Tuesday, March 20, 2007

Seitan Stew, Bulgur Pilaf with Currants and Pine Nuts, Steamed Big Heart Artichokes

Dinner 3/20

Seitan Stew
(seitan, onions, garlic, cannellini beans, tomato, veg stock, allspice, smoked paprika, cinnamon, pepper, tamari)

Bulgur Pilaf with Currants and Pine Nuts
(bulgur, veg stock, salt, pepper, allspice, currants, pine nuts)

Steamed Big Heart Artichokes

The seitan stew was adapted from Claudia Roden's "The New Book of Middle Eastern Food" and should have had chickpeas in it to be more authentic, but I'm soaking/sprouting the last batch of dried chickpeas for tomorrow's falafel...

The bulgur pilaf is, as always, a welcome change-of-pace from the usual rice -- it plumps up nice and chewy here, with the addition of currants and pine nuts.

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