Comments for For the love of Seitan http://fortheloveofseitan.com Vegan goodness Mon, 19 Jul 2010 18:14:40 +0000 hourly 1 http://wordpress.org/?v=abc Comment on About by Richard http://fortheloveofseitan.com/?page_id=2&cpage=1#comment-138 Richard Mon, 19 Jul 2010 18:14:40 +0000 http://fortheloveofseitan.com/?page_id=2#comment-138 Hi guys, My name is Richard and I am the founder of: http://www.maplesyrupworld.com/ We would love to showcase your Broccoli white bean maple soup recipe on our site. Give us a shout! Richard Hi guys,

My name is Richard and I am the founder of: http://www.maplesyrupworld.com/

We would love to showcase your Broccoli white bean maple soup recipe on our site.

Give us a shout!

Richard

]]> Comment on Quick Salad: Heirloom tomato & avocado by Jon http://fortheloveofseitan.com/?p=199&cpage=1#comment-136 Jon Sat, 10 Jul 2010 20:50:40 +0000 http://fortheloveofseitan.com/?p=199#comment-136 http://whataveganeats.tumblr.com/#794932783 http://whataveganeats.tumblr.com/#794932783

]]> Comment on About by Ashley http://fortheloveofseitan.com/?page_id=2&cpage=1#comment-135 Ashley Fri, 02 Jul 2010 20:37:06 +0000 http://fortheloveofseitan.com/?page_id=2#comment-135 Hey! Nice to meet you at Steve's birthday, I'm very interested in getting to know more about your cooking or possibly cooking with you one of these days. Perhaps we could do a dinner? I'm challenging myself to eat vegan for a month to see how I like it and I'd love some allies. Check out my blog to see the vegan chocolate cakes I made last night. Hope to talk to you soon! <3 Ashley Hey! Nice to meet you at Steve’s birthday, I’m very interested in getting to know more about your cooking or possibly cooking with you one of these days. Perhaps we could do a dinner? I’m challenging myself to eat vegan for a month to see how I like it and I’d love some allies.

Check out my blog to see the vegan chocolate cakes I made last night. Hope to talk to you soon!

<3 Ashley

]]> Comment on No-Bake Strawberry Pie with Pecan/Almond crust by Dan Lyke http://fortheloveofseitan.com/?p=193&cpage=1#comment-127 Dan Lyke Mon, 14 Jun 2010 21:41:00 +0000 http://fortheloveofseitan.com/?p=193#comment-127 Oooh, that looks yummy. I'm not generally much of a dessert person, and I'm an omnivore, but I enjoy the raw vegan desserts out of the Cafe Gratitude cookbook a lot. This looks like one to add to my repertoire. Oooh, that looks yummy.

I’m not generally much of a dessert person, and I’m an omnivore, but I enjoy the raw vegan desserts out of the Cafe Gratitude cookbook a lot. This looks like one to add to my repertoire.

]]> Comment on Eggplant Polenta Torte with Smoked Tempeh and Roasted Garlic Diavolo Sauce by kate http://fortheloveofseitan.com/?p=127&cpage=1#comment-118 kate Mon, 19 Apr 2010 23:48:06 +0000 http://fortheloveofseitan.com/?p=127#comment-118 That's exactly what I would recommend. I don't do the wrapping in tin foil, but it still works like a charm. Thanks Kevin, and welcome! That’s exactly what I would recommend. I don’t do the wrapping in tin foil, but it still works like a charm. Thanks Kevin, and welcome!

]]> Comment on Eggplant Polenta Torte with Smoked Tempeh and Roasted Garlic Diavolo Sauce by Kevin http://fortheloveofseitan.com/?p=127&cpage=1#comment-117 Kevin Mon, 12 Apr 2010 16:21:18 +0000 http://fortheloveofseitan.com/?p=127#comment-117 Another option for the garlic roasting is slice the top off, drizzle with oil and wrap it in tin foil. Shoot it in a 400 degree oven for 30-45 mins and its done. Another option for the garlic roasting is slice the top off, drizzle with oil and wrap it in tin foil. Shoot it in a 400 degree oven for 30-45 mins and its done.

]]> Comment on Pickled mushrooms, Milennium-Style. by ryan http://fortheloveofseitan.com/?p=163&cpage=1#comment-109 ryan Mon, 15 Mar 2010 17:10:57 +0000 http://fortheloveofseitan.com/?p=163#comment-109 The recipe calls for a non-reactive pan so that the acid in the vinegar doesn't react with the pan, thus creating mineral salts that you end up eating along with your mushrooms. Using a cast iron pan will result in formation of ferrous acetate which is mildly toxic. In large doses, like with any mineral salt, it will cause liver and kidney damage. So, use stainless steel if you're planning to make a big batch. The recipe calls for a non-reactive pan so that the acid in the vinegar doesn’t react with the pan, thus creating mineral salts that you end up eating along with your mushrooms. Using a cast iron pan will result in formation of ferrous acetate which is mildly toxic. In large doses, like with any mineral salt, it will cause liver and kidney damage. So, use stainless steel if you’re planning to make a big batch.

]]> Comment on Pickled mushrooms, Milennium-Style. by Chocolate Peanut Butter Pie « scrumper http://fortheloveofseitan.com/?p=163&cpage=1#comment-107 Chocolate Peanut Butter Pie « scrumper Fri, 12 Mar 2010 16:40:22 +0000 http://fortheloveofseitan.com/?p=163#comment-107 [...] of dessert craving. Typically, I’m not that into desserts, more of a salty pickley person. A jar of pickled mushrooms or green beans doesn’t last anywhere near as long as, say, the pound of candy that my husband [...] [...] of dessert craving. Typically, I’m not that into desserts, more of a salty pickley person. A jar of pickled mushrooms or green beans doesn’t last anywhere near as long as, say, the pound of candy that my husband [...]

]]> Comment on Eggplant Polenta Torte with Smoked Tempeh and Roasted Garlic Diavolo Sauce by kate http://fortheloveofseitan.com/?p=127&cpage=1#comment-105 kate Tue, 09 Mar 2010 20:45:07 +0000 http://fortheloveofseitan.com/?p=127#comment-105 Oh no, definitely not. The method is this: slice the top off the head of garlic, place it in a ceramic or heat-safe dish, and braise it (drizzle olive oil on it, cover it and let it sit in a 350 degree oven, occasionally pouring on more olive oil as needed, until the garlic is a rich carmel color and the cloves pop out). I would never recommend broiling the garlic, it would cook too fast and you'd end up with blackened unusable cloves. Oh no, definitely not. The method is this: slice the top off the head of garlic, place it in a ceramic or heat-safe dish, and braise it (drizzle olive oil on it, cover it and let it sit in a 350 degree oven, occasionally pouring on more olive oil as needed, until the garlic is a rich carmel color and the cloves pop out). I would never recommend broiling the garlic, it would cook too fast and you’d end up with blackened unusable cloves.

]]> Comment on Eggplant Polenta Torte with Smoked Tempeh and Roasted Garlic Diavolo Sauce by Rob http://fortheloveofseitan.com/?p=127&cpage=1#comment-95 Rob Wed, 10 Feb 2010 23:43:53 +0000 http://fortheloveofseitan.com/?p=127#comment-95 In Step #2, did you mean to say "broil" instead of "braise"? In Step #2, did you mean to say “broil” instead of “braise”?

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