June 19, 2012

Summer Seitan Saute With Cilantro & Lime

by IsaChandra

Serves 4
Time: 30 minutes

I’ve got a few non-recipe things to talk about, so if you’re all “Shut up and make with the recipe!” then by all means, skip the next few paragraphs. But if instead you’re like “Hey, Isa, nice to see you! What have you been up to lately, beautiful?” then read on.

Hi. Here’s the deal:

I’m working on the cookbook of my dreams! I have a brand new publisher and we are going all out for Fall 2013. My first hardcover, full-color, filled with photographs, so gorgeous you’re not going to want to cook with it (but OMG you have to) cookbook. The concept for this book is weeknight cooking from scratch… made easy. The title? “Isa Does It!” I am so excited to be working with Little Brown, who have been around for a measly 175 years and publish some of my all-time favorites books — ones you cook from and those novel things that you just read.

And today, by way of recipe, I want to introduce you to the photographer for my book. Maybe you already know her! She’s one of my favorite vegan food photographers and a girl right in my birthplace of Brooklyn, USA: Vanessa Rees. I’ve loved her stuff ever since the first time I laid eyes on one of her sauce-all-over-the-place shots: her photos tell a story, and I want them to tell mine. She’s shot a recipe of mine before, but today I’ll share a brand new one that I think is a great example of a weeknight saute of simple ingredients that come together to create a delicious dinner in a single pan. That’s what Isa Does It is all about.

Thanks for letting me share this happy moment with you and thank you to everyone whose come along on this delicious ride with me. The Post Punk Kitchen’s 10 year anniversary is coming up and I have lots of great celebratory plans to share. It’s pretty overwhelming to think that a decade has passed, and I’ve gone from a girl about to turn 30 and desperately wanting to do nothing in life but talk about vegan food, to a woman about to turn 40 and so grateful that I actually got there. In order to keep these good things, you gotta’ give them away! So on to the recipe.

Summer Seitan & Corn Saute
Photo ©Vanessa Rees

I got turned on to this combination as a burrito filling when I was cooking in a cafe in Brooklyn, and I’ve been hooked every since! I don’t go too crazy with the spices, instead letting the bright and fresh flavors shine through. Mushrooms, cilantro and lime have an affinity for each other, and the fresh corn adds a wonderful summery pop, while the seared seitan, of course, provides meatiness. But no need to serve in a burrito, I love it over rice with a nice big scoop of guacamole. Oh, and make my margarita salted! A green salsa works well here, too, either storebought or homemade. (There’s a salsa verde in…VWAV, I think? I dunno, one of my books.) Here it’s topped with a chunky pico de gallo.

Recipe Notes

To cut down on prep time, you can often find shucked corn on the cob at the supermarket. It’s a great shortcut that doesn’t compromise on flavor. If you absolutely must, then frozen corn will work. But really try for the fresh, it’s that time of year! The freshness adds a wonderful snap to the dish that just screams summer. Without the sunburn.

~If you do go for the fresh, it’s easy to get those kernels off quickly and neatly. Place the shucked corn stem-side down in a wide bowl. Hold it steady by the tip top, and use your knife to slice from top to bottom, letting the kernels fall into the bowl. Continue on all four sides and voila! Fresh, delicious corn.

~For time management purposes, prep the corn and mushrooms while the seitan is cooking. Everything should come together in a breezy 30 minutes.

~A wonderful gluten free option would be black beans. Use 1 1/2 cups (a 15 oz can, drained and rinsed) and in that case, you can cut back on the oil by a tablespoon or so because you don’t need the seitan to brown.

~If you want to cut back on the oil anyway, simply omit the second tablespoons and use a little olive oil cooking spray as needed when you add the seitan.

~If your farmer’s market is bursting at the seams with awesome mushrooms (like oyster or trumpet), this dish would be a great way to use them instead of the cremini. (Somewhere a button mushroom just shed one tear.)

2 tablespoons olive oil, divided
1 medium red onion, in thinly sliced half moons
1 jalapeno, thinly sliced (seeds removed if you want less heat)
8 oz seitan, thinly sliced
1 cup fresh corn kernels, from 2 ears of corn
8 oz cremini mushrooms, sliced into thin strips
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
Fresh black pepper
3 cloves garlic, minced
3 tablespoons fresh lime juice

Preheat a large, heavy bottomed pan over medium-high heat (cast iron, as always, is ideal.) Saute onion and jalapeno in two teaspoons oil and a pinch of salt, until translucent, 3 to 5 minutes.

