RECIPE Tempeh Piccata First time with seitan

[Guest guest]

> Does anyone in Philly use seitan? I got mine in the

> strips from Whole Foods but they were kinda expensive.

> I don't know if there's somewhere I can get it

> cheaper...the tofu size tubs there are like $4.

 

You can make your own seitan too, from wheat flour.

 

Here's a good tempeh recipe for you, and you can substitute seitan if

you like. If you can't find polenta, look for cornmeal grits. I use

plain tempeh because that's what I can find. I also just use spray

oil, 'cause the tempeh will absorb just as much as you put in - and it

can add up! I don't use nonstick cookware generally.

 

Tempeh Piccata

makes 6 servings

 

Herb crust

1 1/2 c all-purpose unbleached flour

1/3 c polenta

1 tsp dried thyme

1 tsp dried basil

1 tsp dried oregano

1 tsp paprika

1/2 tsp ground pepper

--

1 c soymilk

2 tsp Dijon mustard

1 1/2 pounds marinated tempeh, each 4-oz portion cut into triangles,

or use the same amount of seitan medallions

1/4 c canola oil

--

Piccata sauce

2 tsp minced garlic

6 paper thin lemon slices

1/2 c fresh lemon juice

2 c dry white wine (you can use nonalcoholic wine)

1 tbsp nutritional yeast

1 tbsp capers, drained

1/2 tsp ground pepper

1/2 tsp sea salt

1 tbsp cornstarch or arrowroot, dissolved in 3 tbsp cold water

 

Thin lemon slices and minced fresh parsley or chives for garnish

 

In a shallow bowl, combine all the ingredients for the herb crust. In

another shallow bowl, combine the soymilk and the mustard. Dredge the

tempeh with the crust mixture, dip in the soymilk mixture, then dredge

again in the crust mixture. In a large nonstick saute pan or skillet,

saute the tempeh in batches on each side in the oil over medium-high

heat until the lightly brown, about 2 to 3 minutes per side. Or, cook

the seitan in batches in a dry nonstick pan. Keep warm in a low oven.

 

To make the sauce: Wipe out the pan and place it over medium heat. Add

thegarlic and toast until lightly browned. Add the lemon slices, and

the remaining sauce ingredients except the cornstarch. Boil until the

volume is reduced by almost half. Stir in the cornstarch mixture and

cook until thickened. Serve the hot sauce over the tempeh. Garnish

with more lemon slices and parsley.

 

From " The Millenium Cookbook " by Eric Tucker & John Westerdahl