hungarian seitan paprikas - throwback thursday foods

When I read Cadry's post, 11 Ways to Know You're a Food Blogger, it struck me that, one, not only am I food blogger [busted] but that there are so many of us around the blogoshpere. Although Cadry didn't limit her list of obvious tip-offs to just vegan food bloggers, there happens to be many of those, as well. Again, caught red-handed.

And, two, that these self-professed food bloggers happen to be excellent at their photography and blog content. I'm sure many of us have our favorites and religiously visit the sites at least weekly. Just noticing my personal food blog, it is quite apparent that my photography and recipe writing skills have dramatically improved over the years.

That is not to pat myself on the back; I'm just pointing out that from where I began, many lessons have been learned. In other words, I may have gotten better, but that is only because I had such a long way to go!

I am sure many of us can look back on our first few blog posts and laugh - yes, I took that photo! and I wrote that?!?

As I was assembling last week's menu (using my Menu Template), my son asked me to make Paprikas, a Hungarian paprika and sour cream stew. I recalled having made it just a few years ago (yes, that is exactly what I told him! "We just had that a few years ago.") and it hit me that, hey!, I can improve on said recipe, but if not the recipe, that photo can only get better.

And then Cadry's post came creeping back on my mind. Why, yes, I do, indeed, have more cloth napkins, plates and mason jars than any sane person would. I even have an equal number of plates and bowls reserved only for photos as there are in my cupboard reserved for daily meals.

I can't really write a blog post about something I've already done! Can I? Yes! I can if I improve it and call it Throwback Thursday -- only this TBT is about food posts!

Here is my first installment of Throwback Thursday - Food Blogger Style:

Remaking this dish, I enhanced the recipe, and therefore the flavor and retook the photo. If you'd like to check out the original attempt, you are welcome to gaze upon the curiosity that was Paprikas 1.0

Paprikas happens to be a variation on the Hungarian Goulash and if you omit the sour cream, you would have a great Seitan Goulash, but if you include it, voila!, it's transformed into a completely different dish.

Serve the Paprikas with pasta, rice or thick slices of bread to soak up the sauce. I made my stew using my SteaK Seitan recipe, but any good seitan recipe will be wonderful.

I also added some kale sprouts on top of my serving to boost nutrition and because I love a little bit of green with my rich stews. However, minced parsley is just as welcoming.

I'm sure we all have our fair share of Throwback Thursday Foods lurking in the back of our food blogs; I know I have plenty enough to keep this theme going for many, many moons to come.

 HUNGARIAN SETIAN PAPRIKAS PRINTER-FRIENDLY RECIPE

Hungarian Seitan Paprikas

Serves 4

1 tablespoon olive oil

3 teaspoons toasted sesame seed oil, divided

1 large onion, diced

4 garlic cloves, minced

Sea salt and fresh ground black pepper

¼ cup unbleached all-purpose white flour

1 large Hungarian wax or bell pepper, diced

1 large ripe tomato, diced

1 tablespoon Hungarian paprika

2 cups vegetable broth

1 pound seitan cutlets (about 4)

¾ cups vegan sour cream

2 teaspoons nutritional yeast

1. Heat the olive oil and 2 teaspoons of sesame oil in a large pot over medium heat. Add the onion and garlic and stir and cook until the onion is golden, about 4 minutes. Season with salt and black pepper.

2. Stir in the flour and continue to cook, stirring frequently, until the flour smells toasted, about 3 more minutes.

3. Add the bell pepper and tomato. Stir and cook until the pepper softens, about 3 minutes. Stir in the paprika and the broth. Stir well to combine. Bring the sauce to a boil, reduce to a medium simmer, and cook until thickened, about 10 minutes.

4. Toss the seitan slices with the remaining teaspoon of sesame oil. Heat a grill pan over medium heat. Cook the seitan until grill marks appear, about 2 minutes per side. Remove to a work surface and coarsely chop the seitan. Add the seitan to the sauce and cook to heat through. Remove the pot from heat.

5. Stir in the sour cream and nutritional yeast, season to taste and serve over cooked rice, cooked pasta or with crusty bread.

© 2014 Copyright Zsu Dever. All rights reserved.

I am linking to these recipe parties: Healthy Vegan Fridays, What I Ate Wednesday and Virtual Vegan Linky Potluck.