Wednesday, January 20, 2010

seitan sauteed with mushrooms and spinach

I'm sorry for the lack of posts lately. G. was out of town (in Florida!) for days and I wasn't feeling very ambitious or creative while flying solo. I did manage to put together some really delicious brunch tacos with black beans, purple cabbage, and avocado, which reminded me of California. The weather was appropriately and unseasonably warm (I think it got into the 50s that day) and I enjoyed the afternoon of sun.

We spent Monday and Tuesday wrestling with a new medicine cabinet (domestic joys!) and last night, I finally got around to making the dish I'd been prepping for since Saturday. The recipe comes from Veganomicon, so, I can't share the full recipe with you, but as I've said before, go out and buy this book! It's the best.

The dish is seitan (which I made from scratch... you could use store-bought, but the texture and taste of the stuff you make yourself is just so much better that it's hard to go back, even if it is convenient) sauteed with mushrooms (I used specials from the market... they were out of cremini, though either would work just fine), spinach, onions, and a little white wine. The spinach was my favorite part, and I would actually add to the 6 cups that the recipe calls for because it cooks down so much. I served it with mashed potatoes on the side. (If you don't already know this, Yukon Golds make, in my opinion, the absolute best mashed potatoes... not too starchy and perfectly creamy.)

If you use storebought seitan, or have the foresight to make it ahead, this dish can be made in about 30 minutes. (Add an hour if you're seitan-ing from scratch.) In the book, one of the testers says that this seems like something that Julia Child would make if she were vegan. I like to think so.

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