(homemade seitan roll, stuffed with cremini mushroom, spring onion, garlic, herbes de provence, pepper and tamari -- topped with mushroom gravy: roux, veg stock, tamari, pepper, mushrooms)
Roasted Beet Salad
Yep, we made our own seitan again -- it's been a few years, but it turned out really well... we used the recipe from Friendly Foods (by Brother Ron Picarski) -- the little twist is that after you've rinsed out the dough and have cooked it the first time, the second cooking in the broth can be done in a pressure cooker, which cuts the time in half with very good results...
The roulade itself was pretty easy to assemble -- after searing the seitan on both sides -- which may take awhile depending on how much liquid has absorbed into the seitan -- trim the edges and put the mushroom mixture on top and roll up, securing with toothpicks every inch or so. Then place in a roasting pan and bake in a 400F oven for 20 minutes or so. Remove, cut between the toothpicks and plate (remember to remove the toothpicks!). Cover with the gravy and serve hot...
Saturday, August 05, 2006