In searching for an interesting way to use seitan I discovered that it’s frequently used as a vegetarian replacement for duck. When I think of duck, I think of duck confit—or at least I do now, because this has been a really involved project of which I am unclear my reasons for pursuing.
For some reason I’ve been on a bit of a curry kick. Curry doesn’t make seitan stand on its own, but it certainly makes it taste good. And I have been getting a much better idea about how to make curry (this involves, most critically, red curry paste and milk).
Here is a bowl curry and seitan with rice.
Over Labor Day weekend, actually on Labor Day itself, I made seitan.
Adrienne brought over her very nice israeli couscous and Jamey and I cooked seitan stroganoff. Really this was mostly in reaction to the fact that I had a bunch of fancy mushrooms and didn’t know what to do with them. Plus I wanted to make seitan again.
This was another rather elaborate meal. It’s May, I don’t have that much work, I’m a college graduate, I can cook all night if I want.
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