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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