Monday, June 16, 2008

Ancho and Cocoa Crusted Seitan, Sofrito, Sweet Potato Puree, Shiitake Mushrooms

Dinner 6/16

Ancho and Cocoa Crusted Seitan


Sweet Potato Puree

Shiitake Mushrooms

For the Ancho and Cocoa Seitan -- the seitan medallions were dredged in a mixture of 1 tbs. dried ancho powder and 1 tbs. cocoa powder plus a pinch each of salt and cayenne.

The seitan were pan-fried on medium heat with canola oil for about 2-3 minutes per side for a nice crust, and then finished in a 350F oven for 15 minutes.

The sweet potato puree is pretty standard -- boil 1" (peeled) chunks of the sweet potato for 12 minutes, add to the vita-mix along with salt, pepper, soy margarine and a wee bit soy milk to make it creamy.

The sofrito is something Liz has been making the last couple of weeks as a nice change of pace from bottled hot sauces - and it's raw to boot! Cubanelle peppers, cilantro, lime juice, etc...

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