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Plantain, Broccoli & Seitan Stir Fry with Quinoa

I made a batch of seitan today by combining a recipe from How to Cook Everything Vegetarian and Veganomicon. Arron and Amy had told me about boiling their seitan in a turkey bag and I wanted to try it. One thing lead to another and my Successful Seitan recipe needed to be made into some lunch!

Plantain, Broccoli Seitan Stir Fry With Quinoa
Servings: 4 – 6


1 cup uncooked white quinoa
1 cup 1″ cubes of seitan
1 medium plantain
1 head broccoli, cut into florets
1 small yellow onion, chopped
3 teaspoons olive oil
2 -4 fresh garlic cloves, minced
2 cups vegetable stock or reserved seitan stock
juice of 1 lime


Cut the plantain horizontally into 2 halves. Cook the 2 halves in boiling water for 10-15 minutes. Cut plantain into cubes and with 1 teaspoon of the olive oil lightly saute plantain and seitan cubes in a skillet over medium heat. Stir around for 5 minutes or until a bit browned. Remove all cubes and transfer onto a paper-towel to pat down and get rid of any excess oil.

In the skillet, heat 1 teaspoon olive oil over medium heat. Stir in onion and garlic then stir for a minute. Add quinoa and cook, stirring for 10 minutes or until golden. Stir in 2 cups of vegetable or seitan stock and bring to a boil, reduce heat, cover and cook over medium low heat for 15 minutes or until all the water is absorbed.

Stir the broccoli florets into the skillet with the quinoa. Season to taste, add the other teaspoon of olive oil and lime juice. Cook over medium heat for 2-5 minutes.

Stir in seitan and plantain cubes and heat for another 2 minutes.

and Chasse and Chanterelle…

Oh good golly, it’s been a few years since I have ever been considered a Dance Mom but, like trying not to look at something abhorrent (train wreck comes to mind), I have been unable to keep from watching the entire season of Dance Moms.

“What?! You have no TV!” those of your who know me might exclaim. I sure wish that had stopped me but I got hooked watching the Pittsburgh”s Abbey Lee Miller Dance Company be warped into a reality based television program. Unfortunately, craptastic TV can now been seen on the interwebz and it became an embarrassingly guilty pleasure of mine (and yes, you too Jim). What’s a blog if not something to out myself to the world on my quirky pleasures?

Just like when we got sucked into watching Hell’s Kitchen, we would carry our supper plates into the workroom and sit on chairs unfit for dining posture (I thinks this was our penance for our viewing sins) and watch overly-dramatic, rude, crass, instruction be barked at underlings. From bar to barre we transitioned our viewing from pseudo haute cuisine competitors to kiddy-porn dance competitions.

This is as wrong as it gets for me because for years I firmly dug my heals in to battle against the dance competition scene. I read books like, Keeping Your Kids Out Front Without Kicking Them From Behind as I kept a choke chain on what could have easily been my dance mom neck. Our son climbed to one of the world’s top dance companies on his own talent as I battled my inner demons and kept my dance mom personae gagged and tied.

Watching this insane show now is like a victory lap for me; I was never one of them!! I laugh and gasp at how these sad moms and a twisted dance school steer these kids on a route that is so unnecessary. The kids are talented. I can tell, I was a paid employee at a quality non-competitive ballet school for years – I KNOW! Watching the conclusion of the season called for a special meal to celebrate how I dodged the bullet of the bad schools that would have fed me into the dance mom mode.

We were gifted with some Chanterelle Mushrooms from a local harvest and Jim made us a feast. He sautéd (not jetéd – no brushing/scuffing of the foot in this recipe) them with butter and chopped garlic. With a healthy portion of steamed broccoli, brussels sprouts and quinoa pilaf, we sat in front of the computer to watch the season finale. Toasting the meal with Gin & Tonics probably made the cat fights, pas de chats and Black Swan parodies more palatable but I can say it was the meal out-shined the show.

A virgin to the Chanterelle, I found the texture most pleasing, a very fleshy waving golden cap that when cooked had an almost fruity aroma and just a hint of peppery taste. I was moderate with my portion and am hoping this mushroom is a kind I will have the fortune to experience again. I will need it, I just found out Lifetime has taken on Dance Moms again next season.

Broccolis & Brussels

One of our favorite veggie recipes is one that takes broccoli spears and a handful of brussels sprouts, throws them into a super hot oven and they come out roasted in a most delightful way. The little browned leaves and spots just add to the flavor and character of this dish!

2 Large Bunches of Broccoli cut into long-stemmed florets
1/2 Cup Brussels Sprouts (cut large ones in half)
5 Tbs Olive Oil
1 tsp salt
1/2 tsp freshly Ground Pepper
5 Garlic Cloves, peeled and sliced

1/3 cup of freshly grated Parmesan cheese (or Nutritional Yeast to make it vegan)
1 Lemon – zested and juiced
2 Tbs julienned Fresh Basil

Put the veggies on a cookie sheet that has been covered with foil. Toss with olive oil, garlic, salt and pepper.

Roast in the oven 20 to 25 minutes (give them a stir about half way through), until the tips of some of the florets are browned.

Take it out of the oven, turn into a bowl and toss with the lemon zest, juice, cheese and basil. Serve hot.

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