5.13.2011

FNF - pretzel-fried steak

Food Network Friday!

This month's veganized version for Food Network Friday, brought to you by Tami Noyes, is Aarti Sequeria's Pretzel-Fried Steak. She is the latest Food Network Star who is introducing Indian meals to Food Network's fans, but with a twist. This recipe, however, is not so unusual - it just sounds that way. The only real Indian aspect is the fenugreek in the flour mixture and the mango-chutney gravy. The pretzel is unusual, but not in an Indian way. 

This is a country-fried steak, using ground pretzels as the coating instead of flour. Although I didn't find that the coating made too much difference in the crunch department, it was unique and the family loved it. Of course, the family loves it when I deep fry anything, be it kale or seitan.

Aarti calls for eggs in her recipe. I used to freak out about the coating adhering to the seitan or tofu during frying, but since last year, I have had the honor of frying a bunch of stuff - in fact, more so than I had in all my life total - and I can say with certainty that it is as easy as coating the ingredient in a non-dairy milk, sans eggs. 

In other words: flour, nondairy milk, coating. Simple. No need for anything complicated like flax meal (although it wouldn't hurt health wise!) or fresh cashew milk (as I previously claimed). Coat and let it sit for 15 minutes. Fry. Eat.

The gravy was good, but I was really craving the cream gravy.

I couldn't get away by not making mashed potatoes, but I did wind up making Aarti's side dish of Greens n' Beans, which is a recipe of greens coated with a cilantro pesto. I changed things up a bit by using parsley instead cilantro and substituting Brussels sprouts, green beans and oyster mushrooms for the kale and beans. So, almost everything got swapped.

As for the beef, I used a pressed tofu and a seitan recipe I am experimenting with. I did keep the whole experience gluten free, which is why I also made the tofu. Gluten Free pretzels can taste like twigs or like pretzels. After eating our way through Whole Foods' snack section, the family chose Glutino. This is a delicious, albeit expensive, brand.

Food Network Friday is open to anyone who would like to join in the fun, so get over to Tami's site and get cooking!

Cost Breakdown

seitan, tofu: $5
flour (GF), pretzel (GF), soy milk: $3
spices, seasonings: $1
potatoes: $3
chutney, onion, stock: $2
Brussels sprouts, mushroom, green beans: $7
parsley, almonds, oil: $3
Total to make 6 servings:
$24.00 

  

6 comments:

  1. Covering tofu and seitan in pretzels seems like a dream come true.

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  2. You know it, Tami!

    Tender Branson, you, too, can begin your rapid eye movements.

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  3. i'm confused as to how having seitan kept it gf. since that's wheat gluten.

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  4. Philologic, I'm sorry it took a while to respond - Explorer has been having difficulty with comments these past few days.

    You are of course right, seitan is not gluten free! I have been making meals with gluten free options - if not all gluten free - because my youngest might be gluten sensitive. This recipe has the option of being gluten free by using tofu instead of seitan. In the picture, the left cutlet is tofu.

    Thanks for visiting!

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