Carrot Ginger Soup and Fried Seitan

It has been an emotional week. I failed my first test on Monday. It felt awful and I barely made it through the day. I have been under a tremendous amount of stress and it is grinding me down. I know that it will get better eventually but it often offers little comfort. I retake my test tomorrow and I will pass.

The other night I made some food in hopes that it might made me feel better. It didn't, however it did keep my mind off of my sour demeanor for a little while.

Carrot Ginger Soup

2 cups of carrots (peeled)
2 cups of water (or veggie broth)
1 1/4 tablespoon of ginger (grated)
2 cloves of garlic (grated)
1 teaspoon of sugar
1 teaspoon of oregano
1 teaspoon of turmeric

In a large pot, bring the water to a boil. Add the turmeric, ginger, garlic and carrots and let boil until the carrots are almost completely soft. Once the carrots are softening, pull out your blender and puree the water and carrot mixture until it is smooth. Return to the pot and put on low heat. Add the sugar and oregano and stir until it is well mixed. Let heat (do not let bubble) for 5 mins and serve. This soup can be served cold.


Despite my mood, it has honestly been a drab couple of weeks here in the dirty south. More rain then I have seen since I moved here in 2004 and the days that are not wet are very overcast. Perfect soup weather! Hence the numerous soups I have been making. Soup is one of my favorite types of food and I enjoy the weather that makes me desire it!


With the soup, I made some seitan. This has been my thing in the last year or so. Jamie has really enjoyed it and I tend to make it the way she prefers but I know I can do other great things with it. I made some fried seitan strips and she loved them! Success! Could this be another additon to the standard menu?


Fried Seitan Strips

1/2 pound of seitan
2 tablespoons of oil
2 cloves of garlic (chopped or grated)
2 teaspoons of nutritional yeast
1 teaspoon of rosemary leaves
1 teaspoon of ground black pepper
1 teaspoon of salt
1 teaspoon of cayenne pepper
1 teaspoon of onion powder
1 teaspoon of oregano
1 teaspoon of thyme
1 teaspoon of marjoram
1 teaspoon of sage

In a sauce pan, heat the oil on low-med heat for about 3-4 minutes. The oil should not be frying temperature but should be hot enough to cook with. Add the garlic, black pepper and turmeric. Stir well and coat the garlic in the oil. Let cook for 1 minute (do not let the garlic begin to brown). Add all other spices and let heat, stirring well. This should take only about another minute or so. Turn the heat off and remove from the heat. Slice the seitan into 2 inch long thin strips. This allows the oil micture to begin to cool and absorb the flavors. Once the seitan is sliced, put the oil pan back onto the heat and let it warm back up. It should be off the heat for at least 5 minutes. Once the oil is heated back up (do not let the spices brown up) add the seitan and stir well. Make sure all the seitan is covered with the oil mixture. Turn the heat up to med and let the deitan fry in the oil mixute until both sides are golden and crispy.