Cooking tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

Seitan Parmigiana Recipe

	Category	Vegetarian Recipes
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Ingredients And Procedures

12 oz Seitan; cut into "steaks"

4 tb Oil; for frying

3 c Spaghetti sauce

1 md Onion; chopped

-and sauteed in water - (optional) -----------------------------------BATTER----------------------------------- 1 c Whole wheat flour

1/4 c Corn meal

1 1/2 c Water

1/4 ts Salt

----------------------------------TOPPING---------------------------------- 10 1/2 oz Soft silken tofu

1 ts Maple syrup

2 ts Italian herbs

-(marjoram, sage, oregano, - basil, thyme, rosemary) 1/4 c Tahini

1 ts Miso

1 pn Nutmeg (optional)

For BATTER: Mix together flour, corn meal, water and salt to make a thin batter. Let sit for at least 10 minutes. Dip pieces of seitan into batter. Pan fry in oil on both sides until brown. Combine topping ingredients together in a blender and blend until smooth. Preheat oven to 350 degrees. Pour 1 cup sauce into a 9" x 13" baking dish, distributing evenly. Place batter fried seitan on top. Spread onions on top of seitan. Pour on remaining sauce and top with tofu topping. Bake for 30 minutes.

This is a fairly close approximation to what a parmigiana dish should be like. It is based on the mushroom stroganoff from the American Vegetarian Cookbook, and comes from Renee Wheeler. From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups: rec.food.veg

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<h1>Seitan Parmigiana</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>12 oz Seitan; cut into "steaks" <P>4 tb Oil; for frying <P>3 c Spaghetti sauce <P>1 md Onion; chopped <P>-and sauteed in water - (optional) -----------------------------------BATTER----------------------------------- 1 c Whole wheat flour <P>1/4 c Corn meal <P>1 1/2 c Water <P>1/4 ts Salt <P>----------------------------------TOPPING---------------------------------- 10 1/2 oz Soft silken tofu <P>1 ts Maple syrup <P>2 ts Italian herbs <P>-(marjoram, sage, oregano, - basil, thyme, rosemary) 1/4 c Tahini <P>1 ts Miso <P>1 pn Nutmeg (optional) <P>For BATTER: Mix together flour, corn meal, water and salt to make a thin batter. Let sit for at least 10 minutes. Dip pieces of seitan into batter. Pan fry in oil on both sides until brown. Combine topping ingredients together in a blender and blend until smooth. Preheat oven to 350 degrees. Pour 1 cup sauce into a 9" x 13" baking dish, distributing evenly. Place batter fried seitan on top. Spread onions on top of seitan. Pour on remaining sauce and top with tofu topping. Bake for 30 minutes. <P>This is a fairly close approximation to what a parmigiana dish should be like. It is based on the mushroom stroganoff from the American Vegetarian Cookbook, and comes from Renee Wheeler. From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups: rec.food.veg <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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