Seitan Fajitas: Simple Seitan from Veganomicon (similar recipe on Post Punk Kitchen), sauteed with taco seasonings (chili powder, paprika, cumin, onion, garlic), water, and vinegar. I was going for a chorizo-type flavor. It was very tasty, but I’m not sure about the texture of simmered seitan. I like it more chewy, like what you get from the Julie Hasson steaming method.
It was still hot this week (it’s September already!) so I had a few smoothies. This is a Peaches and Greens Smoothie: coconut milk, agave nectar, kale, frozen bananas, frozen peaches.
Lunch at work: red peppers and basic homemade hummus, grapes, waldorf salad (granny smith apples, black raisins, walnuts, cinnamon, low-fat Vegenaise), with Ukranian Borscht from Common Ground Co-Op.
Portabella steak dinner: steak sauce-marinated mushrooms, yellow basmati rice, sauteed zucchini.
This week I finally tried Za’atar. I am SO addicted! I’ve seen this many times at World Harvest foods, always sold in what seemed like very large bags, and wondered… who would need that much of a spice? Now I know.
Za’atar is a mixture of thyme, oregano, sumac, sesame seeds, salt, and other spices that you can mix with olive oil and use as a spread, dip, or condiment. I like it mixed with olive oil on bread. I sprinkled it on some spring mix salad. It’s also good with hummus. I should make some chapatis for dipping.
Here is more za’atar, with basmati rice and channa masala.
Despite the 90 degree heat this week, I made a big hot crock pot of vegan chili to share with colleagues. Everyone liked it. I’ve made chili twice in the last two weeks, and I’m a little tired of it, so I think I’ll freeze the leftovers for later.