We were both running in a million different directions for a few days and only sat down to eat together once, and that was leftovers for me and WF hot bar for Seth. Hardly worth mentioning. I went to visit my family on Friday and Seth left for a work trip. Sunday was the first night I’d actually cooked for a little while. I decided I wanted some seitan tacos, even though I was cooking for one. I kind of had the Peruvian Skewers from Viva Vegan in mind and I looked at that recipe for inspiration, but I really wanted some chipotle. So I based my marinade on that, but left out a few things and added a few things. Basically, it was a little olive oil, a little oregano, some cumin, red wine vinegar and a bit of adobo sauce from an open can of chipotles in adobo I had on hand. I used some beef-style seitan from Cookin' Crunk that I had in the freezer, cut it into little bites and let it soak in the marinade for about half an hour or so. I pan-seared the seitan in a cast iron skillet with a little oil and the remaining marinade. When it was almost done, I pushed it off to the side and added some fresh spinach to wilt. The spinach and seitan got wrapped in warm flour tortillas with some grated Daiya Havarti, diced tomato and a little Tofutti sour cream. A simple, but yummy dinner I will definitely make again.