Monday, June 14, 2010

Whew, Finally

Okay, I've finally boxed myself into a corner and made it so I have to start a blog. It's not that I don't want to blog, mind you. In fact, I've been meaning to blog for the better part of five years.

So, how did I box myself in, you're (hopefully) asking? Well, a couple of weekends ago, I entered my first ever cooking contest. Though Megan at Down Home Vegan and some other fine folks more or less took me to task, I had a lot of fun and a couple of folks asked for the recipe.

I'm sure you see where this is going at this point, but humor me and I can promise that at the very least you'll get a halfway decent recipe out of it.

Rules for the contests were pretty minimal. The recipe had to be original and it had to include at least one full package of Upton's Naturals Seitan.

At any rate, I decided that pairing something I've had a desire to do with something that some other people asked me to do would create a force that could conquer my laziness, which, let's be honest, is something I always want to do. Mow the lawn? Sure, later.

So here it is, both my first blog post and my recipe:

Summery Seitanic Polenta

A simple, filling, yet summery dish. Though this version of the dish is pretty mild, you should feel free to add extra cayenne and make it as hot as you'd like.

Serves 4-6.

Tomato Topping

  • 2 cups Roughly chopped tomatoes
  • 1 clove Minced garlic
  • 1 Tbsp Finely chopped flat leaf parsley
  • ½ tsp Sea salt

Mix all ingredients in a small bowl, let cool in the 'fridge.

Seitan, where the magic happens

  • 1 Package Upton's Naturals Italian Sausage-style Seitan
  • ½ Medium onion, roughly chopped
  • 1 Red bell pepper, cut in to strips.
  • 1 Tbsp Extra virgin olive oil
  • 1 Tbsp Tamari sauce
  • 1 Tbsp Lime juice
  • ½ tsp Cayenne pepper (more if you like it spicier)

Put the olive oil in a skillet and sauté the onions over medium-high heat until transparent. Add in red peppers and continue to sauté for 5 minutes. Mix in the seitan and keep going until it's warm, about 3 more minutes. Add in the tamari, lime and pepper and heat until most of the liquid has evaporated.

Polenta

  • 1 tube Polenta, cut in to discs (about 8-12, depending on how many you're serving)
  • 2 Tbsp Extra virgin olive oil

Heat up a skillet and add in ½ the olive oil, sauté ½ of the polenta discs for 5 minutes, flip, and sauté 4-5 minutes more. Repeat for the remaining polenta.

Plating

  • Large avocado
  • Fresh basil leaves

Put 2 discs polenta on a plate, cover with some of the seitan, then tomato salsa. Garnish with a slice of avocado and a couple leaves of basil. Serve right away.

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