Seitan: don't have to pronounce it to love it

When I started cutting meat and processed foods out of my diet there were a few lessons to be learned. Like, how on earth will I live without cheese? Wait, what's wrong with white rice? And what the he** is seitan? Sounds devilish and awful.

I'm still not a seitan connoisseur...I buy it in a box at Whole Foods instead of making my own. And I've only used it a handful of times. But boy OH BOY was this last time awesome! Seitan, for those of you who haven't tried it, is a meat substitute made from wheat gluten. Gluten allergies, back off and try this recipe with tempeh instead!! (Now what the he** is tempeh?...and the learning goes on and on...)

In any case, please please try the very delicious Braised Seitan with Brussels, Kale, and Sun-Dried Tomatoes straight from Veganomicon. I paired with a sweet potato mash of my own concoction:

Mashed Sweet Potatoes
3 lbs. any variety sweet potatoes (I used the kind that have light-colored flesh, somewhere between a white potato and a truly orange yam color)
Butter or oil to taste
Splash of soymilk to desired consistency

1. Chop potatoes into equal size pieces and cover with water in large pot. Bring to boil and let simmer until very tender. Cooking time will vary with potato variety and size of pieces. Mine took about 20 minutes.

2. Strain potatoes and put them back in the large pot. Using a fork, mash potatoes. This should go quickly and be very easy if they are cooked long enough. Add butter or oil to taste and add soymilk as needed to create desired consistency. S&P to taste.

3. Spoon seitan recipe over potatoes and serve. Squeal with delight!