Seitanic Braised Brussel Sprouts

Been cooking up a few more things before I become kitchen-less:

SEITAN:
Prepare yourself for the most unappetizing picture ever:


Sliced up is better.

This was my first attempt making seitan. It was actually super easy and way more cost-efficient than buying seitan!

Elise always makes her own seitan logs and has written about how easy it is. I’ve always been intrigued so I decided to give it a shot using her log seitan recipe.

I made a few modifications/additions:

• 2 1/2 c vital wheat gluten
• 1/2 c chickpea flour
• 1/2 c nutritional yeast
• 1 tsp paprika
• 1 tsp cumin
• 2 Tbsp minced dried onions
• 1 tsp garlic powder
• 1 tsp salt (optional)

• 2 c water
• 1/4 c Bragg aminos
• 2 tsp liquid hickory smoke

I followed her instructions, and like she said, it was super easy! Maybe 10-15 min of actual prep; 1.5 hours in the oven, and I was able to make 3 logs. It was pretty tasty too, though next time I might try to add in some chopped roasted veggies which would not only add some extra flavor but also keep the seitan moist.

BRAISED MARMALADE BRUSSEL SPROUTS WITH CHICKPEAS

Brussel Sprouts & chickpeas… two of my favorite foods! This recipe is super easy and straightforward, but also packed with flavor!

Ingredients:
1 lb brussel sprouts, trimmed and halved
1 can chickpeas
1 small yellow onion, sliced
2 Tbsp olive oil
2 Tbsp orange marmalade
1 tsp cumin
2 Tbsp Apple Cider Vinegar
1 Tbsp Balsamic Vinegar
Salt + pepper to taste

1. Bring a pot of water to boil. Blanch brussel sprouts for 3-4 minutes before removing and immediately plunging into an ice water bath.
2. In a large sauce pan, heat the olive oil. Then turn to low and sautee onions until translucent, about 10-15 minutes. Add chickpeas, cumin, orange marmalade, both vinegars, salt and pepper. Sautee for 2-3 minutes.
3. Add brussel sprouts to saucepan; combine thoroughly and sautee for 4-5 minutes before removing from eat and serving.

Have you ever made seitan before?
Favorite green veggie?

A Gastronomic Melange

One more week in California before I head back east to school…

This break has been a mixture of catching up with old friends, relaxing with the family, and lately a lot of work and job applications!

Yesterday, I went with my parents to the Saturday Farmer’s Market at the Ferry Building in San Francisco – gotta catch it at least once while I’m in the Bay!

Requisite Blue Bottle Coffee. My dad’s first stop while my mom & I bought produce.

San Francisco Classic. Flaked Black Pepper & Garlic Salmon with pickled onions, spinach, capers, and cream cheese atop Acme sourdough bread.

Veggie tacos from Mijita. Nothing beats the Mexican food in California… except well, Mexican food in Mexico. But you definitely can’t get Mexican food like this in Boston.

Hijiki salad from Delica, which we got alongside a spinach sesame salad and a carrot-ginger soup. The best part about eating at the Ferry Building is that you can create your own little feast – a little bit from this restaurant, a plate from that food stand… it’s great!

Raw zucchini fettucine with avocado, carrot + sesame mash, sprouted buckwheat & lentils, marinated kale, and avocado.

My sister left last week to go back to school, but to send her off, she and I went to Bumble for one last brunch:

Not-so-delicious Americano. Four Barrel coffee = disappointing, multiple times.

Colorful quinoa salad with pine nuts, beets, mint, and arugula. So flavorful and fresh!

Pantry cookie, with chocolate chips, nuts and dried fruit.

Eating with the family has included…

Korean food! Seafood pancake.

Bibimbap! Stone pot with rice and an assortment of vegetables.

Hot pot at home has been perfect for winter time… lots of vegetables, noodles, and seafood!

Asian desserts… only at home.

And of course my mainstay: toast!!! Love the fresh bread I’m able to get at home.

My homemade pistachio-coconut butter with Bonnie’s Jams Apricot & Orange Marmalade (a birthday present from my roommate!)

Avocado toast with sea salt and lemon. This is what California tastes like to me.

Muffins of Redemption: Orange-Cranberry Pine Nut Muffins

I have to admit…

…I’ve forgotten about this blog of mine these past few days…

Cinnamon Bums? What’s that?

Then I made these muffins… and upon my first bite, I was so excited about how they tasted: how fluffy and light they were, how pleasantly fragrant, how delicately sweet and not cloyingly so, how satisfying the combination of flavors… so excited that I knew I had to share these with you.

And then I remembered, I have this blog, called Cinnamon Bums, where I sometimes write about food and life, both the whimsical and the significant. These muffins are both whimsical AND significant. At least that’s how they taste.

So I hope these muffins are redemptive – for the silence that’s enshrouded this blog for the past few days.

Here’s to a new year of good food, unique and fantastic flavor combinations, and my continued-but-sporadic, often kitchen-less, but always earnest blogging. I hope you’ll bear with me and stick around. Or at the very least, make these muffins. You won’t regret it.

*Don’t enjoy these in silence. I turned on some Simon & Garfunkel, made myself a fresh cup of Thanksgiving Coffee, and really, truly savored these delicious muffins.

Orange-Cranberry Pine Nut Muffins
Adapted from here
Makes 8 Muffins

Ingredients:
3/4 cup oat bran
1/2 cup ground flax seed
1/2 cup whole wheat pastry flour
1/2 Tbsp baking powder
1 orange, peeled, seeded, and sliced
1/4 cup maple syrup
1/4 cup milk of choice
1/4 cup water
2 (heaping) Tbsp coconut oil
1 egg
1/2 tsp baking soda
1/3 cup craisins
1/3 cup pine nuts

Method:
1. Preheat the oven to 375 degrees. Grease or line muffin pans.
2. In a large bowl, combine the oat bran, flax seed, whole wheat pastry flour, and baking powder.
3. Combine orange, maple syrup, milk, water, coconut oil, egg, and baking soda in a blender. Blend until smooth. This will look a little bit like an orange julius.
4. Fill muffin tins to the top. Bake for 20 minutes, until slightly browned on top.
5. Let cool for 10 minutes (if you can even wait that long). Best enjoyed warm with a pat of butter, nut butter, jam, or all three!