Recipes From Candle Café
Seitan PiccataFor the sauce:In a hot pan, heat olive oil and flour to make a roux. Let the roux cook for 5 minutes, then add diced onions, white wine, and lemon juice. Stir mixture then add the capers, turmeric, and water and stir until the turmeric is completely dissolved. Let this delectable sauce cook for 20 minutes over a low flame. Add sea salt and pepper. Keep hot on stove to pour over medallions of seitan (below).
2 Tbsp. olive oil
2 Tbsp. unbleached flour
1/4 cup diced onions
1 cup white wine
1/4 cup lemon juice
1/4 cup capers
1 tsp. turmeric
2 cups water
1 tsp. sea salt
1/2 tsp. pepper
1 Tbsp. egg replacerMix egg replacer with water until you are sure it is dissolved. Mix the remaining ingredients together in a bowl, except for the seitan. Dip one seitan medallion at a time in the egg-replacer mixture, then coat it in the flour mixture.
4 Tbsp. water
2 cups unbleached flour
1 tsp. salt
1 tsp. pepper
1/4 tsp. oregano
6 medallions of seitan
Heat 1 teaspoonful of oil in a saut pan and when hot, place the coated medallion in the pan and cook until golden brown, then flip and repeat (approximately 2 minutes per side). Pour 2 tablespoonfuls of sauce on top of each medallion of seitan and serve with rice and roasted vegetables.
Chocolate-Covered Strawberries
1 cup sweet dark chocolate (equivalent to 2.6 oz. dark chocolate bars—our favorite is Black and Green Dark ChocolateLine a baking sheet with parchment paper. Fill the bottom of a double boiler with water and bring to a simmer. Break the chocolate bars into pieces and place them in the top of the double boiler. Stirring constantly, melt the chocolate. When the chocolate is completely melted, pick up a strawberry by the stem and carefully dip it into the chocolate. Place strawberries an inch apart on the parchment paper and refrigerate until dry. As a variation, you can use any other of your favorite fruits that happen to be in season.
Bars)
3 cups fresh strawberries (long stems are the sexiest)
