Tuesday, July 27, 2010

Seitan and Pinto Bean Sopa, Jicama and Cucumber Slaw

Jicama isn't something I eat often but I always wish I did. It's light and crunchy and doesn't have a strong prominent flavor lending it to be marinated to whatever flavor you choose. This slaw is bright and refreshing and goes great with a heavier dish like this stew.

Seitan and pinto bean stew with yellow and red peppers, simmered in tomatoes. Served with a collection of crunchy red onion, cucumber, jicama and creamy avocado in a orange and lime citrus dressing.

Seitan and Pinto Bean Stew
2 tbl vegetable oil
1 large onion, finely chopped
1/2 red pepper, medium dice
1/2 yellow pepper, medium dice
1 garlic clove, minced
1 jalapeno, seeded and chopped
1 1/2 tsp chili powder
2 tsp cumin powder
1- 15oz can diced tomatoes
1 can pinto beans, drained and rinsed
1/2c refried pinto beans
2c vegetable broth
8oz package seitan, cut into medium sized chunks
2 tbl chopped fresh cilantro
corn tortillas
1/4c vegetable oil, for frying

In a stockpot over moderately low heat, combine 2 teaspoons of oil and the onion, garlic, peppers and jalapenos. Cook stirring occasionally, until the vegetables are soft. Add the chili powder, and cook and stir for 15 seconds. Add seitan and cook until browned. Add the tomatoes, beans, broth and cilantro, and simmer for 20 minutes.
In a skillet, heat the 1/4 cup of oil over moderate heat; fry the tortillas in batches until crisp and pale golden. Drain the tortillas on paper towels.

Jicama Cucumber Slaw with Creamy Citrus Dressing
1 small jicama, peeled and cut into thin strips
1/2 red onion, sliced thin
1/2 cucumber, squared off and cut into thin strips
avocado, cut into wedges
1/2c fresh squeezed orange juice
2 tbl lime juice
2 tbl ancho chili powder
2 tbl agave
1/2c canola oil
salt and pepper
1/4c chopped cilantro leaves

Pulse together the orange and lime juice, ancho powder and agave, and oil in a blender. While the blender is running add oil in a thin stream. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.

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