Smothered Seitan, Collard Greens, Fresh Heirlooms with Cornbread Crumble, Roasted Green Bean Bundles

Cornbread Crumble with Heirloom Tomatoes
1/2 cup earth balance vegan butter, melted
2/3 cup organic sugar
3 tsp ener-g egg replacer with 1/4c warm water, whisked together
1 cup oat milk with 1 tsp apple cider vinegar
1/2 tsp baking soda
1/2 tsp salt
1 cup all-purpose flour
1 cup yellow cornmeal, medium ground
Heirloom tomatoes, sliced 1/4 inch thick and seasoned with sea salt

Essentially with this recipe, you are going to make cornbread, and then crumble it up. So if you just want to have some pieces of cornbread, that will work too.
Preheat oven to 350. Line a 9" cake pan with foil and grease with cooking spray.
In a medium sized bowl, combine the butter and sugar. Add the egg replacer slurry and the oat milk mixture. Whisk.
In a small bowl combine the dry ingredients. Combine the dry into the wet and whisk until smooth.
Pour into your cake pan and bake 15-20 minutes until a toothpick inserted in the center comes out clean. Crumble up over your tomato slices.

Collard Greens
2 tbl extra virgin olive oil
1/2 large white onion, chopped medium
2 tbl organic sugar
1 tsp red pepper flakes
2 cloves garlic, finely chopped
1 bunch collard greens
1 cup vegetable stock
1/4c apple cider vinegar
Salt and pepper to taste
3 dashes hot sauce, or to taste

Strip stems from leaves and chiffonade. Rinse in cold water.
Heat a large sauce pan and add oil. Sweat onion and cook until soft and translucent. Add garlic, salt, sugar, red pepper, hot sauce, and cook additional 2 min.
Add vinegar and bring to a simmer and cook until reduced by half. 4 to 5 min.
Add the washed greens and broth and bring to a boil. Reduce the heat to low and simmer partially covered for 30 min until the greens are very tender. Add more water if pot dries out.

Smothered Seitan
2 tbl extra virgin olive oil
1 box Seitan, cut into medium sized pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4c butter
1/2c all-purpose flour
1 yellow onion, chopped small
1 celery stalk, chopped small
1 carrot, chopped small
3 cloves garlic, minced
3 tbl fresh thyme, on stems
1 tbl dried rosemary, crumbled
1/4 teaspoon cayenne pepper
2 teaspoons salt
1/4 teaspoon ground black pepper
4 cups vegetable broth

Season seitan generously with salt and pepper, rubbing the seasonings into the seitan.
Combine the onions, celery, carrots, garlic, cayenne, thyme and rosemary in a medium bowl and
toss to combine.
Heat oil in a dutch oven over medium high heat. When oil is very hot sear seitan on both sides
until brown and crusty. Transfer seitan to plate.
Reduce heat to medium then stir in the butter. When butter is melted, stir in the flour to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 min.
Add the onion mixture and cook stirring until all the ingredients are well coated and the mixture
is thick. Whisk in the veg broth and bring to a simmer, stirring constantly. Return seitan to dutch
oven, toss everything together, partially cover and simmer for 30 minutes.

Quick Roasted Green Beans
1/4 lb green beans, ends removed
2 tbl extra virgin olive oil
1 tsp sea salt
1/2 tsp pepper
4 sprigs of fresh thyme, whole

Heat oven to 350. Line a baking sheet with foil.
Toss all ingredients together and roast in the oven for 10-15 minutes until beans are browned.

Macadamia Nut Crusted Coconut Tempeh, Spicy Tomato Ginger Broth, Green Beans

I LOVE the new flavors of tempeh I see in the store now. The spicy veggie one is my favorite but tonight I went for coconut curry. This dish was created when I had the desire to eat something for dinner with a slight asian/tropical flair.

Macadamia Nut crusted Coconut Curry Tempeh, with a spicy tomato ginger broth and green beans sauteed in cumin seeds and garlic.

5 ounces (about 1 1/4 cups) coarsely ground,roasted macadamia nuts
1/2 cup panko bread crumbs
2 tbl finely chopped cilantro
2 tbl all-purpose flour
1/4 cup earth balance butter, melted
1 box Curry-Coconut Tempeh, cut in half
2 tbl extra virgin olive oil
Kosher salt and pepper
2 tbl coconut milk

Preheat oven to 425 degrees.
In a medium bowl, stir together the nuts, panko, cilantro, flour and butter. Set aside. Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. In a saute pan, heat oil, season tempeh with salt and pepper and brown on one side. Once the bottoms are browned, carefully flip over and brush each piece with the coconut milk. Transfer to the baking sheet and divide the nut mixture among the tops of the tempeh pieces, patting the mixture to spread and adhere. Bake for 5 to 10 minutes, or until the crust is golden brown.

Spicy Tomato Ginger Broth
2 tbl vegetable oil
1 tbl fresh grated ginger
2 tsp minced garlic
1-14oz can organic tomato sauce
1c vegetable broth
2 tbl fresh lime juice
1 tbl chopped fresh cilantro
1/2 tsp sesame oil
1 tbl tamari
1 tsp sugar
1/2 tsp red pepper flakes

In a sauce pot over medium low heat add oil. When hot add ginger and garlic and stir constantly until fragrant. Add remaining ingredients. Simmer for 20 minutes and strain through a fine mesh strainer so sauce is completely smooth.

Green Beans
1 1/2 lb green beans, trimmed
1/3 cup water
5 cloves garlic; crushed
1 tablespoon lemon juice
1 teaspoon salt
1 cayenne; to taste
1/3 cup oil
1/2 teaspoon cumin seed
In a glass or ceramic bowl, combine water, garlic, lemon juice, salt, and cayenne.
Heat the oil in a skillet over moderately high heat. Add cumin seeds and stir 3-4 seconds. Add green beans and saute for 1 minute. Stir in the garlic mixture, reduce heat to low, and cook, covered, stirring occasionally, for 10 minutes, or until beans are just tender. Increase the heat to high and cook the beans, uncovered, stirring constantly, until the liquid has evaporated.