Thursday, August 18, 2011

Plum Glazed Seitan & Acorn Squash, Watercress, Orange and Daikon Salad

Plum sauce can be found in the Asain aisle of most grocery stores and is a great component for glazing. Both sweet and savory aspects come through when basted on the squash and bubble to form a caramelized crust.
Daikon is a Japanese white radish that is very peppery and crisp like an apple, so it pairs well with peppery watercress and juicy orange segments.

A raw salad of celery, daikon, red bell pepper, orange and watercress tossed lightly with sesame oil and served alongside acorn squash and seitan glazed with plum sauce and ginger.

Plum Glazed Seitan & Acorn Squash
1 acorn squash, halved, seeds removed, 1/2" slices
8 oz seitan, medium sized chunks
2 tbl extra virgin olive oil
salt and pepper
1/4 tsp dried ginger
1/4 cup plum sauce (found in the Asian aisle)
1/2 cup chanterelle mushrooms, halved
1 cup cooked jasmine rice

Preheat the oven to 425. Lay the squash slices and seitan on a baking sheet in a single layer. Drizzle both with olive oil and season with salt and pepper to taste. Sprinkle the ground ginger on the seitan.
Roast for 15 minutes. Toss the seitan and turn over each piece of squash. Brush the squash and seitan with all of the plum sauce. Add the mushrooms to the sheet, off to the side. Drizzle with a bit of oil. Roast for 10 more minutes. Serve with jasmine rice and salad.

Watercress, Orange and Daikon Salad
1 bunch watercress, ends trimmed
1 red bell pepper, matchsticks
1 celery stalk, matchsticks
2 scallions, cut on a long bias
1-6" piece daikon, matchsticks
1 naval orange, supremed
2 tbl extra virgin olive oil
1 tsp toasted sesame oil
salt and pepper

Toss together all of the vegetables. Drizzle with oils and season with salt and pepper.

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