my kitchen is trashed

5 Mar

I would take a picture  – but I’ll spare you.

Britton is home. He spent all day in the kitchen cooking a veritable feast of delicious vegan food.

Seitan Piccata rocks my marriage (which happens to be celebrating its 9-month-anniversary today!)

I love when Britton cooks!!!

In other news? My health has taken a bit of a scary turn for the worst. I was rushed to emerge from work when I checked my BP on my break and it was 200/125.  I’m only 23,  I’m not obese, don’t smoke, and eat an 80% healthy diet.  They think it might be something to do with my kidneys, but I won’t know more until after my renal ultrasound. In the meantime I’ve been having dizzy spells, and taking Diovan which seems to be helping. I am very much enjoying Britton being at home with me for the next three weeks – I’m sure it will be my blood pressure loads! lol

NineMonthaversary Seitan Piccata a la Britton
Adapted from the Veganomicon

Serves about 4 if you don’t gobble it up like Britton and I.
Takes about 40 minutes to cook if you already have the Seitan made.

Ingredients
– a good sized chunk of Seitan. The recipe calls for one pound, but we use about 1.5-2 lbs.
– 1/3 cup whole wheat flour
– Oil (whatever kind you prefer, we’re loving sunflower oil these days!) to coat the bottom of your pan
– 3-5 shallots.
– 4-6 cloves of garlic
– 1/3 cup dry white wine (we use more, about 1/2 cup)
– 2 cups of veggie broth
1/4 tsp of salt (we skip this since my new BP situation)
freshly ground black pepper to taste
– dried thyme, about a pinch
– 1/4 cup capers with a bit of juice
– 1/2 cup pitted kalamata olives ( and some for eating while you cook!)
– juice of one lemon
– approx 3 tbsp freshly chopped parsley
– 4 cups green beans with ends chopped

Directions:
– Preheat a large skillet over medium-high heat
– cut the seitan into chunks
– coat the bottom of skillet with oil, let it get hot
– coat the setan pieces in the flour
– Add floured seitan pieces to the oil and cook until browned.
– place the seitan on a tray or plate for now
– don’t rinse out your skillet – you’ll use it for sauce later!
– steam your green beans in a big pot
– while they are steaming, sautee the shallots and garlic in your skillet for about 5 minutes (if there is enough oil left over, if not, add some more!)
– Add the white wine and bring the sauce to a rolling boil (turn up the heat!)
– Add the veggie broth, pepper, salt, and thyme. Bring to a boil again.
– Let the sauce reduce by half. should take about 10 minutes.
– Add the capers and olives to heat through, about 3 minutes.
Add the parsley and lemon to the sauce

Serve the seitan, green beans, and sauce, over mashed potatoes. DELISH!!!

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