Seitan a la normandie

Yield: 4 servings

Measure Ingredient
4 cups Sliced onions
2 tablespoons Minced garlic
2 tablespoons Sesame oil OR- other cooking oil
4 \N Pieces of seitan, 2 oz each fried and simmered (SEE NOTE IN DIRECTIONS)
6 tablespoons Tamari
4 tablespoons Apple juice concentrate Water
½ cup Ground, roasted pecan nuts (Optional; this dish is more delicate without it)
3 mediums Apples; peeled, cored, and thinly sliced
2 tablespoons Mirin or calvados or sherry

NOTE: This recipe needs uncooked seitan. Cut the seitan into four thin pieces (⅛ to ¼ inch thick), each about 2 ounces. The thinner the better. Fry the seitan in a (little?) hot oil until lightly browned and then simmer it in a little water for about 30 minutes before using. If you don't simmer it first, you may need to add more liquid to the recipe.

Saute the onions and garlic in the oil until the onions are soft and translucent but not fully cooked.

Place the seitan in an ovenproof baking dish and cover it with tamari, apple juice concentrate, and water. Cover with the sauteed onion mixture and sprinkle the ground pecans over it, if you wish. Fan the apples over the onions and pour the mirin on top. Cover the dish with a tight-fitting lid or aluminum foil, and bake at 300 degrees F for 2 hours. Serve hot.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen Mintzias

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