Add the seitan and corn, and an additional tablespoon of oil and cook for about 5 minutes, until seitan is lightly browned, stirring often.

Add the mushrooms, cilantro, salt and pepper and cook for about 5 minutes.

Push everything to one side of the pan so that you have space to quickly saute the garlic. Put the remaining teaspoon of olive oil in the pan and toss in the garlic, stirring as it sizzles, for about 15 seconds. Then mix everything together and add the lime as well.

Taste for salt and seasonings, and serve over rice, with a nice scoop of guac. Garnish with fresh cilantro, if desired.



  • June 19, 2012 at 11:01 pm: GraciaKai

    You just made me get teary!

  • June 19, 2012 at 11:04 pm: Cadry

    I’m so happy for you! Congrats on the new book (great title) and amazing photographer! I follow Vanessa’s food blog, and she makes everything look gorgeous. Like you said, the best part about what she does is how she tells a story with her photographs. I can’t wait to see what you have in store for us and what the next ten years holds!

    I’m looking forward to making this seitan sauté. Cilantro and lime is just what this sweltering summer heat ordered!

  • June 19, 2012 at 11:07 pm: Michelle

    Yaay! I’m so freaking excited for this book! And I’m a fan of Vanessa’s photos and blog!

  • June 19, 2012 at 11:08 pm: Dan

    Sounds like a great book. Cooking from scratch is something I do practically every night, but still struggle with every now and again. If it’s half as good as Veganomicon (plus more pictures!) it’ll definitely be making it’s way to my shelves. Thx.

  • June 19, 2012 at 11:10 pm: quarrygirl

    SO EXCITING! Can’t wait for the new book (especially the pizza chapter), and to drool all over Vanessa’s gorgeous photos. EEEEP!

    • June 20, 2012 at 12:30 am: IsaChandra

      Yes, total #QGBAIT!

  • June 19, 2012 at 11:48 pm: lazysmurf

    This is the most exciting news!!! Sounds like the new book is going to be my all time favorite even though each of the last ones were my all time favorite… How do you do it???

    • June 20, 2012 at 12:30 am: IsaChandra

      Smoke and mirrors! (liquid smoke)

  • June 19, 2012 at 11:53 pm: Blair

    Congratulations, Isa! I am so excited for you to be living out your dreams and am super excited for your next cookbook! You’ve definitely made cooking a fun and pleasurable experience. I was a pretty sad cook before I stumbled upon your work! <3 As for the recipe, I am going to cook it this weekend!

  • June 19, 2012 at 11:55 pm: FauxCheese

    This is great, seeing as I cook from scratch all the time. But some nights, I stare into my pantry and see a bunch of ingredients that somehow don’t look like they want to go together. Can’t wait for the new book!

  • June 20, 2012 at 12:08 am: Sabrina

    The new book sounds like the perfect prescription for my weeknight angst. Trust me, there’s plenty of it. Congrats on the new cookbook!

  • June 20, 2012 at 12:08 am: Michele Marie

    Lucky me! I just bought 8 ears of corn and just got a big bunch of cilantro from my CSA! woot!

    And I am anxiously awaiting the new book! I have all of yours sans Pie in the Sky which is on my to-buy-once-i-finally-move-because-if-I-have-to-pack-one-more-thing-I’ll-explode list.

  • June 20, 2012 at 12:10 am: Mindy

    So excited for you! And me! Because I get to cook more of your fab recipes! Love you, Isa!

  • June 20, 2012 at 12:18 am: Robyn

    I can’t wait for the new cookbook! I am also excited to see your awesome dessert contributions in the upcoming Forks Over Knives cookbook. I love everything you do and know that this next book will be insanely amazing!

  • June 20, 2012 at 12:20 am: Amy

    Yay! Perfect concept, and great photographs. I’m so looking forward to it!

  • June 20, 2012 at 12:20 am: Audrey

    So excited for the new book. I love the creative title! :)

    • June 20, 2012 at 12:30 am: IsaChandra

      Thank you! And thank you everyone for the love and support!

  • June 20, 2012 at 12:31 am: Nicole

    Congrats, Isa! That’s fantastic! I love the title of your new book.

  • June 20, 2012 at 12:35 am: debs

    You’re awesome, Isa! Woo!

