Lentil and Seitan Wat with Roasted Brazil Nuts
(Ethiopian stew, generally served with a flatbread)
(Yield: 4 servings)


1lb. seitan
1 cup brazil nuts, roasted and skinned
2 carrots peeled and roll cut
2 ribs celery, cut on the bias
1/2 potato medium dice, with or without skins
1/2 cup lentil flour
3 cloves garlic
1/4 cup beri beri spices
2 cups stock
chopped cilantro


1.add brazil nuts to a 350° oven and roast until golden brown
2.add xvo to a pan and brown seitan
3.add beri beri spices to pan with seitan and cook for 2 minutes or until aromatic set aside
4.add carrots, celery and sweat for 4 minutes
5.turn heat to medium and add potato, garlic, sauté until browned
6.add stock, bring mixture up to a simmer
7.add lentil flour and cook 20 minutes, stirring frequently, add stock if necessary
8.serve garnished with cilantro

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Seitan with Onions, Dulse, and Bok Choy; covered in Shoyu and Mirin Glaze
(Yield: 2 servings)
1 lb seitan, chopped
1 small onion
1/4 C rinsed dulles
1/2 head bok choy, stems removed; or kimchee(fermented bok choy)
2 T shoyu
1 T mirin
1 T kuzu dissolved in 2 T water
olive oil
sea salt
1.heat a saute pan and add olive oil then sea salt
2.add seitan and saute until just browned
3.add sliced onion and saute for 2-3 minutes
4.add bok choy leaves or kimchee and saute for 3-5 minutes
5.turn heat down and add dulles
6.add shoyu and mirin to the pan, simmer, then add dissolved kuzu
7.stir until most of the liquid had been absorbed, and remove from the heat
8.when cool enough to handle, mix with ¼ - ½ cup tofu scramble, and fill a warm pita with this mixture.

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