Sunday, October 27, 2013

Philly seitanwiches and some sangria

Rob made sangria Friday night for us to enjoy today!

1 naval orange
1 lemon
1 apple
1 lime
1.5 c. Brandy
1.5 L. Red wine (we used Merlot)
1/4 c. Sugar
3/4 c. Orange Juice
2 T. Lime Juice
Sparkling water to taste

On the wine: whenever we make sangria or glühwein, we use an inexpensive wine. My rule is that any wine I make something with, whether to eat or drink, it has to be something I am willing to drink independently. If you cook with a crappy wine that you don't like, your food will turn out crappy, too. So, don't break the bank. It's okay to buy an inexpensive wine, but make sure it's one to your taste.

On that note, it's very important to sample all of your beverages independently prior to making the sangria. It allows you to make sure they're of good quality, and it makes the process a lot more fun!

First, slice the fruit, in thin slices,  and put in the bottom of your container and sprinkle the sugar over top. Add the orange and lime juices.  Some people like to soak their fruit in the brandy for a few days before making sangria, but we don't have that kind of patience!  Add the brandy and wine, and stir.

Refrigerate overnight, or at least 6 hours.

Serve with a splash or so (<1oz.) of sparkling water, with just a little bit of the fruit, preferably in a highball glass

For the Philly Seitan-wiches:

1 package Upton's traditional seitan
1 green pepper, sliced
1/2 onion, sliced
4 Vegan hoagie rolls
1 package cheddar Teese (or other vegan cheese)

I remember being in Philadelphia a number of years ago with a friend, and she ordered a cheese-steak sandwich.  I didn't understand that cheese-steak wasn't steak and cheese, until she asked for cheese on top.  The way she did it cracked me up, though.  She asked for it "Wid Wiz" and when I questioned her, she said the cheese was melty and gooey, kind of like cheese-wiz, so I thought Teese would be the optimum vegan choice here.

Sauteé the onions and peppers in a pan, and put the Teese in a small saucepan over low heat.
Add the seitan, and grind some pack pepper over the mixture, stirring, and cooking an additional 7-8 minutes.

Meanwhile, toast the buns. This would be great on some Hoagie buns, but we use some whole wheat ones from a local baker and they were great!

Top the buns with 1/4 the mixture, & some "wiz."


1 comment:

  1. Hi Stephanie! Lauren from Upton's Naturals here. You have so many delicious looking recipes that feature our seitan. Thank you!! Do you mind if we post some of them on our blog with a link back to your blog?