Friday, September 21, 2007
Black Pepper, Red Wine & Lemon Sage Seitan and Green Beans
I’ll be honest, this was a pretty easy meal to put together.
It was one of those meals where you reach for something in the fridge and work with all the randomness around you – in this case:
• a scoop from the ton of spaghetti squash that I roasted the night before
• a couple slices of Joanna’s chicken style seitan that I had baked over the weekend
• some of the 2+ pints worth of cherry tomatoes on my kitchen table I’d been snacking on
• fresh lemon sage my boss had given me
• green beans from the crisper needing using
• always stocked stuff like garlic and black pepper &
• red wine I had previously opened…
and you find a way to merge it all together and not have to stand over the stove..
For the seitan and green beans:
I heated canola oil in my stainless steel pan, laid down the ¼ inch thick seitan slices, sprinkled them with a decent amount of freshly ground pepper and then after lightly browning them a couple minutes in, I added a small splash of red wine.
I left it on that side just about a minute, and then flipped, added 1 cup of chopped green beans, a clove of minced garlic, a spritz of oil if desired, a couple dashes of pepper and sea salt to the entire dish, and cooked an additional 2-3 minutes to lightly brown the seitan, stirring the green beans.
I then add some more wine and a about ½-1 tablespoon of water if you want the beans cooked more (I like mine with crunch) and 1 tablespoon of chopped lemon sage, and lower the heat a little bit. Cook until desired doneness, I cooked mine another 1-2 minutes.
Crazy directions, but a quick, well flavored meal. I really am trying to write down more recipes.
The spaghetti squash was simple microwaved and then adorned with a good helping of the roasted cherry tomato sauce. This is a sauce that I eat on pasta, grilled tofu, tofu scramble, whatever - and Publish Postis ideal to make this time of year when tomatoes are still in season and you're able to comfortably use the oven once again. Sometimes I use whole cherry tomatoes and let them explode, sometimes I chop them - it's nothing original, just a simple, traditional sauce.
For the roasted cherry tomato sauce:
I chopped up my cherry tomatoes (approx. 2 cups of a mix of colors, with half a chopped green tomato thrown in) and threw them in a glass baking pan with 1 tablespoon of olive oil, 2 cloves of minced garlic, a handful of chopped basil, and pinches of crushed red pepper, sea salt and black pepper.
I cooked them at 400F for 20-25 minutes, stirring three or four times.