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CHICKEN SEITAN CREPES 5 WAYS
Invite a bunch of adventurous friends for brunch and offer them 5 tantalizing ways to season their crepe sauce. With five unique choices of toppings, they can travel the imaginary globe to enjoy their favorite cuisine. Everything can be made ahead and reheated just before serving. The filling can be stored and reheated in an ovenproof baking dish at 350 degrees for 12 to 15 minutes, while the sauce can be ready with 5 minutes of warming on the stovetop.
Makes 6 servings.
1 quart (1 liter) unsweetened soymilk
1 1/2 teaspoons salt
Freshly ground black pepper
2 tablespoons nutritional yeast
3 to 4 tablespoons cornstarch
3 to 4 tablespoons water
1 1/2 tablespoons extra virgin olive oil
1 1/2 green bell peppers, cut julienne
1 1/2 yellow bell peppers, cut julienne
1 1/2 red bell peppers, cut julienne
1 or 2 cloves garlic, minced
1 large onion, halved and cut into vertical strips
8 ounces (225g) sliced mushrooms, button, oyster, or shiitake
2 1-pound 2-ounce (500g) packages prepared chicken style seitan (seasoned wheat gluten)
Salt and pepper
6 whole wheat tortillas
- To make the sauce, combine the soymilk, salt, pepper, and nutritional yeast in a 4-quart (4 liter) saucepan and bring to a gentle boil. Watch carefully to prevent messy boil-over.
- Combine the cornstarch and water in a small cup and stir to a smooth runny paste. Add the cornstarch paste a little at a time to the gently boiling sauce, stirring continuously until thickened to desired consistency.
- To make the filling, heat the olive oil in a large, deep skillet over high heat for 30 seconds. Add the green, yellow, and red bell peppers, garlic, onion, and mushrooms. Cook and stir for 3 to 5 minutes or until the vegetables are softened.
- Cut the seitan into strips and add to the skillet, tossing to warm through. Season with salt and pepper.
- To serve, fill one half of a tortilla with some of the filling, fold over, and spoon a generous quantity of sauce over the top.
To create unique ethnic sauce variations select from these options and add the seasonings to taste:
Green chiles, fresh cilantro, cumin, coriander, chili powder
Parmesan, garlic, fresh oregano, fresh basil, olive oil
Garlic, ginger, fresh Thai basil, fresh mint, sesame seeds, sesame oil
Herbs de provence, fresh tarragon, black pepper
Curry powder, mustard seeds, garlic, chili powder, coriander seeds, cumin seeds
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