Today is the end of the Jewish holiday Passover, that I mentioned in my last Wednesday recipe post (see the "Matzoh Matter with You"). A lot of people during this holiday abstain from (at least) eating bread, and recently I read a hilarious Passover e-card which said "This is the time of year when I would stab someone for a sandwich". Very funny! I don't think I would take it this far, but after Passover I definitely am jonesing for something uber-carbohydrate-y and utterly filling.
One of my favorite dishes that I like to make at this time of year (post-Passover-no-bread-eating), is a recipe that I copied out of a magazine ages ago. I think I was about 18 when I copied down this recipe (as seen by my horrible penmanship and use of hearts), but I still find it as delicious as the first time I made it. It's a Seitan Stroganoff, which I think is an ideal way to introduce seitan (the gluten from wheat made into a "meat-like" substance) to those unfamiliar to it. The ingredients couldn't get much simpler, but it's a good way to familiarize yourself with seitan, and also silken tofu (found in a box, really silky, found in health food stores or Asian supermarkets). When I make this for my daughter, I simply omit the white wine and just proceed without it. This Stroganoff will get rave reviews from both big and little ones!
Seitan Stroganoff
1 package of mushrooms, thinly sliced
1/4c. white wine (omit if serving to children)
1 large onion, diced
1 jar of seitan, drained and diced into small pieces (you can also use a food processor)
1/4c. extra virgin olive oil
1 package silken tofu
1tsp lemon juice
1Tbsp tahina paste
small bunch fresh parsley, chopped
salt and pepper to taste
In food processor or blender, put silken tofu, lemon juice, tahina and salt. Process until smooth and creamy.
Heat olive oil in a large pot or skillet. Add onions and saute until translucent. Then add mushrooms, cooking until the liquid that comes out from the mushrooms evaporates. Add white wine and cook for 5 minutes, stirring, with salt and pepper at the end. Add seitan and cook for another 5 minutes.
Add tofu mixture (see above) to the seitan in the skillet. Simmer for another 5 minutes to allow flavors to mingle together.
The sauce is now done (unless you are making it for children, then blend it), and you can add this to your favorite pasta - I think that it works best with long, thick pasta, such as tagliatelle. Garnish with fresh parsley.