Hemp-Smoked Seitan Sweetbreads With Sun-Dried Wheatgrass Liver

5 from 1 ratings

In her breathlessly anticipated new cookbook, Organs for Vegans, actress and Spanish food expert Gwyneth Paltrow offers this difficult-to-make and frankly not very tasty mélange of vegetable innards. "People are surprised when they learn that non-meat offal even exists," says the lithe blonde, who writes her own cookbooks. "But think about it: cabbage has heads, artichokes have hearts, so why shouldn't wheatgrass have a liver?" In addition to this unusual "sweetbread" and "liver" preparation, Paltrow offers recipes for such unexpected delights as Parsnip Spleen Croquettes, Kohlrabi Jowl Sliders with Chia Mayonnaise, and, for readers with a sweet tooth, an agave-syrup-sweetened Loquat Kidney Upside-Down Cake.

Servings

servings

Hemp-Smoked Seitan Sweetbreads with Sun-Dried Wheatgrass Liver

Ingredients

2 hemp-smoked seitan sweetbreads
3 sun-dried wheatgrass liver
dash of kale, julienned
2 açai juice
2 lightly toasted fennel pollen

Directions

Combine seitan sweetbreads, wheatgrass liver, kale, and açai juice in a really big blender or food processor and process until liquified.
Pour mixture into a Dutch oven or really big pot, cover, and simmer over really low heat for eight hours.
Stir in fennel pollen, form mixture into patties, and grill on the wood-burning oven in your back yard until blackened and inedible.
Order a pepperoni and sausage pizza with extra cheese (April Fool's).