Recipes 

Healthy Recipes for all of us


Seitan for Tacos​

Ingredients:
Dough
1 cup vital wheat gluten
3 tablespoons nutritional yeast
1/2 cup vegetable broth
1/4 cup liquid amino acid (such as Bragg(R)) or soy sauce
1 tablespoon olive oil
1 1/2 teaspoons minced garlic

Cooking Broth:
4 cups vegetable broth
4 cups water
1/4 cup tamari
1/4 Tsp. Black pepper
1/4 Tsp. cumin powder
1/4 Tsp chili powder

Directions:
Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Push dough into square tupper ware or dish, or anything about same size as dough ball and weight down with same size tupperware on top and heavy soup can.  let it rest about 30 minutes, then skice it into slices as thin as you can get them.

Meanwhile
Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place slices into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering slices on low simmer for about 45 minutes or until firm, turning pushing slices down occasionally.  Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 to 30 minutes. 


Fry slices in coconut oil by themselves until browned and charred nicely.  remove from heat and fry any vegis you like in your tacos.  When vegis are browned, put seitan back on heat with vegis and keep warm.
Warm corn or flour tortillas while seitan is on low and place them in a tortilla warmer.  
Get all your toppings out and ready for hungry family and friends.  Serve cafeteria style letting everybody build their own tacos.


Easy Pico de Gallo
1 pound tomatoes (4 plum or 2 beefsteak), seeded and chopped.
1 jalapeno (seeded for less heat, if desired), finely chopped.
1/2 white onion, finely chopped.
1/4 cup fresh cilantro, chopped.
1 tablespoon fresh lime juice.
kosher salt and black pepper.


This Salsa keeps in the fridge for up to a week if in a mason jar.  We like to make it and use it through out the week, it only gets better after a couple days.