Cornmeal Crusted Seitan Recipes

CORNMEAL-CRUSTED SEITAN

Steps:

• Combine the cornmeal and 3/4 cup boiling water in a large heatproof mixing bowl. Let stand for 1 minute, then stir. Add the flour, optional yeast, seasoning, and salt, and whisk together.
• Add the seitan to the bowl and stir to coat the seitan pieces evenly.
• Heat the oil in a wide nonstick skillet. Arrange the seitan in the skillet in a single layer, if possible, or work in batches. Sauté over medium-high heat on all sides until the cornmeal turns golden brown and crusty. Serve at once.
• Menu Suggestions
• Like the previous recipe, this works nicely in a Parisian-style assiette. See the suggestions in the box on page 67; as well as the menu suggestions with Seitan and Mushrooms in Paprika Cream (page 68).
• This goes well with whole-grain dishes; here are a few ideas. With any of these, add some colorful raw vegetables or a simple salad: Quinoa with Wild Mushrooms and Mixed Squashes (page 90); Quinoa with Cauliflower, Cranberries, and Pine Nuts (page 92); Curried Cashew Couscous (page 93); or Lemony Couscous with Broccoli (page 94).
• Cornmeal-Crusted Seitan is a good partner for Sweet and White Potato Salad with Mixed Greens (page 188) or Warm Mediterranean Potato Salad (page 193). With the latter, add some grape tomatoes to the plate.
• nutrition information
• Calories: 253
• Total Fat: 9g
• Carbohydrates: 13g
• Protein: 30g
• Fiber: 9g
• Sodium: 710mg

HOW TO MAKE A PARISIAN-STYLE ASSIETTE

Steps:

• An assiette (which means plate) is a meal composed of several simply prepared, aesthetically arranged components. In the vegetarian cafés of Paris, the protein is provided by seitan, tofu, or tempeh, prepared in uncomplicated ways. My favorite kind of plate features seitan, and for a homemade version, I recommend either Seitan and Mushrooms in Paprika Cream (page 68) or Cornmeal-Crusted Seitan (page 63). Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78) or Teriyaki Tofu Steaks (page 62) are two other possibilities for the protein portion of the plate.
• Assiettes often feature grated raw vegetables, usually carrots, with the addition of either turnips or beets. Grated Daikon and Carrot Salad (page 174) works well, but you can simply grate a small amount of one or more of these vegetables, either mixed together or placed in separate mounds on each plate.
• There is always a cooked vegetable or two, usually something green (most often zucchini, green beans, or broccoli). Next, a timbale-shaped serving of grain, either couscous or rice or a combination of grains like quinoa and bulgur, sits in the middle of the platter. (To create a timbale, just pack cooked grain firmly into a 1/2-cup measure and invert onto the plate.) Sometimes, a few wedges of tomato and three or four black olives adorn the plate.
• Arrange all these components pleasingly on individual plates, and voilá-you've created a gorgeous assiette with an assortment of colors, flavors, and textures. This kind of meal might require a little more effort than many of the other express meals in this book, but not that much more. It's a lot of fun, though, and you can save it to serve on special occasions, like an intimate dinner for two (you'll likely have leftovers) or a lovely meal for two couples.