I wanted to try a more chicken-y approach to the seitan recipe that I tried earlier in the week. By this, I mean that I wanted to try marinating it and grilling it, the way that one might prepare piece of chicken. So… I used the same recipe (except that I had all of the ingredients this time, minus the poultry seasoning) and I prepared it exactly as the recipe states. After it was done steaming, I marinated it in some lemon juice, lemon zest, garlic, olive oil and grill seasoning for about 2 hours. Then I fired up the grill. When they were done grilling, I cut into one of the cutlets to test the firmness of the inside. You’ll recall that my chief complaint about seitan is the sometimes mushiness of the center. Yep, these were a little mushy in the middle, so I decided to remedy that by sticking them in the oven while I finished preparing the side dishes. The result was a less chewy center with a very crispy outside. Hmmm… not exactly what I was going for, but not totally inedible either. Emma even choked down a few bites, which really surprised me.

I’m not giving up on this, though. I think it’s totally do-able, but I just need to practice a little with cooking the seitan. Once I figure out the best cooking method or combination of methods, we will be in business.

On the side, we had some kale that I cooked in veggie stock. Boy, do I LOVE kale. We also had some dilly potatoes. I took about 7 baby yukon gold potatoes (my favorite) and quartered them. Boil for about 3 minutes and remove from the water. In a skillet, heat 2 TB non-dairy butter and add the potatoes. Allow them to brown up a bit, then add about 2 cloves of chopped garlic. When the garlic has cooked (and the potatoes are tender), sprinkle in about 2 TB of chopped fresh dill and season with S&P. Delish!