Vegan From The Vegetarian Compass by Karen Hubert Allison
Serving Size: 4
1 can organic whole peeled tomatoes (28 ounces) 2 tablespoons olive oil 3/4 cup onion, diced 1 teaspoon sugar 1 1/2 cups red wine 1 ounce semi sweet chocolate, to taste 4 cloves garlic, minced 1 large cinnamon stick or 1/2 tsp. ground cinnamon 1/4 teaspoon ground allspice 1 teaspoon fresh marjoram or 1/3 tsp. dried 1/2 teaspoon ground cumin 1/2 teaspoon jalapeno, minced 2 cups seitan, ground or chopped 2 tablespoon currants 1/4 cup good-quality green olives, chopped 2 bay leaves salt and ground black pepper, to taste
Drain the tomatoes. Choose a few of the firmest tomatoes, chop them, and set aside. Puree the rest of the tomatoes in the blender.
Heat the olive oil in a saucepan and saute the onion for five minutes, until softened. Add sugar to help caramelize the onion. Add the wine and boil until reduced by half to cook out the alcohol. Add the chopped and pureed tomatoes. Bring the sauce to a simmer. Add the chocolate, garlic, cinnamon, allspice, marjoram, and cumin. Add jalapeno to taste. Stir in the seitan, currents, olives, capers, and bay leaves. Cook uncovered for about 45 minutes, or until the sauce browns and thickens slightly. Add salt and pepper to taste. Uncover and cook for another 30 minutes, allowing the sauce to thicken.
Remove the bay leaves and serve with rice or in the burritos or corn tacos with grated jalapeno cheddar cheese, shredded romaine lettuce, and diced jicama. (or diced radish & kohlrabi) - Updated: January 16, 2007
