Category: Dinner

Ethiopian Seitan and Peppers



Ingredients

  • Puree (pretty dry, you might want to double):
  • 6 serrano chilies, seeded and coarsely chopped
  • 1 T fresh ginger, chopped
  • 2 cloves garlic, crushed
  • 1 t ground cumin
  • 1/4 t ground cardamom
  • 1/4 t ground turmeric
  • 1/4 t ground cloves
  • 1/4 t ground cinnamon
  • 1/2 c red wine
  • 3 T olive oil

Directions

  1. To Prepare the Seitan and Peppers:

    2. 2 lbs homemade seitan (see doubled Veganomicon recipe) cut into 2 x 1/2″ strips

    2 green bell peppers, seeded and cut into 1″ strips

  2. Cooking

    3. Preheat oven to 400 degrees. Place all the puree ingredients in a blender and puree until relatively smooth. Place the seitan strips and peppers in a 9 x 13 (preferably glass) baking dish; smother with the puree. Cover with foil and bake for 20 minutes. Remove the foil, flip the seitan and peppers, and cook for 20 more minutes. Serve with rice and vegetables.


Fresh Mushroom Ceviche



Makes 5 cups

Ingredients

  • 1/2 lb shimeji mushrooms, ends trimmed and separated
  • 1/2 lb king trumpet mushrooms, ends trimmed, halved lengthwise and thinly sliced
  • 2 tomatoes, diced small
  • 1/2 red onion, diced small
  • 2 cloves garlic, minced
  • 1/4 c cilantro, chopped
  • 1/2 c fresh lime juice
  • 2 t salt
  • 2 serrano peppers, minced (optional)
  • 1 avocado, sliced (optional), to serve
  • tortilla chips, to serve

Directions


In a large bowl, add shimeji, king trumpet, tomatoes, onion, garlic,
cilantro, lime juice, salt, and peppers, tossing well to combine.

Refrigerate for at least 2 hours or overnight. Serve chilled or at room
temperature with avocado and tortilla chips.