fitlife We have been getting good organic peaches from the store and yesterday I tempted my family with the idea of grilling some peaches, something I’ve not done in a while. As I prepared to work on dinner, I decided instead to try waterless cooking. Here is what I did.
Ingredients
- 1/4 cup onion cut into approx. 1/4″ x 3/4″ strips
- 8 ounces of seitan (I used pre-cut strips but any size cut would be fine)
- 2 cups mixed frozen mixed vegetables
- 1T finely (1/8″) minced ginger
- 1 medium peach cut into approx. 3/8″ cubes (about a cup)
- 1/4 t salt
- 1/2 t garlic powder
Process
- I put into a large Saladmaster stock pan these ingredients, in this order: onion, seitan, vegetables, ginger, and, finally, peach.
- I cooked waterlessly – i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes.
- I then mixed in the salt and garlic powder, and served, along with brown rice and a slice of heirloom tomato topped with kala namak (pink salt).
Results
Wow, all three of us loved the meal. I had wanted to use a not-yet-ripe peach but all of our peaches were just ready to eat. It turned out fine – the peach was nice and juicy. The flavors all complemented each other; a benefit of waterless cooking is that the peach could be cooked as small distributed cubes, instead of large grilled slices.
Ideas for the future
Thankfully, my daughter cleaned her plate in spite of their being ginger in the main course. However, were I cooking for a spice-happy audience, I’d also add some chunks of a mild jalapeno. I should do more waterless cooking with fruit!
Labels: No Added Fat, Saladmaster, seitan, Waterless cooking
