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Seitan Piccata Recipe: What Emily Deschanel Likes To Chew On

Written by Vegetarian Star on Friday, August 15th, 2008 in Actresses, Recipes.

1 Comment
2006 Fox Summer TCA Party - Arrivals

A couple of days ago, we introduced you to Kevin Nealon’s Chickpea Tacos. Turns out, after examining that website more closely, there are several other celebrity favorite recipes that also looked tasty. So we decided to bring them all to you in case you were too hungry to bother clicking more to go to the site. Enjoy!

Emily Deschanel’s Seitan Piccata from The Millennium Cookbook – Extraordinary Vegetarian Cuisine,by Eric Tucker and John Westerdahl, Dessert Recipes by Sascha Weiss.

Serves 6

HERB CRUST:
1 1/2 cups all-purpose unbleached flour
1/3 cup polenta
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground pepper 
1 cup soy milk
2 teaspoons Dijon mustard
6 servings (1 1/2 pounds) marinated seitan, cut into medallions
1/4 cup canola oil

PICCATA SAUCE:
2 teaspoons minced garlic
6 paper-thin lemon slices
1/2 cup fresh lemon juice
2 cups dry white wine (you can use non-alcoholic wine)
1 tablespoon nutritional yeast
1 tablespoon capers, drained
1/2 teaspoon ground pepper
1/2 teaspoon sea salt
1 tablespoon cornstarch or arrowroot, dissolved in 3 tablespoons cold water
Thin lemon slices and minced fresh parsley or chives for garnish

DIRECTIONS:
In a shallow bowl, combine all the ingredients for the herb crust. In another shallow bowl, combine the soy milk and mustard. Dredge the seitan with the crust mixture, dip in the soy milk mixture, then dredge again in the crust mixture. Cook the seitan in a dry nonstick pan over medium-high heat until lightly brown, about 2 to 3 minutes per side. Keep warm in low oven.

To make the sauce: Wipe out the pan and place it over medium heat. Add the garlic and toast until lightly browned. Add the lemon slices, the remaining sauce ingredients. Boil until the volume is reduced by almost half. Stir in the cornstarch mixture and cook until thickened. Serve the hot sauce over seitan. Garnish with more lemon slices and parsley.

NUTRITIONAL INFORMATION:324 Calories (11% from fat), 34 g Protein,  38 g Carbohydrate, 4 gFat, 0 mg Cholesterol, 781 mg Sodium, 3 g fiber

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Bones Star Emily Deschanel Gets Her Veggies At The Farmer’s Market

Written by Vegetarian Star on Friday, August 1st, 2008 in Actresses.

3 Comments
2007 Spirit Of Independence Award

On any given Sunday, there’s a good chance you’ll find Bones star Emily Deschanel at the local farmer’s market in Hollywood. For some reason, “farmer’s market” and “Hollywood” almost sound like the two could never be combined, but thankfully, Deschanel proves this to be wrong.

A vegan for about 15 years, she let USA Today’s William Keck follow her around (is that approved stalking?) while she picked avocado and other goodies.

One of her favorite spots is the veggie soul food stand, where she ordered vegetarian pot roast, greens, cornbread and black-eyed peas. Although her current day job is an actress, she also considers herself a good chef: 

“I make a good guacamole, if I do say so myself.”

via USA Today

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