Sweet barbecue sauce made with ripe mangos, sweet raisins, red chili, ginger and a hint of curry powder slow simmered in crispy seitan with red bell peppers.
Mango Barbecue Seitan
2 tbl raisins
1 mango, peeled, cored, small dice
3 tbl extra virgin olive oil
1/2 yellow onion, small dice
12 oz seitan, thinly sliced
1 red chili pepper, seeded and minced
salt and pepper
1/4 tsp ground ginger
1/4 tsp curry powder
2 tbl organic light brown sugar
1 red bell pepper, large dice
1 tbl vegan worcestershire sauce
1 tbl dijon mustard
1 tbl white vinegar
1/4 cup ketchup
Combine the raisins and 1/4 cup hot water in a small bowl. Microwave for 1 minute to plump.
Combine the raisins, 2 tbl raisin soaking water and mango in a blender and blend until completely smooth. Set aside.
In a large pan heat the oil and saute the onions until they start to soften and caramelize over medium heat, 5 minutes. Add the seitan and chili pepper and saute until golden brown, 10 minutes. Season with salt and pepper, add the ginger, curry powder, brown sugar and red bell pepper and saute 5 minutes more to toast the spices and caramelize the sugar. Add the worcestershire sauce, mustard, vinegar, ketchup and mango puree. Combine and simmer over medium-low heat for 10 minutes.
kernels from 5 cobs of corn (or 10oz frozen corn, thawed)
2 tbl unsweetened almond milk
salt and pepper
1 tbl organic cane sugar
2 scallions, finely minced
1/4 cup extra virgin olive oil
Combine the corn, almond milk, salt and pepper to taste and sugar in a food processor and blend until chunky. Stir in the scallions.
Heat the oil in a large saute pan, once hot, drop in spoonfuls of corn mix and pan fry. These are pretty loose so if you can't successfully flip each dollop then just fry up the batter until golden and hot.
2 plantains, peeled, 1" slices on the bias
1 tbl organic light brown sugar
pinch of sea salt
1/4 cup coconut oil
Toss the plantains with the brown sugar and salt. Heat the oil up in a pan and shallow fry until golden brown on both sides, 5 minutes.