Brook’s Recipes
Italian Grilled Seitan and Veggies Fettucine
1lb Seitan – cut in 1 inch cubes
6 large tomatoes – diced w/ juice
1 large onion – chopped coursely
2 zucchini – cut in strips 1/4″ thick
2 yellow crooked neck squash – cut in strips 1/4″ thick
1 large green bell pepper – seeded and cut into bite sized pieces
1lb fettuccine pasta
1/8 cup Nutritional yeast
1 Tbsp. Olive oil
1 tsp. each – dried basil, thyme, savory, and garlic powder
sea salt and fresh ground black pepper to taste
olive oil -enough to brush across the tops before broiling
Preparation:
In a skillet, heat oil and saute’ the onions and peppers for 2 minutes. Add the tomatoes and juice, spices and salt and pepper to taste. Reduce heat, cover and simmer for about 15-20 minutes. On a lightly oiled baking tray, place the Seitan, and the squashes, and brush them lightly with olive oil. Place under the broiler, ( about 6 inches from the element or fire), and broil until nicely browned. Boil the pasta til al dente, (6-8 min) and drain, stir in a tsp. of olive oil and set on a large serving platter. Next place the broiled Seitan and squash on top of the pasta, and cover with the tomato sauce. Sprinkle the whole thing with the nutritional yeast and serve piping hot!
Serves 4 – 6 People
Rigatoni and Seitan w/Eggplant Sauce
1lb Seitan – Cut into bite sized pieces
1lb Rigatoni pasta
2 large eggplants – peeled and cubed
2 large onions – chopped
4 cloves garlic – chopped
1 green pepper – chopped
1 red pepper – chopped
1 cup black olives – pitted and sliced
2 Tbsp. olive oil
1 Tbsp. each – raw sugar or sweetener, dried basil
1 tsp. oregano
sea salt and fresh ground black pepper to taste
nutritional yeast for garnish
Preparation:
In a skillet, heat the oil to medium temperature. Add the eggplant, onions, and garlic, stir, and cover. Cook till eggplant is soft. (hint; you might put a Tbsp. or 2 of water to help steam the eggplant a little quicker). Place the eggplant mixture in a blender and puree. Boil your pasta al dente (firm). In the skillet, brown the Seitan. When browned, add the remaining ingredients except the pasta, olives, and yeast. adjust the spices and simmer for 10 – 15 minutes. When pasta is done, drain, add 1 tsp. of olive oil and stir it in to prevent sticking. Place the pasta on a serving platter. Pour the finished Seitan and eggplant sauce over the pasta, sprinkle with yeast, decorate with olives, and serve!
Serves 4 – 6 People
