Our run didn’t end up happening, but we did make a pretty banging dinner.

I veganized (and updated to fit our failing pantry) a recipe from “Fitness Magazine,” Lemony Fusilli with Chicken, Zucchini, and Pine Nuts.  My changes to the original recipe (which is available by clicking the link in the recipe title) –

• sub in ww rotini for fusilli
• halve the amount of evoo
• use scallion whites and greens
• sub in lemon zest for lemon peel
• add the red pepper only to my plate at the end (husband hates the heat)
• skip the basil
• skip the parmesan
• sub in 16oz of seitan for chicken

I don’t know if it was the extra 4ounces of “meat” or what, but we felt like this made closer to 6 than 4 servings.  Thank goodness it was tasty, because we have a lot of leftovers.

Post-dinner, during House watching (oh my god, the season finale, oh my god!) I snacked on 2servings of spice drops.

I was majorly craving something sweet but there was literally not a single piece of dark chocolate at Walgreens that didn’t have milk fat in it.

I am behind on my soc reading (already?!) so I’m trying to scoot my butt into bed so I can do some catch up in the am.  Happy Hump Day dreams!

Have you cooked with seitan before?  What are you waiting for?