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.
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.
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.
- 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.
- 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.
- 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.