Sublime Vegan Picatta
When I sat down to plan from The Sublime Restaurant Cookbook, I honestly didn’t think I’d be raving about it as much as I am. Just judging by the recipe titles and photos, I was mentally whining that they seemed pricey and a lot of work for a small amount of food. But I was so wrong; these recipes are elegant, simple, and easy to create in my own kitchen. I make a lot of delicious food, if I do say so myself, but these have been dishes I’m very proud to present. This cookbook is definitely coming out whenever I want to make something special for dinner guests or even our little family.
Tonight, I made The Sublime Restaurant Cookbook‘s Picatta recipe (page 66). Oh my goodness, talk about delicious! Take last night’s Grilled Seitan Steaks, but rather than grill them, dredge the vegan cutlets in flour and pan-fry them. I was going for classy, but I had to giggle because the finished product looked an awful lot like fast food. I served the lemon caper “cream” sauce drizzled dish over garlic mashed potatoes, and yum, I could eat this dish over and over again! Since there was plenty of leftover lemon caper sauce, I stirred it into the leftover mashed potatoes. So good that I’m actually planning to rework a recipe for just the lemon caper mashed potatoes!
Do you think seitan is nonvegan-friendly? Would you serve it to your nonvegan guests or is it something you reserve especially for the vegan crowd?