The Horizons Cookbook Publisher: The Book Publishing Company © 2005 by Rich Landau and Kate Jacoby ISBN: 1570671796

Reprinted with permission from one of the authors, Kate Jacoby.

Tofu or Seitan & Wild Mushroom Pot Roast (p. 113)
Yields: 2 to 4 servings

This is a simple and satisfying dish that doesn't require a lot of "hands-on" preparation. The aromas of this roast will fill your house, and captivate anyone who is lucky enough to walk in while it's cooking. The glory of this production comes when you peel off the aluminum foil, and the beautiful dish of seitan or tofu with wild mushrooms shines before you, still simmering in its juices.

Ingredients

• 1 pound seitan or tofu chunks
• 1/2 pound of your favorite wild mushrooms, such as portabellas, chanterelles, and oysters
• 3 cups assorted vegetables, such as carrots, parsnips, zucchini, or cabbage
• 2 shallots or 1 onion, chopped
• 3 garlic cloves, chopped
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1/4 cup olive oil (Cut-the-Fat by not adding any)
• Salt and pepper to taste
• 1/2 cup stock
• 1/4 cup Madeira or Marsala Wine

Directions

In a mixing bowl, toss the seitan or tofu, vegetables, herbs, and spices with the olive oil, salt and pepper.

Lay the ingredients in a baking dish. Pour the stock and the Madeira or Marsala wine around the bottom of the pan. Cover tightly with aluminum foil and bake in a 450˚ oven for 45 minutes.

Peel back the foil carefully and taste the dish for salt, adding more if needed. Baste the seitan or tofu and vegetables with the liquid. Return the baking dish to the oven to cook, uncovered, for another 10 to 15 minutes.