Tuesday, February 01, 2005
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2005
2 Cups cooked eggless ribbon pasta
3-4 ounces seitan thin sliced
1/2 medium sliced onion
1/2 red bell pepper sliced
1/2 fresh orange
2-3 ounces sliced portabella mushroom
1 Tbls chopped garlic
2 tsps chili oil
1/2 tsp mushroom bouillon paste
1/2 tsp canola oil
1/2 Cup water
Squeeze the juice of 1/2 an orange (we suggest a sweet Florida orange) over sliced seitan. Wrap the slices in plastic and marinate for 15 minutes.
Set water to boil and cook the pasta el dente.
Heat a medium pan with a half tsp of canola oil, add the onion, pepper, mushroom and garlic. Cook covered over medium heat for 5 minutes. Add seitan, chili oil and brown for 2-3 minutes turning once or twice.
Combine bouillon and water, add to hot onion/pepper mix, cover and reduce heat. Cook 3 minutes. Add drained pasta, serve hot and spicy.