2 teaspoons dried thyme (or 2 tablespoons fresh)
2 bay leaves
2 cups frozen peas
2 tablespoons grain coffee (such as Postum or Inka), or regular strong coffee
Juice of 1 lemon
* 3 tablespoons kuzu (powdered starch and gelling agent)
1/2 cup water
* 2 tablespoons red or brown miso
Handful watercress, finely chopped, for garnish (optional)
* Available at Asian and natural food stores and some Whole Foods.
If seitan comes shredded, leave as is; if it comes as a lump, cut roughly into one-inch cubes and set aside.
In a large, wide stew pan, heat corn oil over medium heat. Add onions and saute until golden, about 15 minutes. Add carrots and potatoes and saute 5 minutes. Add vegetable stock, garlic, ginger, kombu, thyme and bay leaves, stir and cover. Simmer on very low heat until the carrots are almost tender, 30-45 minutes.
Add seitan and simmer for 5 minutes on medium-low heat. Add peas and simmer 3 minutes. Turn heat to very low.
Dilute grain coffee in lemon juice and add. Dilute kuzu in 1/4 cup water and add. Stir constantly, while it simmers and thickens, about 2 minutes. Dilute miso in 1/4 cup water and add. Stir and simmer another 2 minutes.
Turn off heat and allow to rest 10 minutes. If desired, remove bay leaves and kombu. Serve over rice or noodles, and top with watercress, if you like.
Makes 6 servings.
Per serving: 270 calories, 28 gm protein, 36 gm carbohydrates, 4 gm fat, 0 mg cholesterol, trace saturated fat, 1434 mg sodium, 5 gm dietary fiber
