{"id":99531,"date":"2009-12-25T00:28:46","date_gmt":"2009-12-25T05:28:46","guid":{"rendered":"tag:www.vegan-food.net:\/\/842f91e5de8e20ae036284af424cb617"},"modified":"2009-12-25T00:28:46","modified_gmt":"2009-12-25T05:28:46","slug":"hot-wilted-spinach-salad-with-sesame-chili-braised-seitan-and-bell-peppers-salad-meat","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/99531","title":{"rendered":"Hot Wilted Spinach Salad with Sesame-Chili Braised Seitan and Bell Peppers( Salad &#8211; Meat )"},"content":{"rendered":"<p><strong>Daily Random Recipe<\/strong><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul><UL><\/p>\n<li>6 chilled seitan cutlets (about 1 1\/2 lb \/ 675 g)\n<li>4 T coconut milk\n<li>2 T brown rice syrup\n<li>1 t Thai red curry paste\n<li>3 T minced fresh cilantro (coriander) leaves\n<li>1 medium Vidalia or mild onion, sliced into thin half moons\n<li>10 &#8211; 16 oz \/ 285 &#8211; 455 g fresh spinach, washed and patted dry\n<li>1 large orange, red or yellow bell pepper sliced into 1\/4 inch \/ 7 mm strips\n<p>\n<u><br \/>\nFor the marinade:<br \/>\n<\/u><\/p>\n<li>3 T sesame oil\n<li>1 T toasted dark sesame oil\n<li>1\/2 cup rice wine vinegar\n<li>Freshly squeezed juice from 1 lime\n<li>1\/2 t garlic granules\n<li>1\/4 t black pepper<br \/>\n<\/UL><\/ul>\n<p \/><strong>METHOD:<\/strong><br \/>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.<\/p>\n<p>\nIn 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.<\/p>\n<p>\nReserving 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.<\/p>\n<p>\nWhile the seitan is simmering, tear the spinach into bite size pieces and place in a salad bowl along with the bell pepper strips.<\/p>\n<p>\nAdd the hot seitan with the sauce to the salad bowl and toss carefully. The heat will cause the spinach to wilt.<\/p>\n<p>\nServe the salad hot or at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Daily Random Recipe INGREDIENTS: 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 &#8211; 16 oz \/ 285 &#8211; [&hellip;]<\/p>\n","protected":false},"author":150,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-99531","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/99531","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/150"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=99531"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/99531\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=99531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=99531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=99531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}