Awhile back, someone on the ppk posted a Chickenish Baked Seitan recipe. I finally got around to trying it last week, but honestly I wasn't too impressed. I didn't love the texture. Maybe I'm just used to the seitan that is simmered on the stovetop, though. Also, this was really hard to flip over halfway through. It's rather large and it's friggin' hot after having been in the oven for an hour, sitting in boiling broth. I made it, though, and I didn't want to waste it. The first night with it we had seitan steaks covered in leftover Pomegranate BBQ sauce. The next night I made this curry. It was really a "use up the leftovers" kind of meal. The couscous was already in the refrigerator. For veggies, I used mushrooms, onion, and edamame. I thought edamame sounded kind of strange in a curry, but I was running low on vegetables. It was actually really good! We need to eat edamame more often. The sauce is a mixture light coconut milk, vegetable broth, and a teaspoon of red curry paste, thickened up with a bit of cornstarch.
Friday, June 22, 2007
Seitan Edamame Curry
Awhile back, someone on the ppk posted a Chickenish Baked Seitan recipe. I finally got around to trying it last week, but honestly I wasn't too impressed. I didn't love the texture. Maybe I'm just used to the seitan that is simmered on the stovetop, though. Also, this was really hard to flip over halfway through. It's rather large and it's friggin' hot after having been in the oven for an hour, sitting in boiling broth. I made it, though, and I didn't want to waste it. The first night with it we had seitan steaks covered in leftover Pomegranate BBQ sauce. The next night I made this curry. It was really a "use up the leftovers" kind of meal. The couscous was already in the refrigerator. For veggies, I used mushrooms, onion, and edamame. I thought edamame sounded kind of strange in a curry, but I was running low on vegetables. It was actually really good! We need to eat edamame more often. The sauce is a mixture light coconut milk, vegetable broth, and a teaspoon of red curry paste, thickened up with a bit of cornstarch.
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1 comment:
"Mushrooms, edamame and onions... oh my!" Yep, Laura, three great tastes that go great together, and with all the other ingredients - SEITAN rocks my world! - no wonder this must have been awesome. Edamame is one of those things i didn't discover until the last year or so and now i adore it.
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