This seitan stew is a sumptuous vegetarian take on an old Catalonian/Spanish dish. It utilizes a traditional Catalonian sauce component—the picada-—which consists of breadcrumbs, almonds, garlic, and sometimes parsley and other seasonings. This cooking technique and the ingredients can be traced back to the Moorish occupation of Spain.
16 oz (450 g) seitan, drained well and cut into 1 in (2.5 cm) chunks
1/4 cup (60 mL) whole wheat pastry flour
3 Tbsp (45 mL) extra-virgin olive oil, divided
1 cup (250 mL) low-sodium chicken-style vegetarian broth
1 cup (250 mL) fruity dry white wine such as dry Riesling, Chablis, Chardonnay, or Sauvignon Blanc; can also be a nonalcoholic variety
1 pinch of Spanish saffron
Zest of 1 medium lemon
2 tsp (10 mL) unbleached sugar
8 medium mushrooms, quartered
1/4 cup (60 mL) panko or dry breadcrumbs
1/4 cup (60 mL) blanched, slivered almonds
3 or 4 garlic cloves, sliced
1/4 cup (60 mL) chopped parsley
Salt and freshly ground black pepper to taste
Sweet Spanish paprika or sweet smoked paprika for garnish
In shallow bowl or baking pan, toss seitan chunks with flour to coat.
In 12 in (30 cm) heavy skillet, heat 2 Tbsp (30 mL) olive oil over medium-high heat. Add floured seitan chunks and brown them on all sides. Remove from skillet and set aside.
Pour broth and wine into same skillet and bring to a boil. Whisk in saffron, lemon zest, and sugar. Add browned seitan chunks and mushrooms and bring to a simmer. Cover and turn heat to low.
In smaller heavy skillet, heat remaining 1 Tbsp (15 mL) olive oil over medium heat. Add breadcrumbs, almonds, and garlic. Stir mixture constantly until it begins to turn golden. Scrape mixture into food processor. Process cooked breadcrumb mixture to a paste in food processor.
Add breadcrumb mixture to large skillet containing seitan mixture. Turn heat to medium-high and stir gently as it comes to a simmer. Lower heat to a low simmer and cook covered for about 15 minutes. If sauce is too thick for your taste, add a little water or vegetarian broth. Stir in parsley and salt and pepper to taste.
Serve stew, each serving sprinkled with paprika, with crusty bread or steamed long-grain brown rice.
Each serving contains: 470 calories; 27 g protein; 16 g total fat (2 g sat. fat, 0 trans fat); 50 g carbohydrates; 7 g fibre; 300 mg sodium
source: "Seitan", alive #358, September 2012
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.