Seitan Piccata

17 12 2010

Running a blog is tough. Sorry for not updating so much lately. I’ve recently started an internship with an online travel guide as well as a freelance writing position for Falmouth Patch, as well maintaining 5 days of work a week at the pizza shop. Also factoring in that I’m moving in 3 weeks, it’s frickin Christmastime, and I have a boyfriend now, when the fuck am I supposed to cook a meal for myself, take pictures of it, edit said pictures, then friggin write about it?? crap.

But I did it!!! I figured with everyone goin’ on about Jesus lately, I needed to get some seitan in my life. Har har har. But really, I love seitan. It’s so hearty and flavorful and comes with less guilt than say stuffing yourself full of over-processed soy products. I’m lookin at you tofu. Here’s a pretty fancy and easy dish. Piccata. Normally not a fan of olives or capers, but they pair so well with everything here that I can’t resist.

I chose kale as a green, and served it over mashed potatoes, but you can really do anything with it. Hail the wheat meat.

Seitan Piccata
Adapted from Veganomicon

1 lb. seitan
1/3 cup all-purpose flour
Olive oil
4-5 cloves garlic, chopped
1/3 cup white wine
2 cups vegetable broth
1/4 tsp. salt
Several grounds of freshly ground black pepper
Pinch of dried thyme
1/4 cup capers, with some brine
1/3 cup kalamata olives, minced
Juice of 1 lemon
2-3 tbs. fresh parsley, chopped

Heat the olive oil in a large skillet over medium-high heat.

Cut the seitan into long, thin pieces (the seitan I bought came pre-cubed. This works as well. Whatever). Dredge the seitan slices in flour to coat. Add to the pan and cook until lightly browned on both sides, about 2 minutes each side. Keep warm when done. Don’t rinse the skillet or turn the heat off yet.

If there’s enough oil left to saute the shallots and garlic, do so. If not, add some more and saute for about 5 minutes, stirring often.

Add the white wine and raise the heat to bring to a rolling boil. Add the broth, salt, pepper and thyme. Let the sauce reduce by half, this should take about 7-10 minutes.

Add the capers and olives, and cook for 2-3 more minutes. Remove from heat and add the lemon and parsley. Serve over mashed potata’s with seitan. Ladle all that sauce on. Enjoy.



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