  • June 20, 2012 at 1:00 am: Shiny Happy Vegan

    I can’t wait to cook from your new book! I’d say that already more than half the stuff that I make is a recipe or yours (or yours and Terry’s). And Veganomicon was my first vegan cookbook that I got BEFORE going vegan. I hope you keep the books coming for years and years to come :)

  • June 20, 2012 at 1:07 am: Kristy

    I’m so excited for you, Isa! I can’t wait for the new book. And with Vanessa’s photos?!?! I’m drooling already!

    This recipe looks awesome, in or out of a burrito! Thank you!

  • June 20, 2012 at 1:23 am: Elana

    I’M SO EXCITED FOR THIS NEW COOKBOOK! CONGRATS! I can’t wait to see all the beautiful pictures and the amazing recipes. Definitely an exciting announcement for your 10th anniversary.

    Here’s to another 10 years of delicious vegan goodness at the PPK!

  • June 20, 2012 at 1:23 am: Laila

    Yay! I can’t wait for the new book! I am so happy and excited for you. You are truly an inspiration. :)

  • June 20, 2012 at 1:27 am: Chelsea

    That title begs for a follow-up, “Isa Does it Again!” Am I getting ahead of things?

    Congratulations. Also, I am a photo assistant looking for more work, also does copywriting and -editing, willing to relocate…

    For real, though: bangin’ news. :)

    • June 20, 2012 at 2:10 am: IsaChandra

      Haha! That is a great follow up title. Are you in Brooklyn?

  • June 20, 2012 at 2:35 am: Michael

    I had no idea you were a DFW fan, I love you even more now!

  • June 20, 2012 at 2:54 am: Susan Kaufman

    Adding my congratulations to the list. Huge fan – I have all your books and am looking forward to the next one. You are always my go to – I know I can find the right recipe in one of your books no matter what I’m searching for.

    Any chance you are recruiting new recipe testers??? I would love to participate. If not, thank you for helping keep vegan cooking fresh and exciting and best of luck!

  • June 20, 2012 at 3:11 am: Karen

    A new book! A new book! A new book! I am so excited. I have learned a lot about cooking from you AND have had fun cooking too. I love making things to see the look on peoples faces that says “This isn’t vegan. It’s too good!” Another book. Oh, boy, oh boy! This calls for another peanut oatmeal cookie!

  • June 20, 2012 at 4:18 am: VegDietitian

    I love the concept for your new book! It’s exactly how I like to cook. Congrats!!

  • June 20, 2012 at 5:32 am: Amy

    Can’t wait for the new book! My sister made this recipe tonight for us and we LOVED it! So summery. :-)

    • June 20, 2012 at 2:32 pm: IsaChandra

      Wow, that was fast! Glad you liked it.

  • June 20, 2012 at 7:11 am: Hannelore

    cONGRATULATIONS, I too have a fair few of your books, but confess to the cookies and cupcakes ones being my favourites. Love your writing style.

  • June 20, 2012 at 8:33 am: Linzi

    Congrats from me too and thanks for all the deliciousness :0) I just made your tempeh crab cakes last night and they were a treat. Really looking forward to the new book!

  • June 20, 2012 at 11:24 am: Joel

    I live in Pinehurst, Nc. I love your recipes but cannot buy Seitan locally. Any suggestions? Make it simple at age 77 I like simple.

    • June 20, 2012 at 2:31 pm: IsaChandra

      What about using the black bean replacement I suggested? That should be pretty simple! Let me know how it goes.

  • June 20, 2012 at 1:10 pm: Sasha

    Awesome Isa! I’ve been an on and off vegan for years but since I found this blog and your books, I have not looked back. I cook one of your recipes every night – although in the deserts of Dubai some things are hard to find. Love, love, love your recipes and looking forward to the new book. Big congrats!

  • June 20, 2012 at 1:16 pm: Lindsay

    Woohoo, Isa!! I can’t wait for you new cookbook! I’ve cooked the heck out of Appetite for Reduction and I’m so excited to try all your newest delicious creations. And I love Vanessa Rees! Photos always help me decide what I’m in the mood to cook and eat, and her photos are so gorgeous. Congrats!!

  • June 20, 2012 at 2:14 pm: Allison F.

    Your recipes + Vanessa’s photography are going to make for one incredible book. You can bet it’ll be at the top of my list when it comes out! Congratulations, and more importantly, THANK you for being such an inspiration and a joy to read. You’re a true vegan rolemodel.

