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Author Notes: This is a recipe using summer vegetables with an Indian twist. —Two Vegan Boys
- 3 garlic, minced
- 1" ginger, minced
- 2 serrano peppers, chopped
- 1/4 cup sweet onion, chopped
- olive oil
- 2 cups seitan, bite size pieces
- 1/2 teaspoon cumin
- 1 teaspoon coriander
- 1/4 teaspoon cardamom
- 1 tablespoon curry powder
- 1/4 teaspoon ground black pepper
- 1 mango, peeled and chopped
- 1 can coconut milk
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 large carrot, sliced
- In a skillet, saute the garlic, ginger, peppers, and onion in olive oil for about 2 minutes. Add the seitan and spices. Saute for until the the onions are soft. Add the mango, and stir. Gently pour in the coconut milk. Stir in the carrots and squash. Gently stirring to combine. Cover and simmer for 10 minutes or until veggies are tender, but not soggy. Serve over rice.
- This recipe was entered in the contest for Your Best Summer Squash Recipe
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Burnt Toast: Episode 9
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The freedom to snack.