Date: Fri, 22 Jul 94 03:03:12 EDT
From: firstname.lastname@example.org (MARK CARPENTER)
Adapted from Brother Ron Pickarski's _Friendly_Foods_.
Seitan "Pepper Steak" (T) (at least my approx. variation :) )
Yield: 6 to 8 servings. Time: 1 to 1.5 hrs if seitan is pre-made.
(* use only using the shiitake mushrooms)
1.4 ounces (1 package) dried, sliced shiitake mushrooms (or 1 to 1.5 cups reg.)
2 cups water*
3 tablespoons tamari*
2 cups flaked (angle-cut) seitan
1 cup diced onions
1/2 cup diced red bell peppers
2 tablespoons water
2 tablespoons minced garlic (Tachyon, go ahead and throw the head in...)
2 tablespoons chopped basil
1/2 cup diced green bell peppers
1/4 cup sherry
2 cups water
3 tablespoons barley miso or other dark miso
2 tablespoons tomato paste (optional) (tomato is never just 'optional' MC)
1 tablespoon tamari (optional)
1/4 cup arrowroot, disolved in 1/4 cup water.
If you are using the shiite mushrooms, place them in a bowl and cover
them with hot water. Soak until soft (about 30 minutes). Then place
the soaked mushrooms in a pot with 2 cups of water (use the soaking
liquid) and 3 tablespoons tamari. Simmer, uncovered, for 30 minutes,
and set aside.
Saute' the seitan, mushrooms, onions, and red bell peppers in the
water. along with the garlic and basil. When the vegetables are
tender (half cooked), add the green bell peppers, sherry, and 1.75
Mix the miso and 1/4 cup water, along with the tomato paste and the
tablespoon of tamari, if you wish. Add to the saute'ed vegetables. Add
the dissolved arrowroot and continue to simmer, while sirring
constantly, until the sauce has thickened. Serve the seitan pepper
steak with noodles, rice, or mashed potatoes.