Recipes – The Organic Holiday Party

by Nora Zelevansky

Recipes from the Candle Café West Restaurant, NYC

(More recipes available in Candle 79 Cookbook, Ten Speed Press)


Serves 6-8 people

2 lbs seitan, sliced into 1/2-inch thick pieces

2 tbs balsamic vinegar

3 tbs soy sauce

1/4 tsp black pepper

2 tbs onions

1/4 tsp garlic

1. In a large mixing bowl combine balsamic vinegar, soy sauce, black pepper, onions and garlic.

2. Whisk together and pour the mix over the seitan.

3. Let marinate covered in the fridge for at least 1 hour.


1/2 cup porcini mushrooms, chopped

1 cup unbleached flour

Pinch of salt

Pinch of black pepper

1. In a large bowl, mix porcini mushrooms, unbleached flour, salt and pepper and set aside.

2. Drain the seitan from the marinade and squeeze the excess liquid out of the seitan.

3. Dredge each piece of seitan in the crust, pressing the crust in with your hands to ensure that the seitan remains completely covered.

4. In a large sauté pan over medium heat, add 2 tablespoons of oil, and let the oil become hot without simmering.

5. Add the seitan to the hot oil. Let it cook for about a minute on each side or until golden brown. Take the seitan out of the pan and place on paper towels to absorb the excess oil. You may need to add more oil if the pan starts to become too dry.


(Serve with seitan and mashed potatoes) 

Makes 1 Quart

2 tablespoons brown rice flour

2 tablespoons olive oil

1/2 cup white onion, diced

1/2 cup celery, diced

1 cup oyster mushrooms, washed and sliced

1 cup crimini mushrooms, washed and sliced

1 cup white mushrooms, washed and sliced

1 teaspoon fresh thyme

1 bay leaf

2 cups water

1 teaspoon sea salt

1/2 teaspoon black pepper

1. In a sauté pan over medium heat toast brown rice flour. Add 1 tablespoon olive oil and whisk until well mixed. Turn off heat.

2. In another sauté pan over medium heat, sauté onions and celery in 1 tablespoon olive oil for 3 minutes.

3. Add mushrooms and thyme and bay leaf and sauté for another 3 minutes.

4. Pour in water and add salt and pepper and bring to a boil.

5. Transfer to other pan with flour mixture and whisk together until smooth.

6. Simmer 20-25 minutes.

7. Serve warm.


Servings: 4

1 1/2 cloves fresh garlic

1 1/2 tbsp Earth Balance, melted

1/4 cup plain soy milk

3 medium Yukon gold potatoes

1. Place potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat. Reduce the heat to medium, cover and cook until potatoes are tender; approximately 20-25 minutes.

2. Mix garlic, soy butter, and soy milk together then add to the potatoes. Mash the potatoes with a potato masher to make a fairly smooth puree. If a creamier texture is desired, add more soymilk. Serve immediately.


Serves 10-12

2 cups unbleached flour

1 1/2 tablespoons baking powder

1/2 teaspoon baking soda

1 cups Florida crystals (unrefined sugar)

1 tsp cinnamon

1 tsp nutmeg

1 pinch salt

1 cups safflower oil

3 cups soy milk

1 teaspoons apple cider vinegar

1/2 cup pumpkin puree

1. Preheat oven to 350 degrees.

2. Grease a 12” bundt cake pan.

3. In a large bowl, mix flour, baking powder, baking soda, Florida crystals, cinnamon, nutmeg and salt

4. In another large bowl mix safflower oil, soy milk, apple cider vinegar, and pumpkin puree.

5. Add dry mix to wet and mix till smooth.

6. Bake for approximately 40-45 minutes or until you can insert a toothpick and it come out cleanly.

7. Let cake cool for 10 minutes and then remove from pan.

8. Decorate with powdered sugar when cool. Serve with your favorite variety of vanilla non-dairy ice cream or sprinkle.


– from The Organic Holiday Party

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