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.