Seitan and Peach Roll with Balsamic Vinegar
This dish starts with a homemade Seitan strip, cut about 1" in width, which is lightly pan-fried (to give it some color on the inside, but not so much as to make the seitan inflexible).
To assemble, lay out the seitan strip, and position the peach at the end of the strip with a single piece of basil on top. Roll the seitan around the peach and secure with a toothpick. The enclosed package is then browned in the pan again with a little splash of tamari at the end of cooking.
To plate, remove the toothpick and drizzle with aged balsamic. Serve Hot.