Back in Blue...and Red...and Green

It's been a while. Too long in fact. While I have been away from writing this blog, I have been busy starting a new school year, visiting South Korea, and finally I have had a little bit of time to do some experimenting in the kitchen. I am so happy to present to you two new flavors of Serenity Seitan-Spicy Mexican and Zesty Italian. 

I love the original flavor, the Savory in blue, but variety is awesome. To help customers change up in their kitchens, I wanted to bring in something Italian flavored, something for all of your pastas and pizzas. Make it into a meatball sandwich or a lasagna for a filling lunch or dinner. I also wanted to kick up the heat a little bit, for all of you spice lovers out there. Spicy Mexican is one you can use on anything south of the border style: tacos, nachos, burritos. Muy caliente! Makes me wish I had a Corona in my hand and a sombrero on my head (I think I have even seen pinatas at Carrefour). I hope it will have a similar effect on all that try it. 

The good thing is, you won't have to look very far to try these protein packed treats, as soon they will be available for delivery on Gusto Fine Foods' Shanghai Yummy site, as well as Artisan Eats and Boutique in Jinqiao. 

I could never forget the original flavor, so before I start posting recipes for the new flavors, here is an ode to the seitan that started it all:

Baked Lemon Seitan
Serves 4

Ingredients:

2 packages Savory Serenity Seitan
1/4 c olive oil
9 cloves of garlic, minced
1/3 c white, dry wine such as Chardonnay (I used cooking sake and it worked well)
Zest of one lemon
Juice of 2 medium lemons  (about 3 tbs)
1 and 1/2 tsp oregano
1/2 tsp (plus some for sprinkling) salt
1 tsp fresh ground pepper
1 lemon, cut into 8 wedges

Directions:

1. Preheat oven to 400 F 200 C
2. Over medium heat, cook the garlic in the olive oil for 1 minute, stirring to cook evenly, but not brown
3.  Remove from heat and add white wine or cooking sake, lemon zest and juice, oregano, and 1/2 tsp. salt. Mix well.
4. Pour mixture into a 9 inch by 12 inch glass baking pan.
5. Place seitan pieces into pan, and generously sprinkle salt and pepper on top. Wedge lemon slices in between pieces.
6. Bake for 30 minutes, or until edges of seitan are slightly golden
7. Take out and cover with foil for 10 minutes
8. Serve with remaining olive oil and spice mixture poured over the top

We had this with mushroom couscous and a salad. It was very light and refreshing. 

Until next time (which I hope isn't too long from now!), stay classy Shanghai.