Veg News
Yummy!
- olive oil
- salt
- ground black pepper
- walnuts
- fresh lemon juice
- tamari
- frozen chopped spinach
- dried cranberries
post punk kitchen
- Fresh black pepper
- dried thyme
- dried tarragon
- soy sauce
- fresh lemon juice
- Cooking spray
Post Punk Kitchen
- shredded beets
- salt
- Fresh black pepper
- dry mustard
- very finely chopped onion
- smooth almond butter
- very fine breadcrumbs
- Olive oil for the pan
delish!
- olive oil
- sea salt
- crushed red pepper
- soy sauce
- packed brown sugar or maple syrup
- white or apple cider vinegar
- chopped fresh pineapple
- whole wheat buns
Sellers’ creativity comes through in everything from ginger ale made with fresh rootstalk steeped overnight, then mixed with agave nectar, lemon juice, and soda water to nibbles such as apple-smoked almonds, dried and smoked mushrooms (which taste amazingly similar to bacon), and coconut milk-based ice cream. “A no-meat meal sometimes calls for simplicity and attention to small—a Zen palate, if you will,” says Sellers, who once led the kitchen at Laughing Seed Café.
For those ready for culinary exploration, Sellers offers this delicious menu of perfect-for-summer flavors that doesn’t lack a thing.
FIRST COURSE: Watermelon-Tomato Gazpacho
Sellers suggests a starter of watermelon and tomato gazpacho. “This soup should be made in celebration of its seasonality,” Sellers notes. “The ratios should be left to the cook. Once melded, the delicious partnership of watermelon and tomato is hard to obscure.” Sweet and tangy, the soup holds a spicy kick, which is complemented by the toasted nuttiness of the pepitos.
MAIN COURSE: Peppercorn-Crusted Seitan
In place of a meat protein, Sellers enjoys seitan, a wheat gluten of Asian origin. “Frying it just elevates it, and for our purposes, we’re browning it,” he says. “You can add ground pepper to make it pop also.” The seitan, which has the mouthfeel of steak, is accompanied by grilled vegetables. Sellers piles the components of the main dish into a pretty stack, noting how easily a dinner becomes spectacular with just a bit of effort in the presentation.
COCKTAIL: Sake Spear with Cucumber Ice
“The art of cocktail-making,” says Sellers, “is in hiding the overt flavors of certain types of alcohol, while enhancing the more subtle ones.” For a truly refreshing summer beverage, he suggests a gingery sip made with high-quality cold sake and cucumber ice cubes.
DESSERT: Lemon Cream Tart
“Make the tarts the day before your guests arrive,” suggests Sellers. “Chilling in the refrigerator will improve its texture.” Fresh strawberries garnish this velvety smooth, lemon-laced treat.
- whole wheat bread flour
- for dredging
- tamari
- vegetable stock
- Tbs. safflower oil
- olive oil
- maple syrup
- soy sauce
- pepper
- vegan worcestershire sauce
- barbecue seasoning
- cumin
- lime juice
- small avocado
- water
- Lawry’s seasoned salt
- Corn tortillas
- Vegan pepperjack cheese
- shredded lettuce
- salsa fresca
VG – Frank likes it! After baking, it is very dry – perhaps make additional sauce that can be added after it is baked.
- water
- raw cashews
- salt
- Dijon mustard
- black pepper
- cayenne
- paprika
- macaroni
- salt
- water
Servings: 4 • Serving Size: 2 drumsticks • Old Points: 5 pts • Points+: 5 pts
Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g
- water
- balsamic vinegar
- soy sauce
- sesame seeds
Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 3 pts
Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g
- oil
- Thai red curry paste
- light coconut milk
- fish sauce
- salt to taste
Servings: 4 • Serving Size: 6 oz • Old Points: 4 pts • Points+: 6 pts
Calories: 197.3 • Fat: 4.1g • Protein: 35.9 g • Carb: 2.4 g • Fiber: 0.1 g
- olive oil
- chopped fresh cilantro
- lime
- salt and pepper