2016.06.25 Seitan; Cabbage, Celery, Chive, Garlic, Greens, Onion, Potato, Seitan
2016.06.25 Seitan; Cabbage, Celery, Chive, Garlic, Greens, Onion, Potato, Seitan
Shopping Cart (Products are suggestions, substitute per need\want):
1 pkg. Upton's Naturals, Traditional Seitan
1 jar Urban Accents Hungarian Herb Paprika Blend
1 bottle Weber Original Real Molasses Barbecue Sauce
1 bottle Maple Grove Farms Vinaigrette, Citrus
2 Potato, Russet
1 bunch Chive
1 bulb Garlic
1 bunch Celery
1 bulb Onion, Yellow
1 pkg. Greens, Mustard
1 pkg. Cabbage, Red, shredded
(plus anything missing from the staples list)
Fridge/Pantry Staples:
EVOOSea Salt, fine crystals
Pepper, ground
Measurement/Preparation:
Bring all ingredients to room temperatureMedium pot with 2" of lightly salted water
Large fry pan with 2 tablespoons EVOO
Seitan (8 ounces) - Roughly chopped into bit size pieces, place into large prep bowl
Russet Potato (2) - Peel (if desired), and dice into 1/2" pieces
Chives (8 sprigs) - mince, and divide in 1/2
Garlic (2 cloves) - mince
Celery (1 stalk) - Slice at an angle into about 1/4" pieces
Yellow Onion (1/2) - cut ends off, remove peel, slice into 1/4" strips
Mustard Greens (3/4 cup) - roughly chop leaves and place into large prep bowl
Red Cabbage, shredded (1/2 cup)
Molasses Barbecue Sauce (1/3 cup)
Citrus-Cider Vinaigrette (1/2 cup)
Paprika-Herb Spice Blend (2 teaspoons)
Cooking:
Prep Mustard Greens -
Drizzle with 1/2 of the citrus-cider vinaigrette.
Massage greens to soften leaves.
Set aside.
Add paprika-herb spice blend.
Lightly season with salt and pepper.
Toss to coat.
Bring to a boil.
Cook 10-12 minutes, or until fork tender.
Reserve about 1/4 cup potato cooking water, then strain.
Return potato to same pot.
Add onion to hot pan.
Lightly season with salt.
Cook 2 minutes, stirring periodically.
Cook 1 minute.
Add molasses barbecue sauce.
Add 1/4 cup water and pour over pan.
Stir.
Bring to a boil, then reduce heat to medium-low.
Simmer 8-10 minutes, or until sauce thickens and coats seitan, stirring occasionally.
Salt and pepper to taste.
Drizzle with remaining vinaigrette.
Salt and pepper to taste.
Toss to combine.
Drizzle with 1-2 tablespoons olive oil.
Mash with a potato masher (or the back of a cooking spoon).
Add half of the chives to potato; reserve the rest.
Salt and pepper to taste.
Top potatoes with molasses barbecue seitan.
Sprinkle with reserved chives.
Serve mustard green salad on the side.
Set aside.
Season Seitan -
Drizzle with about 1 tablespoon cooking oil.Add paprika-herb spice blend.
Lightly season with salt and pepper.
Toss to coat.
Cook Potato -
Place diced potato and minded garlic into the medium pot.Bring to a boil.
Cook 10-12 minutes, or until fork tender.
Reserve about 1/4 cup potato cooking water, then strain.
Return potato to same pot.
Saute Onion -
Heat skillet to medium-high heat.Add onion to hot pan.
Lightly season with salt.
Cook 2 minutes, stirring periodically.
Seitan & BBQ Sauce -
Add seitan to pan with onion; stir.Cook 1 minute.
Add molasses barbecue sauce.
Add 1/4 cup water and pour over pan.
Stir.
Bring to a boil, then reduce heat to medium-low.
Simmer 8-10 minutes, or until sauce thickens and coats seitan, stirring occasionally.
Salt and pepper to taste.
Make Salad -
Add celery and red cabbage to bowl with greens.Drizzle with remaining vinaigrette.
Salt and pepper to taste.
Toss to combine.
Mash Potato -
To pot with potato add chives and 1-2 tablespoons of potato cooking water.Drizzle with 1-2 tablespoons olive oil.
Mash with a potato masher (or the back of a cooking spoon).
Add half of the chives to potato; reserve the rest.
Salt and pepper to taste.
Plating:
Divide garlic-chive potato mash between plates.Top potatoes with molasses barbecue seitan.
Sprinkle with reserved chives.
Serve mustard green salad on the side.
Wine:
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