Wednesday, January 9, 2008

Chickenless Kiev

The first stop on this month's culinary trip around the world is Ukraine with Chickenless Kiev. I was very pleased with how this turned out--tender seitan with a creamy, garlicky, filling and a crispy crust. You need to plan ahead to make this dish, but it is totally worth it. You will need to make some "custom-made" chicken seitan by flattening chunks of dough as thin as possible into 6" by 3" rectangles before cooking in broth.

- 6 pieces of chicken seitan, 6" x 3", cooled
- 1/4 cup soft margarine
- 1/4 cup plain soy yogurt
- 1-2 cloves garlic, finely minced
- 1 tbsp dried chives
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1 cup plain soy milk
- 1 tsp lemon juice
- 2 cups bread crumbs

Preheat oven to 450 degrees
1. Whisk margarine and yogurt together until well blended. Mix in garlic, chives, salt and pepper.
2. Whisk lemon juice into soy milk until thickened. Put bread crumbs into a flat dish.
3. Spread 1/6 of the yogurt mixture onto a piece of the seitan. Roll tightly and secure with one or two toothpicks. Dip seitan into soy milk mixture, then roll in bread crumbs until well coated. Repeat with remaining seitan.
4. Place seitan in a 9 x 13 baking dish. Bake for 25-30 mins, until bread crumbs are browned.