C'est Magnifique!

Spicy Seitan "Wings"
(adapted from this PPK seitan recipe and Katie's Tempeh Wingz over at Don't Eat Off the Sidewalk. Go to Don't Eat Off the Sidewalk to buy Katie's recipe zine and get more mouthwatering recipes like her fabulous Tempeh Wingz)

Seitan

1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes
1 cup no-salt vegetable broth (a mushroom stock works very nicely)
1/3 cup soy sauce
(try to use low sodium or Braggs to cut down on the salt)
2 tsp onion granules or powder
2 cloves garlic, pressed or finely minced
1/2 tsp freshly ground black pepper
Olive oil or non-stick spray, for frying

Batter

1/3 cup non-dairy milk
1/3 cup flour
1 tsp thyme
1 tsp paprika
fresh ground pepper, to taste
2/3 cup panko (Japanese breadcrumbs)

"Wings" Sauce

4 1/2 tbsp margarine
2 1/2 tbsp hot sauce
(chilpotle hot sauce lends a really nice flavour if you can find it)
5 tbsp ketchup
2 1/2 tbsp agave nectar

Directions

In a large bowl, mix together vital wheat gluten flour and nutritional yeast flakes. In a large glass measuring cup (2-cup measure), mix together the remaining ingredients. Pour the wet ingredients into the dry and combine with a wooden spoon, kneading the dough with the spoon for about 3 minutes until a spongy, elastic dough is formed. Let dough rest for a couple of minutes.

Prepare a large pot of water and place on high heat to bring to a boil. In a skillet over medium-high heat, heat a little olive oil or cooking spray. Take your dough and divide it into 14 roughly equal pieces, shaping them into oval-ish patties. Taking a few at a time, place the patties into the skillet and fry lightly on each side, about 1 minute per side (they should have a nice golden-brown colour). Remove and place on a plate while cooking the remainder of the patties.

When all of the patties have been cooked and the water in your pot has come to a rolling boil, carefully place the patties into the water, taking care not to burn yourself. Boil the patties for about two minutes. When they have finished boiling, remove them from the water with a slotted spoon and place on a clean tea towel to drain. Let the patties cool until they are handleable.

Preheat your oven to 400 F.

Combine the flour, pepper, thyme and paprika. Mix well. Set up an assembly line for making the "wings" using one bowl each to hold your non-dairy milk, flour mixture and panko. Prepared a lightly greased baking sheet to bake the "wings" on.

Taking a seitan patty, dip it in the milk and then coat in the flour. Dip it again in the milk before thoroughly coating it in the panko and placing it on the baking sheet. Repeat with the rest of the patties until they are all coated with the batter and breadcrumbs. Bake the "wings" in the oven for ten minutes. After ten minutes, remove the pan from the oven, flip the "wings" over, and bake them for ten more minutes.

While you are waiting for the "wings" to finish baking, combine the sauce ingredients in a small saucepan and heat until combined (you don't need to bring this to a boil - it just needs to be warm enough for eating).

When the "wings" have finished cooking, remove them from the oven. Using tongs, dip each "wing" into the sauce, thoroughly coating it. Serve immediately.

(Note: these make great leftovers for lunch!)

Makes 14 pieces, or 4-5 servings.

Zesty Bread Salad

1/2 crusty whole grain French baguette, cut into small 1/2" cubes or torn into bite-size pieces
4 small tomatoes, cut into large chunks
2 tbsp capers
Zest of one lemon, grated
Juice of one lemon
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
salt, to taste
freshly ground black pepper, to taste

Directions

In a large bowl, combine the bread, tomatoes and capers. In a measuring cup, combine the zest, wet ingredients and salt and pepper. Whisk together and pour over the bread mixture, tossing the salad several times to thoroughly coat the bread and tomatoes.

(Note: This also makes good lunch leftovers and doesn't get at all soggy).

Makes 4 generous servings.