iEat Green - Guest Misse Doe Axelrod - 11-07-19

Misse is a farmer and educator with 20 years of experience in sustainable agriculture and educating wondrous minds from 3 years to adult. Misse values community growth both in the natural and human world. When not on the farm growing food or hosting educational programs, Misse works in a dozen schools in Central Vermont teaching farm, food and nutrition. She is also a Farm to Community Mentor with NOFA-Vt. Misse has a B.A. in Community Food Systems.

Seitan Marsala (with Vegan Options)

 

2 packages Seitan, traditional (white wave or Rays brands are good, or Homemade)

1 organic egg, beaten (or Substitute 2 Tbs. Ground Flax seeds with 1 Tbs. water, and 1 Tbs. Apple Cider Vinegar)

1 c. breadcrumbs, whole wheat or natural, seasoned w/oregano, garlic powder, basil, S& P

Olive oil

1 pound mushrooms

1 stick butter (or Substitute 1/2 Cup Olive Oil)

Marsala wine

Tamari

4 cloves garlic

flour, salt, pepper, thyme, poultry seasoning

 

Slice seitan into ¼” thick slices. Lay out seitan slices on dry towel, cover with another towel, and press lightly, to dry.

Bread seitan slices by dipping in egg and then breadcrumbs, until all the pieces are done.

Cover bottom of pan with olive oil. When oil is hot, fry all the pieces of seitan until golden brown on one side, turn over and repeat. Remove from pan and place on paper towel to absorb oil.

 

In another saucepan, sauté mushrooms and garlic in 2 tbs. butter and a little olive oil, until soft. Add 1 tbs. Marsala wine, sauté for another minute, and remove from heat. Put mushrooms in bowl and set aside. Wipe out pan to reuse.

 

 To Make Sauce: Melt 6 Tbs of butter (or Olive Oil) in heavy sauce pan, add  6 Tbs. flour to melted butter, with a whisk, mix the Roux (mixture of butter and flour) over medium heat until color turns light brown. Add ¼ cup Marsala wine, keep whisking, add 2 cups water or vegetable stock, keep whisking to prevent lumps. Add 1 tbs. tamari, salt and pepper to taste, ¼  tsp poultry spice, and sprinkle of thyme. Taste. Add more wine or stock to get right thickness for sauce. Taste. Adjust spices to your liking, more garlic? More tamari? More poultry spice?

 

Lay out Seitan on platter, cover with Marsala sauce, and Garnish with chopped parsley.