This dish has some obvious French influences, but without the unhealthy and meaty connotations.
2-4 Seitan Steaks
~20 Pearl Onions
1-2dl of Red Wine
Bunch of Collard Greens
1 Cup of Tri-Color Quinoa
Time required: ~45min (if using prepared seitan)
-Peel the pearl onions and sauteé in red wine with some French herbs until tender.
-Chop the seitan steaks into chunks of desired size and brown on a separate pan, adding red wine towards the end
-Prepare the collard greens separately and season to taste; they take a while to cook down.
-Cook the quinoa in a pot or a rice cooker.
Another dish with homemade seitan. I wanted to try how it would work with a red wine sauce, and the results were excellent. I do sometimes use red wine in cooking, but most often in pasta sauces. The seitan soaked up the flavours nicely and produced a very “meaty” dish. I used Californian Pinot Noir. I haven’t really cooked with Pearl Onions before, but after this sweet encounter I might use them as well more often; not only did they improve with the wine, but they also got a nice colour. The collards were cooked in a bit too much salt this time, but ideally they would also complement this dish very well. This was certainly one of the most enjoyable dishes that we’ve cooked this year.