By Alan Roettinger | Photos by Pornchai Mittongtare
Grill vegetarian
Take meatless barbecue to the next level with Southwestern-inspired recipes
DNA resonates with the smell of charred food, harkening back to our Paleo cooking days. In a healthy shift to a vegetarian-centric diet, the grill shines as a wonderful tool to awaken our primal appetites. Tese Southwestern- and Latino-inspired recipes feature fire-roasted squashes and peppers, lightly caramelized corn, seared seitan, and more that imbue dishes with beloved smoky flavor; a traditional Spanish sangria filled with organic fruit rounds out the feast.
A
mong summer’s joys, outdoor cooking over a fire surely ranks near the top. Something in our
Green Chile Seitan Tacos Makes 8–12 | Staff Favorite, Veggie
Hand-rolling fresh tacos at the table is among the oldest, most enjoyable traditions of native Mesoamerican cuisine. It’s a little messy, which is perfect for outdoor dining. Leave the seeds in the chiles for a nice bit of heat.
1 pound tomatillos, dry skins removed, well washed 1½ cups chopped white onion, divided 1 bunch cilantro, chopped, including stems 7 cloves garlic 2-4 green serrano chiles ½ teaspoon sea salt 4 tablespoons extra-virgin olive oil, divided 1 pound plain seitan (large pieces) 8-12 white corn tortillas 2 cups grated cheese, preferably queso ranchero (or Jack or mild cheddar) Fresh salsa (below left) and crema Mexicana (page 28), optional
FRESH SALSA To make homemade salsa, combine about 3 cups finely diced Roma tomatoes, 1 cup finely diced white onion, ½ cup chopped fresh cilantro, 4–8 finely diced serrano chiles, 2 tablespoons fresh lime juice, and ½ teaspoon sea salt. Stir well and let sit for 10–15 minutes to allow the flavors to develop. Stir again and serve.
1. Bring a pot of water to a boil and add tomatillos. Cook for about 5 minutes, or until a dull olive color. Drain. Place in a blender along with ½ cup chopped onion, cilantro, garlic, chiles, and salt. Process until smooth. Heat 2 tablespoons oil in a large saucepan and add puréed tomatillo mixture. Stir until mixture is boiling evenly, and then reduce heat to simmer. Cook until reduced to a medium-thick sauce, about 5 minutes. Add seitan pieces and let cool slightly. 2. Preheat grill. Remove seitan pieces from sauce, scraping excess back into pot, and place on a baking sheet. Brush grill with remaining 2 tablespoons olive oil and place seitan on grill. As soon as grill marks form, turn pieces and grill other side until marked. Remove from grill and cut into narrow strips. Return to pot of green sauce and reheat over low. 3. Heat tortillas and keep warm in a folded napkin. Place seitan and sauce in a large dish. Make tacos by topping tortillas with seitan, remaining chopped onion, cheese, fresh salsa, and crema, if using. Roll up and eat over a plate. PER SERVING: 342 cal, 19g fat (9g mono, 2g poly, 8g sat), 33mg chol, 23g protein, 22g carb, 4g fiber, 416mg sodium
➻ 26 deliciousliving | july 2012
FOOD STYLIST, LIESL MAGGIORE; STYLIST, KIM WONG
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