Incoherrent Grains

So I hear I’m supposed to write about last night’s dinner.

Due to time restraints, ingredients were picked on the bases of shortest possible cooking time and proximity to the front of the refrigerator.

A bit of a hodge podge (culturally and culinarily), but ultimately quite tasty. Also, it featured two all-star ingredients: homemade seitan steaks (homemade seitan is easy and exponentialy more cost effective than buying it pre-made) and fresh sage from our herb garden. No real recipe to be had here, but for general instructions, try this:

Vaguely Italian Couscous with Seitan Steaks and Cherry Tomatos

1 cup couscous
1 or 2 cups cherry tomatoes
1 cup tomato sauce
seitan
fresh sage, chopped
a little mayo
crushed red pepper
salt and pepper

Cook the couscous, then stir in 1/3 cup tomato sauce and a small dollop of mayo. Salt and Pepper to taste. Meanwhile, in a medium skillet, heat up some olive oil and saute the seitan with the crushed red pepper, sage, and the rest of the tomato sauce. When the steaks are about halfway done (depends on how crispy you want them on the outside), add the cherry tomatos so that they have a chance to get hot, but not mushy.

I’m not sure why I decided to add the mayo to the couscous, but I wanted it to be a little creamy and the mayo worked pretty well to that end. Cooking the seitan in the tomato sauce gave it an earthy sweetness and the hot tomatos burst open when you bite into them (sassy). Not bad for an off-the-cuff dinner.



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