Part 81 (2/2)

Remove from the oven and use a large serving spoon to place some of the stew and a biscuit in each shallow, individual bowl. Sprinkle with a little chopped, fresh thyme.

Serve at last! Especially yummy when you break up your biscuit and mix it in a bit with your stew.

SEITAN PICCATA WITH OLIVES AND GREEN BEANS.

SERVES 4.

TIME: 40 MINUTES.

Okay, enough messing around with everything else we call ”recipes,” piccata is where it's at. If you've ever wanted to impress someone with something other than your ability to touch your tongue to your nose, then serve them piccata. Never had it before? It's capers and white wine and garlic and shallots and lemon and breaded seitan, and it's easy to make. Are you sold? We serve it with olives and crunchy string beans over a big pile of mashed potatoes, and we serve it often.

1 pound seitan

About cup all-purpose flour

Olive oil (enough to coat the bottom of the pan)

1 scant cup thinly sliced shallots (3 to 5, depending on the size)

4 cloves garlic, chopped

cup dry white wine

2 cups vegetable broth

teaspoon salt

Several pinches of freshly ground black pepper

Small pinch of dried thyme

cup capers with a little brine

cup pitted kalamata or black olives, cut in half

Juice of 1 lemon (2-3 tablespoons)

3 tablespoons finely chopped fresh parsley

pound green beans, ends trimmed

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