Peruvian Seitan and Potatoes, Yellow Rice with Garlic

Friday night, my husband and I had a wonderful dinner with our downstairs neighbors. We decided to cook out in the backyard and didn’t really plan anything elaborate. We each just brought what we wanted to eat as a couple and shared what food we had.

Tired of the same-old veggie burgers and hot dogs, I decided to make the Peruvian Seitan and Potato Skewers  (you can download the recipe here) and Yellow Rice with Garlic featured in “Viva Vegan!” The Yellow Rice I’ve made before, but the skewers I’ve been wanting to make since I first got the book. And, wow, it did not disappoint.

The pictures you see in this post aren’t of the skewers we put on the grill (it was too dark to take pictures), but of the leftover seitan and vegetables that we cooked in a cast iron skillet the next day. Both cooking techniques produced delicious results. The marinade for the skewers was tangy and spicy, with ancho chile powder, garlic and red wine vinegar, among other ingredients. I only marinated the seitan and veggies about 30 minutes for the cookout, and it was very flavorful. For the leftover dish in the pictures, everything was allowed to marinate overnight.

I really wish I could have taken pictures of the whole meal because, even though we didn’t plan it that way, all of the dishes worked together so perfectly. My neighbors made chicken on the grill, but also brought Calabacitas, a wonderful Southwestern squash and corn dish. They also made a grilled Romaine salad that was so, so good. It was a wonderful way to share an evening with good friends.

Hope you’re having a great weekend!

5 thoughts on “Peruvian Seitan and Potatoes, Yellow Rice with Garlic

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