  • June 20, 2012 at 2:47 pm: Lee Ann

    Congratulations. When can I pre-order it?
    10 years – amazing.
    Just want to tell you that after seeing a picture of one of your cupcakes I knew I could be vegan.

  • June 20, 2012 at 3:10 pm: Mack the Spork

    Yay! Congrats on the new book & publisher & shiny shiny photos!

    It sounds like the cookbook of your dreams is also the cookbook of MY dreams. Weeknight made easy? Yes, please!

    I still have much love for all the books, but the first time I made one of your recipes it took me over 3 & 1/2 hours. It was an epic, “The Odyssey” sort of journey to deliciousness. I might be a little dysfunctional in the kitchen… AfR is curing me; I’m betting the new book will do more of the same. So THANKS in advance! ;)

  • June 20, 2012 at 3:13 pm: Sandi M

    Congrats! I agree, the photography of this dish is awesome – good choice for your upcoming book :) This recipe sounds deelish! Can’t wait to try it myself.

  • June 20, 2012 at 3:57 pm: Laura Marie McG

    Psssttt! Need a tester or are you all done? :D I’ve been jonesing since Terry’s finished. Oh and yum, btw. That looks fab. Cannot wait to cook/eat a book full of freshies.

  • June 20, 2012 at 5:04 pm: Gita Devi

    Isa – Pretty soon I’m going to need a bookcase just for your books! Whenever one of my B&B guests asks me about cookbooks, I ALWAYS recommend yours. Vegan Brunch and VWAV are my trusted allies. This new one sounds like it will also become a favorite.

  • June 20, 2012 at 5:23 pm: Claire

    Hey…. So excited for all the good news!!! Have made seitan especially for this … How many does it serve…? Big vegan hugs

    • June 20, 2012 at 5:28 pm: IsaChandra

      Oops! Serves 4. I’ve updated the recipe, thank you!

  • June 20, 2012 at 5:59 pm: Jill Benbow

    Congrats, that is so exciting! Can’t wait for it to come out-

  • June 20, 2012 at 6:32 pm: Stacy

    Yes please!! Your new cookbook sounds perfect for working vegan mom’s like me, I will eagerly await it’s publication!

  • June 20, 2012 at 7:00 pm: lisa

    I have cilantro and lime with nowhere to go….I never made seitan before but might as well give it a go!

  • June 20, 2012 at 7:37 pm: Claire

    Perfect .. Can’t for sat night tea

  • June 20, 2012 at 7:49 pm: Kim

    Will the new book have nutritional info like AFR? Can’t wait to get it either way!

  • June 20, 2012 at 10:15 pm: Sarah from NZ

    So excited! I was thinking the other day how my perfect cookbook would be a Isa book with week night meals (I’m serious, I really was!). I love your cookbooks – AfR was my first and the Eggplant lentil mole with cornbread is my favourite meal! Your lasagne and Caesar salad in Veganomicon was our wedding food. I love your recipes so much and so excited about the new book!

  • June 21, 2012 at 1:16 am: Sara

    Yahoo! You are awesome! Can’t wait to get my hands on the new cookbook. Vanessa’s photography is amazing. And now I’m hungry…

  • June 21, 2012 at 2:32 am: Mikaela

    Longtime lurker, stepping out to say congratulations and celebrations to you, because this post made my heart swell a lil bit <3 Looking forward to the new book! :)

  • June 21, 2012 at 3:46 am: Ry

    That was amazing…had it tonight for our Mid-summer solstice dinner and YUM! Can’t wait for more goodies.

  • June 21, 2012 at 4:27 pm: Denelle

    This looks SO good – and whenever the cilantro/lime combo comes into play, I’m all in!
    I was reading a post on GetSconed not too long ago where Jess was talking about testing recipes for your new book and I had to double check the date on it to make sure I wasn’t reading an old one! I credit so many of your recipes for helping me introduce new foods to my boys and get them interested in cooking, so you better believe I’ll be picking this book up as soon as it’s out!

  • June 21, 2012 at 7:55 pm: The Cozy Herbivore

    YUM! I love these flavors, especially this time of year when everything is so darn fresh. I can’t wait to try this! And a huge congrats on the cookbook– I can’t wait to check it out, it sounds like it’s gonna be gorgeous…

  • June 22, 2012 at 2:42 am: Kirsten

    Big congrats on the new publisher and the book, always loved Little Brown and can’t wait for another tome from you! The saute looks awesome as well, thanks for everything, as always, you’re my goddess!

