Sunday, March 3, 2013
Yummy Seitan and Beans
Cold days, Warm tummy. On these cold Wintery days there's nothing better than to eat something warm and sabroso (delicious). This dish did exactly that. It warmed me up real good, it was sabroso...DELICIOUS and it was might filling!...Absolutely scrumptious.
I served my Yummy Seiten and Beans with a tossed salad and a baked potato smothered in Vegan sour cream and a bit of vegan butter....YUMMY!
Always remember that Puertorriquen food is always made with sofrito & sazon or achiote...
(I will post what achiote looks like and why we use it on another segment).
Lets do this:
1. You have to make your own seiten or purchase a package of it.)
My seitan recipe.
3 c. gluten flour
2 containers of vegetable broth
2 c. water
1 tsp. salt
1/8 tsp. black pepper
First...put to boil the vegetable broth and the water.
In a mixing bowl mix together the flour, pepper & salt, then once the broth comes to a boil, slowly add the hot boiling vegetable broth to the flour until the flour unites together into a ball, smooth the seitan out with your hands and warm water, then place the ball back into the remaining vegetable broth, make sure the broth water covers completely the seitan...if not add hot water to it. Then boil the seitan in the broth for 40 minutes (covered) on a low simmering heat.
Once the 40 minutes is done take 2 cups of the broth out and save it for the recipe. Drain the seitan water out of the pot and set the seitan aside to cool down. Once it has cooled down slice it like steak pieces...then cube them in small cubes...set them aside.
For the recipe you will need:
1 can of gandules (pigeon peas "Goya Brand) &
1 can of garbanzo beans
(both cans drained and rinsed well...set aside)
2 T. sofrito
3 T. tomato sauce
1 T. red wine vinegar
1/8 or 1/2 tsp. black pepper
(depending on how peppery you want it)
1 T. adobo
1 T. dried basil
2 envelopes of Jamon flavoring
1 envelope of Red Sazon flavoring
8 leaves of recao
3 T. olive oil
1/8 tsp. of salt
(taste as you add)
In a large non stick skillet pour in the olive oil and add to it the sofrito...simmer on low for about 2 minutes. Add the recao, tomato sauce, basil & red wine vinegar and simmer for 1 minute, then add the seitan and the rest of the spices, saute' for 2 minutes then add the gandules & garbanzos. Add the 2 cups of vegetable broth, stir and let it simmer until the broth is a saucy consistency.
Enjoy this recipe by itself or over rice, noodles, a baked potato or your favorite pasta.
From my Caribbean Vegan Kitchen to yours...SALUD!