Monday, July 03, 2017

Waterless Seitan and Okra (No Added Fat)

We're so lucky - we have new neighbors a few houses down. We enjoyed starting to get to know them a few weeks ago when they were quite pregnant - and they had their baby a few days ago! I wanted to bring a meal over so made a larger quantity of tonight's dinner, knowing we'd be sharing. Here is what I did.

  • 1 cup onion cut into half moon slices approx. 1/4" x 1" (app. 1/2 or a bit less of my medium Vidalia onion)
  • 1 clove garlic, finely (1/8") minced
  • 1 cup thin okra (I found beautiful about 3/4" length thin red locally grown okra and cut a few pieces that were bigger into halves; if using thicker okra, try 3/8" slices)
  • 15-20 small crimini or button mushrooms sliced into thirds (about 1 cup)
  • 16 ounces seitan as thin strips or cubes up to 3/4" thick
  • 1 medium green (unripened) tomato cut into 3/8" cubes (about 1 cup)
  • 1 cup bell pepper slices (approx. 1/4" x 3/4") (I might have used 1 1/2 cups but pepper can cause gas, and I wanted to be careful for the new mother)
  • 1 cup (compressed) kale leaf pieces (I hand separated kale into approx. 3/4" squares from the stems; I used 6 lacinato kale leaves)
  • (optional) 1/2 t fenugreek seeds
  • 1/2 t salt
  • 1/4 t freshly ground black pepper
  • 1t fresh lemon or lime juice
  1. I put, in this order, the onion, garlic, okra, mushroom, seitan, tomato, bell pepper, kale and fenugreek 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 20 minutes.
  2. I then mixed in the salt, black pepper, and lime juice, and served (or packed for the neighbors) along with brown rice and tomatoes.


Ideas for the future


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