Sunday, July 15, 2007

Seitan and Lentil Stew, Red Potatoes with Garlic and Parsley, Braised Leeks, Steamed Artichokes

Dinner 7/15

Seitan and Lentil Stew
(carrots, onion, garlic, seitan, lentils, veg stock, salt and pepper)

Red Potatoes with Garlic and Parsley

Braised Leeks

Steamed Artichokes

After the blow-out last night, tonight's meal needed to be comfort food... this fit the bill perfectly -- and used up the back-up food -- leeks/potatoes/garlic/parsley/lentils/seitan -- from the party ;)

The pressure cooker had double duty today, making the veg stock in the afternoon (plenty of veg scraps after the party) as well as the lentils (16 minutes vs. 45 minutes)...

(update: here's the recipe)

Seitan and Lentil Stew

1/2 onion studded with two cloves
1 cup of French lentils, rinsed
olive oil
veg stock

8oz package of seitan, cut into 1/2 cubes
1/2 onion, sliced
2 cloves of garlic, minced
2 carrots peeled, and cut on a bias
herbes de provence
salt and pepper

Part one: In a pressure cooker* over med-high heat, place 1 tbs. olive oil and the clove-studded onion and saute until the onion starts to show some color. Add the rinsed French lentils, and enough veg stock to cover the lentils by 1 inch. Attach the pressure cooker lid and bring it to the first ring (or equivalent 6-8 psi) and maintain for 16-18 minutes.

Part two: In a wok on med-high, stir-fry the cubed seitan in 1 tbs. olive oil and remove when browned. Add some additional olive oil, the sliced onion, garlic and carrot and 1 tsp. of salt and stir-fry until golden (about 5 minutes). Add back the reserved seitan along with herbes de provence and some fresh black pepper.

Part three: After the lentils have finished cooking, remove the onion piece and discard. Add the lentils to the seitan mixture and stir to combine. Check for seasoning and serve hot.

* if you're not using a pressure cooker, you can just do it on the stovetop, it just takes longer ;)

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