jumping from one subject another and back, as promised, the seitan and its formulations, as I said, the cooking courses I am attending as we prepared with zucchini :
200 grams of self seitan (or 1 package of seitan in brine)
5 zucchini
2 bay leaves
1 clove garlic
oil, shoyu
5 zucchini
2 bay leaves
1 clove garlic
oil, shoyu
rice vinegar
Cut the zucchini into chunks, cook pan with garlic, bay leaves and a tablespoon of oil, when they are almost cooked add the seitan, blowing up well, so as to fry a little and season with shoyu and a little rice vinegar.
But the way I prefer it is, as Mom teaches lemon , and do not really know where he pulled out this recipe, so if it is plagiarism rifatevela with her ... I had nothing to do, I swear! ;-)
solo per dire che è una ricetta che risale a circa 25 anni fa... quando io e mio fratello eravamo entrambi vegetariani!
In questo modo l'ho anche preparato ai miei colleghi in ufficio e... anche i più carnivori si sono leccati i baffi!!
200 gr di seitan autoprodotto (o, se proprio siete recidivi/e 1 confezione di seitan :-))
farina
mezzo limone
tamari
oil
parsley
Put the flour on a plate and pass the seitan slices in flour. Warm a little oil and a tablespoon of tamari, when the oil is hot (but not too much should not fry the seitan!) Put the slices of seitan, brown them well on both sides, then add the lemon juice and when it evaporated, the chopped parsley.
Serve with a nice side dish of vegetables (I love him with ratatouille or with the peppers with olives and capers) and serve.
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