Vegan Soul

I read about the new Vegan Soul Kitchen cookbook on 101 Cookbooks and was really excited to try a few recipes. Primarily because I've been wanting to attempt some seitan recipes. It's something I've always been a bit scared of, but I've had some really delicious preparations both here in Seattle and in New York. But when I mentioned it to Jon, he was somewhat suspicious that soul food could be vegan, or that vegan food could be all that good. So, without warning him, I tried a few recipes anyway, and to surprisingly good results. I made these the evening I got the book in the mail, so I didn't have all of the ingredients on hand, but made a few swap outs to adapt. And since it was a work night, I went for simplicity. My menu - Sauteed Jalapeno Corn, Chilled Citrus Broccoli Salad, Whole Grain Mustard and Cornmeal Crusted Seitan, and Apple-Fennel Slaw (leftover, not from the book). Strangely enough, Jon brought some barbecued ribs home from work which paired perfectly (he's lucky enough to work for a tech company that provides free catered meals).



Chilled Citrus Broccoli Salad
Adapted from Vegan Soul Kitchen

Bring water to a boil in a large saucepan, salt water when boiling. Add trimmed broccoli pieces from 2 medium heads, including peeled and chopped stems. Cook fir approximately 1 minute until bright green and crisp tender, drain well. Vigorously whisk 2 tsp each Lemon Juice, Lime Juice, and Orange Juice with 1 tsp honey, 1 tbsp chopped tarragon, and 4 tbsp olive oil, and salt to taste. Toss broccoli in dressing, turn several times, cover and refrigerate for atleast 30 minutes tossing occasionally.

Sauteed Jalapeno Corn
Adapted from Vegan Soul Kitchen

Note: The original recipe calls for fresh summer corn, which would be really delightful, but since it's not summer, I used frozen sweet corn to make a quick everyday side dish that was still pretty yummy. I also added some chives and sweet 100 tomatoes, cause I had them on hand.

Mince 1 garlic clove and 1 seeded jalapeno. Heat 1 tbsp olive oil in a medium skillet, add minced garlic and 1 tsp ground cumin, saute on medium heat until fragrant. Add 1 1/2 cups defrosted corn kernels and minced jalapeno. Saute until warmed through. Add salt and pepper to taste. Just before serving toss in 1/4 cup halved grape tomatoes and 1 tbsp chopped chives.

Whole Grain Mustard and Cornmeal Crusted Seitan
Adapted from Vegan Soul Kitchen

Slice 8 ounces seitan pieces in half to form 1/2" tick medallions. Coat liberally with whole grain mustard. Season 1/2 cup cornmeal with salt and pepper. Toss mustardy medallions in cornmeal to coat. Heat 2 tbsp olive oil in a large skillet over medium high heat. Cook medallions about 2 minuted on each side, until toasted light brown and crisp.