Sunday, October 14, 2007

Seitan Picatta

Picatta is tangy and not for all palates. But if you like lemon and capers then you'll probably enjoy it.

In a frying pan, saute the following:

10 mushrooms sliced chunky style(use your favorite ones, I used a meaty variety. If you use a portabello, one would suffice)
2 green onions - chopped
heaping tablespoon of crushed garlic
5 or 6 twists of freshly ground sea salt
olive oil (enough to keep the pan coated but not greasy)

In a separate frying pan:

Coat pan with olive oil
add in a few giant scoops of whole wheat flour (if you have a gravy thickener you can use this alone or in addition to the flour)
heat and mix very quickly until it starts to brown slightly
add lemon juice (amount depends on how tangy you can take it)
a few shakes of cumin
Ground pepper
white wine
a little water (add a little as you go- until you get desired thickness and taste)
capers (several hefty scoops)
Stir until thick then add contents from other frying pan.

The empty frying pan can be used for the next step; add enough olive oil to coat the pan. Keep the gravy mixture on low and stir occasionally as you make the seitan.

In one shallow bowl, mix up one or two egg replacers
In a second shallow bowl, add whole wheat flour.

Dip seitan slices into faux eggs to coat, then dip in flour to coat and place in pan. Repeat until the pan is full with seitan.
Cook seitan on med-high. When the seitan starts to get crisp, flip pieces over. The seitan will cook very quickly.

Tip: Serve on a bead of brown rice, place seitan around edges and pour gravy mixture on top.
Tip: Serve a vegetable on the side, such as asparagus.
Tip: You can use my basic seitan recipe to create the seitan slices to be used in this recipe.

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