16 ounce package seitan pieces (chicken-style works best)
4 to 6 cloves garlic, peeled and cut in half lengthwise
3 Tablespoons olive oil
1 Tablespoon dried parsley
1 teaspoon dried sage
Salt and pepper
- Preheat Heat oven to 350°F
- Cut seitan into bite-sized pieces and place in a small roasting pan
- Add garlic, olive oil, parsley, sage or seasoning, and a generous sprinkling of salt and pepper
- Cover the roasting pan with foil or lid
- Bake for 25 to 30 minutes (you can stirring once halfway through
- When the seitan is finished, remove from oven and serve with gravy
2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/4 teaspoons grated lemon peel
1 1/4 grated tangerine peel or orange peel
1/2 cup sugar
1/4 cup powdered sugar
1 large egg
Preparations: (4 hours before baking)
- Sift flour, baking powder and salt into medium bowl.
- Using electric mixer, beat butter, lemon peel and tangerine peel in large bowl until light.
- Add 1/2 cup sugar and 1/4 cup powdered sugar and beat until fluffy.
- Beat in egg.
- Add dry ingredients.
- Using spoon, stir until mixture forms dough (dough will be soft).
- Divide dough into thirds.
- Gather each third into ball; flatten into disks.
- Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly, if necessary, before rolling out.)
Next, print out the templates. You can find it on the King Foodie page.
- Preheat the oven to 350°F.
- Generously flour work surface and rolling pin.
- Place 1 dough disk on work surface (keep remaining 2 dough disks refrigerated).
- Press rolling pin into dough several times to flatten slightly for easier rolling.
- Roll out dough to 1/8- to 1/4-inch thickness, frequently lifting and turning dough to prevent sticking.
- Using a knife, cut out cookies.
- [Repeat for each other dough disk]
- Transfer cookies to ungreased nonstick baking sheets, spacing 1/2 inch apart. Gather dough scraps together and reserve.
- Bake until cookies turn brown on edges, about 15 minutes.
- Let cookies stand on sheets 1 minute. Using metal spatula, transfer cookies to racks and cool completely.
1 cup apricot preserves
3 Tbs Heinz 57 Sauce
3 Tbs Italian Dressing
3 Tbs soy sauce
2 Tbs. olive oil
1 large onion, diced
12 oz. ground soy “beef”
4 oz. chopped celery
4 oz. mushrooms, diced
1 cup (13.5 oz.) artichoke hearts, well drained and chopped
8 oz. precooked wild rice
8 oz. shredded soy cheese, preferably mozzarella flavored
- Before you begin, precook the rice
- Heat oil in a large skillet, and sauté onion for about 5 minutes, or until golden.
- Add ground soy “beef,” celery, mushrooms and artichoke hearts, and sauté for another 5 minutes
- Stir in wild rice, and cook for 2 to 3 minutes, or until rice is thoroughly heated.
- Add salt and pepper, hot pepper sauce if using, and soy cheese, and cook, stirring, for about 2 minutes, or until cheese melts. Remove from heat, and serve.
1 can Lentils
1/2 Can Refried Beans
1 Small Can Tomato Paste (or 1 Medium Tomato)
1 Pepper, diced
1/4 cup Onion, diced
Garlic, 2 cloves
- Drain lentils and wash. Add to a medium mixing bowl and mash.
- With a food processor, dice finely 1/4 cup of onion.
- With a food processor, dice finely 1 Medium pepper.
- Add Onion and Pepper to mixing bowl and mix.
- Add 1/2 Can Refried Beans to mixing bowl.
- Whisk egg and add to mixing bowl.
- Add 2 Tablespoons Bread Crumbs.
- Mix all ingredients.
- Transfer to baking pan, dust with bread crumbs.
- Cover and bake for 45 minutes at 400oF
- Uncover, coat loaf with ketchup. Dust with bread crumbs and return to over for 20 minutes.
12-16 oz goat cheese
1 stick butter
1 small jar dried tomatoes in olive oil
1 jar pesto
- Soften butter and goat cheese and blend together in a food processor
- Line a quiche pan with cheese cloth
- Spread 1/3 of the goat cheese over bottom of quiche pan (If you warm the cheese it spreads easier) Place the quiche pan in the refrigerator, let chill until choose is firm.
- Spread pesto over the cheese and chill.
- Warm the 2nd 1/3 of the cheese/butter spread and add to quiche pan. Spread evenly over the chilled pesto. Chill until firm.
- Blend the dried tomatoes om a food processor until smooth. Add to the quiche pan and spread over the chilled goat cheese. Chill until firm.
- Warm the remaining 1/3 of cheese, and add to the quiche pan over the tomatoes.
- Chill until 15 minutes before serving.
- 15 minutes before serving, remove from refrigerator and place upside down on a serving tray. Remove the Quiche pan and peel away the cheese cloth.
- Serve with crackers.