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Vegan recipe: make your own seitan

Seitan is a key ingredient in the vegan kitchen and a very versatile one too. You can use it in stews, or on the BBQ, as ‘mince’ in sauces, as ‘kebab’ in wraps and pita, … Learn more about seitan (and more).

It’s made from vital wheat gluten (not appropriate if you have a gluten intolerance), broth and spices of your choice. I make a basic version with nutritional yeast (read more) for added flavor and vitamins.

SeitanIngredients

  • 125 g vital wheat gluten
  • 1.8 dl water
  • 3 tbsp nutritional yeast
  • 1.4 L vegetable stock
  • 80 ml shoyu or tamari sauce

Preparation

  1. Mix the gluten powder with the water and nutritional yeast, knead the dough for about 3 minutes until you create a spongy texture. Leave it to rest for about 10 minutes.
  2. Bring the vegetable stock to a boil with the added soy sauce.
  3. Knead your dough for another 2 minutes.
  4. Pull or cut the dough into equal size balls.
  5. Boil the dough for about 1 hour in the vegetable stock, leave it to simmer. The dough will increase a lot in size.
  6. The longer your boil the seitan, the softer the texture will be.
  7. Take the pan of the stove and leave the seitan to cool off in the stock. You can keep it in the fridge for about 10 days or freeze the seitan with the stock and keep it for about 3 months.
  8. You can also cut the seitan in its desired size and prepare it directly.Kebab

Recipe idea: vegan kebabs

  • Slice the seitan into kebab-like pieces, fry with a mixture of spices of your choice (i.e. 2 tsp ground cumin, 2 tsp dried oregano, 2 tsp dried mint, 1 tsp (Aleppo) chilies,  2 tsp paprika, 1 tsp black pepper, 2 tsp salt) and serve in a toasted pita bread and with a vegan yoghurt dressing or tahini dressing and some fresh raw veggies (grated carrots, lettuce, …).


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Vegan recipe: roasted miso-and-ginger-glazed eggplant

Eggplants are one of my favorite vegetables. They are purple (my favorite color) & so versatile: use them either oven-roasted, in a stew, on the BBQ, as a spread, … It took me some time to understand how to prepare eggplant well, to obtain the perfect tenderness of the flesh of this beautiful vegetable, without the bitter taste.

Eggplants are in season from august to october. They are a very good source of dietary fiber, vitamin B1 and copper, as well as a good source of vitamins B6 and K and of manganese. Make sure you eat the skin as it’s rich in antioxidants. It is generally discouraged by healthcare practitioners to eat eggplant if you have untreated kidney or gallbladder problems, because of the high content of oxalates. More information about the health benefits of eggplants can be found here.

For 4 persons, as a side dish

Ingredients

  • 2 medium sized eggplants
  • 2 tbsp of olive or sesame oil
  • a dash of lemon juice
  • 1 cm of ginger
  • 1 garlic clove (optional)
  • 0,5 tsp of miso (I used black miso)
  • Himalaya or sea salt

Preparation

  1. Preheat oven to 200°C.
  2. Cut the stem end and bottom off the eggplant, then cut it in half lengthwise. Cut the flesh with a knife, cutting deep into the flesh but not through the skin. Cut diagonal lines going about 2 cm apart, then turn the eggplant around and cut again so you have a diamond pattern.
  3. Sprinkle salt on the eggplant halves and leave to rest (sweat) for about 30 minutes or longer.
  4. 2014 - 1In the meantime peal the ginger, and add it to the blender with the rest of the ingredients and blend into a nice liquid mixture.
  5. Gently squeeze out the excess water and salt from the eggplant halves above the sink and pat dry with paper towels or a clean towel.
  6. Apply the mixture (prepared under 4) on the eggplant halves with a brush making sure it also seeps into the cut flesh.
  7. Put the eggplant halves face-down on a baking sheet.
  8. Roast the eggplant for about 35-40 minutes, or until the back of the eggplant looks collapsed.
  9. Let the eggplant cool for 10 minutes, then season with salt and pepper. It can be scooped out of the peel for use in dips, or eaten plain with its antioxidant-rich peel and a extra sprinkle of lemon juice.

I used 1 halve of a grilled eggplant per person for a dinner with home-made fries & veganaise, a green salad tossed with pear vinaigrette and seitan gyros (Wheaty).