I was very eager to try Jenn’s Seitan Green Bean Curry, which she posted on the first day of VeganMoFo. It combines green beans (my favorite vegetable), seitan (which I just learned to make), and curry (which occupies its own space on my personal food pyramid, right near garlic)! What could be better?
What I did was pretty similar to Jenn’s recipe, though I changed a few things up. I left out the tomatoes (I’m a bit sensitive to tomatoes, though I love them dearly, so sometimes I use them and sometimes I avoid them). I doubled the garlic (Rule #1 of Cooking With Choirqueer). I also added a full tablespoon of curry powder, and at the end I added the juice of half a lemon. It didn’t need any salt, though next time I might add some more heat. I used quite a bit of cayenne, and the curry powder too, but usually cayenne just doesn’t kick hard enough for me. I like my food really hot.