Upton's Naturals

Stuffed Zucchini Cups

Tuesday, March 13, 2012

Another delicious recipe from Vegan Miss!

• 2 large zucchini
• 2-4 tbsp olive oil
• 1/2 medium white onion, finely diced
• 4 cloves garlic, minced
• 1 small green pepper, finely diced
• 1 package (8 oz.) Upton's Naturals Ground-style Seitan
• 1/2 cup button mushrooms, sliced
• 1 tbsp fresh basil, minced
• 1 tbsp fresh parsley, minced
• salt and pepper, to taste
• 1/4 tsp oregano
• 1/4 cup tomato basil pasta sauce
• vegan mozzarella, to top
• vegan Parmesan, to top (optional)
• sea salt, to top (optional)

1. Preheat oven to 350 degrees.
   
2. In a large skillet, heat olive oil over medium heat. Cook the onions with salt and pepper until translucent. Add the garlic, green peppers, mushrooms, and seitan.
3. Cook for about ten minutes until the crumbles are brown. Add the basil, parsley, and oregano and keep cooking for another two minutes.
4. Cut the zucchini in about one inch pieces. Using a small spoon or melon baller, scoop out the insides of the zucchini being careful not to take out the bottom.
5. Fill the zucchini with the crumble mixture and top with pasta sauce, mozzarella, and Parmesan.
6. On a lightly oiled cookie sheet, bake zucchini cups for 20 minutes. When done, top with a bit of sea salt.

Southwestern Skillet

Tuesday, March 13, 2012

Another delicious recipe from Vegan Miss!

Prep Time: 15-20 minutes

Cook Time: 30 minutes

Ingredients (for potatoes):

• 5-6 red potatoes, cleaned and cubed
• 1/2 medium red pepper, diced
• 1/2 medium green pepper, diced
• 1/2 medium white onion, diced
• 2 cloves garlic, minced
• 1/2 tsp chilli powder
• 1 tsp paprika
• 1/2 tsp cumin
• 1 tbsp parley
• salt & pepper, to taste
• olive oil, to coat entire bottom of skillet

Ingredients (for scramble):

• 1 package (16 oz.) firm tofu, water pressed out
• 1/2 medium white onion, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/8 tsp tumeric
• salt & pepper, to taste
• 1/3 cup vegan cheddar cheese, shredded
• 1 tbsp olive oil
• 1 medium tomato, diced

Ingredients (for sausage):

• 1 box (8 oz.) Upton's Naturals Ground-style Seitan
• 1 tbsp olive oil

Recipe (for potatoes):

1. Heat oil over medium heat in large skillet. Add onion, garlic, and peppers, and sautee for 1 minute.
2. Add potatoes and seasonings. Cook until brown and tender.

Recipe (for scramble):

1. Heat oil over medium heat in a large skillet. Sautee onions until soft.
2. Add garlic, crumble tofu into skillet, and add spices.
3. Slightly brown tofu and add diced tomatoes. Sautree for 3-5 minutes or until tomatoes are cooked.
4. Top with cheese and cover with lid to melt.

Recipe (for sausage):

1. In a medium skillet over medium heat, add the seitan with olive oil and cook until brown.

Recipe (for assembly):

1. Assemble by layering potatoes on the bottom of a plate then the sausage and "scrambled egg" and cheese.
2. Top with salsa and chili peppers if you like spice. Serve with a side of toast. Perfect for brunch for two or as hangover food!

Chili (is Better Without Meat)

Thursday, January 12, 2012

• 2 packages of Upton's Naturals chorizo-style seitan
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (16 ounce) can white beans (or black beans), rinsed and drained
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 green pepper, chopped
• 1 small can of tomato paste
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 
  

Butternut-Chorizo Mexisagna

Thursday, December 1, 2011

Squash Filling:

• 1.5 lbs butternut squash
• 2 tsp olive oil
• .5 lbs red onion, diced
• 2 cloves garlic, minced or pressed
• 1 chipotle pepper in adobo sauce, minced
• (remove seeds for less heat)
• 1 Tbsp fresh lime juice
• 1/4 tsp black pepper

Tomato Sauce:

• 1 lb fresh tomatoes, diced
• (or 1 14-oz can of diced tomatoes)
• 1 tsp cumin powder
• 3/4 tsp dried oregano
• 1/4 tsp salt
• Lime-Cashew Cream
• 1/4 c cashew pieces, soaked in water for at least 2 hours
• 1/2 package of silken tofu (6 oz)
• 4 Tbsp fresh lime juice
• 1/4 tsp salt
• 1/4 tsp white pepper
• 1 clove garlic, minced or pressed

• 6 corn tortillas, cut into 2-inch wide strips
• 1 package of Upton's Chorizo Seitan!

