You love fresh fruits and you like spicy dishes as well? So, why not have them both on one plate – and have them quickly! There’s not always the time to properly marinate your tofu or seitan half a day, isn’t it? If you’re hungry right now and have only half an hours time before your next apointment, try this one and just mix up the ingredients with whatever your spice shelf offers. This is what might come out of it.
Here’s my recipe:
Cut a shallot into small rings. Mix a vinaigrette with red wine vinegar (vegans take a vegan vinegar) and olive oil, salt and pepper, add the shallot and some roasted pumpkin seeds. Cut a kaki fruit into thin slices and arrange on a plate. Drizzle the vinaigrette on the fruit slices.
Take a piece of seitan (wheat gluten) and cut into stripes. Mix together the following spices: cumin, cucuma, paprika, cardamon, black pepper, clove. Heat a pan gently, pour some olive oil in and add the spices. Stirr gently for half a minute. Do you smell it? Add some finely sliced garlic (the pressed one is always in danger to burn) and stirr. Turn up the heat, add the seitan and go on stirring. When the seitan has taken some colour, add salt, arrange on the fruit carpaccio and sprinkle with chopped mint or basil. Serve with pita or any other bread you like.
And as this is a quick dish for busy people, here are some people that are – simultaneously – very busy with their cell phones: