Thursday, January 10, 2008

Seitan Osso Buco, Cannellini Bean and Spinach Soup

Dinner 1/10

Seitan Osso Buco

Cannellini Bean and Spinach Soup

The soup follows the "whatever you have in the fridge" method -- in this case, mirepoix, plus garlic, cannellini beans, tomatoes, spinach, smoked pepper, salt and our homemade veg stock. Liz made it while she was home for lunch, and it doubles as lunch for the kids the next day in their thermos...

Seitan Osso Buco

The osso buco uses 16oz. of hickory-smoked seitan (about 30 minutes in the smoker box), to inject some additional flavor into the stew. The seitan was cubed, then pan-fried in a large dutch-oven until well browned. Remove the seitan and keep warm.

The stew base is 1 medium onion, diced, 4 cloves garlic, minced, 1 carrot, diced and 1 tsp. thyme, crumbled, sauteed in 1 tbs. olive oil for 5-7 minutes. Sprinkle 2 tbs. of flour over the veggies and cook for another 2-3 minutes.

Add the pan-fried seitan, 1 cup of red wine, 1 cup of whole tomatoes and 1 cup of veg stock and bring to a boil, cover with a lid, and simmer on low heat for about an hour until it thickens up. Serve over pasta.

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