I hope you all had a great Christmas Eve, we sure did. We ate well, laughed a lot and open too many presents. On Christmas day we’re cooking for friends and planning a fun but more relaxing day as our trip is now more than half way through and we want to relax a little too in preparation for our trip home.
This seitan masala is what I’m planning to serve and it’s perfect for kids as long as you don’t add the red pepper flakes, which will make it spicy. I served it with jasmine rice and broccoli. It was the first time I cooked jasmine rice and I’m a big fan now. It smells so goodJ
2 tbsp. canola oil
1 tbsp. fresh ginger, grated
1 tbsp. garam masala
1 tsp. ground cumin
2 tbsp. agave nectar
1 tsp. garlic salt
Salt to taste
Red pepper flakes (optional; depends if you want it spicy)
1 can crushed tomatoes
½ can coconut milk
2 tbsp. dried and shredded coconut
2 cups seitan
Combine oil, ginger, garam masala, cumin, agave nectar and garlic salt in saucepan and bring to a simmer for 5 minutes on low heat. Add crushed tomatoes, red pepper flakes if using and coconut milk and bring to a boil on medium heat. Reduce to a simmer and put in the seitan and blend well. Simmer for 10 minutes on low heat. Serve over rice and vegetables and sprinkle shredded coconut over right before serving.