~ It's come to my attention that the recipe cards are not opening or not opening in larger formats, making them difficult to read. I am working on this problem, however, if you ever want me to email the recipes to you, I would be more than happy! Hopefully I can figure out what's going on and fix it! In the meantime, here is the recipe written out:
6 lg pieces of plain seitan 1c. dry white wine
Whole wheat flour for dredging 1/4c fresh lemon juice
1/4 c EVOO 1 c vegetable broth
1/2 c diced shallot 2 T unbleached flour
1/2 c diced onion 2 T soy margarine
1 t chopped garlic 1 c chopped parsley (or 2 T dried)
1/4 c drained capers 1/2 t sea salt and black pepper
Dredge seitan in whole wheat flour and shake off excess. If using tempeh, press it flat (I like using a plate for this), then dredge. Heat 2 T EVOO over high heat in a lg skillet. Add seitan and saute until crisp and golden, about 30 sec per side. Transfer to serving platter.
Heat remaining oil in same skillet. Add shallots, onion, garlic, capers, and saute until soft, about 1-2 min. Add wine and cook, stirring frequently, until reduced by half. Whisk in lemon and cook until reduced further, 1-2 min.
Whisk in broth and flour, and bring to a boil. Reduce heat and simmer for 1-2 min to thicken. Whisk in margarine, parsley, salt and pepper. Pour over seitan and serve immediately.