Tofu and Sweet Potatoes over Cajun Quinoa

When the weather outside is frightful you have to turn to food to warm up. This dish makes use of Cajun flavours to transport you to the Bajou in the middle of the winter weather. You can serve this over rice, but I went with quinoa if only because it's fun to say "Cajun quinoa." To make it I cooked 1 cup of quinoa in 2 cups of water. When done, I added 1/4 cup of chopped fresh parsely and a few dashes of hot sauce.

INGREDIENTS
- 2 tbsp oil
- 1 large sweet onion, diced
- 2 celery stalks, diced
- 1 green pepper, diced
- 2 bay leaves
- 3 cups diced sweet potato
- 1 pkg extra firm tofu, diced
- 1/3 cup of water, plus more as needed
- 2 tsp paprika
- 1 tsp thyme
- 1 tsp seasoned salt
- cayenne pepper to taste
- freshly ground pepper
- 1 can coconut milk

METHOD
1. Heat oil in a large pan over medium heat. Saute onion, celery, green pepper, and bay leaves for 5-7 mins, until onion is soft and translucent. Add potatoes and fry for 2 mins. Add tofu, water, and spices. Cook uncovered for about 10 mins, until potatoes are beginning to soften. Add a few splashes of water to keep everything from sticking.
2. Add coconut milk to the pan and bring to bubbling. Simmer for 10 more mins, until veggies are cooked through. Season to taste and serve.

Here is the view out the back door these days.

Apple Cider Coconut Curry

I used to make something like this with chicken back in the day. Today, as I stood in front of the open fridge looking at the last of the chicken seitan and a crisper full of apples (destined to be apple sauce in the near future), this recipe began forming in my mind. I decided to serve it over quinoa, just to boost the protein for those three growing boys tearing around the house. They all liked it (Son #3 had thirds) which is good since this recipe makes enough for plenty of leftovers.

INGREDIENTS
- 2 tbsp oil

- 3 onions, halved and sliced

- 1 clove garlic, minced

- 5 cups sliced chicken seitan

- 1 cup golden raisins

- 1/2 cup sliced almonds

- 2 large cooking apples, peeled, cored, and diced

- 2 tsp mild curry powder

- 2 tsp cinnamon

- 1 tsp chili powder

- salt to taste

- 2 cups water

- 1 cup apple cider or juice

- 3/4 cup coconut milk

- cilantro to garnish

METHOD

1. Heat oil in a small stock pot or large saucepan over med-hi heat. Saute onions for 10-15 mins, stirring often, until deep golden brown. Add in garlic and fry 2 mins. Add in seitan and fry for 1 min.

2. Add in raisins, almonds, apples, and spices and mix well. Add in water and apple cider/juice. Bring to bubbling and simmer, uncovered, for 15-20 mins, until sauce thickens a bit.

3. Remove from heat and stir in coconut milk. Adjust seasonings to taste. Garnish with cilantro and serve.

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

INGREDIENTS

- 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

METHOD

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.