Dilled Green Beans with Seitan

What a long, strange trip it’s been. In the last month I’ve traveled to Indiana, New Orleans, Berlin, Michigan and Ohio, and I’ve made good friends with the Detroit airport. Needless to say, I’m behind. But I promise to catch up fast, both with my travels and with some of the delicious spring lunches and dinners I’ve been enjoying.

A few weeks ago I received the new Heidi Swanson cookbook, “Super Natural Everyday.” I’m such a geek, I actually pre-ordered this cookbook and was SO excited when it finally arrived. Pictured above is her recipe for Dilled Green Beenw with Seitan. I used green beans that I froze last summer, leeks freshly harvested from my garden, and homemade seitan. It was quick, and it was delicious. I had my doubts about the dill (when its not eggs are potatoes I always wonder how the dill will compliment the dish), but like every Swanson recipe I’ve tried, this one was a winner!

Because it’s fairly time consuming, I always make a huge batch of seitan, chop most of it up, and freeze it in just a little broth. A quick defrost and a delicious, small – effort evening meal later, I’m always glad that I did.

Advertisements

Published by

veggicurious

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s