Wednesday, August 23, 2006

Spiced-Rum Seitan with Pineapple Salsa

1 package seitan, torn into pieces
olive oil (I used about 3/4 cup; to taste), fresh chopped garlic, 3 tbsp spiced rum, 2 tbsp orange juice, juice from half a lime, salt and pepper to taste

Let seitan sit in marinade for a few hours, or overnight (You may want to wait to add the OJ and lime juice until the last hour of marinating so the seitan doesn't get "overcooked" or tough in the acids...but, I didn't do this and I didn't have any problems). Reserve a splash of rum for cooking.
In large saute pan, heat olive oil and fresh garlic from marinade. Heat until translucent, with pinch of kosher salt and pepper and 1/2 tbsp of Earth Balance. Add seitan and cook until browned. In the last minute of sauteing, add last of rum and a squeeze of lime. Spoon salsa over seitan and garnish with cilantro or parsley sprigs, if desired. Served with coconut rice.

Pineapple Salsa
1 cup finely chopped fresh pineapple
1 cup finely chopped mango
1/2 cup fresh orange juice
2 1/2 tbsp fresh chopped mint
2 tbsp chopped red onion
squeeze of lime

Mix together and let sit for at least 30 minutes, mixing and turning frequently.

Coconut Rice
1 can coconut milk
1 cup basmati rice
1/2 tsp Earth Balance
1 tbsp olive oil
1/4 cup finely chopped white onion
1 cup toasted shredded coconut
kosher salt
white pepper

Heat Earth Balance, oil and onions in medium saucepan until translucent. Add rice and saute for 1 minute. Add 1 1/2 cups of coconut milk and cook according to rice directions. You can add a few tsp. of water if milk is too thick. Fluff with fork, add salt and pepper to taste, and top with toasted coconut.

I plan on trying this recipe with tofu next. Enjoy! Recipes by Heather Helard, my rocking sister!

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