Thursday, June 18, 2009
Burrito Night Con Seitan
I'm officially obsessed with this creole seitan. It can do not wrong in my mind. Last night, I made some chipotle couscous, creamy guacamole, and creole seitan to make an amazingly delicious burrito.
Some of the best parts of the Mexican cuisine [[and Cali-Mex]] is the use of cilantro and aromatic spices like chili powders. I love getting a mouth full of mild spice on a crispy piece of seitan covered in a creamy, cilantro-heavy guacamole. And there's nothing better than the smokey, hardy flavor of a chipotle. I think people too often rely on fatty things to carry flavor, like cheeses and creams, when you can get a great depth of flavor using the right spices and herbs in the correct moderation.
I usually keep mine chunky and very avocado-y, but for this burrito I want it to be a runnier, creamier topping. It worked out nicely.
1 very ripe avocado
1 bunch cilantro, chopped, about 1 tbs packed [[see above photo]]
1 squirt of lime juice
1/2 tsp salt
a dash of pepper
a dash of chili powder
a dash of crushed red pepper
1 tbs tofutti sour cream
-- Blend all ingredients until smooth
That picture is about 2 cups couscous [[too much!]], this recipe will serve about 3 people.
1 cup dry couscous [[check the instructions on bag]]
1 1/2 cups vegetable broth
2-3 cloves garlic
1 tbs chipotle sauce from canned chipotle in adobe sauce,
plus one seeded, chopped chipotle pepper
-- Heat vegetable broth to a simmer, add couscous and cook until liquids fully absorbed. About 7 minutes.
-- Remove from heat and add the garlic and chipotle/sauce. Mix well.
chopped red onion
whole wheat or whole grain or Ezekiel tortilla [[Andrew likes the Ezekiel's]]
--Pack together and enjoy.