The recipe, along with the recipe for the seitan, are from Veganomicon. It calls for kale but due to the fact that we couldn't find kale at the store, we left it out. There was discussion about substituting spinach, it just didn't happen. I made the seitan the day before. Here is a link to the actual pages from the cookbook, also including the recipe for chickpea cutlets (best. things. ever.) I love this seitan recipe because it is very easy and unlike the recipe for Simple Seitan, the cutlets bake, not boil.
We spooned it all over rice and really enjoyed the flavors of the sun-dried tomatoes, wine, brussels, shallots, and everything else! Easy and delicious.
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