Vegan Mofo #16: Seitan a l’Orange...

I’ve never had Duck a l’Orange before, because I never liked duck, but there was something really intriguing to me about trying to veganize this recipe. I thought it might work out well with seitan in place of duck and since I had some ‘duck’ style seitan left over from making the Duck with Raspberries I thought I’d give it a try. I have to admit I was really skeptical about it, because I had to really play around with the cooking method and times, and I wasn’t at all sure it was going to be any good, but much to my surprise it turned out really, really well. The sauce is so flavorful and on a nice juicy piece of seitan it works so well. Though I imagine the sauce would also be a nice accompaniment to tofu or tempeh as well.

Certainly there is a bit of work involved in a recipe like this, but that’s French cooking for you right? The end result is worth it, so I hope you give it a try. Enjoy your seitan a l’Orange with some simple sides like rice and broccoli as we did, or potatoes and asparagus.

Seitan a l’Orange 
(AKA Canard a l’Orange, AKA ‘Duck’ a l’Orange, ) 

2-4 Homemade or store bought Chicken Style Seitan Cutlets
5 Large Oranges
2 Cinnamon Sticks
1-2 Tbsp Minced Fresh Mint Leaves
½ Cup Brown Sugar
½ Cup Apple Cider Vinegar
1/3 Cup Grand Marnier
4 Tbsp of Nondairy Butter + 1 Tbsp
1 Tbsp Cornstarch


- Preheat the oven to 300'F

- Grease a glass baking dish that’s large enough to hold your seitan. Slice two of the oranges into thin slices. Line the bottom of the glass dish with the slices from one orange. Place the cinnamon sticks over top of the oranges and sprinkle with mint. Layer your seitan cutlets over top, and then top those with the remaining orange slices.

- Roast in the Oven for roughly 30 minutes.

- Meanwhile zest and juice the remaining 3 oranges.  Heat a small pot of water over high heat. When it’s boiling blanch the orange zest Refresh under cold water, drain, and set aside.

- Heat the sugar in a saucepan over low heat until it melts and caramelizes, use a whisk to whisk the sugar a bit so that it caramelizes evenly. When the sugar is a rich brown add in the vinegar, but be carefully as it might splatter.  Boil for three minutes then add the reserved orange juice and grand Marnier. Simmer the mixture for 2 minutes.

- Remove the seitan from the oven, and pour a third of the sauce over the cutlets. If using 2 cutlets place 2 Tbsp of Butter on each Cutlet, if using 4 Cutlets place 1 Tbsp on each cutlet. Then Sprinkle the cutlets with about a quarter of the orange zest. Place back into the oven and roast for another 30 minutes.

- Mix the Tablespoon of cornstarch with a bit of water and whisk to combine. Slowly add it into the pot with the sugar, vinegar, juice mixture. Increase heat and simmer, whisking constantly until the sauce has thickened. Add in the remaining tbsp of butter and the orange zest stir to combine and turn off the heat. Set aside.

- When the seitan is ready, remove it from the oven. Place one cutlet on each plate, and top with as much sauce as you like. FYI the sauce also tastes great over broccoli and rice!

Sensational Spring Citrus Smoothie...

If you’re living just about anywhere in North America right now, and you’re anything like me you’re probably wondering when this dreaded winter is going to come to it’s end. I mean I like winter alright - in moderation, but all these crazy snowstorms and the bone-chilling cold has got me longing for Spring like never before. Today it’s in the mid-40's which to some is still pretty cold, but to me it’s like paradise, the sun is shining, there’s no wind, it’s actually warm enough to walk outside without a parka - light jacket may be required however - and I’m beginning to feel like Spring is finally on it’s way. I know I’m ready for it, and my body is ready for it, and so are my tastebuds.

