½ teaspoon cayenne pepper
½ teaspoon sea salt
½ teaspoon finely ground black pepper
½ teaspoon garlic powder
1 teaspoon evaporated cane sugar
3 cups “chicken-style” seitan, or homemade seitan (see recipe on p. 86)
2 tablespoons neutral tasting high-heat oil
Buffalo Wing Sauce Ingredients
2 heaping tablespoons non-dairy butter
1 large red bell pepper, diced
2 ripe red jalapeño peppers, diced
½ brown onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon paprika
1 teaspoon sea salt
½ teaspoon celery seed
½ teaspoon parsley flakes
Dash freshly grated nutmeg
¼ cup soymilk creamer
¼ cup unfiltered apple cider vinegar
½ cup water
Directions
Preheat oven to 400°F.
In a large bowl, combine flours, cayenne, sea salt, black pepper, garlic powder and sugar, and whisk. Add seitan pieces and coat in flour mixture. Reserve 1 tablespoon flour mixture for sauce.
Place coated seitan pieces on a baking sheet and drizzle with oil. Bake for about 25 minutes, or until coating is crisp, turning them over once, halfway through baking.
For the sauce: While seitan is baking, in a large (6-quart) pot add butter, peppers, onion, garlic, paprika, sea salt, celery seed, parsley flakes and nutmeg. Add reserved 1 tablespoon coating flour mixture. Cook on high heat for about 3 minutes, stirring occasionally.
Add soymilk creamer, vinegar and water and cook about 5 minutes, or until peppers are soft. Transfer to a blender and blend sauce until smooth. Remove center of your blender lid to allow heat to escape. Cover blender opening with a cloth towel. Set sauce aside.
To serve, coat warm seitan in sauce. Serve warm.
Note: If you do not have a blender, use a food processor to make this sauce.
The Sporkie Scoop
FOR YOUR SMARTS Capsaicin is the component in chilies that makes them spicy and hot hot HOT. In 1912, a pharmacist named Wilbur Scoville came up with a way of measuring the units of heat in chilies: the Scoville scale. So what is the hottest pepper on the scale? The Naga Viper, measuring a whopping 1,359,000 units! That’s about 500 times hotter than a jalapeño!
FOR YOUR PARTS Celery seeds aren’t just delish, they are also an amazing diuretic and can help treat health issues like gout. They assist your body with eliminating uric acid buildup.2
Chickpea Cakes with a Sweet Truffle Drizzle (gf)
These gluten-free cakes are our spin on the traditional socca cake, or farinata, that originated in Genoa, Italy, and are served in certain parts of France. Sometimes they are made in a large, round pan and baked in the oven at about 500°F, but we find that making them as small, individual sized pancakes on the stovetop does the trick! And when you add the truffle drizzle? Mamma mia!
Yields about 16 cakes
Chickpea Cake Ingredients
2 tablespoons egg replacer, dry
2 cups chickpea (garbanzo bean) flour
½ teaspoon non-aluminum baking powder
1 teaspoon sea salt
¼ teaspoon finely ground black pepper
¼ teaspoon turmeric
½ teaspoon herbes de Provence
1½ cups vegetable broth (low-sodium)
1 tablespoon neutral tasting high-heat oil, plus ⅓ cup for cooking
2 teaspoons fresh lemon juice
Sweet Truffle Drizzle Ingredients
2 teaspoons fresh lemon juice, plus grated zest of 1 lemon
1 teaspoon truffle oil
1 tablespoon agave nectar
2 tablespoons brown rice syrup
½ teaspoon sea salt
¼ teaspoon finely ground black pepper
Fresh thyme for garnish
Directions
In a large bowl, whisk egg replacer, chickpea flour, baking powder, sea salt, black pepper, turmeric and herbes de Provence until uniform. Add vegetable broth, 1 tablespoon oil and lemon juice. Heat a large sauté pan and add ⅓ cup oil. Carefully spoon 1 tablespoon of mixture at a time into oiled pan and cook over medium heat until slightly browned, about 2-3 minutes, or until bubbles appear. Flip and cook for an additional minute or until golden.
Set aside on a greased cookie sheet if not using right away.
For the truffle drizzle: Whisk together lemon juice and zest, truffle oil, agave, brown rice syrup, sea salt and black pepper until uniform, and set aside.
To serve, plate chickpea cakes as desired and pour a small amount of truffle drizzle over each cake. Top with finely chopped fresh thyme for presentation.
Note: To reheat chickpea cakes, place them in a 350°F oven for about 5-7 minutes.
The Sporkie Scoop
FOR YOUR SMARTS Truffles are a fungus that grows 3-12 inches underground near the roots of trees! Truffle oil usually has an olive oil base with truffle essence. With hundreds of varieties, black
