Seitan and Veggie Fajitas 09/25/2009 0 Comments   Seitan is one of my favorite meat substitutes, great to have around to add a little protein and texture to dishes like fajitas. Last night I looked around the kitchen at a fab looking red pepper I found on sale at Whole Paycheck, the rest of a very large squash from our garden, a just-ripe avocado, and some juicy cherry tomatoes and came up with this…the best fajitas I’ve ever made. Makes about three servings. Fajitas 1 lb carton of Seitan (the non-soy-sauce marinated kind works best for this) 1 small can Mushrooms, or a few fresh mushrooms 1 tbsp. Olive Oil 1 tbsp. Lemon Juice ½ of a Red Onion, cut in one-inch strips 1 medium Red Pepper, cut in one-inch strips (green works too)   1 cup Yellow Squash, diced 1 tbsp Olive Oil 1 clove Garlic Dash Salt 3 large Flour/Whole Wheat Tortillas 2/3 cup Cheddar Cheese, shredded In a large skillet, put the seitan and mushrooms in the olive oil and lemon juice. Saute on medium-high heat for about 10 minutes, stirring frequently. The goal is to get both ingredients to sear up a little, creating those crispy bits we all love in our fajitas.   In a separate skillet, heat the olive oil for the veggies. Add the onion first, giving it extra time to cook. After a minute or two, add the pepper, squash, garlic, and salt. Saute on medium-high heat for about 10 minutes, stirring frequently. Meanwhile, whip together a quick guacamole topping like so: Guacamole 1 ripe Avocado 1 tsp. Lemon or Lime Juice Dash Garlic Salt 4 Cherry Tomatoes, diced 3 tbsp. Red Onion, diced   3 tbsp. fresh Cilantro, minced   Smash everything together. Add additional salt to taste.   Fill tortillas with seitan and veggie mixture, and top with shredded cheese and guacamole. Enjoy.   Lemon Seitan 06/30/2009 0 Comments   This is a great, easy recipe that goes well with a grain like quinoa (to complete your protein) and some leafy greens like kale or spinach. (Learn more about seitan.) 1 lb carton of Seitan 1 Tbsp Olive Oil 1 Tsp Cayenne Pepper Dash Curry 1 lemon Drain seitan and slice into medium-sized strips. In a large pan, heat the olive oil, curry, and cayenne over medium heat. Add seitan, stirring regularly. When most of the oil and spices have been absorbed, squeeze the juice of the entire lemon into the pan (careful to keep out the seeds!). Continue cooking until the lemon juice is absorbed, and some of the pieces of seitan are brown on the edges. (My bf and I feel differently about the crispy bits, so the different-sized pieces will cook a little differently. Then I take the crisp ones and he takes the soft ones!) Serve with greens and grains. Makes two servings.

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