roasted baby heirlooms, polenta, fried marrinated zucchini, braised seitan

Sometimes simple is best. This may look like a complicated meal, but if you start everything at once, it will all come together quickly. A simple polenta with a dash of cream, butter and local parmesan. Onions, slow carmelized in butter while the baby tomatoes roast, then tossed together with salt, pepper, a dash or red wine. Sliced zucchini, marinated in the refrigerator in red wine, garlic and olive oil over night, quick fried in a hot pan. Seitan the same, but marinated in garlic, whiskey, and jerk spices, quick fried as well. All of it together quicker than you’d think, full of flavors.


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Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

One thought on “roasted baby heirlooms, polenta, fried marrinated zucchini, braised seitan”

  1. Hey I’ve been reading over some of your recipes and they have caught my attention. Do you have any other good recipes? I know of this one contest that’s coming to Philly on September’s the Aetna Healthy Food Fight. You can go to for more details, but the deadline for Philly is August 30th. Oh, and throughout the contest, celebrity cooks will be judging (Bobby Flay, Sunny Anderson, Sara Moulton, or Cat Cora). Good luck if you decide to enter and if not, please post some recipes! 🙂

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