Monday, February 16, 2009

Ground Seitan with Italian Seasonings

Interested in seeing what one could do with seitan in the food processor (it's new, you see), I set aside the stewed batch from yesterday in order to experiment with grinding. 

Ground Seitan with Italian Seasonings:
1/3 batch seitan, cut into large chunks
1 tsp. poultry seasoning (no salt)
1/2 tsp. smoked paprika
1 tbsp. tomato paste
1.4 tsp. dried oregano
1 large garlic clove
1/2 tsp. fennel seed
1 tsp olive oil
1/4-1/2 tsp. dried red chili flakes (depending on personal preference)
Salt and pepper to taste

Before processing:

And after:

I couldn't really think of anything else to make with it, so it's pasta again, but this time I tried to make the sauce more like a classic meat sauce by using a smaller amount of pasta sauce and using a "lil bit" (as Lidia Bastianich would say) of the pasta water at a time to keep the sauce moist. Once the pasta is al dente, add it to the sauce and mix well. Turn off the heat and cover the pan with a lid to let everything steam for a minute or two prior to serving. This really helps the seitan to soften a bit and not be too chewy.

The "meat" is browning prior to adding the sauce:

And all done, garnished with fresh oregano:

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