Seitan Lettuce Cups

I adapted this recipe from one of my all time favorite cooks: Padma Lakshmi. Her cookbook, Tangy Tart Hot and Sweet, is a really great book full of delicious recipes. She definitely cooks a lot of meat but, like this recipe, some of the recipes are easily adapted...

Here goes!

2 heads butter lettuce
1 T oil (she calls for canola, but I use olive)
1 c. diced yellow onion
2 cloves minced garlic
1 T minced ginger root
2 fresh minced jalapeno peppers (she calls for 4 serrano peppers, but they are too spicy for me :)
1 1/2 lb seitan finely minced (I make my own here)
2 T soy sauce
1 T madras curry powder
1 c. freshly chopped mint
1 c. freshly chopped basil
1 1/2 T freshly squeezed lemon juice
1 T toasted sesame oil

Separate the leaves of the lettuce, rinse, pat dry, set aside.

In a skillet heat the oil over medium heat, saute the onions, garlic, ginger, and peppers, until the onions are glassy.

Add the seitan, soy sauce, and curry. Cook over medium heat until everything is well blended. Turn heat down to low, simmer, stirring occasionally, for 40 - 45 minutes. (this is important to get the seitan to dry out a bit and absorb the flavors of the spices. If it dries out add a small amount of water.

Stir in mint, basil, and lemon juice drizzle with toasted sesame oil. Serve in lettuce cups or in a bowl on the side and let everyone fill their own cups. This is also excellent as a salad served over baby spring mix lettuce that has been coated lightly with olive oil, lemon juice, salt, and a dash of sesame oil.

As always, please let me know what you think and what you found that makes this a better recipe...