
White Bean Pasta with Garlicky White Wine Sauce
WHAT YOU’LL NEED (serves 4):
- 2 cups brown rice pasta (or pasta of your choice)
- 1/2 red onion
- 4 cloves garlic
- 1/2 cup green kale
- 1/2 cup white wine
- 2 16oz. cans white beans
- 2 tsp salt
- 1 tbs Italian seasoning
- 2 tbs nutritional yeast
- 1 tbs olive oil
- Begin Bringing a large oiled skillet to medium heat, using the olive oil.
- Begin Bringing a medium pot of water to a boil, using 1tsp of salt.
- Meanwhile, chop the onion and dice the garlic
- Put the onion and garlic in the skillet until golden and tender.
- While the onion and garlic are cooking, add your pasta to the water, and let boil until al dente, then drain.
- Once the onion and garlic have become golden, add the white beans, salt, nutritional yeast and italian seasoning to the skillet.
- Pour the white wine into the hot skillet and let it reduce over medium heat for about 5 – 8 minutes.
- Once the pasta is tender, drain and add to the skillet, gently stirring the ingredients together.
- Dice the kale, and add to the mixture.
- Serve hot, add salt & pepper to taste.
Here is a helpful video for carnivores: