My good friend Aaron Steinbach is a private chef who works for the rich and famous in Hollywood these days but I met him as a young whippersnapper eating brown rice and kale. I asked him to donate this recipe to the book because I couldn’t forget it after eating it seventeen years ago. It’s hearty, delicious and perfect for a DILF served over noodles or rice. It’s even quick!
1 tablespoon olive oil
1 onion, sliced in half moons
1 box crimini or button mushrooms, sliced
1 tsp sea salt
1 box Westsoy seitan, sliced into bite-sized slices
2 cups water
1 tablespoon mirin
2 teaspoons kuzu or arrowroot powder
2-4 tablespoons almond butter
1-2 tablespoon shoyu
Chopped parsley for garnish
In a skillet, heat oil over medium heat. Add onions and sauté until soft. Add mushrooms and continue to sauté. Add salt and allow the mushrooms to soften even more, releasing some of their liquid. Add seitan, water and mirin. Bring to a boil. Dilute kuzu completely in a little bit of cold water and whisk into mixture, continuing to stir to prevent lumps. Stir in almond butter and shoyu, starting with the lower measurements and tasting as you go. Let simmer for 3-4 minutes over low heat. Serve over noodles or rice and garnish with parsley.