Sunday, February 14, 2010

Jerk Seitan with Coconut Rice

Tonight we revisited Vegan with a Vengeance with delicious results. The main dish was jerk seitan (page 159). The recipe says to marinade the seitan for an hour, but I went ahead and set it up around noon and let it sit for about six hours. The only other variation we took from the recipe was to add more cayenne just before cooking, about a teaspoon or so more which gave the final dish a bit more heat.

The seitan was simple and flavorful with the large amount of spices used in the marinade. An onion and green bell pepper were sauteed for about 10 minutes before adding the seitan to the skillet. The seitan cooked for about ten minutes and then for a few more minutes when we added the marinade to the skillet. Total cooking time for the main dish was about 25 minutes.

The coconut rice recipe is from the same book (page 109). This too was simple and delicious. The jasmine rice cooked in coconut milk and water with a cinnamon stick and a little salt. Shortly before finishing, we added the zest of one lime to the party. Side note: we finally got around to getting a Microplane zester/grater and it is awesome.

Last but not least, we decided to add a simple greens salad much like we had with Salmon Cakes last month. We used salad greens tossed with olive oil, balsamic vinegar, kosher salt and pepper. We also added some tomato and cucumber.

This dinner will be revisited in the future because it was so tasty. We give it 5 out of 5 stars.

ingredients for the marinade

onion and bell pepper

 the seitan patiently awaits its turn

 finished rice topped with toasted coconut

 pair with Shiner Bock for the yummy

more pictures here

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