Arroz Amarillo con Seitan, Sikil Pak, Hearts of Palm “Ceviche”

It’s not always easy to find a meal to please everyone in my family. Read: it’s downright impossible. When thinking about plant-based protein sources beyond legumes, the common big three are tofu, tempeh and seitan. The other night our dinner included tempeh, which is one of my favorites and the lowest on the list for child 1, child 2, and husband. Child 1 cried out “why can’t we have seitan?” I honestly could not remember the last time I served seitan. Back in our pre-kid years, husband and I would eat it fairly regularly- whether from pure enjoyment or how budget friendly it can be when you make it yourself, as I’ve been doing for over a decade. While it does come together fairly easy when you have the ingredients, it’s not convenient if you’re trying to throw together a last minute meal. Also, as I cook more for people who either require or embrace a gluten free diet this “wheat meat” has disappeared from my meal planning. But hey, the kids want it. Maybe we can get through a meal without a fight.

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Arroz Amarillo con Seitan, Sikil Pak, Hearts of Palm “Ceviche”

The arroz and steamed white seitan recipe, which contains vital wheat gluten flour along with chickpea flour, come from Terry Hope Romero’s Viva Vegan.  The Sikil Pak (pumpkin seed mole dip) comes from Romero’s Vegan Eats World. I gleaned the “ceviche” from various web sources.

I measure the success of a family dinner by:

  1. Minimal complaints
  2. Clean plates
  3. Request for leftovers for next day lunch
  4. Bonus points for actual compliments

Success all around! Even by child 2, the toughest critic of all.

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