Monday, May 17, 2010

Quinoa Spaghetti with Pecan-Crusted Seitan and Kale

This was one big plate of yum! This is the pecan-crusted seitan from The Kind Diet (her recipe comes from Candle 79) that I had wanted to make the other day, but didn't have the time. It was the weekend, so three hours of marinating time was just fine. I served the seitan over quinoa spaghetti noodles and simple marinara sauce from Veganomicon. For the kale I just sauteed it with a tiny bit of peanut oil, then added garlic powder, soy sauce and a splash of mirin. I ended up changing the seitan recipe quite a bit because some things I didn't have on hand (orange juice) and for others the amounts just seemed wasteful (the marinade and the dry mixture for dredging before frying). Here's my take:

Pecan-Crusted Seitan

serves 4

2 loaves seitan from Viva Vegan! (1/2 recipe, about 1 pound), cut into 1/4-1/2 inch slices

1 6oz can tomato paste
1/4 cup umeboshi vinegar
1/4 cup red wine
1/2 cup water
1/4 cup soy sauce
10 garlic cloves, peeled
1 tablespoon dried Italian Herb mix (rosemary, oregano, basil, whatever strikes your fancy)
1 tablespoon dried tarragon

1 cup all-purpose flour
1/2 tsp sea salt
1/2 tsp black pepper
1/2 cup ground pecans (I blended in the dry container of my Vita Mix)
1 tsp dried Italian herbs of choice

olive oil, for frying

1. Combine tomato paste through tarragon in a blender and blend until smooth. Transfer marinade to a dish and add seitan slices. Coat on all sides. Cover and place in fridge for at least 3 hours.
2. After marinating, combine flour, salt, pepper, pecans, and herbs in a small bowl.
3. Heat oil in a cast-iron skillet (enough to cover bottom).
4. Dredge seitan pieces in dry mixture and coat on all sides. Add to skillet and sautee until golden brown on both sides.

These were fantastic and tasted great over pasta. Enjoy!

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