It's no secret I detest cooking, so we tend to eat the same things over and over and over... I do love seitan, though, and will eat it every single day if given the opportunity. The problem is, my husband hates it to put it mildly. He says seitan looks like a cancerous lung, and refuses to eat it, yet he'll treat himself to all-you-can-eat sushi buffets once a month. I ate sushi once about 20 years ago, and never had any desire to touch it ever again. Who knew eating fishing bait would be so trendy? Gross. Sushi has got to be one of the most disgusting foods on earth right up there with haggis--which I'd never eaten, and never would barring a zombie apocalypse.
Anyway, last night, come Hell or high water, I was having some seitan, only I wanted to do something a little bit different with it. BTW, the seitan recipe in Vegan Yum Yum is the easiest, most reliable, consistent recipe I've ever used, and I never bother with any others. It's perfect.
So, after making Lauren Ulm's fabulous seitan recipe, I sliced it thinly, and sauteed it in an iron skillet with some agave nectar, a bit of tangerine zest, some tamari, and some toasted sesame oil with a hint of Liquid Smoke. Maybe this isn't exactly a teriyaki sauce, but it gave a nice salty, sweet, bit of fruit taste that I wanted.
It was served over steamed jasmine rice with a bit of raw, sliced cabbage and shredded carrots. Considering my addiction to carbohydrates, which means I also worship steamed, white rice, I could eat this dish every single day and never tire of it.
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