Monday, October 24, 2011

I'm back and it's soup season! Shredded Seitan Sopa

Finally my weeks of chaos have come to an end. I'm done moving out of my old place, basically done moving into my new place and back from a week long vacation to (grossly) sunny CA. I've gone far too long without a post, so now I am eager to start back up again.
The weather in the NW this time of year is my favorite, overcast and chilly. Not only is it my favorite to live in but it is my favorite to eat in. I no longer have to plan dinners according to how hot my kitchen might get and how long I can stand to be in it.  No, now I have all the freedom I want to make whatever it is comes to mind, and what comes to mind is soup. It's soup season!!!

Simply roasted seitan, jalapenos and spanish onions, shredded then added to a big pot of aromatics and allowed to simmer and thicken thanks to my secret ingredient to add great texture and flavor, masa.

Shredded Seitan Sopa
1 package seitan, medium sized pieces
1 small yellow onion, medium dice
1 jalapeno, roughly chopped
1 tbl cumin
4 tbl extra virgin olive oil, divided
salt and pepper to taste
2 medium sized yukon gold potatoes, skin on, medium dice
1 red bell pepper, small dice
1 poblano pepper, small dice
1 carrot, small dice
2 garlic cloves, minced
3 tbl masa harina
4 cups no-chicken vegetable broth
3 tbl fresh chopped cilantro plus more for garnish

Preheat oven to 425.
Roast seitan, onion and jalapeno with 2 tbl olive oil, salt, pepper, cumin on a baking sheet for 15-20 minutes until caramelized and brown. Shred the seitan with forks.
While that is roasting, saute potatoes, bell pepper, poblano and carrots in 2 tbl oil, salt and pepper until the potatoes have cooked half way, 7-10 minutes. Add the garlic, cook 2 minutes more.
Add the masa and stir to combine. Add broth, cilantro and seitan/veg mix. Bring to a boil, reduce to a simmer and cover. Cook for 15-20 minutes until the carrots are soft and the potatoes have cooked fully.
Taste to adjust seasonings and garnish with cilantro.

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