And still more food porn! Seitan with chipotle sauce

Roughly, this is the seitan with ancho-chipotle sauce from 1,000 Vegan Recipes by Robin Robertson, on page 310. Except that I couldn't find ancho chiles (hey, I live in midtown Atlanta, not precisely a hotbed of ethnic grocery stores.) And I didn't have dried chipotles, so I just used a defrosted chipotle from the chipotle-painted baked tofu I made last week from the same cookbook.

The basic seitan recipe (p.305), fresh from the food processor, and looking pretty damn unappetizing. Kinda looks like rubber, which was roughly its consistency as well.

And oh, it can get even less appetizing looking.

And simmering it in the water, soy sauce, and garlic doesn't do it any wonders.

Brief interjection: the random groceries are pretty appetizing looking. I had to buy bread, since J is the chief baker (and I'm too lazy to learn to bake great bread) and the fire-roasted tomatoes are an important component in the (ancho)-chipotle sauce. The cilantro just looked good. And I might whip up some potato leek soup tonight. (Does it seem like I feel the need to justify my grocery choices? Weird.)

From unappetizing to borderline alien.

And now taking on a rather unpleasant swiss-cheese look.

Okay, starting to look much more appetizing, after slicing, and dredging in cornmeal, salt and pepper and frying. Bonus points for anyone who can pick out Pennsylvania, Massachusetts, North Carolina, and Mississippi.

Alright: now this is starting to look much more like something I'd actually want to put in my body.

Here is the sauce, simmering.

And this is what happens to sauce that doesn't play nice.

The seitan cutlets, looking creepily chicken-like.

And a largely duplicative shot of the seitan cutlets post-frying.

On balance, it was delicious. The sauce recipe made way too much, but provided a nice pizza sauce for last night's pizza. (Patience, patience!)