Sweet and Sour Seitan, Cabbage and Garlic Roasties

Entries on my blog have been slow lately. I have prided myself on my reputation of posting practically every day but lately I have been falling short. Not for lack of desire but for lack of time and energy. I am moving and packing has been entirely a huge pain in the ass. I also made the wise *note sarcasm* to pack up 98% of my pots, pans and kitchen tools a week ago so cooking blog worthy meals has been few and far between. BUT! Soon I will be in my new place of living and back in action.


Sweet and Sour Seitan
2 tbl extra virgin olive oil
2-8oz packages seitan, cut into medium sized pieces
salt and pepper to taste
1 cup ketchup
1/2 cup organic light brown sugar
2 tbl orange marmalade
2 tbl apple cider vinegar
2 tbl soy sauce

In a medium sized pot, brown the seitan, salt and pepper in olive oil until crispy, 7-10 minutes. Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook for 20 minutes until the sauce has thickened.

Braised Cabbage
2 tbl extra virgin olive oil
1/2 small red onion, minced
1/2 green cabbage, cored, thinly sliced
1 tbl organic cane sugar
1 tsp salt
1 tsp pepper
1/4 tsp nutmeg
1 cup vegetable broth
2 tbl earth balance vegan butter

Saute the onion in olive oil over medium high heat until soft and translucent, 5 minutes. Add the cabbage, sugar, salt, pepper and nutmeg. Saute to soften for 5 minutes. Add the broth and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes until the cabbage has fully softened and the broth has absorbed. Remove the cover and add the butter. Melt and taste to season with additional salt and pepper.

Garlic Roasties
2 cups fingerling potatoes, if large, half horizontally
4 garlic cloves, roughly chopped
2 tbl extra virgin olive oil
salt and pepper
1/2 tsp red pepper flakes
2 tbl minced chives

Preheat the oven to 350. Toss the potatoes with all of the ingredients except the chives. Roast for 20 minutes until the potatoes have cooked through fully. Toss with chives.