Pan Seared Seitan with Rhubarb, Cherry and Port Sauce & Almond Feta and Spinach Salad with Artichokes, Sun Dried Tomatoes and Roasted Potatoes

Dinner tonight was a combination of other recipes I made earlier today. I pan seared sliced seitan and topped it with the rhubarb, cherry and port sauce and almond feta. I added a spinach salad with artichokes, sun dried tomatoes and potatoes to round out the dinner. This is not a meal I would make if I were short on time unless I had the port sauce and potatoes premade.

Pan Seared Seitan topped with Rhubarb, Cherry and Port Sauce and Almond Feta
Makes two servings

Ingredients:

2 tablespoons of extra virgin olive oil
8 ounce seitan roast, cut into 8 slabs
3 tablespoons of brown rice flour, to coat seitan
½ teaspoon of kosher salt
½ teaspoon of black pepper, freshly ground
4 tablespoons of rhubarb, cherry and port sauce
2 tablespoons of almond feta

Directions:

Preheat the oven to 200 degrees.

Heat a large skillet (12 inch) with the olive oil until it ripples. Meanwhile dredge the seitan in the seasoned flour and shake off the excess flour. Sear the seitan over medium high heat for 3 or 4 minutes until it releases easily from the pan and then flip over and cook the other side until crisp.

Line a small baking dish with paper towel and put the seitan in the pan, a single layer, and hold in a 200 degree oven until the remainder of dinner is ready.

To plate, top the seitan slices with the rhubarb, cherry and port sauce and top with a
little almond feta.

Comments:

I used the brown rice flour for extra crispiness on the seitan cutlets. The paper towel lined baking dish helped to remove any excess fat from the seitan making it healthier than most pan seared foods.

Spinach Salad with Artichokes, Sun Dried Tomatoes and Roasted Potatoes dressed with Sherry Vinaigrette
Serves 2

Ingredients:

4 cups of baby spinach, torn into bite size pieces
2 tablespoons of sherry vinaigrette
3 canned artichokes, quartered
4 sun dried tomatoes, slivered
12 ounces of vinegar and olive oil roasted potatoes, at room temp or cool

Directions:

Toss the spinach with the sherry vinaigrette. Plate the dressed spinach, top with half the artichokes, slivered sun dried tomatoes, and roasted potatoes.

Comments:

This was a filling dinner. The acidity of the sauce is a nice counterpoint to the pan seared seitan. The almond feta was a last minute thought that I liked. If I had tofu sour cream in the refrigerator I would have used that to top the sauce. The potatoes were like croutons on the salad, and I liked the textural contrast.