The Brellis House

 

Ginger Lime Cashew Seitan

Posted on September 1st, 2013 by Dan

Start off with the perfect vegetable combination of onions, carrots and celery: mirepoix.

mirepoix

Add chicken-style seitan and a sweet, tangy ginger lime sauce.

ginger-chili-sauce

Add in toasted cashews and reduce into a delicious glaze.

ginger-lime-cashew-seitan

Serve over cilantro rice.

ginger-lime-cashew-seitan-with-rice

This is a great recipe that came together super fast and has all the right tastes (sweet, salty, sour and spicy).

Ingredients

  • 1 small onion, diced
  • 3 celery ribs, chopped
  • 1 large carrot, chopped
  • 1 clove of garlic, chopped
  • 3 tbsp rice wine vinegar
  • 2 tbsp brown sugar
  • 1 inch piece of fresh ginger, finely chopped
  • 1/4 cup soy sauce
  • 2 tbsp ketchup
  • 1 tbsp lime juice
  • 1 tsp hot pepper, finely chopped
  • 1 tsp corn starch
  • 1 drop liquid smoke
  • 1/4 cup water (experiment with orange or pineapple juice)
  • 12 oz package of chicken-style seitan strips, roughly chopped
  • 1 cup raw cashews
  • 1/4 loosely packed cilantro leaves
  • white rice for serving

Method

  1. Saute the mirepoix (onions, celery and carrots) in about a tablespoon of olive oil with some salt over medium-low heat, stirring occasionally. If the onions begin to brown, turn down the heat. Cook until the veggies sweat and are soft.
  2. Meanwhile, make the sauce by combining everything from the garlic down to the 1/4 cup of water in a jar and whisk until the cornstarch is dissolved.
  3. Once the mirepoix is tender, turn up the heat to high and add the seitan, stirring often to brown the seitan.
  4. Coarsely chop the cashews (I like to leave a few whole) and toast them in a toaster oven (350°F ) or stove top until they just start to brown (cashews will turn from toasty to burnt in seconds. This takes about 10 minutes, but you should check every few minutes and stir occasionally.
  5. Once the seitan has browned, add the sauce to the pan, keeping the heat high, until it reduces and thickens a bit (add additional water if you’d like a more runny sauce). Turn the heat to low and reduce to your desired consistency.
  6. Serve on white rice with the cilantro.

Also, we grew a perfectly shaped carrot in our garden. I used it in this dish.

perfect-carrot

Homemade Ginger Beer, Dark & Stormy

Posted on February 12th, 2012 by Dan

Our new favorite drink is a homemade ginger beer that is delicious, easy and much healthier than store-bought soda. It tastes amazing as a dark & stormy, and just in time for Valentine’s Day.

Homemade Ginger Beer

The recipe for the ginger beer is from a bartending and mixology blog that has some other recipes I can’t wait to try (homemade tonic water). All you need is a bottle with a rubber sealing top, some  ginger, lemon juice, sugar and yeast. The blog suggests using champagne yeast, but I used 1/16th of active dry yeast and it was plenty carbonated.

In case you lack ‘food patience’, this does take 48 hours to ferment, but I swear it’s worth the wait. We found that adding a healthy amount of black rum (goslings or another spiced rum) makes it tastes even better.

Thanks to my little sister for passing on this recipe.

Homemade Ginger Beer