It's one of those grass is greener kind of things. Summer is still here, cucumbers are rampant, fruits are still aplenty, and I'm getting focused on fall crops and cold-weather cooking. Planted a ton of seeds in egg cartons and six-packs last weekend because it was too hot to dig up the bed, so in a few weeks I'll have seedlings ready to transplant: swiss chard, tatsoy, bok choy, broccoli, cauliflower, kale, and tons of varieties of lettuce (my mom sends me a random seed mix). So of course I'm thinking about lentils with swiss chard... and seitan with balsamic. This came up in discussion with a friend the other day and I wanted to share the cookbook Fresh Food Fast, the recipe adapted by someone, and most importantly before and after pics. The texture and awesomeness I wasn't able to adequately describe in conversation is better explained with these pics.