Rockin' Ray & Raw Aioli

The Co-op started carrying another seitan brand called Ray's Seitan. This is the best (pre-made) seitan yet! I remember the insructor at Natural Gourmet Institute using Ray's as a substitute for the fresh stuff (which we were there to make), and I have had my eyes peeled for this brand ever since. Ray did not disappoint. There are a good 4 servings in the container, verses the two servings the other brands usually give you. And it's definitely worth it in a pinch, for the times when you can't, you know, spend hours rinsing the gluten flour in hot and cold, hot and cold, hot and cold water...and need that same great texture and taste. Yum.


Feeling a little "steak and potatoes" traditional, I wanted a potato with some side greens. But I also wanted a change from the usual Earth Balance, so I opted for making my own spread using a Raw Aioli recipe from the ever-amazing Dreen Burton

Ingredients:

Raw Aioli

• 1/4 cup raw cashews
• 1/2 cup raw brazil nuts (or can use more cashews)
• 1/8 cup raw pine nuts
• 3 tbsp freshly squeezed lemon juice (see note)
• 1 clove medium to large clove garlic, quartered (choose size to taste)
• 1/2 tsp sea salt
• freshly ground black pepper to taste
• 1/3 cup + 1-3 tbsp water (see note)
• 3 tbsp walnut or olive oil

What a great garlicky kick on anything from potatoes to pretzels! I also sauteed the seitan in garlic, olive oil, and a lot of ginger and cilantro. It was deeeee-lish!