Something a lot of people don’t know about me is that I absolutely love grapefruit, and the reason why people don’t know this, is because despite my great love of this beautiful citrus I don’t really talk about it very much. Over the past couple of months I’ve been buying huge bags of ruby red grapefruits and normally I juice them along with oranges, lemons and ginger. Well, this morning I was definitely craving a mix of that sort but was too lazy to get out the juicer. So instead I whipped up this super simple, and deliciously citrusy smoothie to keep the smile on my face and remind myself that spring is only a few more weeks away. So buck up, and enjoy some citrus until it gets here.

Sensational Spring Citrus Smoothie 

1 Large Red Grapefruit, peeled, pith and seeds removed.
Small handful of Fresh or Frozen Raspberries
6 Fresh or Frozen Strawberries
½ Large or 1 Small banana
5 Frozen Peach Slices
3/4 C Orange Juice
½ C Water
1 Tbsp Lemon Juice

- Place all ingredients in a high speed blender and blend for 60-90 seconds until completely smooth. For a thinner consistency add a little more water if desired.

Tropical Avocado Smoothie...

Looking for another Green-Tastic smoothie to start your day off right? Well I have just the thing. Lately I’ve been really into the whole Avocado for Breakfast thing. Whether it’s in a smoothie or spread onto toast, I’m addicted! It’s delicious, filling, creamy, satisfying and some might even say that avocado on toast is even ‘buttery.’In a smoothie half an avocado adds depth of flavor, and creaminess which I love. Plus it makes your morning smoothie taste rich and decadent when it’s really not. Some people shy away from Avocados but not me. Healthful fats like those found in Avocado or other whole plant foods are an important part of a healthy balanced diet. Your body needs fat, your brain needs fat - unfortunately we as a species are getting far too much of the wrong kind of fat and we’re getting it far too often. However if you’re eating a healthy, balanced, nutritionally dense diet half an avocado - or a whole one - every once in a while isn’t going to do you any harm. And, while we’re on the subject of fat, I kind of like the idea that if you’re going to eat fat you may as well eat it in the morning that way you have the day to work it off and use it for energy. If you eat a lot of fat at night and then just lay around or sit on the couch your body’s just going to store the fat instead of utilize it. So indulge in a little tropical-avocado goodness and power your morning the right way, through fruit, veg and healthy fat!

Tropical Avocado Smoothie 

1 C Coconut Water
½ Large Avocado
1 C Frozen Pineapple Chunks
1 Large Satsuma Orange
1 Sliver of Ginger - or to taste
Pinch of Fresh Parsley
3 Large Leaves kale
1 tsp Spirulina - Optional

- Place everything in a high-speed blender and blend on high for 90 seconds until the mixture is smooth and creamy. Pour into a glass and enjoy!

PS: If you’re looking for something to do with that other half of Avocado you can freeze it and use it in a smoothie another day. Or you can do what I did and toast 1 slice of whole grain or gluten-free bread. Then mash the avo in a bowl with some lime juice, sea salt, black pepper, and red pepper flakes then spread it over the toasted bread. It may sound strange to you at first - trust me it took some convincing before I was even willing to try it - but it’s so freaking delicious. Your mind will literally be blown! 

The Rejuvenator...

It’s an absolutely gorgeous day in Chicagoland today. Sunny, and warm with a nice breeze. My favorite kind of day and I’ve been taking advantage of it by spending time outside walking and hooping, and by having all the shades and windows open while I’ve been in. It’s amazing just how good a little sunshine and exercise can make you feel!

Now I don’t know about you but I know when the seasons begin to change I begin to change with them. My habits, my food choices, my overall routine - it all shifts. During the cold winter months this usually means I eat hardier heavier fare, exercise less and stay indoors more. Something I always feel good about in the beginning because who doesn’t like to laze about a bit after the long hot sweaty months? Truth is though, I hate being cooped up indoors, I hate the stale re-circulated air, and I hate not being able to go for long walks or ride my bike. Then of course there’s the food, now as much as I love stews, soups, chilies, pasta, baked goods, sweets and creamy gooey comfort food goodness there always comes a point where I feel enough is enough. By the time Spring rolls around all I want to do is run, and eat salad. Even if I haven’t gained any weight over the winter - which I usually don’t - I always feel heavier, bogged down, and just generally sick of spirt I suppose. Which is exactly how I was feeling last Friday after a week long adventure in cooking Latin food. It was so good - mouth watering good, and it was so much fun to begin learning a new cuisine but by the end of the week I just wanted to die. I was so stuffed, so tired, so clogged up; everything about my body and my spirt felt out of whack, they were no longer working in harmony with one another, and I felt awful.

