A couple of months ago, Chadwiko decided to take up American football. He’ll often adopt hobbies on a whim, but this one seems to have stuck. Upon returning from training tonight, he informed me that he’d dislocated a finger and, upon seeing one half of said finger sticking at a right angle from the rest (and possibly after remembering that he doesn’t have ambulance cover), he popped it back into place. ‘It hurt,’ he proclaimed, ‘but on the upside it made me feel like a big man’.
I hate the gendered nature of food- that steak is ‘man food’ and tofu is for the ladies. We as a family are living proof that that’s not the case. But what better way to run with a joke and humour the ‘big man’ than by serving up a giant plate of meaty seitan and potatoes? Besides, we had half a batch of steamed red seitan in the fridge, begging to be used.
(I should point out now that this wasn’t at all the case- the seitan had been marinating in the fridge all day, well before Chadwiko’s accident. But a convenient segue is a convenient segue!)
Anticuchos are a staple street food in meat-heavy Peruvian cuisine. This recipe, from Viva Vegan of course, replaces the meat, meat and more meat with seitan and potatoes. The original recipe calls for aji panca, but Latin American ingredients are hard to come by here, so I made do with ancho chili powder- convenient, since I have a container of the stuff the size of my own head. The marinade was delicious, and I can only imagine how good it would be with the original aji panca.
I whipped up a batch of Terry’s so good, so green dipping sauce to pair with the anticuchos- sure, it’s not street food, but it’s a great pairing. The light and refreshing sauce (as you’d expect from a sauce containing lettuce as an ingredient) is a perfect contrast to the heavy seitan and potatoes.
I would be thrilled to find vegan anticuchos like these on a Cuzco street corner! But as it is, I may just have to settle for eating my weight in quinoa when we finally make it over to Peru one day.