Someone at work gave Papa some habanero peppers, and he’d like to use at least one of them so he can tell the guy how much he liked them. The trouble is, we think one will be plenty.
I found a recipe I’m going to try, which calls for "chicken-style" seitan, so I made some seitan using this recipe and left out most of the spices (and all the tomato paste); instead, I made broth with vegetarian "chicken-flavored" broth powder to use as the water. (Honestly, it’s been so long since I had chicken you couldn’t prove it by me!)
I thought it tasted kind of bland, but the whole point of the recipe is that it’s going to soak up the sauce anyway.
For dinner, we had lots of garden things we needed to use. Here’s the last Moosewood-inspired marinated fresh tomato/basil/garlic pasta sauce of the season, with soy cheese.
And we also had the last of the chard; no photo.
Oh, and more "big bread," which Papa likes more than bread-machine bread…