Seitan Osso Buco
Collard Greens and Chickpea Soup
(are you missing spinach as much as we are?)
(blanched, then sauteed with olive oil and garlic)
The seitan osso bucco (buco) adaptation comes from the old-school Waverly Root cookbook -- the seitan is cubed and dusted with AP flour and seared in olive oil, and added to a cooked carrot/onion/celery base with a braising liquid of red wine, veg stock and tomatoes. It's all cooked for an hour at 375F, and it really thickens up quite nicely... served over pasta.
The only good thing about the spinach ban is that other greens get a chance to be explored -- we really like collard greens, kale and chard anyway, so it hasn't been too bad... yet.
Thursday, September 28, 2006