Tuesday, May 19, 2009

Hmmm, seitan? No thanks.

D and I are flirting with the idea of a raw diet cleanse, but at the very least, cutting down on our meat consumption which has admittedly been really extravagant of late. I picked up some seitan (wheat gluten) at Fairway last week to use as a meat-substitute in my tagine. The flavor was okay, but that's because seitan really picks up the flavor of whatever you cook it in. I'm not crazy about the texture of seitan cubes, and D thinks that its too processed and doesn't fit into our ethos of cooking with whole, unadulterated foods. I suppose we could make it at home, but why? Seitan is a good protein source for those who have entirely given up meat (and apparently, a good substitute particularly for duck meat), and it's low in fat and calories, but there aren't really too many other benefits that make it worth doing this again. Check out some info on seitan here: http://en.wikipedia.org/wiki/Wheat_gluten_(food)

Here's the recipe I used, though. I made it up.

Ginger-Seitan Tagine

1 lb package of seitan
3 tbsp sliced ginger (I used matchsticks)
2 tbsp diced garlic
1 tbsp diced jalapeno
2 small onions, or one medium one (sauteed until browned)
1/2 cup garbanzo beans/chick peas
1/2 cup diced tomato
1/4 cup currants
1/4 cup olive oil
2 tbsp honey
1 cup vegetable broth
squeeze of lime juice
salt, pepper, paprika

Even though the seitan is pre-cooked, I decided to marinate it anyway in the olive oil, honey, lime juice, salt, pepper, paprika, ginger, garlic and jalapeno. It sat in that mix for a few hours, and then about an hour and a half before dinner, I combined the entire mix with the browned onion, chick peas, tomato, currants, and vegetable broth and placed in the base of the tagine. 400 degrees, an hour and a half later = yummy tagine. I served it over couscous cooked with parsley and scallion, seasoned with only salt and pepper.

1 comment:

MondayCampaigns said...

Hi Mystic Gypsy!
You sure are able to make otherwise shunned foods sound, taste, and look delicious! I am interning with Meatless Monday, a nonprofit public health initiative with Johns Hopkins’ Bloomberg School of Public Health, promotes. Meatless Monday encourages cutting back meat consumption one day a week, reducing saturated fat intake to reduce risk of heart disease, stroke, diabetes, and cancer (as well as decreasing our carbon footprint.)
I think you will find some of the meatless recipes in the database at www.meatlessmonday.com , as well as the facts, figures, and information on how going meatless is intrinsically related to a reduction in our environmental impact, to your interest!