Monday Night Dinner

The Menu:

Seitan Curry Kabobs 

Grilled Brussel Sprouts Skewers

Salad with Dijon Dressing

"Creamy" Polenta

This is one of those meals that could be very difficult but, because I'm using premade elements, it's doable for a Monday night.  I make it a point to cook a healthy vegan (mostly) dinner every night, even if I have to take short cuts here or there.  Usually, my Monday work day goes until 5 or later so getting home and getting dinner on the table before bedtime is a small miracle.  The same meal on a Sunday might get the star treatment with homemade seitan and curry sauce not out of the jar but on Mondays we do what we can.

Seitan Curry Kabobs 

Serves 3

16 oz cubed Setian 

1/2 cup curry sauce...I prefer Seeds of Change Madras Sauce

Mix ingredients, skewer and grill for ten minutes turning occasionally.

Grilled Brussel Sprouts Skewers

Serves 3

1 pound Brussels Sprouts trimmed

1 tablespoon hazelnut oil (or other nut oil)

1 tablespoon dijon mustard

1 tablespoon mashed garlic

1/2 teaspoon paprika

Salt and pepper to taste

Cook the trimmed brussels sprouts in the microwave on high for 2 minutes (or quickly steam them on the stovetop).  

Mix all of the ingredients with the cooked brussels sprouts, skewer and grill for ten minutes turning occasionally.

Note:  This recipe is inspired by this Alton Brown gem.

Salad with Dijon Dressing

Serves 3

3 tablespoons white wine

2 tablespoons dijon mustard

The juice of 1 lemon + 1 teaspoon zest

1 shallot very finely diced

1 tablespoon pistachio nut oil or other nut oil

1 small bag salad mix, I like to use "super foods" salad mixes with kale and broccoli slaw

1/4 cup dried cranberries

1/4 cup roasted pepitas (aka pumpkin seeds)

Whisk together the first four ingredients.  Add the oil and emulsify.  Then, pour dressing over the salad greens.  Top with dried cranberries and pumpkin seeds.  Toss.

While I'm thinking about it, I've found that the best way to juice a lemon on the fly without too many seeds crowding your dressing is to make an "X" cut into the lemon and squeeze.

"Creamy" Polenta
Serves 3
3 cups broth (Use Better Than Broth No Chicken Broth - it's seriously a life changer)
1 cup polenta
2 heaping tablespoons nutritional yeast
Bring the broth to a boil, turn down the heat to low and slowly stir in polenta.  Add nutritional yeast.  Stir constantly (as much as you reasonably can with the kids running through the kitchen and the dog trying to steal the kabobs off the counter).  When thickened, around five minutes, remove from heat and cover.  Let sit for five minutes covered.

 I'll do something interesting with the leftovers tomorrow...

Happy Cooking!