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

Ingredients:

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

Essentially a just a citrus sugar cookie, this recipe is one part king foodie and one part epicurious.

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.
Baking:

• 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

• Blend!

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

Optional:

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 Egg

Bread Crumbs

1/4 cup Onion, diced

Ketchup

Olive Oil

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.