dave’s killer breaded seitan

Dave’s Killer Breaded Seitan, Steamed Kale, BBQ Sauce

This very American dinner was appropriately based around the seitan lite from the American Vegan Cookbook.  Of course, the other star is the pride of the Pacific Northwest: Dave’s Killer Bread.

The baked seitan cutlets were breaded with a mixture of toasted, pulverized Dave’s Killer Good Seed bread, freshly ground black pepper, salt, cayenne pepper, oregano, sesame seeds, nutritional yeast, and sweet paprika. The cutlets were dipped in a water and cornstarch slurry, and then pressed firmly into the mixed crumbs. The cutlets were sprayed with canola oil and baked on parchment paper at 375F for 30 minutes, flipping halfway through and spraying again. They were baked at 425F for an extra 5 minutes for crispy-ness’ sake.

Soon to be breading action

Your dinner is served

steamed kale and blueberries, direct from the new Pioneer Square farmar

I picked up two half pints of blueberries. My berry excitement is about to come to well, fruition this weekend – the first in a series of therapeutic and fulfilling weekend berry picking adventures!

before the surprisingly competitive slashing of prices…