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Wednesday, July 25, 2001
Banishing the veggie blahs is a spice away
Herbs of Africa, Asia turn tired Seitan into a sassy stew
Associated Press

Associated Press

Spices such as turmeric, coriander and cumin can be used to challenge the American palate, says Troth Wells, author of ‘The Spices of Life.’ Seasoning can really stir up vegetarian cooking.

   CONCORD, N.H. - Vegetarians seem particularly susceptible to eating themselves into ruts, filling their plates with the same tired tofu and lentil dishes day after day.
   But keeping things interesting can be as simple as visiting ethnic markets and daring to bring home the herbs and spices that infuse life into the cuisine of cultures around the world.
   Two recently published cookbooks that focus on the tastes and treats of Africa, Asia and Latin America show just how easy that can be.
   Food writer Troth Wells traveled the world to research her beautifully photographed and intuitively organized collections of recipes, "The Spices of Life" and "Global Vegetarian Cooking" (both Interlink Books, 2001, $17.95).
   Wells challenges the American palate with familiar spices in new and unusual ways, as in her recipe for Chocolate Beef Stew, which substitutes Seitan, a dense protein formed from the gluten of wheat flour, for beef.
   CHOCOLATE SEITAN STEW
   (Preparation time 20 minutes)
   ½ cup walnuts, whole
   ¼ cup walnuts, chopped
   1 onion, finely chopped
   1 chili, seeds removed, chopped (see note)
   3 cloves garlic, chopped
   2 tablespoons raisins
   11/2 tablespoons cocoa powder
   14-ounce can of tomatoes
   2 tablespoons vegetable oil
   1 teaspoon ground cinnamon
   4 cloves
   Pinch of salt
   1 carrot, sliced
   11/4 cups water or vegetable stock
   2 pounds seitan, cubed similar to steak tips
   In a food processor or blender, puree the whole walnuts, onion, chili, garlic, raisins, cocoa powder and tomatoes. The mixture should resemble a smooth chocolate shake.
   In a large pan, heat the oil then sprinkle in the cinnamon, cloves and salt. Stir for a moment or two, then add the sliced carrot and cook for 1 minute.
   Add the chopped walnuts and pureed mixture to the pan and simmer for 5 minutes. Stir frequently to prevent the mixture from sticking to the pan. Slowly add the stock or water and mix until blended.
   Add the seitan cubes to the pan and mix thoroughly to coat. Simmer for about 10 minutes, letting seitan heat thoroughly and absorb the flavors of the sauce.
   Serve over rice or steamed potatoes.
   Makes 6 servings.



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