Seitan - Arugula/Baby Spinach with Blueberry Vinaigrette (No Added Fat)
I wondered what a raspberry vinaigrette might be like with it; I didn't have raspberries, but did have some tasty organic blueberries. I found a nice recipe for a blueberry vinaigrette, and was delighted that it included yogurt as an ingredient; I've been wanting to cook with the yogurt that I am regularly making now. Here is the simple dinner that I crafted.
- 3/4 cup onion cut into 1/4" or 3/8" cubes
- 8 ounces of seitan, roughly cut into approximately 1/2" or smaller pieces
- 4 ounces of arugula (in fact, I only found packaged washed arugula with baby spinach, so used that, instead)
- Vinaigrette ingredients
- 1/4 cup blueberries
- 2t balsamic (or red wine) vinegar
- 1T vegan yogurt
- 1t chopped onion
- 1t maple syrup
- 1/8 t salt
- 1/8 t black pepper
- I put the onion and then the seitan into my large Saladmaster stock pot and cooked waterlessly for about 15m (i.e., had the heat on medium high and covered the pot; when the vapor release valve started clicking, I reduced the heat to low till the clicking mostly stopped and continued to cook, covered for 15m).
- I turned the heat off and stirred in the arugula-spinach mixture, then covered the pot again and turned the heat on to medium for a minute to let the waterless cooking go a bit more then turned the heat off and let the pan sit, covered, for 2m or so to let the greens wilt.
- In the meantime, I blended the vinaigrette ingredients till homogenized, just 10-15 seconds or so.
Oh, that vinaigrette was excellent! I should make vinaigrettes and sauces more often.