Seitan a la normandie

---------- Recipe via Meal-Master (tm) v8.03
  
       Title: SEITAN A LA NORMANDIE
  Categories: Vegetarian, Ethnic
       Yield: 4 servings
  
       4 c  Sliced onions
       2 tb Minced garlic
       2 tb Sesame oil
            -OR- other cooking oil
       4    Pieces of seitan, 2 oz each
            - fried and simmered
            -(SEE NOTE IN DIRECTIONS)
       6 tb Tamari
       4 tb Apple juice concentrate
       1 c  -Water
     1/2 c  Ground, roasted pecan nuts
            -(Optional; this dish is
            - more delicate without it)
       3 md Apples; peeled, cored,
            - and thinly sliced
       2 tb Mirin or calvados or sherry
  
   NOTE: This recipe needs uncooked seitan.  Cut the
   seitan into four thin pieces (1/8 to 1/4 inch thick),
   each about 2 ounces.  The thinner the better.  Fry the
   seitan in a (little?) hot oil until lightly browned
   and then simmer it in a little water for about 30
   minutes before using.  If you don't simmer it first,
   you may need to add more liquid to the recipe.
   
   Saute the onions and garlic in the oil until the
   onions are soft and translucent but not fully cooked.
   
   Place the seitan in an ovenproof baking dish and cover
   it with tamari, apple juice concentrate, and water.
   Cover with the sauteed onion mixture and sprinkle the
   ground pecans over it, if you wish.  Fan the apples
   over the onions and pour the mirin on top.  Cover the
   dish with a tight-fitting lid or aluminum foil, and
   bake at 300 degrees F for 2 hours.  Serve hot.
   
   Source: Friendly Foods - by Brother Ron Pickarski,
   O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen
   Mintzias
  
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