Photos from the Book
Protein
Low Carb Vegan Cooking
More recipes and articles at Low Carb Vegan Lab.
Photos for the Book:
Whiskey Barrel Plank Baked Marinated Seitan
And you thought cedar planks were fancy? Based on a web search, there appears to be only one producer of whisky barrel planks for grilling, Crown Royal, which makes a Canadian blended whisky here in Canada no less (where I live). When rats chew through the whisky barrels, the company removes the spoiled planks and sells them for home grilling. Just kidding.
When served, keep the seitan on the plank and make sure everyone knows that these have been cooked on genuine whisky barrel planks. If you are quizzed further, note that the wood is American Oak. If you are quizzed further than that, tell people that you know someone at Crown Royal who sneaks these out for you personally, after hours.
Oh, and eat with single malt Scotch, not Canadian whisky.
One cool thing about baking on wooden planks is that there’s no surface to clean up afterwards, nothing to scrub or cycle through the dishwasher. Thus, using wood as a baking surface can become addictive if you hate washing dishes. Remember to send these planks on their way to the composting green bin when you’ve used them for the recommended number of times stated on the package.
Marinated Seitan
Made from Gwyneth Paltrow’s arch nemesis wheat gluten, Seitan is not for the gluten intolerant. For baking, grilling, panini-ing, stir frying, and whatever else you can think of doing with ‘wheat meat,’ marinating seitan slices will add a lot of flavor.
Burek Roll
You know this dish rocks when your carnivorous dog keeps trying to steal it from you. And it tastes sooooo good with hot sauce!
Ginger Sesame Goji Crunch Glaze
Marinated Tofu Slices
Cedar Baked Marinated Tofu
Because the pleasures of food involve the nose as much as the mouth, I like to keep the cedar plank close by on the table, so I continue to take in its ambient aroma during my meal. It can even seem a bit like you’re eating inside a Swedish sauna or something! The cedar planks can be used a few times. I use mine twice, flipping it over to use the unused other side the second time, before discarding it in the green bin.
Grandmas’ Grave Cutlet
Cilantro Lime Glaze
In a blender or food processor, combine the chopped cilantro, lime juice, minced garlic, salt, pepper and olive oil.
Brush, dollop or pour onto seitan, and garnish with, you got it (literally), cilantro! In the photo of the dish, I make a kind of cilantro halo or force field around my seitan with the cilantro garnish.
Mole Sauce
In a blender, combine the sautéed spice mixture, soaked ancho chilies, diced tomatoes, dried oregano, ground cinnamon, salt, and pepper. Blend until the Many become One.
You want to transfer this interesting gloop in the blender over to a saucepan. The problem is, this mixture is very thick and difficult to get out of the container, so you may have to bribe it, just like in Mexico.
Peanut Sauce
The peanut butter will totally stick to whatever measuring instrument you’re using, making it rather fascinating, or at least challenging, to figure out how much exactly ½ cup is.
Red Curry and Coconut Sauce
Buffalo Sauce
Garnish with rattlesnake venom. Actually, don’t.
Mushroom Gravy
Heat the olive oil in a skillet on medium low heat. Add sliced mushrooms and sauté until they release their moisture with a sigh of relief.
As soon as you add some broth and some flour, you’ll be like, “Holy sh*asterisk, this is actually like mushroom gravy!” Hold onto that feeling. As they say in Avengers movies, you’re in the end game now.
