Friday, March 7, 2008

Seitan Marsala

Vegan Mom and I have decided to reinstate our Friday night kid-free dinners. We just need one night a week where we can actually eat sitting down for the whole meal, instead of fetching drinks for the kids, wiping spills, keeping Son#3 from trying to escape from his high chair, etc. So, after the kids are in bed we sit down for our own meal. Tonight I reformed the recipe and method for making the seitan cutlets, and was quite happy with the results. I also made a risotto and will post the recipe tomorrow.

Quick Seitan Cutlets
- 1/2 cup white kidney beans, rinsed and drained
- 1 cup cold water or veggie broth
- 1 tbsp olive oil
- 1 tsp soy sauce
- 1/4 cup chicken-style broth powder
- 1 1/4 cup vital wheat gluten
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp paprika
- freshly ground white pepper

Get your water on its way to boiling under a 2-tiered bamboo steamer.
1. Mash beans finely with a fork. Add in the rest of the ingredients and mix together into a dough. Knead for a few minutes.
2. Divide dough into 6 pieces and press into cutlets with the heel of your hand. Wet your hands with water is dough is a bit sticky.
3. Wet a tea towel. Lay half of the towel in the bottom tier of the steamer, place 3 cutlets on the towel, then fold over towel to cover. Repeat with a new towel and the 3 remaining cutlets in the top tier.
4. Steam for 40-50 mins, switching tiers after 20 mins, until cutlets are firm.

Seitan Marsala
- 4 quick seitan cutlets
- 1/2 cup flour
- 1 tsp oregano
- 1 tsp basil
- 2 tbsp olive oil
- 2 tbsp margarine
- 8 oz white mushrooms, quartered
- 3/4 cup marsala
- 3/4 cup vegetable stock
- 2 tbsp soy creamer
- 1 tbsp sugar
- salt and pepper to taste

1. Combine flour, oregano, and basil. Dredge cutlets and set aside.
2. Heat oil in a frying pan over medium heat. Add margarine, then fry cutlets for 3-4 mins per side, until golden and crispy. Remove from pan.
3. Add mushrooms and fry until they begin to release their water. Add marsala and cook until reduced my half.
4. Add stock and cook for 5 mins, until slightly reduced. If you want the sauce to be thicker, dissolve 1 tsp of cornstarch in some water and add to the sauce. Add in creamer and sugar and stir well.
5. Return cutlets to pan and submerge in sauce. Simmer for a few minutes, until cutlets are re-heated