rosemary and hazelnut-encrusted seitan.

ingredients:
1 cup hazelnuts, toasted
3 Tbsp. fresh rosemary, minced
2 cups flour
3-5 Tbsp. olive oil
1 lb. seitan cut or shredded into large chunks and marinated overnight (or 1 box chicken-style White Wave Wheat Meat, available at health food stores.)
Salt and pepper, to taste

instructions:
1.) place the hazelnuts and rosemary in a food processor and blend until fine. Transfer to a medium bowl, add the flour, and stir to combine.

2.) heat the olive oil in a large skillet over medium heat. dip the seitan chunks in the hazelnut mixture and coat completely (if the seitan does not come packaged in liquid, dip each piece in a little bit of water first). put the seitan pieces in the oil and fry until lightly browned and crispy on both sides. Drain on paper towels.

3.) Serve hot.

makes 4 to 6 servings.