1 tsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp fresh ground black pepper
salt, to taste
8 oz package of seitan
4 cloves garlic, minced
2 red bell peppers, sliced thinly
1 onion, halved and sliced thinly
canola oil for coating your pan
1 tsp brown sugar
1/2 c coffee
1/4 c balsamic vinegar
Fresh watercress sprigs for garnish
Combine chili powder, coriander, cumin, black pepper and salt in a small bowl and rub the spice mix all over the seitan. Then cut the seitan into bite size pieces.
Heat enough canola oil in a large skillet to coat the bottom of the pan and cook the seitan on medium-high heat, stirring frequently, until it is browned on all sides. After it is done set it aside.
Add a little more oil to coat the skillet again and cook the bell peppers and onions for about 4 minutes, or until softened, stirring often. Add brown sugar and garlic, cook for 1 minute, stirring often. Add the vinegar and coffee and cook for about 3 minutes more.
To assemble the dish: place a mound of watercress on the plate, top with the peppers and onions, add the seitan to the top of that. Pour a bit of the left over liquid from the pan over top.
I served this with steamed green beans which were very lightly buttered and tossed with salt, pepper and toasted almonds. This would also go nicely with a tomato soup or even a gazpacho now that the weather is warming up.