Delicious Healthy Cuisine
Macrobiotic Vegan
Plant Based Whole Foods
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INGREDIENTS One white onion sliced thin double half moons Two cups cooked whole oats (recipe follows) Four cups spring water One inch piece Kombu One cup of plant milk, preferably oat milk 3/4 tsp. Sea salt 2 tsp. Soy sauce or white miso to taste Scallion slivers or chopped parsley or both for garnish 1/2 tsp. Toasted sesame oil (optional)

Thanksgiving Veggie Way For years, I have been making seitan a substitute for the all-famous central figure of Thanksgiving - the endearing Mr. Turkey. Seitan is a wheat gluten protein made from whole wheat flour. I grind mine from organic whole Hard Red Spring Wheat ordered from Great River Organic Milling Company. Many cultures throughout the world commonly use seitan or “wheat meat” in place of meat. Every year, I try to hone this dish to its best potential, always learning more ways to improve it, as it can be very time-consuming. The goal in making seitan is to remove the bran and starch, leaving only the gluten, which forms a dough to be used in many ways.

Preheat Preheat oven at 350° for approx. 35 to 40 minutes INGREDIENTS Two cups cornmeal (best freshly ground dried whole organic corn) One cup water 1 1/2 cups Pastry or Un bromated all-natural white flour 1 tsp sea salt 1 Tbsp arrowroot starch 1/3 cup excellent quality oil One cup of plant milk 3 tbsp maple or rice syrup ½ tsp vanilla 2 Tbsp baking powder mix with 2 Tbsp. plant milk