Seitan Medallions

I decided to be ambitious yesterday and I made some marinated seitan medallions from The Artful Vegan which is the second cookbook from The Millennium Restaurant. First, the seitan is prepped and cooked in boiling water for 1 1/2 hours. Then it is cooled, sliced and then cooked some more in a marinade consisting of red wine, veggie broth, rosemary, garlic and some other spices. I halved the recipe in the book to make four servings, but it still made A LOT!

We felt like having some home cookin', so I whipped up some garlic mashed potatoes and we still had a container of Tofurky gravy in our freezer. The picture makes it looks like a spectrum of browns, but the seitan was actually a really pretty shade of purple from the wine. It was really yummy, too yummy because we ended up having seconds then ended up feeling way too full!

For dessert I took two ice cream cones and filled the bottom tips with some melted chocolate, then put them in the fridge to set. We filled them with some Soy Delicious Neapolitan ice cream. Mmmmm... it was delicious to have that little chocolate surprise at the bottom, like a Drumstick, but better!

2 yums way up!