Today’s #LunchBreakLIVE features Eitan Thal, supervisor of software developers who are passionate about music.  He is making scrumptious seitan skewers and outrageous artichokes. Born in Israel, growing up in South Africa, Eitan infuses his dishes with flavors from around the world.

 

Today’s #LunchBreakLIVE features Eitan Thal, supervisor of software developers passionate about music, making scrumptious seitan skewers and outrageous artichokes. Born in Israel, growing up in South Africa, Eitan infuses his dishes with flavors from around the world.

Posted by Jane Velez-Mitchell on Tuesday, May 28, 2019

 

 Eitan is the ideal person to teach you how to cook simple and delicious vegan food because he is not a professional chef, and he tends to have a short attention span when it comes to following complicated recipes. Eitan uses common and accessible ingredients and strives to make preparation quick and easy. All it takes is a little determination, and you will have a sensational plate in front of you, ready to be savored and devoured.

All the ingredients used in today’s #LunchBreakLIVE.

 

Prepping the Skewers with seitan and peppers!

 

Eitan Thal posing proudly with the artichoke he cooked up on #LunchBreakLIVE.

 

The artichoke being prepped.

 

The finished product! This looks so delicious!

 

And Now For The Recipe!

Barbecue Steak (Seitan) Skewers
You will need:
·         Two 12 ounce packages of cubed seitan (I recommend the Westsoy brand, available at Whole Foods)
·         1 bell pepper
·         ½ teaspoon of chili pepper hot sauce (e.g., Tapatio)
·         ½ teaspoon black pepper
·         1 tablespoon of rice vinegar
·         2 ounces of barbecue sauce (Trader Joes has a great sauce that has no high fructose corn syrup)
·         1 ounce of mustard
·         2 ounces of agave nectar
·         A quarter bottle of beer (we’ll let you drink the rest)
·         ½ bag of fresh spinach leaves
·         1 ½ cups of Vegenaise (found at Wholefoods, Sprouts, and Ralphs – surprisingly, it costs most at Ralphs)
·         1 lemon or lime
·         6 wooden skewers
 
Preparation:
1.      In a saucepan, steam a half bag of chopped spinach
2.      In a bowl, mix spinach with one cup of Vegenaise, then place in the fridge to chill for at least 10 minutes
3.      In a bowl, mix 3 ounces of rice vinegar, 2 ounces of mustard, 3 ounces of agave nectar, and a quarter teaspoon of black pepper
4.      Cut up bell pepper into 1 square inch pieces
5.      Place 4 or five chunks of seitan on each skewer, separating each piece with bell pepper
6.      Pour beer over skewers
7.      Place skewers on a barbecue grill
OR on a Pyrex dish in a pre-heated oven, using broil or convection mode, set at 500 degrees
8.      Cook skewers for approximately 10 minutes (they should have a slightly charred appearance), then remove from oven/grill momentarily
9.      Combine hot sauce, agave nectar, barbecue sauce, mustard, rice vinegar, and black pepper
10.  Brush sauce on top and underside of each skewer then return to the oven
11.  Cook skewers for an additional 10 minutes, or until they have a crispy golden brown appearance
12.  Serve skewers with a lemon or lime wedge and a generous helping of Vegenaise dip