POST: JALAPENO

Prepare the picadillo a few hours, or the day before, serving. Serve with rice tossed in toasted pumpkin seed, or with quinoa. Serves 4.

Ingredients:

• 375-500gram seitan
• 1 tblsp olive oil
• 1 tblsp chopped garlic
• 1 cup chopped onion
• 2 medium peppers (1 capsicum, 1 jalapeno) seeded and diced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 cups pasatta
• 1 x 400g tin chopped tomatoes with peppers
• 1/3 cup pimento stuffed green olives cut in half crosswise
• 1/3 cup rasins
• 2 tbsp drained capers
• 1/2 tsp salt
• black pepper.

Method:

1. Place seitan in the bowl of a food processor and pulse till chopped quite finely (like minced meat)
2. Heat oil in a large saucepan over a medium heat.
3. Add the garlic and cook for about 30seconds. Add Onion and green peppers, cook stirring occassionally till vegetables have softened a bit – 4-5 minutes.
4. Stir in oregano and cumin and cook for 30 seconds. Add reserved seitan and all remaining ingredients.
5. Bring to a boil over a high heat, reduce to a simmer and cook uncovered till the mixture thickens – about 30-45 minutes.
6. Adjust seasonings before serving.

From: The New Vegan Cookbook, by Lorna Sass, 2001, Raincoast Books, Canada.

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