Julie Wilcox, 7/22/2008

To launch the blog, I have decided to share a vegetarian recipe I created. Even my husband—not a vegetarian but open-minded about food—has deemed this one of his favorite homemade dishes.

PS.  This has butter! I believe a little bit of everything goes a long way.

Seitan Piccata with Spinach and Zuchinni

The Seitan and Veggies:

1 Box Seitan (I prefer the White Wave Brand) cut into ½ inch pieces
1 Fresh Zuchinni- first cut into disk and then cut the disks into quarters
Three large handfuls of Fresh Spinach
Heat olive oil. When oil sizzles, sautee the Seitan in it until golden brown (use just enough oil to lightly coat the seitan). Set aside.
In a separate pan, sautee the spinach and zuchinni in olive oil. Again, make sure you heat the pan and oil enough so that when the veggies hit it, they sizzle. Add to Seitan.

The Sauce:

¼ Cup White Wine
1/3 cup lemon juice
3tbsps butter
1 tbsp arrowroot
Bring wine and lemon juice to a light boil Add butter. Whisk. After 1 minute, add arrowroot. Continue to whisk until sauce is smooth.
*Salt and Pepper everything to your liking.

The Brown Rice:

1 Cup Brown Rice or a mixed brown and wild rice.
2 Cup Water
Dash of Salt
Boil Water. Add rice. Cook for 45-50 minutes until light and fluffy. Watch it and constantly stir! I can’t recall how many times I’ve ended up with burnt rice.
*If you have a rice cooker, I envy you. Purchasing one is top on my list of things to do with my next bout of free time. Any recommendations of good rice cooker brands?

The Presentation:

Mold rice into a measuring cup. Place the rice mound into a flat bowl. Spoon the seitan and veggie mix on top of the rice. Pour sauce over. Indulge!
This is for 2-3 people depending on your appetite