2 cups extra-virgin olive oil
1 cup tamari soy sauce
½ cup Dijon mustard
10 peeled garlic cloves
1 tablespoon ground black pepper
1 tablespoon fresh lemon juice
In a blender, mix all the ingredients until smooth.
1 pound seitan cut into large chunks
1 cup shelled pumpkin seeds
3 tablespoons finely minced fresh sage
2 cups flour
1 teaspoon smoked paprika
Salt and pepper to taste
3-5 tablespoons extra-virgin olive oil
Pour the marinade over the seitan and refrigerate overnight. With a large knife, chop the pumpkin seeds to form a powder. Transfer to a medium bowl. Add the sage and combine.
Heat the olive oil in a large skillet over medium heat. Dip the seitan chunks into the pumpkin seed mixture. (Note that most packaged seitan already has some liquid so the pumpkin seed mixture will stick.)
Sauté the seitan until lightly browned and crispy on both sides. Remove from skillet and drain well.
2 ounces extra-virgin olive oil
¼ pound diced peeled butternut squash
¼ pound diced peeled sweet potato
1 sprig thyme
5 roasted garlic cloves
1 cinnamon stick
12 ounces vegetable stock
Preheat oven to 400 degrees.
In a baking dish, combine the olive oil, butternut, sweet potato, shallots, thyme, garlic, and cinnamon stick. Bake approximately 25 minutes, or until the butternut and sweet potatoes are tender. When done, remove the cinnamon stick and blend the mixture in a blender with the vegetable broth until smooth.
Serve the seitan hot with the sauce.
Courtesy of Chef Marty – Veg-A Vegetarian Seafood Eatery