  • June 22, 2012 at 5:48 pm: Michele

    We can’t Pin it? :-(

    • June 23, 2012 at 5:44 am: IsaChandra

      Is the “pin” button not working for you?

  • June 22, 2012 at 11:17 pm: Annemarie

    I am so excited for you!!! (and excited for myself when I get your sure to be awesome cookbook in my hot little hands).

  • June 23, 2012 at 2:17 pm: Lorii Abela

    Wishing you the best for your new book. Looking forward to it.

  • June 23, 2012 at 2:36 pm: Lauren (PB&G)

    Isa I’m SOOOOOOOOOOOOOO excited for this book! When should we expect it??

    Also – reading that you were starting all of this up when you were about 30 gives my almost 30-year-old butt hope for the scary future!

  • June 23, 2012 at 2:41 pm: Lauren (PB&G)

    Oh duh! I missed the date you had in your post for the release.. I can’t wait that long!!

  • June 24, 2012 at 3:38 pm: Connie Fletcher

    I am soooo freakin’ excited at the prospect of yet another Isa book!!!! Isa does it for this household, that’s for sure!! Can’t wait for the Forks Over Knives book as well……seriously, though, can we pre-order your new book? Huh, huh, can we, can we???? tee hee

  • June 24, 2012 at 5:36 pm: lindsay

    We didn’t miss a beat making this dish and as with nearly all of your recipes it was off the charts delicious AND easy. Can’t wait to scoop up another of your cookbooks soon! Congratulations!

  • June 25, 2012 at 6:51 pm: Connie Fletcher

    Just a quick question…the Banana Puding in the “PIE” book….firm silken tofu? You don’t mention which silken tofu to use… That recipe sounds so fabulous, I just want to make sure. I made the Maple Pecan Pie and used extra firm. It came out very yum-a-lish-us!!!!

  • June 25, 2012 at 7:21 pm: Connie Fletcher

    Good Lord!!! I get started and I can’t seem to shut up!! I have, in fact missed you, Miss Isa!! I’m glad to know that all is well (sounds like it couldn’t be better!), that you’re doing well and happy!! Just to let you know, that there are those of us (lots would be my guess) who miss you!! Glad you’re back and we now understand where you’ve been. Doesn’t mean we still don’t miss hearing from you………..jut sayin’.

  • June 25, 2012 at 10:13 pm: Michele

    When you click on the Pin button it comes up blank with no description and no picture. If I use my own Pin button it says the photo is not available to Pin. Thanks!

  • June 27, 2012 at 5:28 pm: Candace

    Yesssssss! Can’t wait for another cookbook from you, this time with tons of amazing photos! This is great news. Also, clicked on the link above for the cucumber avocado tea sandwiches and promptly made them with some fresh garden cukes…they were a hit :)

  • June 27, 2012 at 9:25 pm: ines

    i can’t wait to have that book!

  • June 28, 2012 at 4:53 pm: Bethany

    Congratulations, Isa! I’m so excited for your new cookbook, and the concept DEFINITELY appeals to me (I have a 3-year-old and I need more quick meals!) I just wanted to tell you that I absolutely love AFR and hope you include more main-dish salad recipes in your new cookbook. The ones in AFR (and Veganomicon too) are some of my favorite recipes ever. Thanks again!!

  • June 28, 2012 at 9:05 pm: Julie

    I already made this twice this week! Thankfully I had a surplus of already made seitan (from Veganomicon recipe) in my freezer just waiting to be paired up with something delicious. I used part of a habanero with the jalapeno for tonight’s second batch. Whew, Spicy!

    Thanks for the recipe and I am looking forward to your new book.

  • June 28, 2012 at 9:42 pm: Cortnie

    Congratulations, Isa!!! I’ve enjoyed your wonderfully kick-ass recipes for a while now – thanks for the inspiration!

    xo
    cortnie

  • June 29, 2012 at 12:31 pm: Molly

    Can’t wait for the new book! But meantime, I’m still very much in love with AFR and happily cooking. And yes, it’s enormously satisfying to spend lots of time talking and dreaming about vegan food.

