Seitan 'n' Cabbage

When I led a Seitan 101 demo at my house a few weeks back, I made sample batch of Seitan Chicken (from my book). But I'd already prepared another batch for my audience to sample, so when they left, I had a whole new pot of seitan left. I froze it in two containers of two cups each, and this week, I thawed some out for Isa's Braised Cabbage & Seitan from Appetite for Reduction:

This simple entree is made from seitan, cabbage (duh), garlic, veggie broth, thyme, and red pepper flakes. It has a wee bit of oil since it's from Isa's low-fat cookbook. It's satisfying, and you can eat a ton for far less calories than most other entree choices. I served mine over red quinoa seasoned with vegan chicken broth powder.

I picked up some fresh broccoli at the Memphis Farmers Market last Saturday. Local broccoli is my all-time fave produce item to purchase at the market, but it's only around here for a few weeks in late spring. It's so much more tender than broccoli from the grocery store. I served my Steamed Broccoli with Leahey Gardens Vegan Cheese Sauce:

I've raved about Leahey Garden mac & cheese before, and this sauce is the same stuff from the mac box. But it's sold on its own as a powdered cheese sauce to cook with soymilk for topping veggies, nachos, or whatever. It was the perfect topping for my lovely broccoli trees! The package of sauce was another Easter gift from my parents. They ordered it from Cosmo's Vegan Shoppe.

What's your favorite produce item to purchase locally?