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Coconut Crusted Seitan, Charred Corn Lime Rice, & Mango Salsa

Coconut Crusted Seitan, Charred Corn Lime Rice, & Mango Salsa

As the days get warmer and the summer draws near, I find myself dreaming of a tropical island vacation. Days filled with nothing more than sipping a cold drink, listening to the waves crash on the shore, and soaking the sun’s rays. Are there anymore fantasy island getaway clichés I could use? I’m not sure. But what I do know is making Coconut Crusted Seitan is the perfect thing to do with all those extra frozen pounds of seitan you have on hand from making a certain sandwich. The golden fried, crunchy, and juicy center of the seitan nuggets are nothing like you’ve had before. The coconut flavor is not overpowering, and just works perfectly. Paired with Charred Corn Lime Rice and Mango Salsa you will be instantly transported to the Caribbean (Okay, so there was one more cliché). Want more? All parts work amazing well wrapped in a whole wheat tortilla with Chipotle Agave Sauce on the side for dipping.

 

A Coconut Crusted Seitan wrap perfectly balances that cold drink in your left hand

Coconut Crusted Seitan Nuggets
Serves 6, Makes approximately 16 “nuggets”

adapted from You Won’t Believe It’s Vegan!

1 pound Homemade Seitan {recipe after the jump} or store bought
For the marinade:
1 cup coconut milk
1 tablespoon Ener-G Egg Replacer
pinch of salt
For the dredge:
4 cups coconut flakes or 2 cup shredded coconut
1 cup flour
1 cup panko bread crumbs
1 teaspoon salt
1/2 teaspoon paprika
1/4 cup refined coconut oil and 1/4 cup safflower oil (or can use 1/2 cup high heat frying oil)

  1. Cut seitan in approximately 2-3” long “nuggets”. In a small mixing bowl, whisk to combine coconut milk, egg replacer, and salt. Let nuggets marinate in coconut milk mixture.
  2. If using large coconut flakes, first process with food processor into smaller ground flakes. Mix coconut flakes with flour, panko bread crumbs, salt and paprika.
  3. Heat oil in a wok or small sauce pan. Shaking off excess marinade, dip seitan nuggets into coconut flour mixture to coat well. Once oil is hot enough, fry nuggets until golden brown, turning several times to evenly fry as needed.
  4. Drain fried seitan on a cookie tray over a sheet try so that excess oil can drip off and keep nugget crunchy. Sprinkle with salt.
Chipotle Agave Sauce drizzled over the Coconut Crusted Seitan

Charred Corn Lime Rice
Makes about 3 cups

2 cups water
1 cup brown rice {Ripe Tip: I use short grain, but long grain works too}
1 tablespoon safflower oil
2 large jalapeno peppers, finely chopped, makes about 1/4 cup
1/4 cup white onion, about 1/2 an onion, small dice
2 ears of corn
1/4 cup lime juice, about 2 limes
1/4 cup cilantro, leaves only
1/2 teaspoon salt

  1. In a small pot, bring water and 1/4 teaspoon salt to a boil, and in a separate pot, heat oil and sweat onion and half (about 2 tablespoons) of the finely chopped jalapeno. Add rice to pot with onions and jalapeno, combining well to coat rice in oil and vegetable mixture.
  2. Pour boiling water over rice and return to a boil. Once boiling, reduce to a simmer and cook rice for 35 minutes until water is absorbed. Remove from heat and spread out on a sheet tray lined with parchment paper (or paper towels) to cool rice and prevent clumping and sticking.
  3. While rice cooks, remove outer husk from corn. Using tongs place corn cobs over gas range stove (or outdoor grill) on high heat and char kernels. {Ripe Tip: This step is a little dangerous as the corn pops as it cooks and can shoot little sharks at you. Use caution.} Once the corn is evenly charred, place aside to cool and cut off kernels from husks.
  4. Once rice has cooled, place in a large mixing bowl and combine with charred corn kernels, remaining raw jalapeno, lime juice, 1/4 teaspoon salt. Mince cilantro and add to rice.
Mango Salsa

Makes about 2 cups

1 pound mangoes, small dice
1/4 cup red onion, small dice
1/4 cup lime juice (about 2 limes)
1/2 whole avocado, about 1/3 cup small dice
1/4 teaspoon salt

  1. In a small mixing bowl, combine all ingredients well.

Chipotle Agave Sauce
Makes approximately 1/2 cup

6 tablespoons adobe sauce
1/4 cup agave syrup
3 tablespoons lemon juice
1/4 teaspoon salt

1. In a blender, combine all ingredients and process until smooth.

 

 

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