  • July 1, 2012 at 3:04 am: Kathrsis

    Eep! Congrats! Can’t wait for the new book!!!! :)

  • July 2, 2012 at 9:37 pm: Hope

    Congrats on the new book! I lovvvvved this recipe, by the way!

  • July 3, 2012 at 6:41 am: Andy Dufresne

    Not only am I excited for you, Isa (this sounds like an amazing opportunity), but I am soo excited for me. Thank you for deciding to write my ideal cookbook. That was really thoughtful. Filled with photos aaand easy weeknight recipes? Can’t wait!

  • July 4, 2012 at 5:40 pm: Trish

    Congratulations on your great news: a new cookbook and publisher! Am thrilled for you…and for me! I think you and THR are two of the best artistes ON THE PLANET and I am always happy to cook from your creations. The one above looks irresistable as well. Thanks for that!

  • July 8, 2012 at 9:42 pm: Sarah

    Yay!!! Congratulations to you! And more yayyyeee for me – the cookbook sounds absolutely *perfect* for the kind of cooking I need to do on weeknights – good intuition on your part in terms of what the “readers” need! Also, btw (this is my first comment ever on your site) by cooking with your _Appetite for Reduction_, I’ve indeed “reduced” my weight – thank you for the yumminess, and calorie counts, and work-friendly salads, and for dishwasherless-friendly recipes. :) and and and!

  • July 9, 2012 at 9:56 am: Stacy Hood

    I will be anxiously awaiting the arrival of your new cookbook, and congratulations!! Whenever I want to make a delicious vegan meal for the picky, the omnivores, etc at one sitting, and even when I want to make something that I KNOW is gonna turn out awesome, it is ALWAYS one of your books I grab. AND I have them all; this one will be no exception.

  • July 9, 2012 at 3:18 pm: Isabel

    I’m new to this, and am thrilled to have stumbled across your site! This recipe is on my list for this week…i can’t wait to try this.

    And congrats on the new book….i can’t wait till it comes out!

  • July 11, 2012 at 3:45 am: Tota

    This was delicious! I did not serve it on rice, and dare I admit that we ate the entire pot up ourselves (2 people)? I made it as directed, added some tomatillo on top rather than guacamole, and it ws a lovely summer meal! Thank you

  • July 11, 2012 at 2:52 pm: Sarah

    I added broccoli and green peppers. It was delicious over brown rice!

  • July 12, 2012 at 8:53 pm: Hannah

    A new cookbook?! Best. News. Ever. Fall 2013 never seemed so far away. Good luck!

  • July 13, 2012 at 1:47 am: Bernadette

    Congrats on the new book! I know it will be informative and full of delicious recipes like your previous books :)

    If there was any meal take could convert meateaters become vegan, it would be this! Holy crap, I just cooked this and my taste buds are in love! Just wish I had a bit of avocado to top it off!

  • July 14, 2012 at 9:32 pm: Hannah

    Wow! I can’t wait for your new book! Of all my vegan cookbooks, yours are my go-to’s! As soon as I’m off of this juice fast, I’ll be trying this recipe.

  • July 18, 2012 at 1:29 am: MQuack

    This look amazing. I was craving something like this for dinner. When I need dinner inspiration, you are my go to person! Looking forward to the new book! Congrads!

  • July 19, 2012 at 1:40 pm: Cassie

    Congratulations! I am so excited for you! The photographs are delicious and so is this recipe! I cannot wait to own this book! My husband and I had the sauté over cilantro lime rice for dinner and then I wrapped the leftovers in tortillas with some fresh pico! Fresh and easy!

  • July 20, 2012 at 5:26 am: razia

    that looks amazing! thanks for the recipe. i will def try it :)

  • July 27, 2012 at 11:25 am: NottinghamKate

    Had this for tea last night, it’s gorgeous!
    Just like everyone else, I am super excited about the book – make sure it’s available in England ASAP please!

  • July 28, 2012 at 1:41 am: OTheFoodie

    We know you’re busy, but we miss you. Oh, and great recipe =).

    - Your readers

  • July 29, 2012 at 3:06 pm: Stephen Lukas

    You. Cookbook author. Me. Excited. Love, love, love your cookbooks. Veganicom prominently displayed in my kitchen along with Vegan Cupcakes Take Over… and Vegan Cookies Invade. I am a serial baker. As in, head in oven 7/24. As in, need a 12-Step program. Can’t wait for new one. My vegetarian (and aspiring vegan) husband shovels in all the wonderful chow I make from your cookbooks. Serve baked treats all the time to work colleagues: same response every time: “Seriously? This is vegan? No way”. Bake-tivism: thanks for inventing. Smooch from Halifax, Canada.

