Wednesday, July 08, 2015

Seitan and Vegetables atop Quinoa Rotelle (No Added Fat)

My daughter and I picked up some so-sweet and tasty Sungold cherry tomatoes at our local farmer's market today, and my daughter inspired me to make a simple sauteed seitan dish; I thought as well of adding these tomatoes at the end just for a minute or so. As I was working on dinner, I came up with an easier technique - how about simply pressure cooking? Here is what I did.

  • 3/4 cup fire-roasted corn kernels
  • 1 cup bell pepper cut into approx. 1/4" x 1" strips (I used 8 mini bell peppers)
  • 8 ounces of seitan strips
  • 1 1/2 cups marinara sauce - 2m low
  • 3 cloves (or to taste) garlic, finely (approx. 1/8") chopped
  • 1/2 cup onion cut into 3/8" cubes
  • 1/2 t dried oregano
  • (Optional) Up to a tablespoon of pesto per serving
  • Pasta (I used a quinoa rotelle that took 6-9m to cook)
  1. I put the corn, bell pepper, seitan, marinara, and garlic into my Instant Pot pressure cooker and cooked on low pressure for 2 minutes.
  2. After a few minutes, I slowly let out remaining pressure and added the onion and oregano.
  3. In the meantime, I had cooked the pasta.
I served the cooked sauce atop the pasta, and put a dollop of pesto (an easy no added fat version I recently described) on top of each serving. I served some basil microgreens and an interesting lemon cucumber that we only occasionally have found at the farmer's market (luckily, today we found them!).



Ideas for the future


Labels: , ,


Post a Comment

<< Home