Garnishes:

• 6 Tbsp Toasted pepitas (pumpkin seeds)
• Avocado slices

Roast The Squash:
Preheat the oven to 400 F. Cut your butternut squash in half and wrap each half in foil. Put them on a cookie sheet and bake for about 50-60 minutes, until super tender when poked with a fork. Remove from oven when done. Unwrap, and once cool enough to handle, use a paring knife to remove the skin. (This step can also be done the day before.) If doing on the same day, turn the oven down to 375 F.

While the squash is baking, you can make the tomato sauce and the lime-cashew creme:

Tomato Sauce:

In a medium pot, add the diced tomatoes, cumin, oregano, and salt. Bring to a low boil over medium-high heat, and then reduce the heat to medium for a simmer and cook for about 7-8 minutes. Once done, remove from heat and set aside.

Cashew-Lime Cream:
Drain the cashews and the tofu. Add the cashews, tofu, lime juice, salt, pepper and garlic into a blender and blend until super smooth. You may need to shove the cashew bits back down the side of the blender jar once or twice.

Once your squash is out of the oven, and the oven is heated to 375 F, you can make your squash filling.

Squash Filling:
In a large pot or skillet, add the olive oil and heat over medium-high heat. Once warm, add the diced onions, and saute for about 7-8 minutes until golden and even a bit browned. Add the garlic and chipotle and saute one minute more. Add in the squash, and cook another 2 minutes or so. Use a potato masher if you need to, in order to get a mushy texture. Remove from heat and stir in the lime juice and pepper.

To assemble:
Lightly spray or rub some olive oil into an 8x8" baking dish. Put down 2-3 Tbsp tomato sauce in the bottom... and spread it thin around the bottom. It's just a tiny bit, that's okay. Now, add a layer of your corn tortilla "noodles." On top of that evenly spread out 1/2 of the squash mix. Then crumble on half of the Chorizo Seitan. Then add *almost* half of the remaining tomato sauce, and on top of that about 1/4 cup of the lime creme. Now, repeat: tortilla strips, the rest of the squash, the rest of the seitan, & most (but not all) of the tomato sauce. Then a final layer of tortilla strips, the rest of the tomato sauce spread over them, and then drizzle on some more lime-cashew creme all over the top. Tightly cover your baking dish with foil, and bake for 20 minutes. Then, carefully remove the foil, and bake for another 15 minutes & remove from the oven. Serve garnished with a tablespoon of pepitas on top of each slice, and some avocado slices on the side.

Italian Wedding Soup

Friday, September 2, 2011

Another delicious recipe from Vegan Miss!

Ingredients (for meatballs):

• 1 package (8 oz.) Upton's Naturals Italian-style seitan, finely chopped
• 1/4 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup Italian parsley, finely chopped
• 1/4 cup vegan Parmesan
• salt and pepper, to taste
• 2 "eggs", made as directed by box instructions
• 1/4 cup Italian breadcrumbs
• 1 tbsp olive oil

Ingredients (for soup base):

• 8 cups vegetable broth
• 1 cup spinach, chopped
• 2 tbsp vegan Parmesan
• pepper, to taste
• 1/2 cup white wine
• 1/2 cup couscous
• 2 tbsp olive oil

Recipe (for meatballs):

1. Mix all the meatball ingredients together in a large bowl.
2. Form into small to medium shaped balls.

Recipe (for soup):

1. Over medium heat in a pot, add the olive oil. Brown each side of the meatballs for about 10 minutes.
2. Remove the meatballs and set aside.
3. Add the remaining ingredients and cook for another 20-30 minutes.
4. When done cooking, place some broth in a bowl and add several meatballs.