Yield: 4 portions
|2 cups||Diced Seitan|
|1 cup||Peeled & diced rutabagas (1/2-inch cubes)|
|1 cup||Peeled & diced onions (1/2-inch)|
|1 cup||Diced or roll cut carrots (washed, not peeled)|
|1 cup||Peeled & diced potatoes (1/2-inch)|
|½ teaspoon||Whole rosemary|
|½ teaspoon||Fresh chopped garlic|
|½ teaspoon||Sweet basil|
|1 tablespoon||Fresh chopped parsley|
|4 teaspoons||Sesame oil OR- oil of choice|
|5 teaspoons||Tamari soy sauce|
|½ cup||Flaked celery*|
Yield: 4-½ cups or 4 portions Prep time: 15 to 20 minutes Cooking time: 30 to 45 minutes
Place first 11 ingredients in a 2 to 3 quart saucepan. Saute at medium heat for about 8 minutes, stirring occasionally to prevent burning.
Add water and tamari soy sauce and bring mixture to a simmer. Cook for another 10 minutes or until vegetables are soft (tender crisp).
Add celery at end of cooking process to help retain color.
Mix arrowroot and water well. Turn heat off under stew and vigorously stir in arrowroot solution. Turn heat on to medium and stir constantly until mixture thickens.
Serve stew over noodles, rice or mashed potatoes, eliminate potatoes in the stew and replace with frozen green peas, which could be added at the same time as the celery to retain color.
*NOTE: The word "flaked" refers to a style of cut in which the food medium is thinly sliced at a 45 degree angle.
This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.
Source: Arrowhead Mills "Seitan Quick Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias