Weekend was good. We went riding bikes (which we’ve never done together before) in a nearby park and although weather was a bit freezing it was sunny and we had good time. Since I’m going to start cooking more this year and learning new recipes, I’ll to post at least one recipe a week which I’m going to prepare during the weekend. This week’s recipe is Seitan Scaloppine with lemon-olive sauce found here, with some of my own changes. I tried this dish at Blossom last summer and it was one of the most delicious things I’ve ever eaten. I would serve it with mashed potatoes and kale, just like they do atBlossom. So I’m going to try to re-create it at home. Wish me luck!
Photo source

Seitan Scallopini with Capers and Lemon

2 seitan cutlets, about 8 ounces

salt and pepper
cooking oil (I use coconut oil)
2 tablespoons flour
2 cloves garlic, minced
(mushrooms, optional)
1 cup vegetable broth
1 tablespoon fresh lemon juice
1 tablespoon capers, drained
1 tablespoon earth balance
chopped parsley, fresh thyme, salt and pepper to taste
Salt and pepper the cutlets. Dredge cutlets in flour. Heat oil in a large skillet over medium heat. Pan fry the cutlets turning as they turn golden, about 3 -5 minutes per side. Transfer to plate. Add more oil to the skillet. Add garlic (and mushrooms). Stir and cook until the mushrooms are just starting to cook, about 2 minutes, reducing heat if needed so garlic doesn’t burn. Add broth to deglaze the skillet, scraping the browned bits off the bottom. Cook until broth is reduced to about 1/2. Stir in lemon juice, capers, margarine and thyme. Adjust seasonings and serve over mashed potatoes and sauteed kale, garnishing with parsley.
My phone has terrible camera… Time to upgrade.
There’s also a Finnish holiday coming up this week and that requires some traditional baking. I will post the recipe later this week, veganized. So excited to have clear plans what to cook and bake this week. Yay! It’s the small things in life that make me happy!

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