Baby It's Cold Outside!

It's coming. Some would say, it's already here. Shanghai winter. It seems like just yesterday I was writing about the coming of the loathsome and hot summer. Now, here I am with my long johns on, and it's not even December. I have to admit that am a total wimp, and most people aren't dressed for the arctic quite yet.  

One thing I do love about winter is the fact that cooking no longer induces near heat stroke. Actually, the heat from the oven warms my frozen hands, and the steam from the slow cooker that forms on the glass is fun to draw snowmen in. I look forward to experimenting with many soups, stews, and other baked goodness soon. I'm thinking: seitan and dumplings, pot pies, spicy chili, and seitan noodle soup.

Until then, a couple of recipes to hold you over. I have been meaning to post these for a while, but you know how city life goes. One minute you are putting away the winter coat, the next you're in long underwear, perched under the heater (not that that's what I'm doing, of course). 

Blackened Seitan

This quick and easy to make dish tastes delicious, especially paired with a big salad that's topped with carrots, pumpkin seeds, cranberries, blanched broccoli and tomatoes. To tone down the heat, omit cayenne pepper and black pepper.



Ingredients:

1 package Savory Flavor Serenity Seitan, cut into 1 inch pieces
1/2 tsp. salt (or more, to taste)
1 tbs. paprika
1 and 1/2 tsp. onion powder
1 and 1/2 tsp. garlic powder
1 tsp. cayenne pepper (or to taste)
1 tsp. white pepper
1/2 tsp. black pepper
1 tsp dried thyme
1 tsp dried oregano
6 tbs. melted butter (olive oil would probably work too)

Directions:

1. Combine spices in a medium sized bowl, mixing well.
2. Using 3 tbs. of butter, lightly brush pieces of seitan
3. Coat seitan pieces in spice mix, pushing down on the pieces as needed to make sure it sticks.
4. Heat a large, heavy pan or skillet to medium-high. I like to use a grill pan for the nice marks it gives the seitan.
5. Coat the bottom of the pan in 1 tbs. of butter and cook 1/3 of the seitan, 2 minutes on each side. Repeat with remaining butter and seitan.
6. Serve fresh and hot.

Makes 2 generous servings.

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Zesty Italian Seitan Pastry Rolls


These filling rolls are hearty and fairly easy to make. It's the perfect dish for when you want something fast, hearty and hot, yet healthy.



Ingredients:

1 package Zesty Italian Serenity Seitan, ground in a food processor or blender, or chopped into small chunks.
1/4 c. plain bread crumbs
1/2 small onion, minced
2 cloves garlic, minced
1/4 tsp. dried sage
1 tbs. olive oil
1 well beaten egg or egg replacer
200 grams puff pastry, thawed
1 tbs. milk or soy milk
1 tbs. dijon mustard

Directions:

Preheat oven to 220 degrees C.

1.In a medium bowl, mix seitan, bread crumbs, onion, garlic, sage, olive oil, and egg or egg replacer.
2. Roll out pastry dough and cut lengthwise into 2 equal pieces.
3. Spread dijon mustard onto pastry pieces.
4. Spoon 1/ 2 of the mixture onto the center, lengthwise, of each pastry piece.
5. Roll one side of the pastry dough over the seitan mixture, and seal the two ends together, pinching lightly.
6.  Cut each log into 3 pieces and place seam down in a baking dish.
7. Brush pieces with milk (optional: beat one egg with milk for a golden wash).
8. Bake for 20-25 minutes until pastry is puffed and golden.

Top with freshly diced tomatoes cooked in olive oil, a pinch of salt and sautéed garlic.

Serves 3

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