EATure four: BBQ Seitan

I made this a few weeks ago and didn’t post it because I wasn’t in love. But I figure some may want to try it and who am I to keep it from you? First off i had read about Seitan on a number of Veggie/Vegan blogs and wanted to try it (mostly for Mr. Gaunt who needs his “meat”). So I was at Sunflower Market a few weeks ago and picked up the Seitan (which by the way Mr. Gaunt likes to call Satan) and then I researched around the web to find an easy Seitan recipe. Oh and in case you were wondering what Seitan is exactly:

Wheat gluten, also called seitan (pronounced /ˈseɪtæn/), wheat meat, gluten meat, or simply gluten, is a food made from the gluten of wheat. It is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble gluten as an elastic mass which is then cooked before being eaten.”

So back to the recipe here it is:

Prep Time: 5 minutes

Cook Time: 25 minutes

Ingredients:

  • 1 package prepared seitan, or about 14 oz, cut into strips
  • 1/2 yellow or white onion, diced
  • 2 tbsp olive oil
  • 1 cup barbeque sauce

Preparation:

Sautee onions in olive oil until soft, about 3-5 minutes.

Add seitan and cook until just barely golden brown, about 3-5 minutes, stirring frequently.

Add barbeque sauce, and stir well. Reduce heat and allow to simmer until sauce has cooked down, about 10-15 more minutes.

Now Mr. Gaunt thought it tasted pretty good. I thought that there wasnt enough BBQ sauce to cover up the mehh taste of the Seitan. I did mine over cabbage and Mr. Gaunt had his on a bun with fingerling potatoes (which are delish!)  I wouldn’t make it again but it was interesting to try!

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EATure THREE: ww eggplant parmesan

Well its been 5 days since I bought my eggplant and I FINALLY got up the motivation to make it! I was going to use a recipe I found on my new favorite blog FatFreeVegan but since last week I SUCKED in my weight losing I decided to stick to WW friendly meals, and even though FFV gives pretty healthy meals its not really very FF, mostly she just avoids using oil. So I found this recipe on weightwatcher.com:

Ready to go into the oven!

Ready to go into the oven!

All crispy!

All crispy!

Yummy Layers!

Yummy Layers!

All gone!

All gone!

Its 4points per serving, but I added extra Parmesan to encourage Mr. Gaunt to eat it (he still thought it was gross but apparently he hates Eggplant) so Id say 5 points per serving. I have never eaten Eggplant let alone Eggplant Parmesan and OH MY GOD! SO YUMMY! I wanted to eat the entire thing! Maybe Im just an amazing cook! ha! Anyways the only substitutes I made were that I used Egg Beaters instead of egg whites and I made my own breadcrumbs from low point bread. I also used regular Parmesan and Spaghetti sauce with added stewed tomatoes. The recipe says to cook for 10 minutes but I cooked it for 20 to make it crispy. Im gonna eat this for every meal until its gone!

Ingredients

1 spray(s) cooking spray
1/3 cup(s) seasoned bread crumbs, Italian-style
1 tbsp grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp garlic powder
1 medium raw eggplant
2 large egg white(s), lightly beaten
1 1/2 cup(s) canned tomato sauce
1/2 cup(s) part-skim mozzarella cheese, shredded

Instructions

  • Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
  • Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
  • Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
  • Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

EATure TWO: hawaiian papaya

Ok so on my mission to try new fruits and vegetables, I recently bought a Hawaiian Papaya at Sunflower Market. It looks like a mango kind of which I’m not a big fan of because they taste like perfume, but a few years ago in Mexico I remember having Papaya for breakfast at our hotel and loving it.

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Well review on this one is…meh. I didn’t love it, its like a mango in that its soft and very sweet. You also have to peel it with a knife which takes forever and you lose a lot of fruit. After reading more about it, mine might have been at its peak ripe-niss and they suggest chilling it before eating which I didn’t do.

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I ate a few bites of it and then threw it into the freezer in a Ziploc, I think it will be yummy in smoothies later, or even Popsicles. Tonight I PROMISE the eggplant will be made, in fact I think I might make it for lunch (I prefer to make stuff while the light is still good to take pictures.

In weight Loss news I overslept and missed my WW meeting yesterday. Which is kind of ok with me because I really didn’t lose a pound. This week I’m gonna bum up my fitness and work hard on tracking my points. I’m hoping I can lose three pounds this week. Mr. Gaunt and I are planning a little trip here this weekend with some possible camping so maybe we can get in a little hiking.

EATure ONE: spaghetti squash

My WW leader “Challenged” me to eat spaghetti Squash this week because I have never had it. Ive always want to try it but just haven’t,  I figured I would just make it like actual spaghetti with a little organic tomato sauce and some almond cheese that way I could disguise it and maybe Mr. Gaunt would eat it. Problem was I also bought an eggplant and I think I want to do eggplant Parmesan, so no need to do two dishes the same. Then I found this recipe and it looked so summer fresh and yummy that I decided to go for it!

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In the end I would say its pretty darn yummy for eating an entire bowl of vegetables. I ate it on Saturday for lunch when Mr. Gaunt wasn’t home because I just don’t think he would be very into it. The squash was pretty easy to cook, I guess maybe it could have come out a little softer, because it did have a slight crunch to the “noodles” which actually I thought worked well for the cold salad.

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Pro and I also made some yummy strawberry bannan smoothies for breakfast this weekend. It was basically two bananas a handful of strawberries, fat free vanilla yogurt and a little vanilla soy milk and ice. They were pretty delicious too! NEXT UP: EGGPLANT!