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Thursday, March 31, 2011

Thankful Thursday - When Wishes Shine

When Wishes Shine available here

Today, I am thankful that the sun is shining brightly. It seems like it's been awhile, and I'm so happy to soak up all the warmth and vitamins. What are you feeling thankful for today?

Monday, March 28, 2011

Meatless Monday - Millie's Spanish Rice With Seitan "Chicken"

I recently made some Spanish Rice following Millie's recipe, found over on her wonderful food blog, Nuestra Cena Vegan Cuisine. Boy, was it good! I really wanted to share the recipe with you, so I asked Millie if it would be OK. Enthusiastically, she agreed. Thanks Millie! Unfortunately, I couldn't get her photo's to transfer over here, but they are really helpful, so I recommend you stop by her blog to take a look. I hope you give this recipe a try, it is so good. (I found the Savon, and the Jamon, at my local Mexican food shop)

So, here it is, take it away Millie...

No matter how many meals I make, my favorite has always been my Spanish rice. I love rice! Usually this dish is made with chicken breasts, chicken wings or chicken thighs. Since we are (ALL) vegans we cook with seitan chicken instead. My family though I was nuts, but the truth is that I am really "nuts" for seitan chicken and I must admit it was delicious.

Spanish Rice With Seitan "Chicken"

1 package of seitan chicken (cut into strips)
2 Jamon flavoring
1 med. yellow onion
2 Sazon envelopes with "culantro & achiote"
1/3 c. vegetable oil
4 mashed garlic
6 sprigs of cilantro
1 green bell pepper
1/2 can of tomato sauce
1/8 tsp. black pepper
1/2 tsp. kosher salt
2 -1/2 cups of brown rice
 cups of boiling water

Step 1....Soak the brown rice in warm water for 20 minutes before using.

Step in a blender or food processor your garlic, onion, green pepper & cilantro, then blend in the chop mode. Set it aside.

Step 3....In a large non stick cooking pot pour in the veg. oil and warm it up on med heat. Add to the oil all the spices from the blender, saute and then add salt, black pepper, tomato sauce, jamon & sazon.

Saute and enjoy the smell, its wonderful.

Step 4...add your chopped seitan, saute.  Then drain and add the rice to the pot. Saute, then add the boiling water.

Your water level should be in the middle of your large cooking spoon.

Let it boil until the water has completely evaporated. Then stir lightly, cover with foil and then cover with the pot lid, turn the heat down to low for 25 minutes, then stir again, cover and cook for another 20 minutes.

Serve with either beans or a nice salad like I did.

Monday, March 21, 2011

Meatless Monday - Bean Fritters

Bean Fritters

2 cans soybeans, drained and mashed (I just throw them in the blender)
1/2 cups water (as needed)
1 cup flour
1/2 tablespoons baking powder
salt to taste
1/4 teaspoons garlic powder
1 cup onion, chopped
1/2 can whole garbanzo beans
Oil for frying the fritters

Combine mashed beans with remaining ingredients, folding the garbanzos in last. Batter will be thick.

Heat about 1 inch of canola oil in a large skillet until hot. Reduce heat to medium-low.

Working in batches, drop soybean batter (about 1/4 cup per fritter) into hot oil and cook, turning occasionally, until evenly browned on all sides. I usually make as many as needed, then reserve some batter for leftovers.
Remove fritters and drain on paper towels.

Serve warm with a dipping sauce made of half vegan mayo and half mustard.

They are also really good formed into patty's, and cooked as above, but made into sandwiches, with the sauce used as a sandwich spread.

Friday, March 18, 2011

Thursday, March 17, 2011

Thankful Thursday - My Location

I am sincerely thankful for my location in the world. So many people are suffering for no other reason other than where they happen to be. My heart aches for the poor people that are enduring such hardship. I really don't even know what to say, it all sounds so trivial.

Thoughts, wishes, and prayers. 

Monday, March 14, 2011

Meatless Monday - General Tao's Tofu

Today, I am going to make a suggestion. That is, to go, and make some General Tao's Tofu, as soon as you can! Don't alter the recipe, just serve it with rice and steamed broccoli, and enjoy. It is so good!

Friday, March 11, 2011

Flowers On A Friday - Plus Some Other Stuff

Along with some pretty flowers and wanted to say thank you. Today is my birthday, and I wanted to say thanks to the sweet folks that have wished me a happy one - love you guys! I also wanted to say thank you to some more sweet folks that were concerned about my location, and proximity to the tsunami - I love you all too. We did get a call to evacuate, and there is some damage down in the harbor, but other than that everything is just fine here, thankfully. I wish that was true for everyone effected by this disaster. My thoughts are with all the people that have been so deeply harmed by this disaster.

Monday, March 7, 2011

Meatless Monday - Coconut Curry Cauliflower

Here's another one of my non-recipes. I took a head of cauliflower, and broke it into pieces. I added the cauliflower to boiling water and cooked it about three quarters of the way. It should still be very firm when poked with a fork. I drained it in a colander, and set it aside. In the same pot, I sauteed some chopped onion (about a 1/4 of an onion), minced garlic, and minced ginger in a little olive oil, until the onion was translucent. I poured in a can of coconut milk and season it with Cayenne pepper, curry powder, salt, and pepper. I cooked the sauce for a few minutes, then added the reserved cauliflower, and cooked it until the cauliflower was done. Served it over a bed of rice. Really good stuff!

Thursday, March 3, 2011

Thankful Thursday - Enlightenment

Enlightenment photo available here

Today I'm very thankful for enlightenment. I love it when I read a book,  see a movie, or talk to a friend and learn something new. I seek out opportunities, to glean new information, or look at things in a different way. So, I want to say thank you for the book I'm currently reading, and for the fact that it is opening my eyes a little wider. Please share, what are you thankful for this week?