Imagine waking up, head throbbing, room spinning, stomach growling. Too. Much. Wine. Waiting in the kitchen, left by some benevolent fantasy akin to the Easter Bunny or Tooth Fairy, is a pan steaming with silky, slightly caramelized peppers and onions, crumbles of spicy chorizo, and golden, life-giving eggs. This is Jody Williams' Piperade from her book, Buvette: The Pleasure of Good Food.
Reflecting the colors of the Basque flag, this vegan piperade brings toothsome seitan together with a tangy sauté of onions, peppers & tomatoes. Although this dish calls for a lot of peppers, the end result is actually somewhat sweet. The longer it cooks, the sweeter it gets! If you happen to get an unusually hot variety of shishito peppers, cut down the heat by adding a little sweetener at the end. For serving, this piperade pairs perfectly with crispy, seared tofu steaks!