Recipes

The MILF Diet: Seitan Stroganoff Recipe

0 Comments 18 March 2013

The MILF Diet: Seitan Stroganoff RecipeWhere’s the beef? Your meat-loving friends and family will be amazed at how delectable and filling this veggie dish is. From The MILF Diet: Let the Power of Whole Foods Transform Your Body, Mind, and Spirit, Deliciously by Jessica Porter.

Serves 2 or 3

My good friend Aaron Steinbach is a private chef who works for the rich and famous in Hollywood these days, but I met him when he was a young whippersnapper eating brown rice and kale. I asked him to donate this recipe to the book because I couldn’t forget it after eating it seventeen years ago. It’s hearty, delicious, and, served over noodles or rice, perfect for a DILF. It’s even quick!

1 tablespoon olive oil
1 medium onion, sliced into half-moons
8 ounces cremini or button mushrooms, sliced
1 teaspoon sea salt
One 8-ounce package WestSoy seitan, cut into bite-size slices
2 cups spring water
1 tablespoon mirin
2 teaspoons kuzu root starch or arrowroot
2 to 4 tablespoons almond butter
1 to 2 tablespoon shoyu
Chopped fresh parsley, for garnish

In a skillet, heat the oil over medium heat. Add the onion and sauté until soft. Add the mushrooms and continue to sauté. Add the salt and allow the mushrooms to soften even more, releasing some of their liquid. Add the seitan, 2 cups water, and mirin. Bring to a boil. Dissolve the kuzu completely in a little bit of cold water and whisk into the mixture, continuing to stir to prevent lumps. Stir in the almond butter and shoyu, starting with the lower measurements and tasting as you go. Simmer for 3 to 4 minutes over low heat. Serve over noodles or rice and garnish with parsley.

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