So I don't spill the spice before tonight's class, I am shifting my thoughts to herbs and a promise I made a couple of weeks ago to share both my brother Rick's chimichurri sauce and a little about seitan, a meat substitute made from wheat. It is high in protein and has a really nice texture. That it is made by a company with "soy" in its name is unfortunate. There is no soy in seitan.
Ordinarily I shy away from "fake" anything but I ordered this appetizer in a favorite restaurant in New York and flipped for it. This is one of my all-time favorite plant-based delights. I even bought some to eat on the plane going home.
When I got home and first made it myself and went to the store to pick up the ingredients, no joke, the clerk at Whole Foods asked me, "Are you alright?" I had never seen seitan "as is" before and I guess my face was a sight. At first glance, seitan is not all that pretty or appetizing. Now I am used to it and opt for the "can't judge a book by its cover" adage. I am so excited that it is also available in my neighborhood grocery store now, too! Don't wait for Meatless Monday to try it!
Chimichurri sauce is delightful, fresh and garlic-y and adds a wonderful zing. Rick's recipe uses white wine. I have made it before with fresh orange juice. Either way, it's a winner.
Seitan Kabobs with Chimichurri Sauce
1 package seitan cubes
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 garlic clove
1/4 teaspoon sea salt
2 tablespoons chopped parsley
1/4 cup chopped cilantro
Blend lemon juice, olive oil, garlic, salt, parsley and cilantro until smooth in a blender or food processor. Use as a marinade for seitan. Marinate at least for one hour or overnight.
Next day, thread seitan cubes onto a wooden stick and broil or grill until browned, about 5-7 minutes a side. Serve with Chimichurri Sauce drizzled over top. Serves 2 amply.
Rick's Chimichurri Sauce
1 bunch parsley
4 garlic cloves
"little" olive oil
"little" lemon juice
"splash" of white wine
Mix all in a blender until the consistency of heavy cream. Season to taste, adding more lemon juice or wine until it has the "zing" you want.