Friday, September 15, 2017

Mixed Waxed Beans with Seitan, Shredded Cabbage Salad (No Added Fat)

I found nice purple and yellow waxed beans in the store and thought I'd cook them with seitan. Initially, I was going to cook the beans on a cast iron pan, but then I decided to make a waterless dish.

I put, in this order, a chopped shallot, maybe 25-30 beans (half yellow and half purple), and most (6 ounces?) of a package of seitan chunks into a large Saladmaster stock pan. I cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 15 minutes, then opened the top and mixed in a little salt, garam masala, freshly ground black pepper, and salt.

I also made a salad with shredded cabbage, kalamata olives, freshly ground black pepper, salt, a generous amount of lime juice, a little balsamic vinegar, and maybe 15 small freshly picked oregano leaves. I serve with quinoa.

Dinner was better than I had expected! It seems quite consistent that my waterlessly prepared meals are always good. The main dish was tasty and the salad was excellent!

Ideas for the future

I should try maybe chopping waxed beans into 1-1 1/2 inch lengths and pressure cooking with other vegetables for "zero minutes" (i.e., just bring to pressure then turn off) of low pressure. I should, of course, try more waterless waxed bean dishes, too. I like to prepare green beans simply like I saw in Italy - sauteed on cast iron then served just with lemon juice, salt, and pepper. I should make waxed beans this way, too.

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