When I joined my friend for a catered lunch of leftovers she encouraged me to take a picture.  In addition to homemade tortillas and roasted tomato and tomatillo salsa, you see seitan with peas and mushrooms, black beans and cumin rice.  Yum!  She liked the roasted corn salsa best.  And that was the recipe I threw together (lime juice, shallot, cilantro & corn) as I was reheating the other food! The hard part was the portioning.  Eventually we packed up the leftovers and went out for a coffee.  Most of the recipes are in some way from Terry Hope Romero's "Viva Vegan"

I find myself making this more and more as we have a drought in California.  Saute garlic in a bit of spray in a deep frypan, add a couple of handfuls of pasta and a cup of water with a teaspoon of soy sauce, and stir until the pasta is cooked (about 2 minutes longer than the time on the box)  See it here with kid friendly peas & carrots - but it works for broccoli and mushrooms too!  In fact, it's often the choice when there's nothing in the house for lunch (or even a packed lunch in a thermos)

I never make wheat berries because you boil 'em like pasta.  Forever. But I was headed to a class and wanted to be able to demonstrate how yummy they are, so when I was making breakfast, I put some on, and by the time I'd cleaned up the breakfast dishes, sliced the celery and cilantro, and dug some soy sauce/garlic/ginger sauce out of the fridge, they were ready to drain.

After I made up the recipe from a memory of a podcast, I found one here.



Verdict? Lots of work, but delicious. Here are some process photos.  I got the tofu to look like that by putting it in my sprayed nonstick  Scanpan for about 4 minutes a side (only spray pan once).