1/4 C yellow cornmeal, preferably stone ground (I used Bob's Red Mill)
1/4 C whole wheat pastry flour
1 tbsp nutritional yeast
1 1/2 tsp all-purpose spice
1/4 tsp salt
2 8-oz packages seitan stir-fry strips or 1 pound fresh seitan, cut into thin strips (I used West Soy from Nutri-Foods/Whole Foods/Trader Joe's)
1-2 tbsp olive oil, as needed
1. Combine cornmeal and 3/4 C boiling water in a large heat-proof mixing bowl. Let stand for 1 minute, then stir. Add the flour, nutritional yeast, seasoning, & salt, and whisk together.
2. Add the seitan to the bowl and stir to coat evenly.
3. Heat the oil in wide nonstick skillet. Arrange the seitan in a single layer or work in batches. Saute over medium-high heat on all sides until the cornmeal turns golden brown. Keep heated in the oven in a pan at 150-170 degrees until all are cooked.
I served it with her suggested side dish, Curried Cashew Couscous. Couscous is not only fun to say (as my brother-in-law Shaun likes to say) but it needs to be cooked in a dish since it's quite dull all by itself. I often throw it in salads to bulk things up. I use 100% whole wheat couscous I buy from Trader Joe's.
Finally, I steamed a bunch of dinosaur kale, then sprinkled a little sea salt & pepper on it and the tiniest bit of almond oil.