The only way I know how to remedy this is to get myself back to basics. Get off the sugar, get off the starch, get off the corn, soy and wheat. Get myself back into a routine of green smoothies, salads, and a lot more fresh raw produce. Cutting all that out and just eating and living simply is the best way to flush out the body and restore balance to both your physical and spiritual self. After only two days I’m feeling better, healthier, lighter, happier and more positive then I have in months. It’s a wonderful feeling, and so I wanted to share with you the smoothie I made Saturday morning to get myself back on track. It’s so delicious and invigorating that I drank the entire blender full in about twenty minutes, and felt fantastic all day. My sugar cravings diminished and my belly stayed full all afternoon without making me feel like death, not to mention I felt less tired and more energized.

I highly recommend you kick off the new season with a cleanse of your own, and include this refreshing, rejuvenating drink!

Happy Spring!

The Rejuvenator

2 Cara Cara Oranges***
3-4 Large Kale Leaves
1 D’Anjou Pear
1 Banana
1 Granny Smith Apple
1 tsp Spirulina
2 C water
1-2 Tbsp lemon juice
1-2 packets stevia
3-4 sprigs Fresh Mint

- Peel oranges, and remove as much pith (the white skin covering the fruit) as possible.

- Place all ingredients except Stevia in a high-speed blender and blend on high for 60 seconds or until well blended and completely smooth. Taste for sweetness and add stevia to taste.

*** Note - You could use Navel Oranges if you don’t have Cara Cara, however the Cara Cara oranges add a really unique and delicious flavor to this smoothie that Navels will not. Cara Cara’s are a favorite of mine, and for good reason, so I highly recommend you try them if you can find them at your local grocer or farmer’s market. ***

Green Thirst Quencher...

Admittedly these are not the best pictures I’ve ever taken. Being winter my yard is desolate, mud splattered and leaf strewn, but it was a sunny day and rather warm so I thought I’d take advantage. Unfortunately after clicking only two pictures my battery unexpectedly died out. With no back up battery charged and at the ready, and being in something of a ‘time crunch’ I decided the hell with it and just hoped the two pictures I was able to take weren’t blurry. I have the very bad habit of turning my camera on before I’m quite ready, and leaving it on while I set up shots and move things around. I’m working on rectifying that, but sometimes old habits die hard you know?

But enough about my camera work and onto the smoothie. I’ve been neglecting my green smoothies over the past week, don’t know what happened really, guess I just fell off the wagon. After not having one for about a week I was really craving one today, and boy was it satisfying. It was super green and super delicious. All the flavors blended so well together and not one was more overpowering then the rest. The perfect way to start my morning.

Green Thirst Quencher

1-2 Clementine Oranges
1 Granny Smith Apple
1 Large Banana
2 Handfuls Spinach
1 Handful Snap Peas (about 15-20 pods)
2 C Water
1 ½ tsp Spirulina Powder (Optional but highly recommended)***
1-2 Tbsp lemon juice
1-2 Packets Stevia (Optional)

- Place all ingredients except stevia into a high-speed blender and blend for 30-60 seconds until completely smooth. Taste for sweetness and add stevia if desired. Blend another couple seconds to incorporate and serve.

*** Note - While the Spirulina is optional I highly recommend it. It’s so nutritious and good for you, and it lends a really unique flavor to whatever you put it into. I love the stuff personally, but if you don’t have it on hand don’t sweat it, the smoothie will be just as tasty without it, you just won’t get that added nutritional benefit from the blue-green algae.***

Celine and Joni’s Orange Chipotle Wings, and Twice-Baked Potatoes + An Announcement...

