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1
Combine the cornmeal and 3/4 cup boiling water in a large heatproof mixing bowl.
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2
Let stand for 1 minute, then stir.
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3
Add the flour, optional yeast, seasoning, and salt, and whisk together.
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4
Add the seitan to the bowl and stir to coat the seitan pieces evenly.
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5
Heat the oil in a wide nonstick skillet.
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6
Arrange the seitan in the skillet in a single layer, if possible, or work in batches.
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7
Saute over medium-high heat on all sides until the cornmeal turns golden brown and crusty.
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8
Serve at once.
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9
Like the previous recipe, this works nicely in a Parisian-style assiette.
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10
See the suggestions in the box on page 67; as well as the menu suggestions with Seitan and Mushrooms in Paprika Cream (page 68).
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11
This goes well with whole-grain dishes; here are a few ideas.
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12
With any of these, add some colorful raw vegetables or a simple salad: Quinoa with Wild Mushrooms and Mixed Squashes (page 90); Quinoa with Cauliflower, Cranberries, and Pine Nuts (page 92); Curried Cashew Couscous (page 93); or Lemony Couscous with Broccoli (page 94).
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13
Cornmeal-Crusted Seitan is a good partner for Sweet and White Potato Salad with Mixed Greens (page 188) or Warm Mediterranean Potato Salad (page 193).
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14
With the latter, add some grape tomatoes to the plate.
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15
Calories: 253
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16
Total Fat: 9g
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17
Carbohydrates: 13g
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18
Protein: 30g
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19
Fiber: 9g
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20
Sodium: 710mg
