In third grade I wrote a story about a Turkey who escapes his thanksgiving fate by working out at Bally Total Fitness. His new slim physique distracted the farmer from picking him first to be slaughtered since he was less desirable thus giving him enough time to run away and hop fences (which he normally couldn’t do as his fatso turkey self).
Most Turkey’s aren’t as lucky and there really aren’t that many Bally Total Fitnesses around these days.
You can help. Eat Seitan. Fight the Empire. Be Different. Eat turkey next week for fun.
Rosemary- and Hazelnut-Encrusted Seitan
Created by our chef, this flavorful and beautiful dish is perfect for holiday gatherings. Marinate it in the Special Sauce, and serve it with Red Wine and Shallot Gravy and Green Beans With Fresh Cranberries
- 1 cup hazelnuts, toasted
- 3 Tbsp. fresh rosemary, minced
- 2 cups flour
- 3-5 Tbsp. olive oil
- 1 lb. seitan cut or shredded into large chunks and marinated overnight or
- 1 box chicken-style White Wave Wheat Meat, available at health food stores.
- Salt and pepper, to taste
• Place the hazelnuts and rosemary in a food processor and blend until fine. Transfer to a medium bowl, add the flour, and stir to combine.
• Heat the olive oil in a large skillet over medium heat. Dip the seitan chunks in the hazelnut mixture and coat completely (if the seitan does not come packaged in liquid, dip each piece in a little bit of water first). Put the seitan pieces in the oil and fry until lightly browned and crispy on both sides. Drain on paper towels.
• Serve hot with Red Wine and Shallot Gravy (see recipe).
Makes 4 to 6 servings
Marinade for Seitan
Serve this easy-to-make marinade with fried, sautéed, or grilled and sliced seitan and your favorite veggies.
- 2 cups extra virgin olive oil
- 1 cup tamari or soy sauce
- 1/2 cup Dijon mustard
- 16 garlic cloves
- 1 Tbsp. ground black pepper
• Mix all ingredients in a blender.
Makes 3 1/2 cups
Red Wine and Shallot Gravy
Savory shallot gravy is perfect with our Rosemary- and Hazelnut-Encrusted Seitan.
- 1 Tbsp. olive oil
- 6 Tbsp. shallots, minced
- 1/2 cup yellow onions, minced
- 1/4 cup celery, diced
- 1/4 cup carrots, diced
- 1/3 cup red wine
- 1 sprig fresh thyme
- 3 peppercorns
- 31/2 cups roasted vegetable stock
- 1 Tbsp. margarine
- 1 Tbsp. flour
• Preheat the oven to 350°F.
• Heat the oil in a large skillet over medium heat. Add the shallots, onions, celery, and carrots and cook until soft and browned. Stir in the wine, thyme, and peppercorns and cook, stirring frequently, until the wine is absorbed. Stir in the stock and cook for approximately 30 minutes, stirring occasionally, until the sauce is reduced by half.
• Meanwhile, melt the margarine in a small skillet. Add the flour and stir constantly until bubbly and lightly browned. Stir in some liquid to thin out, then stir the mixture into the stock mixture and cook for another 20 minutes, stirring occasionally. Strain through a fine-mesh strainer and discard the vegetables. Serve over the Rosemary and Hazelnut-Encrusted Seitan.
Makes 4 servings
No comments:
Post a Comment