I've blogged about my Seitan 'n' Dumplins several times since I've been experimenting with the recipe for awhile. It's going in my cookbook, so I need to make sure I get it right. My testers had some problems with the original recipe, so I re-worked it. Then I re-worked it again. Now I'm finally pleased with the outcome:
It may not look super sexy here, but I promise you it tastes delicious. Creamy, savory, potato-ey, seitan-y, dumplin-y goodness. I've been working on this cookbook for so long, but I'm just finally getting to a place where some of the problem recipes are coming together. Perfection happens through experimentation and loads of trail and error. That's why the cookbook project is taking me so long.
I served my seitan 'n' dumplins (we don't pronounce the "g" down here) with my recipe for smoky, slow-cooked Collard Greens:
The collards are another testament to trail and error. I started out bound and determined to make my greens taste as good as my Granny's. While I'm sure hers will always reign supreme, my experiments have put mine in a close second.