Spicy Thai Tomato Stew and Jasmine Rice with Coconut
Serves 4 to 6
Ingredients
* 2 Tb canola oil
* 1 large onion, thinly sliced
* 3 Tb minced garlic
* 2 Tb minced lemongrass
* 2 Tb minced ginger
* 2 serrano chiles, thinly sliced into rounds
* 1 large red bell pepper, thinly sliced
* 1 ( 28 ounce ) can whole tomatoes
* 1/4 cup tamari
* 1 Tb apple cider vinegar
* 1 Tb agave nectar
* 2 kaffir lime leaves
* 1 tsp sea salt
* 1 pound Basic Seitan, cut into 2 by 1/2 by 1/4 inch thick strips
* 1/2 cup lightly packed fresh basil leaves
* 5 1/2 cups Jasmine Rice with Coconut ( Recipe Below )
Directions
1. Heat the oil in a large, heavy skillet over medium heat. Add the onion, garlic, bell pepper, lemongrass, ginger and serrano chiles, and saute for 5 mintues, or until the onion is translucent.
2. Drain the tomatoes and add to the stew, along with the tamari, vinegar, agave nectar,
kaffir lime leaves, and salt. Simmer for 5 minutes, or until the tomatoes are very tender and falling apart.
3. Stir in the seitan. Simmer for 5 minutes, or until the seitan is heated through, then stir in the basil.
4. Transfer the stew to a bowl and serve with the rice.
Jasmine Rice with Coconut
Serves 6
Ingredients
* 2 Tb toasted sesame oil
* 3/4 tsp curry powder
* 3/4 tsp ground ginger
* 1/8 tsp tumeric
* 1 1/2 cups, uncooked jasmine rice, rinsed well
* 2 1/2 cups water
* 1/2 tsp sea salt
* 1/2 cup yellow corn kernels ( about 1 ear of corn )
* 1/3 cup finely chopped red bell pepper
* 1/4 cup finely chopped peeled carrot
* 1/4 cup unsweetened shredded coconut
* 1/4 cup slivered almonds, toasted
Directions
1. Heat 1 Tb of the sesame oil in a large, heavy saucepan over medium-high heat. Stir in the curry powder, ginger and tumeric and then the rice.
2. Add the water and salt and bring to a simmer over high heat. Decrease the heat to medium-low, cover and simmer gently without stirring for 35 minutes, or until the rice is tender and the water is absorbed.
3. Meanwhile, heat the remaining 1 Tb sesame oil in a large, heavy skillet over medium-high heat. Add the corn, bell pepper, and carrot and saute for 2 minutes.
4. Add the coconut and saute 5 minutes longer, or until the coconut is golden and the vegetables are crisp-tender.
5. Transfer the rice to a bowl. Use a fork to fluff the vegetables and almonds with the rice. Transfer to a bowl and serve.