The seitan is from the Yellow Rose Recipes by Joanna Vaught and the piccata sauce is from The Candle Cafe Cookbook. Lightly fry the seitan and serve with the lemony capery winey piccata sauce. The sides are quinoa and broccoli with miso-tahini. I just can't get enough of the miso-tahini.
Joanna had a previous recipe on her website for seitan cutlets that I used all the time, but she replaced it with the recipe from the book. I couldn't find the old one and the new one from the book worked just as well. The broth was super rich and delicious.
The last time we went to Candle 79, the Ninja got the seitan piccata and asked me why I never cook this for him. So I whipped it up tonight and he said this is his favorite vegan dish. I'll have to make it more often. I will cook for praise.