Wednesday, January 5, 2011

Seitan Bourguignon, Yam Croquette, Simple Roasted Peas with Walnuts

Big pieces of seitan, carrots and celery, slow simmered in a thick stew of Cabernet and cranberry juice. Yams, mashed and seasoned then rolled in crunchy cornmeal and pan fried. A bed of roasted green peas and toasted walnuts adds a nice crunch to the meal.

Seitan Bourguignon

2 tbl extra virgin olive oil
1 small carrot, small dice
1 celery stalk, small dice
1/2 white onion, small dice
1/2 tsp salt
1/4 tsp pepper
1 tbl chopped fresh thyme
1 package seitan, large chunks
2 tbl ap flour
1/2 cup Cabernet
1 1/2 cups cranberry juice
2 garlic cloves, smashed
1 bay leaf

In a large dutch oven or pot, heat the oil and saute the carrots, celery and onions over medium heat until browned, 10 minutes. Season with salt, pepper and fresh thyme. Add the seitan and saute 10 minutes more until the seitan has browned and the vegetables start to soften.
Add the flour and stir continuously until the raw flour flavor has cooked out, 2 minutes.
Deglaze the pan with the Cabernet, scraping up any bits on the bottom of the pan. Add the cranberry juice, garlic and bay leaf. Bring to a light simmer and cover, cook for 30 minutes. Taste and season accordingly.

Yam Croquette

1 large yam, peeled, small dice
1/4 tsp salt
pinch of pepper
1 tbl earth balance vegan butter
1 tsp organic brown sugar
1/8 tsp red pepper flakes
1/4 tsp dried thyme
1 1/4 cup medium ground cornmeal, divided
canola oil for frying

Add the potatoes into a pot of boiling, salted water and cook until tender. Drain and mash. Add the salt, pepper, butter, sugar, red pepper, thyme and 1/4 cup cornmeal. Form into small log shapes and roll in the remaining cornmeal to coat.
Pan fry and drain on a paper towel. Sprinkle with sea salt while still hot.

Simple Roasted Peas with Walnuts

3 cups frozen peas
2 tbl extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1 cup walnuts, toasted and chopped

Preheat the oven to 425.
Toss the peas, oil, salt and pepper on a baking sheet and roast for 7 minutes. Add the walnuts and roast for 5 minutes more.

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