Alisha A. Pearson

I took a frozen block and put it into a hot pan with sesame oil, salt. And pepper. When browned I flipped and repeated. Its crunchy, spongy, and delicious! Eating it with an Asian chili sauce.

I have between $1 & $2 into this between the noodle pack, kale, seaweed, chili garlic sauce, and sour bamboo. Pretty good! Oh, and some fresh lime. And I never use those oil packets… gross.

Alisha A. Pearson

Quinoa, jicama, granny smith apple, cilantro, and tofu (crumbled and marinated in a miso, vinegar, mustard, spices mix).

Dressed with a little more vinegar (mostly on the apples to prevent them from turning brown) and orange juice, apricot preserve, soy sauce dressing.

And lots of pepper.

With his moms mole’! and NutterButters!!

Yesterday I had a dream that I made some seitan during an afternoon nap before a welcome back from Venezuela party for my friend Jac. As things go a girl brough some home made seitan BBQ ‘wings’ that were really tasty. So on my way home I stopped to pick up some Vital Wheat Flour in my local bulk section. It was CHEAP! And, it was a large batch that made alot of seitan. I’ll note Bob’s Red Mill sells this flour if its not in your bulk section.

Its taken me years to try because thought you had to knead and knead the flour to activate the gluten, and that’s true if you are using regular flour (BTW reading up it seems doing it this way Best for Bread Flour is the say to go) but you end up washing all the starches down the drain and it takes quite a while.

Being myself and feeling like I  knew how this process works I threw cation to the wind and dumped a bunch of vital wheat flour into a huge bowl, dropped in a bunch of seasonings (cumin, coriander, cayenne, garlic, salt, pepper, onion powder, liquid smoke, etc) and water and started to mix it up. I was shocked at how un-sticky it was. It was almost instant to get the dough ball together.

What I did

This is a close recipe to what I ended up doing without direction.

I separated into balls with scissors that fit into my fist and kneaded out the tough bits the best I could.

Then I coated in nutritional yeast so they didn’t stick together, coated with a little oil and baked at 400 for 15-20 min. They puff up but will deflate. I planned to take them out and flip over but found when I did the ones in the middle weren’t firming up but steaming. So I took the more done outside ones and put them into the liquid from kneading, which I’d planned on pouring over them at the end of baking until obsorbed, and put the doughy ones back in the oven a little more spread out for 10 min. Then I put them all back in the oven with the liquid. When the liquid was gone I took them out and stored in the fridge.

What I would do differently.

I’ve read that to get a smoother texture you can mix in some regular flour. This would require a bit more kneading to get out the extra starch since the vital wheat flour really doesn’t require, or allow, for much at all. I’ve also read that making a larger loaf and then slicing it after its done makes it more tender. This makes sense to me. But, what I think I’ll do next time is…

1- Mix in a 1/4 Better for Bread flour to see if this will help smooth out the dough.

2- After shaping into palm size bits (I like this size, though I end up cutting in half again) I’ll boil either on the stove top in a flavored broth or I’ll cover it with liquid and braise it in the oven until its almost done. I’ll guess that would take about 45 min. I’ll simply take out a piece, cut it in half and try it to see if its done.

If I was making a sauce, like I did this time, I’d braise however much of the batch I wanted to end up coated in the sauce from the start of making the sauce and when it thickened up I’d then bake it until super sticky and yummy.

3- Coat in sauce that you want your seitan to taste like, make sure its not super thick, and then bake until sticky.

This is the Philly minus just about all of it.

I wanted to have something nicer to say but this place sucks. Super nice waitress though.

624 E. Burnside St.
Portland, Or
503-234-PIES

Sun – Thurs –> 11am – 3am  -AND-  Fri & Sat –> 11am – 4am

Yelp, The Mercury, UrbanSpoon, OregonLive, The New School, Facebook.

Nothing unites quite like pizza. Don’t believe me? Grab a slice or two at Sizzle Pie and head next door for a drink.

You’ll get lucky, PROMISE!… Which reminds me of a joke I started my post about Dove Vivi.

Say hello to what greets you when you walk in! This case always has two vegan pies up top. One is usually cheeze-less and one with daiya.

So far I’ve liked the slices with out better… But that’s my taste. My favorite way to eat these are to get two, go next door to B-side (here/there) and sandwich and then douse in hot sauce!

If you only want one slice but can’t choose you can do half slices. They do an amazing ANY slice + ANY side salad combo for $6. Then there is weekend brunch (’till 5pm!) where you can get a breakfast slice and cocktail for $6!

They have a vegan Caesar and, as many know, this dish is on my short list of favorites. It’s also super hard to do well vegan. Sizzle does a solid job, though not nearly as well as The Vita. BTW they have vegan ranch, which I could care less about but if you’re like my sister or 99% of God fearing Americans you’ll prob like it. I’m hoping for tofu or tempeh wings!!!! AND… Vegan (plleeeaaaassssseeeeee) blue cheeze dressing.

What We Do Is Secret & KARP & 2-Spiral Tap

Eat The Rich & Bad Reputation

Spiral Tap & New Maps Out Of Hell

This is how I do!

What We Do Is Secret (meatball, ricotta, roasted garlic) is not vegan, it was Graham’s who really liked it. We both got a piece of Spiral Tap (creamy caramelized onion spread, house marinara red sauce and a bit of nutritional yeast) which is my favorite piece so far. The first time I had it ST was too oniony, but its perfect sandwiched. I LOVE IT! Eat The Rich (creamy caramelized onion spread, cilantro pepitas pesto, and a bit of nutritional yeast) is a little disappointing because the onion bite just wasn’t in it. Then again the Spiral Tap’s onion bite varies daily. I guess a down point about Sizzle Pie is that different people make the pizzas differently. Whateves, I kinda like that too. Bad Reputation (daiya, mushroom, onion and black olives) is ok. I got it only because it was the other vegan slice and I like to get two slices. I have a weird thing about black olives, I don’t like them because they taste like tin and nothing else. So I picked those off.

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I’m not sure whats coming next but their first special was $30 for $15. Upcoming deals availible on their mailing list.

These are the crescent rolls and have sauted onions, mushrooms, kale, cheeze-y-stuff, tofurky sausage, pizza sauce, ect!!!

I loved it!