Quick Cuban-Inspired Feast

As usual, this week's "Meatless Monday" recipe from my mom's blog was actually one of my own. Except for the plantains - those were already in progress when I got home from work, and oh my god were they tasty.

I don't know why it took me so long to try coating seitan in cornstarch before frying it - after all, this is my favorite way to make tofu super delicious. Anyway, now that I've discovered that "battered" seitan is ridiculously good (in fact it's kind of addictive and I'm already craving more despite eating this dish for dinner) I've been trying it in different flavors and styles. Here's a sweet and tangy seitan recipe paired with delicious plantains and some rice and beans with plenty of cilantro. 

Note: All of these can easily be made vegan, just use Earth Balance or another dairy-free spread where it calls for butter.

Crispy Seitan with Guava-Passion Fruit Glaze

1 package of chicken-style seitan (just use the bigger chunks and save the smaller pieces for something else)
2 tbs. olive oil or canola oil for frying
About 1/2 cup cornstarch (you don't have to measure, as long as you have enough to coat the seitan(
Pinch of salt

Spread the cornstarch out on a plate. Drain the seitan pieces and roll them in the cornstarch mixture. Heat oil in a skillet over medium heat and fry seitan until it begins to brown on each side. Don't let the pieces get too dark, or they will taste burnt. Sprinkle in a pinch of salt to season. When the seitan is done, drain the excess oil by placing the pieces on a paper towel. Coat with guava-passion fruit glaze - recipe follows.

1 cup (Goya brand) guava jelly
2 tbs. passion fruit juice concentrate (if you can find it. I used Goya brand)
Juice of 1/2 lime
Pinch of salt or to taste

Pinch of chipotle chili flakes or to taste (optional)

In a small saucepan, melt the guava jelly over medium-low heat. Whisk in the juices and a bit of salt to taste. Pour over the fried seitan pieces, making sure they are entirely coated. Serve over rice and beans with a side of plantains.

Short-Cut Seasoned Rice and Beans

1 pouch of microwavable while or Jasmine rice, cooked (I used 365 brand, but you can also get this at Trader Joes)
1 can black beans, drained
Sprinkle of salt to taste
1/2-1 tsp. each garlic and onion powder
Fresh ground pepper to taste

1/2 tbs. Earth Balance or butter
2-3 drops chipotle chili sauce (optional)

Squeeze of lime juice
1/4 cup fresh chopped cilantro

Add garlic and onion power, salt, chipotle sauce, lime juice, and cilantro to the black beans and mix well. Combine cooked rice with salt and Earth Balance. Mix together beans and rice and top with more cilantro if desired.

Sweet Sauteed Plantains with Chipotle and Lime

2 ripe plantains (should be black on the outside)
2 tbs. Earth Balance
2 tsp. chipotle chili hot sauce (Tabasco makes a decent one)
Salt to taste
2 tbs. brown sugar
Juice of one lime

Slice plantains on a diagonal. Melt Earth Balance and chipotle-lime butter in a pan on medium heat. Add plantains and season with salt. When plantains are slightly browned on both sides, add sugar and lime juice.