I received on of the best gift I could ask for a few weeks ago and have had a field day playing ever since. The idea is simple, if you just do not know what to cook and have to go to the store anyways, roll the dice and cook away. They veggies are broken down by season so you are not cooking out of season, and the proteins always include a vegetarian option.
My first roll was fairly simple and all of the flavors went together well so I decided to challenge myself by using the vegan counterpart to the turkey option which led me to seitan. The rolled ingredients are highlighted in orange.
Seitan Red Curry
Based off NYT tofu curry recipe
1 package of seitan
1 tablespoon peanut oil (or any high smoke point oil)
1/2tsp ground ginger
1 yellow onion, caramelized
2 garlic cloves, minced
2 jalapeño peppers, seeded and thinly sliced
2-4T chopped basil
1 large zuchinni
2 carrots cut on bias
½ teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
Zest and juice of 1 lime
1 cup peppers (I used tri colored and frozen)
Basil and leaves, for garnish
Autocorrect didn’t even recognize seitan. It keeps correcting it to seating. That is about the extent I knew before rolling the ingredient dice and choosing the more challenging seitan over turkey.
Heat oil in a large skillet over medium high heat. Add ginger, onion, garlic, and jalapeno, and sauté until tender, about 5 minutes. Add zucchini, carrots, and peppers and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add lime zest and juice. Add seitan
Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve over rice, grains, or lentils
Results: I am all for alternate options, but I think next time I
will make a more traditional