Hot Wilted Spinach Salad with Sesame-Chili Braised Seitan

Hot Wilted Spinach Salad with Sesame-Chili Braised Seitan
  • 6 chilled seitan cutlets (about 1 1/2 lb / 675 g)
  • 4 T coconut milk
  • 2 T brown rice syrup
  • 1 t Thai red curry paste
  • 3 T minced fresh cilantro (coriander) leaves
  • 1 medium Vidalia or mild onion, sliced into thin half moons
  • 10 — 16 oz / 285 — 455 g fresh spinach, washed and patted dry
  • 1 large orange, red or yellow bell pepper sliced into 1/4 inch / 7 mm strips
For the marinade:
  • 3 T sesame oil
  •  1 T toasted dark sesame oil
  • 1/2 cup rice wine vinegar
  •  Freshly squeezed juice from 1 lime
  • 1/2 t garlic granules
  • 1/4 t black pepper
  1. In a medium bowl, combine the marinade ingredients and mix well. Slice the seitan cutlets into thin strips (1 x 2 x 1/8 inch / 2.5 x 5 x 0.5 cm). Add the strips to the marinade, toss well, and set aside for 20-30 minutes, turning frequently.
  2. In a 10 inch / 25 cm frying pan, combine the coconut milk, brown rice syrup, red curry paste, and cilantro. Heat for 3 minutes over medium heat.
  3. Reserving the marinade, remove the seitan strips and add them to the pan along with the onions. Cover and simmer for 5 minutes. Turn the seitan and onions, add the reserved marinade, then cover and simmer 5 minutes more. Uncover and continue to simmer until the sauce is reduced by about half.
  4. While the seitan is simmering, tear the spinach into bite-size pieces and place in a salad bowl along with the bell pepper strips.
  5. Add the hot seitan with the sauce to the salad bowl and toss carefully. The heat will cause the spinach to wilt.
Serve the salad hot or at room temperature.