So, out came the Candle Cafe Cookbook, which I find so inspiring when I need some fresh ideas and do not know what to make! Here is my take on the crusted seitan. Instead of pecans, I used walnuts and I made a few changes here and there.
The best thing about making this dish is that you cook one time and get two dinners out of it! One night I served 'Walnut Crusted Seitan' with a side of fresh corn and the next night I made 'Seitan bugers.' Although I still need to prefect my recipe and, apparently my crew thought mine had too much rosemary, overall everybody loved it!!! Practice makes perfect and it is fun to experiment.
See below for both easy recipes!!!
Walnut-Crusted Seitan
2 packages seitan
Olive oil
For marinade:
- 4 sundried tomatos (soaked so soft)
- 1 tomato (roma preferably- in a pinch you can use organic ketchup)
- 1/4 cups basalmic vinegar
- 1/4 cups orange juice
- 1/4 cups umeboshi vinegar
- 1/4 cups soy sauce (preferably Nama Shoyu brand)
- 2 garlic gloves (minced)
- 3 stalks of fresh parsley (minced)
- 2 tbsp tarragon (preferably fresh but dried ok)
- 2 tbsp rosemary (preferably fresh but dried ok)
For crust:
- 2 cups whole wheat flour
- Healthy dash of sea salt
- 2 cups coursely ground walnuts
- 2 tbsp finely chopped rosemary
Blend all of the ingredients for the marinade in a blender. Soak the seitan in the mixture overnight or for at least 4 hours. Mix the dry ingredients in a bowl and dip the seitan in it covering it on all sides.
Heat up the olive oil in an omlet pan and cook seitan on all sides until crispy. Place on a paper towel to get off excess oil and serve. Delicious!!!!!!!!
Seitan Burgers
2-4 Ezekiel hamburger buns (or some other grainy choice)
Leftover seitan
Onions sauteed in olive oil
Sliced avocado
Sliced tomato
Vegenaise, mustard or organic ketchup
Place all of the ingredients on top of the warm bun and serve. Delicious!!!
Since you are cooking the seitan, does this constitute Raw?
ReplyDelete