After spending the entire afternoon in the kitchen cooking beans and making seitan (with brain-like results) I had to make something that I actually could eat, and beside, it was dinnertime. So I made the always nice speltotto, which is like risotto but with spelt instead of the rise, and a simple fried mix of seitan, mushrooms and leek. As I peeled the onion, I discovered it was a mutant one, and was actually one and a half. Since that was what I needed more than one, it was prefect. This meal was the first time my dinner company tried seitan, and it turned out well, even with satisfaction.
So, this is nothing fancy, but a nice meal for any after-work-and-I’m-really-hungry-evening.
Speltotto
serves 4
1 1/3 cup whole spelt
1 bell pepper in the colour of your choice
½ yellow onion
½-1 cup soy milk
olive oil
salt and black pepper
fresh basil
Boil the spelt until almost soft. Chop the pepper and onion in small pieces. When the spelt is almost done, sauté the pepper and onion in a small amount of olive oil until it starts to get tender, add the cooked spelt and enough soy milk to make it a little bit creamy. Mix carefully until it has came together nicely. Fold in some fresh basil in it and you’re ready to go.
