Thursday, January 10, 2008

Creamy-Spicy Seitan with Coconut Quinoa

If you like some spice, a touch of heat, and the smoothness of coconut milk, then this is the dish for you. The seitan has spicing reminiscent of jerk sauce, but it is tempered by the coconut milk and mild curry powder in the sauce. The raisins and citrus juices provide and sweet and sour back drop to it all, and the dish is completed by the nutty quinoa.

Creamy-Spicy Seitan
- 4 large chunks of chicken seitan, cut into thick strips
- juice of 1 lime
- 3 tbsp orange juice
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp allspice
- pinch of cayenne (or more if you want)
- 1/4 tsp ground cloves
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 2 tbsp oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp ginger, minced
- 1 tsp mild curry powder
- 1/2 cup golden raisins
- 1 can coconut milk, minus 1/2 cup
- 1/4 cup water
- 1 tbsp lemon juice
- salt and pepper to taste
- 2 green onions, thinly sliced
- fresh coriander for garnish

1. Mix together line and orange juice and spices in a large bowl. Add in seitan slices and toss well to coat. Leave to marinate while you make the quinoa (see below).
2. While quinoa is cooking, heat oil in a large saucepan on med-hi heat. Saute onions and ginger for 8-10 mins, until golden brown. Add in garlic and saute 2 mins more.
3. Add in seitan and any remaining marinade. Fry for 5 mins, letting slightly brown. Add in raisins and fry 2 mins more.
4. Add in coconut milk, water (more or less, as needed), and lemon juice. Stir well, bring to bubbling, and let simmer for 5-10 mins, letting sauce thicken a little. Season to taste.
5. Stir in green onions, garnish with cilantro, and serve over quinoa.

Coconut Quinoa
- 1 cup quinoa, rinsed and drained
- 1 1/2 cups water
- 1/2 cup coconut milk
- 1/2 tsp salt

Place all ingredients in a pot. Bring to a boil, reduce heat, cover, and simmer for 25 mins, or until all water is absorbed.


village mama said...

Looks like such a hearty meal!

After I publish the current book I'm working on, I can see myself working on one about quinoa. I adore this grain, so do my babes!!

VeggieGirl said...

coconut quinoa?? how enticing!!

Emily said...

I just finished eating this for dinner tonight--two thumbs up! Delicious! I ended up leaving out the raisins because I didn't have any and using a spicy curry powder. The creamy to spicy ratio was spot on. Thanks for the recipe!!

Lisa said...

We loved the flavor combination in this dish. I posted on it after a co-worker inquired about a good quinoa recipe! Thanks for the great meal.

Heidi said...

I don't usually try anything with more than 10 ingredients--more chances for me to goof up--but this was easy and worked great for me. Like Emily, I omitted the raisins. Quite delicious. Thanks for the recipe!

jessica mullen said...

Hi! My gf and I just made this for dinner tonight. We're wondering what size can coconut milk this calls for - we opened up a big boy but only used 3/4 cup. Do you use all 13.5 oz?

Anyway it was fantastic, with a couple mods: more cayenne, more garlic, a tiny bit less cloves & allspice.

Vegan Dad said...

I do use the whole can, but I like things really saucy.