| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Ethnic |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Sliced onions |
| 2 |
tb |
Minced garlic |
| 2 |
tb |
Sesame oil OR- other cooking oil |
| 4 |
|
Pieces of seitan, 2 oz each fried and simmered (SEE NOTE IN DIRECTIONS) |
| 6 |
tb |
Tamari |
| 4 |
tb |
Apple juice concentrate Water |
| 1/2 |
c |
Ground, roasted pecan nuts (Optional; this dish is more delicate without it) |
| 3 |
md |
Apples; peeled, cored, and thinly sliced |
| 2 |
tb |
Mirin or calvados or sherry |
INSTRUCTIONS
NOTE: This recipe needs uncooked seitan. Cut the seitan into four thin
pieces (1/8 to 1/4 inch thick), each about 2 ounces. The thinner the
better. Fry the seitan in a (little?) hot oil until lightly browned and
then simmer it in a little water for about 30 minutes before using. If you
don't simmer it first, you may need to add more liquid to the recipe.
Saute the onions and garlic in the oil until the onions are soft and
translucent but not fully cooked.
Place the seitan in an ovenproof baking dish and cover it with tamari,
apple juice concentrate, and water. Cover with the sauteed onion mixture
and sprinkle the ground pecans over it, if you wish. Fan the apples over
the onions and pour the mirin on top. Cover the dish with a tight-fitting
lid or aluminum foil, and bake at 300 degrees F for 2 hours. Serve hot.
Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN:
0-89815-377-8 Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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