Sunday, May 5, 2013

Seitan With Spinach & Sun-Dried Tomatoes

I finally found the perfect sun dried tomatoes, ones not packed in oil, nor so tough that they must be rehydrated before using. The brand is California Sun-Dry, and the variety I used in this recipe was "Smoked". These very tasty tomatoes were extra moist, fat-free and recipe ready for use in the "Seitan with Spinach & Sun-Dried tomatoes" (page 317). Served over cooked pasta, this makes for a very satisfying and quick meal (if you have prepared seitan on hand). This bright colors in this Mediterranean dish from the tomatoes, spinach, and olives make it pretty to look at, as well as satisfying and delicious.
"Keeping it McDougall Friendly" checklist:
ü  Omit the oil when sautéing the seitan; use a nonstick skillet with a little broth, water, or sherry instead.
ü  If serving over pasta, choose a whole grain variety.

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