Seitan Satay with Kumquats, Tofu Triangles with Peanut Sweet and Sour Sauce, Mange-Tout with Refried Rice, Grilled Pineapple
Seitan Satay with Kumquats and Peanut Dipping Sauce
(adapted from "Asian Grilling" by Su-Mei Yu)
Tofu Triangles with Peanut Sweet and Sour Sauce
Mange-Tout with Refried Rice
(with coconut cream, agave, peanuts)
The kumquats (although not as fresh as the ones from kittee's front yard) are back in stores again, so we tried them as part of a satay from the grilling book (not a particularly vegan friendly book, but lots of good ideas for marinades, etc). The kumquats give a very nice juicy sweet/sour/bitter pop along side the crisp seitan.
The marinade is white peppercorn, garlic, tamari, sriracha and coconut cream, which is then also used to brush on the satay as they grill.