One
of the most pleasant memories of my childhood reffers to the time
that I spent in a cottage family. In my my imaginary child's world
countryside life was just magical.
It
gave me a special sense of freedom and it was around that time that I
learned what growing a garden was like and how some food products
were cultivated.
I
discovered how pleasant it was to pick blackberries and eat them
right away, and I also discovered how terrible it was to touch
nettles.
But
as things in our lives are not for ever, today I no longer consider
nettles so unpleasant. I still try to keep them away from the contact
with my skin, but they have became part of the meals here at home.
They are rich in vitamins from groups B, C, and K, carotene, iron
and magnesium, amino acids, calcium salts, phosphates and proteins.
They are excellent to help recovering in cases of anemia and
circulatory problems. Their use in recipes is diverse: whether in
green juices, teas, soups, among others.
My
suggestion for today is based on mashed nettles to go with a
delicious seitan steak, roasted potatoes and sautee vegetables.
Ingredients:
(Serves
3)
For
the seitan:
3
seitan steaks
a piece of fresh ginger
root
2
garlic gloves
1
tbsp lemon juice
2
tbsp soy sauce
2
tbsp olive oil or sesame oil
salt
to taste
For
the nettles:
1
bunch of nettles
1
hand coriander leaves
1
garlic glove
1
tbsp olive oil
salt
For
the potatoes:
Potatoes
for 3
Herbs
(rosemary, rosemary, thyme)
½
cup olive oil
salt
For
the vegetables:
chard
stalks of various colors
8
mushrooms
1
cup of peas
2
tbsp olive oil
Start
by marinating the seitan steaks in a broth of water, soy sauce and
lemon (at least for 20 minutes).
Wash
the potatoes and cook them with the skin in abundant water, seasoned
with salt until slightly tender.
Preheat
oven to 220 º.
Wash
the nettles. Remove the tales and use only the small leaves.
Place
the cilantro in a pan with boiling water, seasoned it with salt and
cook it until soft. Add the nettles and when the water starts to
boil, leave them only for 30 seconds. Turn off the heat and drain the
water.
Reserve
the broth that you can use for other dishes, soups or sauces.
Blend
the nettles until you get a creamy puree. Reserve.
Meanwhile,
steam the peas. Reserve.
Cut
the stems of the chard and steam them lightly as you want them to
remain firm (2 minutes maximum). Reserve.
Clean
the mushrooms with a damp cloth and cut them into slices.
Sauté
the mushrooms in olive oil and then add the chard stalks and peas. If
necessary, season it with salt.
Cut
the potatoes into quarters or slices and place them on a baking tray.
Sprinkle them with herbs and drizzle with olive oil.
Bake
for 10 minutes, while preparing the seitan steaks.
Grate
the ginger and saute in the olive oil.
Add
the chopped garlic and sauté.
Add
the seitan steaks, cook on one side and on the other until lightly
golden and add a little of the broth used for the marinate. The broth
should cover the steaks.
Let
them cook until the broth reduces and rectify the seasoning.
While
the seitan steaks are cooking, place the olive oil that you reserved
for the nettles in a pan, heat and add a whole garlic glove. Let it
brown and add the nettle puree and the coriander leaves. Wrap well
and rectify the seasoning. If necessary, add a few drops of lemon or
a little corn starch, dissolved in a small amount of water, in case
you want a thicker consistency.
The
potatoes and the steaks should be ready ....
Put
the ingredients in the dishes and enjoy the meal!
Bon
appétit!
© veggie delicious food, 2013
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