Roasted Seitan and Vegetables with Quinoa. #Vegan Recipe

vegan recipe

I finally went for my second run of the new year this morning. When I first woke up, I didn’t think that I was ready yet. I still felt congested, my throat was a little sore, and I still felt kind of crummy. But, one look at Penny convinced me to at least try. She loves to run so much and I have felt like I’ve been disappointing her all week long.  My dogs inspire me on those days I have a hard time getting going (so much so that I wrote a post about “Running Like a Dog“).

After 10 days of being sick it felt great to get out. Alan (who has also been sick) and I took four of our dogs for a two mile run.  I felt so good after that I took Penny out for another two. I was pretty surprised but happy to feel just fine, no breathing problems or anything (except a lot of snot rockets ;-)).

vegan recipe

On that note, let’s discuss this recipe. This is one my versions (maybe the best) of the Greek Gyro Bowl from Native Foods. I decided to roast the seitan and vegetables for a variation and it was delicious (and really fast!). The sauce is simply hummus thinned with lemon juice to a creamy texture. If you want to make your own hummus, here is a recipe.

Recipe: Roasted Seitan and Vegetables with Quinoa. #Vegan
Recipe type: Main
Cuisine: Middle Eastern
Serves: 2
  • 1 package seitan, cubed
  • 1 zucchini, sliced
  • 1 cup cauliflower, broken into medium flowerlets
  • 1 carrot, chopped
  • 1 teaspoon garam masala
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • 2 lemons
  • Cooking spray
  • 4 ounces hummus, thinned to a creamy consistency with lemon juice
  • 1 cup quinoa, prepared according to package directions
  • ½ cup cucumber, chopped
  • ¼ cup onion, chopped
  • ½ cup tomato, chopped
  • Pita Bread
  • Hummus
  1. Preheat oven to 425
  2. Thin the hummus with lemon juice until it is creamy, but thin enough to pour. Bring the hummus to room temperature (30 seconds in the microwave is one way).
  3. Spray a cookie sheet with cooking oil.
  4. Combine garam masala, paprika, and salt.
  5. In a bowl, combine the seitan and vegetables. Squeeze the juice of one lemon on the mixture, then sprinkle the spices on top. Stir to mix evenly.
  6. Spread in one layer on the cookie sheet.
  7. Roast for 15 minutes, turning once about half way through.
  8. In two individual serving bowls, scoop ½ cup of quinoa, half of the roasted seitan and vegetables. Drizzle half of the hummus mixture on each.
  9. Top with chopped onions, cucumbers and tomatoes.
  10. Serve with pita bread and additional hummus.

 vegan recipe

Believe it or not, my husband, who hates cooked cauliflower, cleaned his bowl.  I’d say this recipe is a winner!

I am also excited about finally getting back out on the road. Now I can take the time and map out my training plan and finally get a start on my 2013 fitness goals.

What is your favorite restaurant dish that you’ve tried to re-create at home? Any success?

Easiest Tofu Bake Ever! Vegan Recipe

I love to cook. Even though I work full time, run a few days a week, take a yoga class once or twice, and try to keep up with my writing (plus cross country starts next week, meaning coaching practice 4-5 days per week), I try to prepare a homemade dinner most nights of the week. I enjoy the time in the kitchen, finding it relaxing to be creative with food (the glass of wine in nice, too!).

While I like following recipes from my favorite cookbooks (current faves include Viva Vegan!, by Terry Hope Romero, Vegan with a Vengeance, by Isa Chandra Moskowitz, the Indian Vegan Kitchen, by Madhu Gadia, and my all time, the Native Foods Restaurant Cookbook, by Tanya Petrovna), I really love making up recipes myself. I have a talent for being able to throw ingredients together, and somehow they taste good. I’m definitely not a trained chef, and my recipes are simple and basic, which is one of the reasons they are very doable for someone with a busy schedule.

With all that being said, I’m like anybody else who works hard. Sometimes I just don’t feel like cooking. Restaurants are an occasional option, but Alan and I really like eating at home. So it was last night when I walked into the kitchen to prepare dinner, I didn’t have a clue as to what I was going to make.

My first thought was to use up the potato salad from the 4th and grill up some bbq tofu. But when I started to think up a marinade for the tofu, I saw some salsa in the fridge and my mind turned in a different direction. The tofu was already pressed, so I put two slices in a dish and poured the salsa on top.

Now, though, the potato salad didn’t seem to fit. It looked like I was going in a Mexican-like direction, so I pulled out a can of pinto beans, and suddenly had a plan.

Easiest Tofu Bake Ever

8 ounces tofu, pressed and cut into slices or wedges
1 cup salsa
1 can pinto beans, drained and rinsed
2 tablespoons vegan cream cheese
2 tablespoons vegan shredded cheese

Preheat oven to 400

Place the tofu slices in a small baking dish. Pour the salsa over the top, reserving about 2 tablespoons. Lift the tofu to allow some salsa underneath, making sure to spoon it back over the top of the tofu. Pour the beans around the tofu.  Spoon the cream cheese on top, then spoon on the rest of the salsa. Cover and bake for a half hour or until the beans and salsa are hot and bubbly. Sprinkle on the cheese and return to the oven, uncovered, until the cheese is melted, about 5 minutes.

Makes two servings

That’s all there is to it. Excluding pressing and baking time, only about 5 minutes of hands on prep work. The tofu absorbs the spicy salsa flavor, the cream cheese makes the sauce, well, creamy, and the beans add a fiber packed punch.

This morning I was well fueled for a four mile run. Last week, my schedule was a little wacky because of the holiday, and I only had time for one short mid-week run. It felt good to get out, even though the temperatures were in the mid eighties by 6:00 this morning. Planning for a little longer run tomorrow, I’m afraid we’re going to have start getting out even earlier in the morning. I’m thinking not only of myself, but my running partner Penny, my Dalmatian. She’s stuck wearing a coat, after all.

I’d planned for yoga class today, but felt tired and unmotivated. Instead, I took a little nap and woke up feeling much better.   I’ll definitely make it tomorrow.

As I was writing this post, my cable internet suddenly went out (television and telephone, too), and I lost the last few paragraphs that I was writing, plus I’ll have to go back and reinsert the last few photos. I try to save my work frequently, but I got caught this time. It never seems the same when you have to go back and rewrite from memory. It loses something. I even have Live Writer, which protects you from this sort of thing, but was I using it? No, I was not.

Hopefully I’ll be up and running before too long (before I have to go back and change the ‘todays’ to ‘yesterdays’ ).

Note: The internet came back on and, wonder of wonders, I was able to get my work back! Hurray! Still, I should use Live Writer.

Note #2: The Internet went down again before I could post, but at least everything was saved. Now I am proofing and finishing up on my phone, so please pardon any typos.

If you blog, do you do it online or use an offline program? Which one?
Did you (run, bike, walk, yoga, lift, swim) today? How’d it go?
Do you like to cook? If so, what’s your favorite dish? If not, what’s your favorite restaurant?

Disclosure: I am an Amazon Associate, and if you click on any of the cookbook links and purchase, I receive a small, and I mean very small, percentage.