is it wrong that i want MoFo to stand for Mother Focker?
i had no idea until afterwords, but this dinner (made last week whilst carving pumpkins) was almost like chicken marsala. except, i didnt use wine! but the whole breaded protein+mushrooms= awesome equation still worked. this was entirely composed of remnants in my fridge, and thats how i discovered that sweet potatoes and plantains make a delicious couple! and yes, in true jendo/midwest vaygun style, this is another “3-part epic”.for the most delicious results, use the seitan recipe found here!
Seitan w/Cashew Mushroom Sauce
1 pound seitan, halved and thinly sliced
4 tbs flour, divided
1 tbs nutritional yeast
8 oz cremini mushrooms, cleaned and sliced
1 tbs cashew butter
1 1/2 c vegetable stock
1/4 c onion or shallot, minced
Sweet Potatoes and Plantains
1 large plantain, thinly sliced
1 pound sweet potatoes or yams, thinly sliced
2 tbs pure maple syrup
1 tsp powdered ginger
1 tsp onion powder
1/4 tsp cayenne powder
1/4 tsp all spice powder
Fabulous Sauteed Kale
1 pound kale, de-stemmed, and torn into small bits
1/4 c diced onion
1/4 white wine
crank the oven up to 375 and start with the sweet potatoes. mix the maple syrup through the all-spice powder together in a small bowl. add 1-2 tbs water to thin out. arrange one layer of sweet potatoes in a concentric circle, in a lightly oiled casserole pan. now alternate between the plantains and the potatoes-ending in potatoes-until all have been used up. pour the maple syrup mixture evenly over the top, season with salt and pepper, and cover tightly. bake for 30-45 minutes or until soft and browned.
while the potatoes bake, toss the sliced seitan with 2-3 tablespoons of flour, and brown in a few tablespoons of olive oil. once they’ve browned on both sides, remove them to a plate, and add the onions and mushrooms to the pan. add a bit of extra oil if needed, and saute until the mushrooms have released their liquid. sprinkle on the last of the flour, and cook for another minute. now stir in the cashew butter, and
3 part epic
nutritional yeast, followed by enough stock to form a sauce that just clings to the back of a spoon. you may not use all of the stock. return the seitan to the pan, and heat through before serving, about 15 minutes to blend the flavors. start the kale after you’ve added the seitan to the pan.
now for the kale! this works best in a large wok. heat 2 tbs oil in the bottom of a wok, and toss in the onions. sautee for a few minutes to soften the onion, but not long enough to brown them. pack all of the kale into the wok, and try to get some sort of lid or plate on top of the pile-this will help expedite the kale’s steaming. pour the wine into the wok and let steam for 5 minutes. remove the lid and use tongs to toss and saute the kale, occasionally placing the lid back on. continue sauteing and steaming until the kale is reduced by half in size, and super soft and juicy.
plantains and sweet potatoes- spicy and delicious!
plantains and sweet potatoes- spicy and delicious!
my favorite food-kale!
cashew mushroomed seitan!
3 part epic
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