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Seitan Medallions with Sweet and Sour Lentils

This is a delicious fall and winter meal. It can even make a nice holiday meal if presented in a fancy way. The sweet sour lentils are especially tasty.

Seitan Medallions with Sweet and Sour Lentils

Serving Size: 4

Ingredients:

  • 1 large seitan (enough to feed 4 people)

for the sweet sour lentils:

  • 1½ cups lentils
  • 4-5 cups water
  • 1 vegetable bouillon cube
  • 2 medium carrots, cut in small cubes
  • 3 stalks celery cut in small cubes
  • 4 spring onions, cut in small pieces
  • 4 tablespoons oil
  • 5 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • salt and pepper to taste
  • optional garnish of chives

gravy for the seitan:

  • 2 cups vegetable bouillon
  • 2 tablespoons tamari or soy sauce
  • splash Tabasco
  • salt and pepper to taste
  • 1 tablespoon cornstarch

Seitan Medallions with Sweet and Sour Lentils

Directions:

  1. to make the sweet sour lentils: Peel and cut the carrots in small cubes.
  2. Clean and cut the celery in small cubes
  3. Cut the spring onions.
  4. Heat the oil in a pot.
  5. Add the carrots and sauté until they begin to soften.
  6. Add the celery.
  7. Add the lentils and vegetable bouillon.
  8. Bring to a boil, then turn down to a simmer.
  9. Add the spring onions.
  10. Cook the lentils until soft, but not mushy.
  11. Remove from the heat and allow the lentils to absorb the rest of the liquid.
  12. Drain off any excess liquid.
  13. Mix the vinegar and sugar, add to the lentils and stir well.
  14. Season to taste with salt and pepper.
  15. While the lentils are cooking, slice and heat the seitan medallions and make the gravy.
  16. Heat 2 cups vegetable bouillon in a saucepan over medium heat.
  17. Add the tamari and a splash of Tabasco.
  18. Add salt and pepper as needed.
  19. Mix the cornstarch with a bit of water and add.
  20. Stir the gravy until it has thickened.
  21. to serve: Place a bit of gravy on a plate. Lay 1-2 slices of seitan on top and then a bit more gravy. Serve a generous portion of the sweet sour lentils next to the seitan.
  22. Optionally garnish with a few chives.
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Vegan Almond-Apple Tart

As apple season has started, I have been trying to use my preserved apples from last season. This tart recipe uses fresh apples from this year and preserved form last year.

Vegan Almond-Apple Tart

Serving Size: 6    Yield: 1 pie/tart

Ingredients:

  • 1 flaky pie crust tart with almond flavoring*
  • 1 cup almonds, ground (almond flour)
  • 2 cups applesauce (I used home made preserved with cinnamon)
  • 1½ cups preserved apple slices with sugar and cinnamon
  • 1½ cups fresh apples, sliced
  • 3-4 tablespoons cinnamon and sugar for dusting

for flaky vegan pie crust:

  • 1½ cups AP flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1½ tablespoons sugar
  • 1 teaspoon almond flavoring
  • ½ cup vegan margarine or coconut oil
  • 3-4 tablespoons ice water

Pie crust

Directions:

  1. to make the pie crust: In a large bowl, combine flour, salt, baking powder and sugar.
  2. Cut in the shortening or vegan margarine.
  3. Add the cold water.
  4. Blend the flour-water mixture to form a dough.
  5. Wrap dough and chill in refrigerator for 1/2 an hour.
  6. Meanwhile, peel and slice the fresh apples into a bowl of water with some lemon juice.
  7. Oil or grease a pie or tart form.
  8. Preheat the oven to 425 F / 218 C.
  9. Roll out the crust on a lightly floured workspace.
  10. Place the crust into the greased pie form and prick the bottom with a fork.
  11. Dust the bottom of the pie shell with the ground almonds. This will absorb and extra juices so the bottom of the crust does not become soggy.
  12. Layer the applesauce evenly over the almond flour.
  13. Next, layer the preserved apples over the applesauce.
  14. At last arrange the fresh apples on top of the preserved apples.
  15. Dust the top with the cinnamon-sugar mixture and place in the oven to bake.
  16. Bake for 25 minutes at 425 F / 218 C, then turn the oven down to 375 F / 190 C and bake for 30-35 minutes until the crust is lightly golden brown.
  17. Remove from the oven and allow to cool for at least 20 minutes before severing.
  18. We enjoyed the tart with vegan whipped topping and a cup of coffee.
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