Seitan Supper - Show #408

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Seitan Piccata

Makes 4 servings 

16 ounces sliced or cubed seitan, drained

1 cup vegetable broth

1 teaspoon Italian seasoning or all-purpose seasoning

1/16 to ⅛ teaspoon cayenne pepper

2 tablespoons capers, drained and rinsed

2 tablespoons freshly squeezed lemon juice, plus more as needed

Freshly ground pepper, to taste

Sea salt, to taste

Chopped fresh flat-leaf parsley, for garnish

1/2 large lemon, sliced into 4 wedges, for garnish

Put the seitan, vegetable broth, Italian or all-purpose seasoning, and cayenne pepper in a large skillet. Bring to a simmer, cover, and cook over medium-low heat, stirring occasionally, for 5 minutes. Add capers and 1 tablespoon lemon juice. Cover and cook 5 minutes. Taste and add more lemon juice, and some pepper and salt, if desired. To serve, spoon over Basic Brown Basmati Rice (see below) pasta or quinoa. Garnish with parsley and place a lemon wedge on the side.


Basic Brown Basmati Rice

Makes 4 servings

1 cup brown basmati rice, rinsed and drained

2 cups filtered or spring water 

Put the rice and water in a medium sauce pan. Cover and bring to a boil over medium heat. Decrease the heat to medium-low, and continue to simmer for 30 to 40 minutes, or until all of the water is absorbed. Stir with a fork to fluff. Cover and remove from heat. Let the rice stand for 5 minutes. Serve.


Petite Peas and Parsnips


4 parsnips, peeled and thinly sliced

1 bag (16 ounces) frozen organic petite peas

2 teaspoons vegan margarine (optional)

1/4 teaspoon sea salt

Freshly ground pepper, to taste

Fit a steamer basket into a medium sauce pan with a tight-fitting lid. Add 2 inches of cold water, then add the parsnips. Cover and bring to a boil. Steam for 6 to 8 minutes, or until crisp tender. Add the frozen peas. Continue to steam until the peas are hot and the parsnips are soft, about 3 minutes more. Transfer to a large bowl. Add the vegan margarine (if using), salt, and pepper to taste. Toss gently until the parsnips and peas are evenly coated. Serve warm.


Vanilla, Maple, and Cinnamon Tofu Pudding

Makes 4 servings

 14 to 16 ounces soft regular or silken tofu, drained

1/4 cup brown sugar, maple sugar, or sucanat (see note)

1 teaspoon vanilla extract

⅛ heaping teaspoon ground cinnamon, plus more for dusting

Put all of the ingredients in a blender and process until very smooth. Pour into 4 tiny dessert dishes or espresso cups and refrigerate for 2 hours or up to to 24 hours. Serve chilled, dusted with a bit of cinnamon.

Chef’s Note: For a less sweet pudding use 3 tablespoons sugar.