Last night I made the mushroom risotto from the Candle Cafe cookbook. Seriously, it’ll be a while before I put that book on the shelf with the others. There are a few other recipes that I really want to try out. Anyway, it was delicious. I also made seitan parmesan. Juan actually asked me to make it. He kept saying chicken seitan parmesan. I was like “Uh… chicken? Or seitan?” When he said seitan, but chicken style I nearly fainted. Did he seriously opt for a meat substitute? I thought I’d never see the day. The guys ate it all! I had a small plate myself to try it out. I was amazed. I’ve been a vegetarian for over a year now, but I hardly ever cooked with seitan. A few times I bought the packaged stuff, but wasn’t really crazy about it. I’m telling you, homemade is SO much better. Isn’t it always though?
I think next time around I’m going to work on a better breading for the seitan cutlets. The texture was nice. The taste was great. But the breading was a little off. I dipped the cutlets in a seasoned flour mixture. It browned nicely, but I think it needs a slightly thicker breading for a more authentic kind of taste. I’ll have to try this out again soon. Then I’m going to turn it into a sandwich and give it to a non-vegan to see what they say.
I’d also like to add that getting the cutlets shaped like that was a mission. But well worth all of the trouble. It’s the perfect cutlet!
