The lingering purple potatoes from a few weeks back found themselves added to a fantastic meal. The September/October VegNews had an article "Viva Argentina" containing two exceptional recipes: Chimichurri Cha Cha and Carbonada con Seitan. We paired the two with a bottle of 2006 Cicchitti Torrontes, a great match.
Chimichurri Cha Cha
Makes 1 1/4 cups
4 cloves garlic
2T red onion or shallot, diced
1t fresh marjoram (we used 1/2t dried)
1/4t black pepper
2T lemon juice
1 1/2T red wine vinegar
2/3c olive oil
In a food processor, combine the garlic and onion; pulse until chopped. Add the parsley, marjoram, salt and pepper; pulse until minced. Add the lemon juice, vinegar, and oil; process until blended.Robin Robertson, "Viva Argentina", VegNews, September-October 2008, 62.
We used the Chimichurri sauce as a topping for the Carbonada con Seitan. Stirring the sauce completely into the Carbonada is a good option.
Carbonada con Seitan
Serves 6 generously
1T olive oil
1 pound seitan (pronounced SAY-tan), cut into 1" chunks
1 yellow onion, chopped
1/2c green bell pepper, chopped
2 cloves garlic, minced
1 28oz can diced tomatoes, drained
1t dried marjoram
1/2t dried thyme
2c vegetable broth
2 russet potatoes, peeled and diced (we used 2c purple potatoes and did not peel them)
2 sweet potatoes, peeled and diced (we used 2c orange fleshed yams and did not peel them)
2c zucchini, diced
2c corn kernels
2 ripe pears, cored and diced (we used peaches)
Heat the oil in a large pot of med-high heat. Add the seitan and cook until browned; set aside. Add the onion, celery, bell pepper, and garlic; reduce heat to medium, cover and cook till softened, ~10 minutes. Stir in the tomatoes, marjoram, thyme and vegetable broth; bring to a boil. Add potatoes and simmer for 20 minutes. Return seitan to pot, add zucchini and corn kernels; simmer 10-15 minutes. Add peaches to pot and cook 5 minutes longer.Robin Robertson, "Viva Argentina", VegNews, September-October 2008, 63.
As far as the wine goes, on its own it is not special - in fact, it is a bit fruity for me. However, in combination with these two recipes it was fantastic.