Steamed Chicken-ish Seitan Cutlets

These are my favorite way to make saitan. If your like me its hard to find saitan in stores. So this is a super easy way to make what you need in a pinch.

Ingredients:
15 oz can chickpeas (To save money I take 1/2 cup dry chickpeas)
1 cup veg broth (I take one bouillon cube to 1 cup water)
1 tablespoon olive oil
3 tablespoons soy sauce
1 1/3 vital wheat gluten
1/3 cup nutritional yeast
2 teaspoons onion powder
1/4 teaspoon turmeric
1/4 teaspoon paprika
some black pepper

Directions:

Get your steamer boiling. I use a steaming basket in a large pot.
Get 4 squares of aluminum foil ready. In a large bowl, mash the chickpeas, until there are no whole ones left. Mix in all the other ingredients in the order listed. Mix well using a fork and then knead lightly with your hand.
Divide the mixer into 4 pieces. Form into patties. Place each in the center of the foil. fold the foil lightly. The mixer will expand.
Place the patties in the steamer for 40 min. Once they are finished you can refrigerate for up to a week or freeze for 3 months.
Enjoy!

Vegan Ricotta

I am soo happy with how this recipe turned out. I hope you enjoy it as much as I do!

Ingredients  
1 clove garlic
1 (14 oz) package of extra firm tofu, drained
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon black pepper
3 cups fresh basil

Steps
In a food processor, combine all ingredients. Pulse until everything is combined, but mixture still has some texture. Season to taste. Now time to enjoy on anything that needs some ricotta added like yummy pasta! Enjoy!

Ricotta can be made the day before and stored in the fridge.

Tomato Soup

This soup is  it's soo yummy and creamy/ buttery tasting with out there being either! No oil! So good for you!

Ingredients:
Soup
1 big tomato cut into rough cubes
4 pinches of salt
1 teaspoon dried oregano
1 teaspoon dried basil 
1 (28-oz) can of fire roasted tomato
3 cups vegetable broth
1 cup canned coconut milk, plus extra for drizzling
1 tablespoon brown sugar
Croutons
2 Cups rye bread cubed

For the soup: In a large Pot, heat tomato cubs over medium- high heat. Add oregano and basil cook for a minute. Add canned tomatoes and veg broth, bring to a boil. Remove from heat, and puree with a blender or immersion blender. Return to heat add in the coconut milk and the brown sugar. Season to taste.

For the croutons: In a large skillet dry saute bread cubes for about 10 min. Season with salt and pepper while cooking. 

To serve: Distribute in bowls, top with drizzle of coconut milk, basil if you wish, and croutons.