  • July 31, 2012 at 12:16 am: Amber

    made this tonight and it was wonderful! can’t wait for the new book!

  • August 1, 2012 at 11:23 am: Connie Fletcher

    I’m so freakin’ excited!! MY COPY OF THE NEW FORKS OVER KNIVES COOKBOOK HAS SHIPPED!!!!!!

  • August 1, 2012 at 9:50 pm: Arminda

    I cannot wait for the cookbook, Isa! I think I’m most excited about the title :-) It’ll be hard to top Veganomicon in my collection, but I’m confident you’ll do it. I’m also excited to get my copy of “Forks Over Knives,” which I purchased sight unseen because of your name in the list of contributors. Thanks for being my go-to-guru for all things vegan.

  • August 1, 2012 at 11:31 pm: Lieludalis

    Oh my ears and whiskers! This was delicious!
    We used less jalapeno, since half of our garden grown pepper was enough to make my husband drip sweat…which is a good thing! Otherwise, was pretty freakin amazing! !
    Will absolutely make again!

    Can’t wait to see the new book! We have all the others (I think)!!

  • August 2, 2012 at 12:24 am: amy

    When are you opening your Omaha restaurant? Is it still in the works? Your Omaha following is shivering with antici-PATION.

  • August 3, 2012 at 12:48 am: jessiker

    You’re awesome, congrats on everything. And I am so, so, SO excited for the new book. I know all of its pages will be just as weathered as your other books I own. :)

  • August 4, 2012 at 1:24 am: Connie Fletcher

    GUESS WHAT I GOT IN THE MAIL TODAY!???? The Forks Over Knves book…..can’t wait for your new book and Vanessa’s pics. My Isa collection will then be complete!!

  • August 8, 2012 at 8:41 pm: Happy Little Feet

    Looks so delicious!

  • August 10, 2012 at 5:26 pm: OrlandoGal

    Congrats! I’ve got all your cookbooks and am a big fan… this new one sounds AWESOME! By making your recipes, you’ve helped me turn my hard core meat-guzzling boyfriend into a bona fide vegan! :) Can’t wait for your new book!

  • August 11, 2012 at 12:13 am: Kelly

    I am so thrilled for you, and thrilled for me that I will get to get your cookbook! You go lady!

    Also wanted to say this recipe is a winner and was easy, tasty, healthy, and a combination I would not have thought of on my own, so kudos. It’s another PPK recipe that I plan to enter into regular rotation. Thank you!

  • August 12, 2012 at 3:05 pm: Kristen

    Awesome!! Definitely will make this recipe this week!! By the way, the salsa verde recipe is in Veganomican. ;) My tummy and taste buds are excited for the new book!

  • August 14, 2012 at 2:09 am: Liza

    I made this last night. It was delicious. Does anyone know if it freezes well? Turns I won’t be home the rest of the week to eat the leftovers and I’d for it to go to waste.

    PS- Congrats, Isa, on the new book.

  • August 14, 2012 at 11:54 pm: Sara @ The Cozy Herbivore

    Absolutely stunning, and so perfect at this moment– something about the steamy August weather always makes me crave Mexican food (and a salted-rim-on-the-rocks margarita, thankyouverymuch) and this dish looks absolutely PERFECT.

    Also, a huge congrats on the newest cookbook! Can’t wait to see it in all its hardcover glory, with those gorgeous photos.

  • August 15, 2012 at 11:41 pm: Kristen

    I wanted to addend my comment from above. I am literally eating this dish right now and it’s AMAZING!!!!!! My dog is watching me eat and drooling on my lap. Two thumbs up from both of us!!

  • August 17, 2012 at 2:19 pm: Esther

    “It’s pretty overwhelming to think that a decade has passed, and I’ve gone from a girl about to turn 30 and desperately wanting to do nothing in life but talk about vegan food, to a woman about to turn 40 and so grateful that I actually got there. ”
    Thanks for this comment and the inspiration. I feel like I’m at the beginning of a similar but different journey, and I can’t wait to see where it goes. And I’m so grateful for the chance to find out. I love being reminded of where everyone else started, so… thank you.

