Cashew Crusted Apricot Seitan

Whew! What a week. Monday was Zumba after a long day of teaching. Tuesday was graduation, Wednesday was a meeting at Big E (that place is so much fun by the way: backlight mini golf, laser tag, KTV), and found out that I may be able to have a Serenity Seitan and beer party (one of my favorite combinations) at De Rafter in the fall. Tonight was my first night home and I wanted to try making something sweet and salty (another one of my favorite combinations). I have been wanting to try this for a while, it sounded really interesting. It is, and also tasty.

Cashew Crusted Apricot Seitan

Ingredients:

2 packages Serenity Seitan
6 oz. apricot preserves
2 tbs. dijon mustard
1/2 tsp. curry powder
1/2 c. coarsely chopped cashews

Directions:

1. In pan, stir together apricot preserves, mustard, and curry powder. Cook on low for 5-8 minutes, stirring constantly, until mixture is smooth.
2. Preheat oven to 375 F (190 C).
3. Dip each piece of seitan in the pan, and place on a baking sheet lined with foil.
4. Sprinkle evenly with chopped cashews.

Makes 4 servings.

This would be really delicious paired with green beans sautéed in butter/olive oil and brown rice. Alternatively, try couscous cooked in vegetable broth and steamed asparagus.

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