Seitan Stew, Curry Squash with Zucchini Pancakes, and Orange Scones

I must have seen a Dinty Moore commercial or something, because I was craving stew for several days before I got to make this Seitan Stew with Chanterelle Mushrooms. I made seitan with "beefy" type seasonings (miso, Worcestershire sauce, garlic, and onion) and flattened it out on a baking sheet and baked for 30 minutes at 350F. I've been using this method for all my seitan lately. It turns out crispy and browned on the outside and still tender on the inside. Someday I'll post a real recipe. Then I made a stew with the seitan, carrots, potatoes, and onion. Thick and hearty!
I had no idea what I was making for dinner tonight until it just happened.

Curried Squash, Chickpeas, and kale
5 heirloom tomatoes, chopped
1 can chickpeas, drained
2 cups mashed butternut squash (or pumpkin or anything like that)
1 cup chopped kale or greens of any sort
2 tsp. curry powder
1 tsp. cumin
1/2 tsp coriander
1.5 tsp salt
1/2 tsp garam masala
1/2 onion, diced
1 tbsp olive oil
1/2 tsp black mustard seeds

Fry up the onion in the oil and when almost transluscent, add the mustard seeds. When they start to pop, throw in everything else and simmer about 15 minutes or longer, depending on if you remembered to start the brown rice yet.





The zucchini pancakes are from James Peterson's book called "Vegetables". They absorbed too much oil, I thought, but had good flavor with tons of garlic and sage.

***Do not rest freshly fried foods on recycled paper napkins if you don't have any paper towels. They are paper thin and will stick to your food. Trust me. You're better off just eating the extra oil or ruining a cuptowel.

Orange Glazed Scones from Vegan with a Vengeance are my favorite scones ever. I "accidentally" made too much glaze and had to eat it with a spoon.