If you've never had anything "piccata" style, I feel almost certain you have not fully lived. The bold and savory flavors that are created from the combination of capers, lemons, white wine, onions, garlic, shallots, and parsley are absolutely stunning to the mouth. I am not exaggerating here, either! Then to bless breaded and pan-fried homemade seitan with this deliciousness is just so good it should be illegal. But it's not, which is why I served it at my supper club last weekend!! Yay! I used the Seitan Piccata with Lemon-Caper Sauce recipe in the Candle Cafe Cookbook, which really turns out perfectly every time. And it's so gooooooooood!!!
I served the seitan on a pile of Creamed Local Spinach (made with Earth Balance, soy creamer, salt, and pepper. simple and yum.) and Herbed Potato Cakes. I have been really into things in cake or patty or fritter form lately, so I kind of just went with it to create a nice starch for this meal. And they are wonderful!! The recipe below will feed a lot of people, like 24, so feel free to half or quarter it if you aren't running an underground restaurant out of your house! :)Herbed Potato Cakes (serves 24, makes approx. 48 patties)
5 lbs yukon gold or russet potatoes, diced
1 medium onion, small diced
5 cloves garlic, minced
1 cup celery, small diced
1/4 cup vegan margarine
2 cups soymilk
6 cups whole wheat flour
3 Tbs baking powder
1 Tbs sea salt
1/2 Tbs white pepper
1/2 Tbs black pepper
1 tsp paprika
1/2 tsp cayenne pepper (if you like a little heat)
1 Tbs dried thyme
1/2 Tbs dried dill
1/2 cup fresh sage, chopped and tightly packed
2 Tbs agave nectar
Zest and juice of 1 lemon
Oil for frying
Bring a large pot of water to a boil and add the diced potatoes. Boil for approximately 20 minutes, until fork-tender. Drain and set aside to cool.
When the potatoes have cooled, add the margarine and soymilk, and mash until the potatoes are smooth and creamy in texture. Add in the rest of the ingredients and mix well. Let rest for 10-15 minutes. While the dough rests, preheat oven to 375 F.
Heat a large skillet or griddle over medium-high heat. Coat pan with oil and allow to heat.
When oil is ready, drop prepared dough by 1/2 cup scoops onto heated pan. Let cook for about 3 minutes, until beginning to get golden brown. Flip the patty over and cook 3-4 more minutes, again looking for a golden crust. Transfer patty to a sheet pan, which will go into the oven. Repeat process until all of the dough has been used up; this should produce roughly 48 cakes. Bake the fried potato cakes in preheated oven for 15 minutes, to get the inside fully cooked and create a fluffy interior. Serve immediately over creamed spinach and top with seitan piccata and lemon-caper sauce.
Even with that delectable meal, there was OF COURSE room for dessert!! I looooove frosted brownies and the combo of pb and chocolate, so I made these two loves combine in this Peanut Butter-Cocoa Brownie! The brownie is the Deluxe Cocoa Brownie from Vegan Cookies Invade Your Cookie Jar...another winner from that beautiful book! The frosting is a Peanut Buttercream, based on the recipe in Vegan Cupcakes Take Over the World. Dusted with fair trade cocoa powder, too!! Man, these vegan baked goods are so proactive! They were definitely satisfying my sweet tooth that day! Decadent, rich, delicious, and seriously induce need of a post-meal nap! Though next time, I would make them "bomb" style and drench the top in chocolate ganache....there will be a next time soon I can tell!