Trying to compensate for the unhealthy awesomeness of our travels last week, this Seitan Stew with peanuts, bell peppers and tomatoes made a healthy-ish dish. For good measure, it is served with Silken Tofu Cilantro cream and Swiss Chard, generously given to us by a neighbour at our cultivation plot.

The recipe for the seitan comes from Vegan Eats World by Terry Hope Romero, a book which I couldn’t recommend enough. It is the “Seitan Coriance Cutlet”, the oven-baked variety.