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Another quality recipe from Post Punk Kitchen. I successfully opened a bottle of wine for the first time in my life in order to make it, and this is one to serve to your most recalcitrant meat-loving friends. I will, however, quibble with the ingredient proportions. There's way too much seitan. I used Westsoy brand, because hell if I'm going to make my own. I included slightly less of it and fewer mushrooms than called for in the recipe, and the dish was extremely seitan-intensive. The mock meat should be the accent, as is recommended today with real meat. The mushrooms should be the stars. Modifications follow, including the correct spelling of a certain ingredient. The instructions are a mix of the original's and mine.
Ingredients
Directions
1. Dissolve the thickener in the 2 cups of water, set aside.
2. Heat olive oil in skillet over med-high heat in a large pan, which you're going to need to hold all the mushrooms. Add the shallots and
onions, saute for 5 minutes. Add garlic, mushrooms and thyme. Saute for
15 minutes.
3. Meanwhile, heat a cast iron skillet or other pan (I just used a frying pan) with 1 teaspoon olive oil. Add the seitan and saute over medium heat about 25 minutes,
until it is dark brown and crispy on the outside. For store-bought seitan, somewhere between 10 and 15 minutes should be about right.
4. Add wine and paprika to sauce. Turn heat up high to reduce the liquid, about 10 minutes. Don't be like me and add the full cup of wine if you don't have the requisite quota of mushrooms. Temper accordingly, or you will get an intoxicating sauce ;)
5. Lower heat to med-high, add water and thickener, stir well and let
sauce thicken for about 5 minutes. You can add nutritional yeast here if desired. Add milk and mustard and bring heat down to
low. If using soymilk apparently you need to be very careful not to let it boil because it can make the sauce bitter. I substituted slightly less rice milk because it's thinner and it was fine. Add seitan and peas, cook for 10 more
minutes.
6. Divide noodles into bowls and mix with the stroganoff. It is best to
mix immediately so that the pasta doesn't stick. I added low fat sour cream, mostly to cut the taste of of the extra wine, but I agree that it's not really necessary. This is a rich, hearty, extremely filling meal.
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If for some reason you are tired of the fried potato variety, check out this amazingly delicious alternative from a friend's family recipe. It definitely won our latke cook-off. Serve with a dusting of powdered sugar.
Grandmom's Cheese Latkes
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You are seven minutes from my house. Five, the way most delivery people drive. Why has your customer service gotten so terrible? And why is it not that great food, either? In short, new management is not doing so well.
I have done almost nothing interesting viz. food in the past few weeks but hope to change that soon. The plan is to make PPK's seitan stroganoff. I have the seitan, now let's get cracking on the stroganoff.
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