Ash Wednesday Seitan Parmesan, and Feeding the Really Hungry
February 23, 2012 1 Comment
Originally we were going to do pretzels and cheese, so we could start Lent with our annual family Pretzel Catechesis. But we have people coming over for dinner on Saturday, and those people requested pretzels for dinner (!), so I had to shift a few things around. It feels a little weird to be frying something on Ash Wednesday, but it’s perfectly legit as far as I know. Then again I’m a hypoglycemic who hasn’t eaten much today, so forgive me a little brain fog?
6 seitan “cutlets”, patted dry and cool to the touch
1/2 c flour
2 t paprika
1 t salt
1 t garlic powder (optional)
pinch black pepper
1/2 c milk
3 T oil of your choosing (we’re down to a whisper of EVOO, so I had to use palm shortening & butter)
1 c tomato sauce
1/2 c shredded mozzarella
Preheat oven to 350F. Combine flour, paprika, salt, garlic, and pepper on a plate. Dredge cutlets in flour, then dip in the milk, then dredge back in the flour and let dry on a rack for 5-10 minutes. Meanwhile, heat oil in a heavy skillet, then panfry cutlets until golden brown on each side. Place browned cutlets on a baking sheet and spread each with some of the tomato sauce, topping with cheese. Bake at 350F for 10-15 minutes or until cheese is melted.
To veganize: dip cutlets in rice milk while breading, panfry in EVOO and palm shortening, use nutritional yeast or other cheese substitute for the topping.
Review: we’re having power struggles with the toddler right now, but she ate several bites. Oldest kid said she liked it but didn’t eat more than one bite, filling up on spaghetti instead. Middle child cleaned her plate and split the last piece with Mr. Mackerelsnapper. I liked them, but I had one of those brain-cloud things where my brain was unhappy that my eyes were saying “veal parmesan” but my tastebuds were saying, “nope, not veal.” So I was wigging out very slightly on some level. Oh, and after dinner, we had our Wednesday Just Desserts:
Now, a question for those who make their own seitan more often than I have (this is my third attempt). I make my own vegetable stock from leftover vegetable parts, heavy on the broccoli stems. Is the broccoli the explanation why my house stinks to high heaven on stock-making days? Ugh. It smells like an armpit, only without the charm.