Guest guest Posted October 6, 2004 Report Share Posted October 6, 2004 * Exported from MasterCook * Rosemary-Walnut Crusted Seitan Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Entree Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup tomato paste 1/4 cup umeboshi vinegar 1/4 cup red wine 1/2 cup orange juice 1/4 cup shoyu 1/4 cup garlic -- minced 1/4 cup chopped fresh parsley 2 tablespoons fresh tarragon -- minced 2 tablespoons fresh rosemary -- minced 8 seitan cutlets -- preferably homemade (8-10) equalling about 1 pound seitan FOR DREDGING: 2 cups all purpose flour 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1 cup walnuts -- finely ground 2 tablespoons fresh rosemary -- finely chopped 4 tablespoons olive oil Place the tomato paste, vinegar, wine, orange juice, shoyu, garlic, parsley, tar-ragon and rosemary in a blender and blend until smooth. Pour the marinade over the seitan and marinate in the refrigerator at least 3 hours or overnight. Mix the flour, salt, pepper, walnuts and rosemary together and place in a shallow bowl. Dredge the cutlets. Heat the oil in a sauté pan and sauté the cutlets until golden brown, about 2-3 minutes per side. Serve at once with desired sauce. Serves 4-6 Per Serving: 513 CAL (35% from fat), 12g FAT 0mg CHOL, 55g CARB, 4g FBR, 31g PROT 782mg SOD Source: " The Candle Cafe Cookbook " S(Formatted by): " N. Braswell, Sep-02-2004 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 661 Calories; 33g Fat (43.9% calories from fat); 24g Protein; 70g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1668mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates. NOTES : This is a very versatile dish that we have made in many ways. In addition to coating the seitan cutlets with walnuts, you can also use pecans, sesame seeds, or pumpkin seeds. Nutr. Assoc. : 0 5458 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seitan Piccata With White Wine And Caper Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Entree Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 4-ounce seitan cutlets whole wheat flour -- for dredging 1/4 cup extra-virgin olive oil 1/2 cup shallots -- diced 1/2 cup onions -- diced 1 teaspoon chopped garlic 1/4 cup capers -- drained 1 cup dry white wine 1/4 cup fresh lemon juice 1 cup vegetable broth -- preferably homemade 2 tablespoons unbleached flour 4 tablespoons soy margarine 1 cup chopped parsley 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper Dredge the seitan cutlets in the flour, shaking off any excess. In a sauté pan, heat 2 tablespoons of the olive oil over high heat and sauté the cutlets until crisp and golden brown, about 30 seconds per side. Place each cutlet on individual plates or a platter. Heat the remaining olive oil in the pan. Add the shallots, onions, garlic, and capers, sauté, and stir until softened, about 1 to 2 minutes. Add the wine and cook until reduced by half. Whisk in the lemon juice and allow to reduce a bit more. Add the broth and the unbleached flour and bring to a boil. Reduce the heat and simmer for about 1 minute. Whisk in the margarine, parsley, salt, and pepper. Pour over the seitan cutlets and serve at once. Serves 4-6. Per Serving: 418 CAL (36% from fat), 17g FAT 0mg CHOL, 21g CARB, 4g FBR, 25g PROT 848mg SOD Source: " The Candle Cafe Cookbook " S(Formatted by): " N. Braswell, Sep-02-2004 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 348 Calories; 26g Fat (73.6% calories from fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 1102mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates. NOTES : This is an easy and elegant entrée with a sauce flavored with white wine, shallots, and parsley, among other good things. We like to serve it with rice and roasted vegetables. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2004 Report Share Posted October 7, 2004 I was wondering, suppose you cannot find the exact ingredients. Is there anyway to substitute? Like using regular vinegar, is that okay? -------------- Original message -------------- * Exported from MasterCook *Rosemary-Walnut Crusted SeitanRecipe By :Serving Size : 4 Preparation Time :0:00Categories : Entree VeganAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3/4 cup tomato paste1/4 cup umeboshi vinegar1/4 cup red wine1/2 cup orange juice1/4 cup shoyu1/4 cup garlic -- minced1/4 cup chopped fresh parsley2 tablespoons fresh tarragon -- minced2 tablespoons fresh rosemary -- minced8 seitan cutlets -- preferably homemade (8-10) equalling about1 pound seitanFOR DREDGING:2 cups all purpose flour1/2 teaspoon sea salt1/2 teaspoon freshly ground black pepper1 cup walnuts -- finely ground2 tablespoons fresh rosemary -- finely chopped4 tablespoons olive oilPlace the tomato paste, vinegar, wine, orange juice, shoyu, garlic, parsley, tar-ragon and rosemary in a blender and blend until smooth. Pour the marinade over the seitan and marinate in the refrigerator at least 3 hours or overnight.Mix the flour, salt, pepper, walnuts and rosemary together and place in a shallow bowl. Dredge the cutlets.Heat the oil in a sauté pan and sauté the cutlets until golden brown, about 2-3 minutes per side.Serve at once with desired sauce. Serves 4-6Per Serving: 513 CAL (35% from fat), 12g FAT 0mg CHOL, 55g CARB, 4g FBR, 31g PROT 782mg SODSource:"The Candle Cafe Cookbook"S(Formatted by):"N. Braswell, Sep-02-2004"- - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 661 Calories; 33g Fat (43.9% calories from fat); 24g Protein; 70g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1668mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.NOTES : This is a very versatile dish that we have made in many ways. In addition to coating the seitan cutlets with walnuts, you can also use pecans, sesame seeds, or pumpkin seeds.Nutr. Assoc. : 0 5458 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2004 Report Share Posted October 7, 2004 funny you should mention that. i just fixed seitan piccata for supper last night. i ran into the same issue last night. what i did was take 1/2 white vinegar and half water (it called for 1 cup of white wine). you can probably do the same with red wine vinegar, just dilute it by half or two-thirds with water. Megan MilliganDesert Rose Musings (www.desertrosemusings.com) (parts still under construction)Cal-Neva Animal Rescue (www.desertrosemusings.com/calnevarescue/index.htm) - mycherubs Wednesday, October 06, 2004 5:41 PM Re: Candle Cafe seitan recipes I was wondering, suppose you cannot find the exact ingredients. Is there anyway to substitute? Like using regular vinegar, is that okay? ---Outgoing mail is certified Virus Free.Checked by AVG anti-virus system (http://www.grisoft.com).Version: 6.0.772 / Virus Database: 519 - Release 10/2/2004 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2004 Report Share Posted October 11, 2004 At 12:41 AM 10/7/2004 +0000, mycherubs wrote: >I was wondering, suppose you cannot find the exact ingredients. Is there anyway >to substitute? Like using regular vinegar, is that okay? > >-------------- Original message -------------- [...] >1/4 cup umeboshi vinegar Sorry for the late response. It looks like Megan gave you some information though. Umeboshi vinegar is a product of lactic acid fermentation (like sauerkraut & naturally fermented pickles), so is a mild type of acid. I'd substitute lemon juice or vinegar mixed half & half with white wine or white grape juice. Quote Link to comment Share on other sites More sharing options...
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