If you haven't heard, seitan is the new non-meat. I'm a big fan of it in stir-frys and sliced for veggie rubens. It also takes to bar-b-que sauce and grilling just fine, thank you.
It held its own in this veggie chili we made a few weeks ago, when the weather was dipping below zero. I sauteed it a bit with the onions and garlic in the beginning and it got nicely browned. There was a lot going in that pot at the end, including: corn, kidney beans, black beans, garbanzos, veggie stock, cilantro, crushed tomato, roasted jalapeno, red and green bell peppers, chili powder, cumin, coriander, salt and pepper. We were somehow out of white flour, so that's why the cornbread ended up on the healthy side. In fact this who meal sort of looks like it's straight out of the Age of Aquarius, huh?
"Waiter, there's a dream-catcher in my soup." A yuk-yuk.
No comments:
Post a Comment