Francesco is photographer, writer, and is releasing a new book called YOGA, the Secret of Life. Francesco Mastalia has traveled the world photographing tribal, religious, spiritual, and indigenous people. His first book DREADS, published by Workman Artisan, is a photo documentary on the history of dreadlocks. Now in its eighth printing, DREADS includes an introduction by Pulitzer Prize- winning author Alice Walker. His recent book “ORGANIC” Farmers & Chefs of the Hudson Valley, published by powerHouse Books, is a photo documentary of the Hudson Valley’s organic sustainable food movement. The portraits of the farmers and chefs were photographed using the wet-collodion process, a photographic technique developed in the 1850s. Works from ORGANIC are included in the Permanent Collection of the Library of Congress.

 

Szechuan Seitan with Eggplant and Greens

Ingredients

2 packs of Seitan (8 oz. each)

2 Tbs. Olive oil

1 onion, cut into slivers

2 Tb.s minced garlic

2 Tbs. minced ginger

2 medium Japanese eggplants, sliced in half lengthwise, then sliced at an angle into 1" thick pieces

1 cup diced carrots

5-6 baby Portobello mushrooms, sliced

2 cups chopped greens (kale, spinach, Swiss chard, collards etc.)

3 Tbs. Tamari

1 Tbs. mirin

1 Tbs. Siracha Sauce

1 Tbs. Hot sesame oil

¼ cup frozen or fresh peas

Parsley, cilantro or scallions for garnish

Instructions

1. Cover bottom of wok with 1” of water, bring to a boil. Place cut eggplant into bamboo basket and sit the basket over the water. Cover wok with lid, and steam eggplant until soft, about 5-8 minutes.

2. Meanwhile, in heavy cast iron pan. sauté onion with 2 Tbs. of olive oil. Add the 1 Tbs. of garlic, 1 Tbs. of ginger and cook for a few minutes.

3. Add the diced carrots, and continue cooking for 5 minutes.

4. Push the onions and carrots to the rim of the pan, drizzle a little more olive oil into the center of the pan, and add the seitan into the hot oil. Sear the Seitan until it is crisp on one side, turn Seitan over and repeat on the other side.

5. Add the steamed eggplant, and the mushrooms to the pan. Add the remaining garlic and ginger, and cook for a few minutes.

6. Add the tamari and mirin. Stir in the greens and frozen peas, and cook until wilted.

7. Add the hot sesame oil and the Siracha Sauce. Taste for spiciness, and add more hot sesame oil or Siracha Sauce if desired.

8. Garnish with parsley, cilantro or scallions.

Serve with Quinoa or other grain.

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