Before I get started gushing about last night’s dinner, I have an announcement. After a lot of careful thought I decided a few months back that I would be going back to school this year to study holistic health. Health and wellness is a subject I’m very passionate about, and over the past year it’s a subject that’s taken up a considerable amount of my time. Whether I’ve been reading books out of personal interest or for personal growth, writing this blog, or guiding the people in my life to a more healthful way of living, the path of health seems to be one I’m currently traveling along. The decision to go back to school came about mostly out of my own desire to further my knowledge on the subject, but it was also born out of an interest to help others. In going back to school I hope to acquire and further develop the tools I need to help others help themselves. I’m very excited about the prospect, and a little nervous also which I think comes with the territory. After all, virtually everything new Is scary right? It’s been a long time since I’ve been in school, and the subject matter is quite a bit different then anything I’ve studied in a school setting in the past, so I don’t know quite what to expect.

However I’m hoping that the addition of school to my already relatively full plate won’t have a negative impact on my writing this blog. I don’t plan to go MIA, and I really want to keep up the level of posting that you’ve all become accustom to, however I can’t promise that there won’t be stretches of inactivity. I don’t think it’ll be the case, but I thought fair warning was in order, as I don’t know yet what burden the school work will place on my time. So if you find my posting becomes erratic, or that I haven’t been quite as creative lately - for example relying on cook books more then imagination - I hope you’ll bare with me, and realize that it won’t be forever. This blog means a lot to me, and so do you, so hopefully I’ll be able to continue to juggle all aspects of my life with relative ease, and now lets move onto the food.

This past week I’ve been spending more time cooking from cook books then I have from my own imagination. It’s been fun, and delicious as always. The past couple of days I’ve been relying on "Hearty Vegan Meals for Monster Appetites" by Celine Steen and Joni Marie Newman which I received for Christmas, and it’s been wonderful. Perhaps not the healthiest that vegan food has to offer, but certainly delicious, decadent and comforting, and sometimes that’s exactly what the doctor ordered.

Last night I made the Orange Chipotle Wings, and the Twice Baked Potatoes from the book, and both were exquisite, and mouth wateringly amazing! Seriously, I’ve never been a big fan of Tempeh but I swear I’m in love now. Battering then baking tempeh - what a brilliant idea! First the ‘wings’ are marinated in a mixture of orange juice, zest, chipotle in adobo sauce, garlic and onion. They’re then ‘floured’ in cornstarch, dipped back into the marinade then rolled in Panko breadcrumbs after which they’re lightly sprayed with oil and baked until crisp in a super hot oven. You save the leftover marinade, mix in a bit of brown sugar and cilantro and use it as a dipping or glazing sauce afterwards. Incredible! The potatoes are baked, then scooped out of their skins and mashed with a creamy sauce that’s made with soy milk, garlic, vinegar, Earth Balance and cornstarch. This sauce actually reminds me quite a lot of Ranch dressing, delish! Then you scoop the potatoes back into their skins and bake for 20 minutes until golden brown on top. I ended up taking a couple of the suggestions in the notes section and added green onion into the potato mixture, I also added Daiya cheddar cheese to the tops of my potatoes, then drizzled some extra sauce over top. Fantastic! I served the ‘wings’ and potatoes with a simple dish of roast broccoli with olive oil and garlic to make it a well rounded and winning meal. It was the ultimate comfort meal, seriously and it tasted so good, restaurant quality for sure.

So far I’ve been nothing but pleased with this book, and I highly recommend it. I haven’t made too many dishes from it yet but everything I have made has been mind-blowing. In fact I plan to make the five cheese baked macaroni and cheese tonight and I can hardly wait! So without any further hesitation run to your local library, bookstore or log onto your Amazon account and purchase a copy of this book, you will not be disappointed.