Spicy Seitan and Brussels Sprouts, Bhutanese Red Rice (No Added Fat)
yesterday's dhal so much that she wanted to eat that for dinner. Easy - I just heated it up. That gave me the opportunity to make a spicy main course.
I found the biggest pineapples I've ever seen a few days ago at a local cooperative market (Weaver Street Market). We quickly finished one, but a second one remains. I thought it might be good to make a simple dish with just seitan, pineapple, and maybe jerk seasoning. Instead, I decided to cook seitan with Brussels sprouts and jalapeno, and sweeten it a bit with citrus. Here is what I did:
- 1 1/2 cups frozen Brussels sprouts (for ease; fresh could be used after trimming outer leaves and then cutting off very end and gently pressing an "X" maybe 1/16" into the bottom, then steaming and just mixing in to the finished dish)
- 2 medium carrots cut into 3/8" slices (1 1/2 cup or so)
- 8 ounces seitan (any reasonable cut would do; I used strips maybe 1/2" x 1 1/4")
- Medium green tomato cut into 3/8" cubes (about 3/4 cup)
- 1/2 jalapeno pepper, finely (< 1/4") diced (about 2 T)
- 1 T finely (1/8") diced ginger
- Medium seedless tangerine, peeled, then cut into 3/8" cubes
- 3 T water
- 1/2 c onion cut into 3/8" cubes
- (optional) 1/8 t (or to taste) lemon pepper
- 1/2 t tarragon
- 1/4 t (or to taste) salt
- I put all of the ingredients, except the lemon pepper, tarragon, and salt, into my Instant Pot pressure cooker and cooked for 3 minutes on low pressure.
- When I was ready to serve, I slowly released pressure and carefully opened the Instant Pot.
- I then mixed in the remaining three ingredients.