August 22nd, 2007

seitan piccata

quite the elegant and tasty dish.

6 seitan cutlets (i used one package of whitewave traditional seitan sliced into medallions)
flour for dredging
4 tablespoons olive oil
1/4 cup chopped shallots
1/4 cup chopped yellow onion
1/2 teaspoon minced garlic
2 tablespoons drained capers
1/2 cup dry white wine (wine is such a predominate flavor in this recipe, so make sure to use one fit for drinking, not a cooking wine. i used a sauvignon blanc)
2 tablespoons fresh lemon juice
1/2 cup low-sodium vegetable broth
2 tablespoons soy margarine
1/2 cup coarsely chopped fresh parsley
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Wet seitan cutlets in a little water and dredge in flour, shaking off any excess.

In a sauté pan, heat 2 tablespoons of the olive oil over high heat. When oil is hot, sauté cutlets until crisp and golden brown. Set aside.

Add remaining 2 tablespoons of olive oil to the sauté pan and return to high heat. Add shallots, onion, garlic, and capers, and sauté, stirring frequently, until softened, 1 to 2 minutes. Whisk in wine and lemon juice, and cook 3 to 5 minutes more.

Add broth and bring to a boil. Reduce the heat to medium and simmer for about 1 minute to combine flavors. Whisk in soy spread, parsley, salt, and pepper. Return cooked seitan to the pan and coat, stirring for about 1 to 2 minutes.

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picture and original recipe found at i made a few minor changes, such as cooking the piccata sauce with the seitan for a few minutes instead of pouring it over. i found it blended the flavors together much better.

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    lysergic bliss [of montreal]

The world's most saintly mushroom risotto

We had this last night...not only is it vegan (hurray! no dead bits or pain involved, unless you slice your finger or summat) it tastes like *the* business. Seriously, you'll be a culinary star if you whip this up for a friend/lover/acquaintance/boss.

Thanks to the Good Food cookbook for the idea, which I ripped off and modified. ^_^


-1 large leek, sliced into rounds
-Six or seven medium cup mushrooms, sliced
-1 cup of arborio rice
-1 tablespoon of olive oil
-1 teaspoon of dairy-free margarine/nuttelex
-3 cups of vegetable stock
-1 clove of garlic, minced
-pepper and salt to taste
-1 bunch of english spinach or choy sum

It's this easy:

-In a big microwave bowl, coat the leek rounds in oil. Zap for two minutes. Mix in the marg and rice, salt and pepper. Zap for two minutes. Mix. Add the stock and cover with two sheets of plastic wrap or a lid. Zap for eight minutes. CAREFULLY (I gave myself a steam burn doing this) remove lid/wrap and stir in mushrooms. Re-cover, zap for five minutes. Shred spinach and mix through, recover, allow to wilt, then serve in bowls to an enthusiastic audience.

This goes beautifully with white wine, particularly a sweet semillion.
liz lemon

protein source at vegan post-wedding brunch

my friends are getting married in a couple of weeks and the bride's mom is hosting a post-wedding brunch. she's not vegan but is doing pretty well coming up with a menu from whole foods. she asked for my help filling out the menu - she thinks it's light on protein and "a little boring." she says, "i don't know what takes the place of quiche or eggs at a vegan brunch." she's looking for something that doesn't need to be kept heated ideally.

this is her menu so far:

bagels and tofutti
fruit platter
Meze basket -- hummus, grape leaves, baba ganoush, tabouli, mixed olives, and pita
vegetable platter with a dip
vegan muffins and/or coffee cake
fruit juice, tea, coffee

she didn't say so explicitly but i don't think she wants to do much cooking (nothing beyond defrosting/microwaving, i would guess). i'm open to making something if i can think of a great idea, but i won't be home with all my gear, so i don't want to commit to making anything elaborate.

the only thing we've come up with so far is some kind of sausage we can microwave/bake and maybe a scheese platter.

any ideas? i'm kind of stumped.

Traveling to PETA (Norfolk, VA) on train on Friday...

I'm beginning my internship with PETA on Friday, and I'm traveling there on a train from Detroit. I called about possibly getting a vegan meal, and the guy said "Your choices are, chicken, veal and cutlet, that's it!"

Needless to say, that's not going to work.

I bought some cinnamon almonds, and I'm going to make some PPJ sandwiches, any other ideas to what I can make thats really easy to eat and won't upset my stomach?

Thanks! :)