Boy have I got a corker for you tonight! I've made this dish a few times and every time it blows my mind how good it is and I wonder why I've not blogged it before! Seitan Satay Ingredients makes 8 Half small Onion 2 teaspoons of Peanut Oil 2 Cloves of Garlic, chopped 1 Tablespoon Dark Brown Sugar 4 Tablespoons Peanut Butter (crunchy or smooth - I've made it with both and it don't matter) +/- 1 teaspoon of Chili Powder, to taste Half tin of reduced fat Coconut Milk 1 Tablespoon Soy Sauce Squeeze fresh Lemon 100g baked seitan, sliced into long chunks 8 Bamboo Skewers Directions Finely chop the onion and fry it in the peanut oil until soft. Add the garlic and cook for another couple of minutes. Stir in the brown sugar, peanut butter and chili powder in that order. Then add the coconut milk and continue to stir for about five minutes. Finally, stir in the soy sauce and take off the heat. Slice the baked seitan in long strips about half an inch wide and 4 inches long. Carefully push a Bamboo Skewer into one end of each piece of seitan until there's about 2 inches of the skewer visible. Grease a shallow pan with Peanut Oil and place on that each skewer. Heat in a hot oven for 5 mins then turn the seitan over and heat through for another 5 mins. Pour over the Satay Sauce and heat for another 2-3 mins. Take out the oven and give a squeeze of fresh lemon over the whole lot. DELISH! I served mine with Spinnach and "Parmesan" and Mediterranean Roasted Vegetable Cous Cous with Sun Dried Tomatoes - recipe for this to come. Roasted Vegetable Cous Cous with Sun Dried Tomatoes
Ingredients serves 6 1 Red Pepper 1 Yellow Pepper 2 Garlic Cloves, sliced thinly 1 Courgette (zucchini) 8 Cherry Tomatoes 1 Small Aubergine (eggplant) 6 Small Mushrooms, quartered Sprig of fresh Rosemary 1 Red Onion 1 Tbsp Olive Oil 2 cups Cous Cous 2 ½ cups Vegetable Stock (or water) 4 Sun Dried Tomatoes in oil, drained and sliced thinly Salt and freshly ground Black Pepper to taste Directions Preheat the oven to 220°C/425°F/. Cut the red and yellow pepper in half and remove the seeds, then cut all of the vegetables in 2.5cm (1 inch) pieces. EXCEPT the tomatoes - leave these whole. Tip all the veg intoa large roasting tin, add the sliced Garlic and Rosemary sprig and drizzle over the Olive Oil, tossing to coat evenly. Season with Salt and Freshly Ground Black Pepper and roast for 30-35 minutes or until the vegetables are tender and lightly caramelised, tossing occasionally throughout cooking. Meanwhile, prepare the Cous Cous. Boil the vegetable stock or water. Put a large pinch of salt and a dribble of olive oil in the bottom of a non-stick saucepan. Add the Cous Cous and stock (or water), swirl around a bit, cover and stand for 5 - 10 minutes. Fork through so that the grains separate. Do this a few times whilst waiting. When ready (the cous cous should have a little bit of "bite" to it) add the sliced Sun Dried Tomates toss together then add all that to the pan with the vegetables in and mix round really really well. Return to the oven for 5 more mins. Add more Salt and Pepper if desired - serve and enjoy! Parmesan Spinach Ingredients serves 4 1 Bag Fresh Spinach Leaves 1 Clove of Garlic, diced 1 teaspoon Olive Oil 1 Tablespoon Vegan Parmesan (I use the one out of Vcon - it's divine!) Salt and freshly ground Black Pepper Directions Rinse the Spinach and shake off excess water. Heat the Olive Oil in a skillet, add the Garlic and fry on a low heat for a minute or two. Add the Spinach and cook for 4 minutes. Season. Place in a warm serving dish and sprinkle with Parmesan. Serve!