  • August 17, 2012 at 3:25 pm: Becky

    OH Boy. Congrats and thanks! that’s what I need: quick and easy dinners or I end up eating Amy’s frozen meals! But one request if I may, could you please add just some simple nutrition info on the page w/ the reciepe. Just calories, fat, carbs, fiber and protien maybe if possible. That stuff is available on the Amy’s box and I just love being able to keep track of my calories through the day. Thank you!

  • August 31, 2012 at 12:45 pm: Timmy

    black beans to make it gluten free. Never thought of that. Thanks for that. Could I use coconut oil oil instead of olive oil?

    • September 3, 2012 at 4:01 am: IsaChandra

      Sure!

  • September 3, 2012 at 10:12 pm: Tana

    Can’t wait for the new book! Although it’s shallow of me, I vastly prefer cookbooks with photographs, so I’m especially excited about this one!

    As for the recipe, I wish, I wish, I wish I could stand cilantro! I’ve tried repeatedly to make myself like it, but it tastes like a combination of metal and some volatile poison. I will make this without the vile weed, but envy those of you whose tastebuds send a more pleasant signal to your brains!

  • September 5, 2012 at 1:56 pm: sahrish ali

    Creative and interesting title. Looking forward for the cookbook.
    Thanks for the recipe.

  • November 10, 2012 at 3:56 am: AshYTim

    I am SO looking forward to the release of this book. Super excited about the photos. I always make the recipes with the delicious looking photos first when I first get a new cookbook. I also am always on the lookout for simple recipes for weeknights. This is going to be great-congrats!!

  • December 30, 2012 at 3:02 am: Bernadette

    A quick story about this dish: I’m transitioning to vegetarianism and decided to make this dish one night. My meat-eating father came up and ask what I was making. I explained to him that it was a vegan dish with seitan and I asked him if he wanted some. He quickly said “Uh, NO!” and walked off. I shrugged. More for me. :)
    After eating my fill, I put after the rest of the dish in the fridge. I went looking for it the next morning and couldn’t find it. I asked my dad if he had seen my dish. After a pause, my dad said “Oh, you mean the dish with the corn and the cilantro? I took it to work for my lunch, and it was gooooooooood!” You have a new fan in my dad, Isa! :)

    • December 31, 2012 at 3:26 am: IsaChandra

      Haha, thanks for sharing!

  • January 17, 2013 at 9:06 pm: Eric

    So, while this is quite tasty — I find it a little on the light side. (I was hungry shortly after eating). My wife said that this is often the case with vegan / veggie foods… I tried to argue that this doesn’t have to be the case — and many of your other online recipes are not like this. What else would you recommend to make this more satisfying? Black beans? (By the way — are there red peppers in the stir fry that are not listed in the ingredients? Hmmm. Can’t figure out what the red things are…

    I was recently turned on to your Web site through some vegan cookies a friend made. Found out that you’re the author of Veganomicon. Nice.

  • March 8, 2013 at 1:16 pm: Shonna McNasby

    This recipe was scrumptious!!!!

  • July 19, 2013 at 7:09 pm: Kimberly

    I’m a complete disciple of Veganomicon (and theppk.com) and look forward to your new book. Planning to make this tonight or tomorrow…but where can I find your margarita salad recipe?

  • July 26, 2013 at 2:27 pm: Deb

    Thinking of trying some type of Gardein imitation chicken for the seitan.
    do u think this will work.

  • October 4, 2013 at 2:18 pm: Marie Wilson

    Looking forward to pleasing a vegan guest!

  • December 4, 2013 at 8:28 pm: Jenn

    So simple and easy but absolutely delicious!! Nice change from the usual bean/chili combo for Mexican. This is definitely going into the regular rotation. Also, loving the gorgeous new cookbook!

  • March 27, 2014 at 1:37 am: Susan

    This is one of my favorite recipes. I make the black bean version all the time. I am really enjoying your new cookbook.

  • April 9, 2014 at 7:08 pm: Hza138

    This is really good with tortilla chips, too!

  • April 25, 2014 at 1:51 am: JenC

    I know this is an old post, but I just found this and made it tonight. I thought it would be a little bland since there isn’t a lot of spices added, but it is absolutely perfect!! Even my omni husband loved it! Thanks for the recipe – this is going into regular rotation – love!

  • June 20, 2014 at 6:04 am: Bingwer

    This is good, really good! Merci beaucoup, we love it!