I Eat Green - 11/16/11

Guest: Ellen Jaffe Jones

Ellen, "The Veg Coach", is a personal trainer, running coach, author, and teacher of healthy cooking classes designed by respected doctors and registered dieticians. She is the author of Eat Vegan on $4 a Day, a guide to eating healthy and delicious plant-based meals for no more than $4 a day per person.

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Today's Recipe: Seitan Marsala

2 packages seitan, traditional (white wave or Rays brands are good)

1 organic egg, beaten

1 c. bread crumbs, whole wheat or natural, seasoned w/oregano, garlic powder, basil, S& P 

olive oil

1 pound mushrooms

1 stick butter

Marsala wine

tamari

4 cloves garlic

flour, salt, pepper, thyme, poultry seasoning

Slice seitan into ¼” thick slices. Lay out seitan slices on dry towel, cover with another towel, and press lightly, to dry.

Bread seitan slices by dipping in egg and then bread crumbs, until all the pieces are done.

Cover bottom of pan with olive oil. When oil is hot, fry all the pieces of seitan until golden brown on one side, turn over and repeat. Remove from pan and place on paper towel to absorb oil.

In another saucepan, sauté mushrooms and garlic in 2 tbs. butter and a little olive oil, until soft. Add 1 tbs. marsalla wine, sauté for another minute, and remove from heat. Put mushrooms in bowl and set aside. Wipe out pan to reuse.

To Make Sauce: Melt 6 Tbs of butter in heavy sauce pan, add  6 Tbs flour to melted butter, with a whisk, mix the Roux (mixture of butter and flour) over medium heat until color turns light brown. Add ¼ cup marsalla wine, keep whisking, add 2 cups water or vegetable stock, keep whisking to prevent lumps. Add 1 tbs. tamari, salt and pepper to taste, ¼  tsp poultry spice, and sprinkle of thyme. Taste. Add more wine or stock to get right thickness for sauce. Taste. Adjust spices to your liking, more garlic? More tamari? More poultry spice?

Lay out Seitan on platter, cover with Marsala sauce, and Garnish with chopped parsley.