I took a lovely picture of this, but I can’t seem to upload any photos yet. AARRGG! WordPress security and my Mac doesn’t seem to get along, but I’ll keep trying. This is one of those dishes that every one here loves! It is from “Cooking the Whole Foods Way” by Christina Pirello. This also makes a lovely Lenten dish.
Fettuccine with Seitan & Sugar Snap Peas
-10 tp 12 ounces sugar snap peas, trimmed
-1 or 2 carrots, cut into thin matchstick pieces
-1 (8 oz) package fettuccine (we usually use 1 pound)
-2 teaspoons extra-virgin olive oil
-1 pound seitan, cut into 1/2-inch pieces (aka wheatmeat. I use WhiteWave brand)
-1/4 cup minced fresh parsley (I use less dried most of the time)
-1 to 2 tablespoons whole-wheat pastry flour
-1 cup vegetable stock (I use Imagine brand ‘no-chicken” broth”)
-1/4 cup mirin
-3 or 4 green onion, cut into thin diagonal slices
-Generous pinch of paprika
-Lemon wedges (we don’t use these)
Bring a small pot of water to a boil and boil snap peas 1 minute. Remove with a strainer and rinse under cold water. Add carrots, cook 30 seconds and drain. Rinse under cold water and mix with peas. Set aside. (We don’t do this anymore. We like our veggies crispy and just leave them to steam at the end of the recipe a little longer.)
Bring a large pot of water to a boil and cook fettuccine according to package direction just until tender.
While the fettuccine cooks, heat oil in a deep skillet over medium heat. Add seitan pieces and cook until golden brown, about 2 minutes, turning as needed. Transfer to a plate, cover loosely, and set aside.
In the same skillet, stir in parsley and flour and cook 30 seconds. Stir in broth and mirin and season lightly with salt. Simmer until sauce thickens, stirring constantly, about 2 minutes. Add peas and carrots and simmer 1 minute, stirring constantly. (This is where I put a cover on, turn the burner to low, and simmer/steam veggies for a few minutes.)
Drain fettuccine; do not rinse. Arrange on a serving platter. Spoon sauce over fettuccine and top with seitan pieces. Sprinkle lightly with green onions and paprika and serve with fresh lemon wedges. Makes 2 or 3 servings. (In our home with 2 adults and 5 children it more than feeds us all with leftovers with the pound of fettuccine!)