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1
Cut the puckered ends off the polenta, then slice 1/2 inch thick.
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2
Cut each slice into 4 little wedges.
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3
Heat a wide nonstick skillet.
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4
Add a drop of the oil and spread it around with a paper towel to create a very light coat, or use cooking oil spray.
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5
Add the polenta wedges; cook in a single layer over medium heat until lightly browned, about 5 minutes on each side.
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6
Transfer the polenta to a plate.
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7
Heat the oil and soy sauce slowly in the same skillet.
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8
Before they get too hot, add the seitan and stir well.
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9
Raise the heat to medium-high and saute, stirring frequently, for 5 minutes.
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10
Stir in the bok choy, spinach, and scallions, then cover and cook until just wilted, 1 to 2 minutes.
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11
Sprinkle in vinegar to taste.
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12
Gently fold in the polenta wedges and sun-dried tomatoes, if using.
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13
Season with salt and pepper and serve at once.
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14
My preferred accompaniment to this family favorite is Fingerling Fries (page 194).
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15
If you cant come by fingerling potatoes, Sauteed Paprika Potatoes (page 207) works well, too.
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16
Microwaved sweet potatoes make an even easier (and more nourishing) accompaniment.
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17
Complete the meal with a simple green salad or a platter of raw veggies.
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18
Calories: 332
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19
Total Fat: 9g
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20
Protein: 34g
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21
Carbohydrates: 29g
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22
Fiber: 5g
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23
Sodium: 1170mg
