Thai Red Curry Seitan Wings and Cabbage Kimchi

These seitan "wings" are from a recipe from Tami's Vegan Appetite blog. Thai red curry paste replaces the usual hot pepper sauce here, with vegan margarine, lime juice, agave, and sriracha hot sauce rounding out the flavors in the "buffalo wing" glaze. These aren't as blisteringly hot as wings made with just hot sauce and margarine, but still plenty spicy, with all the complex flavors of red curry paste. This would be good with other kinds of curry pastes too, but red curry is most similar in appearance to traditional wing recipes.

Keeping with the Thai theme, I used a coconut milk based dip to replace the ranch or blue cheese dips that usually accompany wings. The dipping sauce is coconut milk, a little agave, 1 tbsp. lime juice, and some thinly sliced Thai basil leaves on top. I thought it might be a little thin, but it was pretty substantial. Good stuff, and it performs the same function as those dairy-based dressings, as a cooling counterpoint to the heat from the "wings." The seitan is home made (as usual based on the Veganomicon recipe), first boiled, then cut into triangles, lightly breaded, and baked just until the breading lightly browns.

This weekend I made a batch of Napa cabbage kimchi too. It's pretty good, just hot enough to get your attention, and I have a couple of kimchi-based recipes in mind. Half of a big Napa cabbage, along with about a dozen scallions, garlic, and ginger, yielded just over a quart of kimchi.