Seitan, Kale and Carrots w. Peanut Sauce over Jasmine Rice

Did any of you watch the first episode of Top Chef: Las Vegas and see that the first person who got kicked off cooked with seitan? Exciting right? But also disappointing! I’m glad the judges made a point of saying she wasn’t kicked off because of the seitan but still the girl didn’t do it justice. You have to treat the store bought stuff right. Crisp it a bit. Use a good sauce with it. Do something with it! You can’t just open up a package of store bought seitan and add it willy nilly to a dish. Especially if you are feeding it to people who cook and eat for a living. Oi!

Yesterday I cooked my first batch of seitan in almost 1 month. Its usually a weekly event for me but we have been vacationing and I’ve been sick with some crazy cold for almost all of August. It sucks being sick in the summer. Its just not right. So needless to say I was excited cooking with my beloved seitan again.

For dinner I chopped up some carrots, kale and garlic and sauteed them in olive oil until they were nice and almost soft before adding the chopped up boiled seitan that I made earlier in the day. Once the seitan was starting to brown I quickly threw together a peanut sauce made from: smooth natural peanut butter, soy sauce, ground ginger, agave and apple cider vinegar.(I usually add some cayenne or hot sauce to my peanut sauces but since Reno is eating peanut butter now I left it out for her sake even though she refused to try the stuff!! punk!) I whisked all the sauce ingredients together and added it to the saute pan with the seitan and veg and cook until everything is coated and warmed through. Then I nicely plop it on top of some lovely jasmine rice. The dish is then complete and Peter and I devour 2 helpings each of the stuff. Reno picks through a peanut sauce-less version of the meal and only eats the seitan.