Tonight I made yet another recipe from this month's #VegCookBookClub choice, Chloe's Kitchen, the Seitan Scallopini.
As per usual I was a lazy improvising chef.
On the plus side, having learned from last night's Pasta Italiano that I just really don't like dried thyme. So I left it out. Good move.
On the neutral side, I decided to use my shallots instead of the one red onion I had on hand. I think that worked fine.
On the probably-not-so-good side, I grabbed coconut flour from the pantry and used it as the flour for the breading for the seitan. I probbably should have used a normal flour...the texture of the breading mix didn't quite work. I also had seitan chunks on hand, and I think strips would have wored better.
But bottom line: You gotta love a Scallopini, and I did like this dish. I'll just be more careful next time I make the recipe.