Peppercorn-Crusted Seitan

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(from zuzu’s recipe box)

Sellers’ creativity comes through in everything from ginger ale made with fresh rootstalk steeped overnight, then mixed with agave nectar, lemon juice, and soda water to nibbles such as apple-smoked almonds, dried and smoked mushrooms (which taste amazingly similar to bacon), and coconut milk-based ice cream. “A no-meat meal sometimes calls for simplicity and attention to small—a Zen palate, if you will,” says Sellers, who once led the kitchen at Laughing Seed Café.

For those ready for culinary exploration, Sellers offers this delicious menu of perfect-for-summer flavors that doesn’t lack a thing.

FIRST COURSE: Watermelon-Tomato Gazpacho
Sellers suggests a starter of watermelon and tomato gazpacho. “This soup should be made in celebration of its seasonality,” Sellers notes. “The ratios should be left to the cook. Once melded, the delicious partnership of watermelon and tomato is hard to obscure.” Sweet and tangy, the soup holds a spicy kick, which is complemented by the toasted nuttiness of the pepitos.

MAIN COURSE: Peppercorn-Crusted Seitan
In place of a meat protein, Sellers enjoys seitan, a wheat gluten of Asian origin. “Frying it just elevates it, and for our purposes, we’re browning it,” he says. “You can add ground pepper to make it pop also.” The seitan, which has the mouthfeel of steak, is accompanied by grilled vegetables. Sellers piles the components of the main dish into a pretty stack, noting how easily a dinner becomes spectacular with just a bit of effort in the presentation.

COCKTAIL: Sake Spear with Cucumber Ice
“The art of cocktail-making,” says Sellers, “is in hiding the overt flavors of certain types of alcohol, while enhancing the more subtle ones.” For a truly refreshing summer beverage, he suggests a gingery sip made with high-quality cold sake and cucumber ice cubes.

DESSERT: Lemon Cream Tart
“Make the tarts the day before your guests arrive,” suggests Sellers. “Chilling in the refrigerator will improve its texture.” Fresh strawberries garnish this velvety smooth, lemon-laced treat.

Source: Plant Restaurant http://www.wncmagazine.com/feature/in_good_taste/the_whole_truth

Serves 6 people

Categories: Entree

Ingredients

  • 141/2 cups vegetable stock
  • 1/4 cup tamari
  • 1 large piece kombu (sea kelp available at whole food grocery stores)
  • 5 cups all-purpose white flour, plus extra
  • for dredging
  • 5 cups whole wheat bread flour
  • 4 Tbs. safflower oil
  • Cracked peppercorn and salt, to taste

Directions

  1. Put 10 cups of stock, tamari, and kombu in a large pot (at least 10 quarts). Cover and bring to a boil. In a large bowl, combine flours with hands. In a separate container, mix four and a half cups of stock and one tablespoon of safflower oil. Add the mixture to the flour slowly. Knead gently to form a dough ball. Let stand for about 15 minutes. Divide into two balls. Rinse under cold water, kneading until the starchy water runs almost clear.

  2. Once stock reaches a boil, reduce heat, and add dough. Simmer covered for about two hours, turning balls occasionally. Cook until a tender but firm texture is achieved. Cool and refrigerate any excess dough in the broth.

  3. Remove dough from liquid, and slice to desired cutlet size and thickness (typically three-by-four-inches and a quarter-inch thick). Dredge cutlets in a mixture of flour, cracked peppercorn, and a pinch of salt. Heat three tablespoons of safflower oil in a large pan over medium heat, and fry cutlets for two minutes on each side, until crispy and brown. Remove cutlets from pan and serve warm with grilled vegetables.

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