I decided to make a waterless dish in a large Saladmaster stock pan. I cooked waterlessly some potato and seitan – i.e., I put in garlic, onion, seitan, diced Yukon Gold potato, and frozen green bean pieces, 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 like Frontera Foods’ conveniently packages sauces; nevermind that they describe them as appropriate for carnivorous dishes, these are good for plant-based dishes and are reasonable in fat content. I used one of their garlic sauces and mixed it in to the dish, then cooked, stirring a few times, for another minute or so.
I also made an Israeli couscous dish by sauteing a bit of onion, then adding a cup of the Israeli couscous, 1 1/4 cups water, 3 leaves of kale (roughly hand torn -skipping the stems, which I put in our compost bound container – into about 3/4″ pieces), a few shakes of salt, 1/8 t or less of turmeric, and about 1/3 cup of frozen green peas. I brought to a boil and cooked on low heat, covered, for about 8-10 more minutes.
Ideas for the future
Labels: Almost No Added Fat, Kale, Saladmaster, seitan, Waterless cooking