Everyone always makes dairy and fish dinners during the nine days.
Over here, I like to keep those to a minimum, just like I would on any week. Don’t get me wrong, I love love love dairy but it doesn’t sit well with my husband and me—too much dairy just feels super heavy. And fish. I have a love-hate relationship with fish. I don’t love fish in general; sometimes I find a good recipe that I really enjoy, but I still can’t take it more than once a week. Even once every two weeks is ideal for me. I actually grew up eating fish all the time, but then when I was around 13 my family and I went to Lake Tahoe for a fishing trip, and let’s just say after that I stopped eating fish altogether for the next 7 years. I’ve backtracked from there, but for me, salmon and tuna with the occasional tilapia is all I can handle.
Now onto the dinners that aren’t dairy or fish. When my husband and I were living in New York, we started making dinners with tofu once a week to try and save money, since kosher poultry, meat, and cheeses were so expensive in the city. I still make tofu dinners, ironically not because it’s cheap (it’s actually 4 times the price here in Israel!) but because I fell in love with it. Along with a love of tofu came a love of lots of vegan products! I wouldn’t say I love seitan the same as tofu, but it really is a great substitute when you need to go meatless. It has great texture, and all it needs is a good sauce to give it some taste.
This dish will leave you feeling full and satisfied, so for one night during the 9 days skip the cheese and fish and try this out!
|Prep Time||10 minutes|
|Cook Time||20 minutes|
- 2/3 cup sodium-free soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp crushed red pepper flakes
- 1/2 lime juiced
- 2 tbsp honey use silan if vegan
- 1 tbsp grapeseed oil
- 350 grams seitan cut into 1/2x2 inch sticks
- 1 purple onion chopped
- 2 tsp freshly grated garlic
- 4 tsp freshly grated ginger
- 8 oz assorted mushrooms sliced
- 8 oz Enoki mushrooms
- 1 bag of shredded carrots, beets & kohlrabi mix
- 2 tsp cornstarch + 1 tbsp water, optional
- 3 scallions sliced
- Black & white sesame seeds for garnish
- 2 cups white rice cooked according to package directions
- Whisk together the soy sauce through the honey.
- Heat up the oil in a large frying pan over a medium flame. Add in the seitan and sear on both sides, around 2-3 minutes per side. Remove the seitan to a plate.
- Add the onion into the pan and sauté until golden and soft. Add in the ginger and garlic and sauté until fragrant, around a minute. Add in all of the mushrooms and sauté until shrunken. Add in the shredded mix and sauté for a minute or two, it will continue to cook and shrink down so need to wait too long.
- Add back in the seitan, pour the sauce in and mix well to coat everything.
- You can skip this next step if you don't mind your sauce not being too thick and want to save on carbs: make a cornstarch slurry with the cornstarch and water and pour into the pan to help thicken the sauce.
- Mix in most of the scallions, reserving some for garnish.
- Place some rice on a plate, top with the stir fry, scallions and sesame seeds.