Jerk Soy Curls with Caribbean (Cauliflower) Coconut Rice & Beans

Recipe from: http://quicheaweek.wordpress.com/2012/09/20/jerk-seitan-andor-tofu-over-caribbean-rice-and-beans/

The first step is to prepare and marinate the soy curls. The marinade is homemade, so I recommend making a night ahead and marinating the soy curls overnight to have it ready the next day.

Marinade ingredients:


2 Tbsp low sodium soy sauce
2 Tbsp olive oil
2 Tbsp water
1 Tbsp distilled white vinegar
juice from two limes
3 tsp brown sugar
2 cloves of garlic, minced
1/2 a medium sweet onion
2 green onions, sliced a little past where it turns green
1 tsp ground allspice
1 tsp ground black pepper
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp cayenne
1/4 tsp cinnamon
2 tsp dried thyme
1/2 (or a whole) scotch bonnet (or habanero) pepper, carefully deseeded and chopped

~3 cups Butler soy curls

Directions for marinating soy curls:
Soak the soy curls in water or veggie broth for 10 minutes. Drain and press most of the liquid out.
Combine all the ingredients above except for soy curls in a food processor and process (I used my Ninja).
Add prepared soy curls to a tupperware and pour marinade. Mix to coat.
Store in the fridge, covered, for at least a couple hours (preferable overnight).

Ingredients for "rice":


one small head of cauliflower, broken into florets
1 medium-large sweet onion, diced
2 cloves of garlic, minced
1 tsp grated ginger (I used jarred ginger)
3/4 cup lite coconut milk
3/4 cup vegetable stock
juice from 1 lime
1 scotch bonnet (or habanero) pepper, intact
1 15oz can of kidney beans, drained and rinsed
salt and pepper to taste
1/2 cup pineapple, diced
green onions for garnishing (optional)

DIRECTIONS:

Saute the soy curls over medium heat with any excess marinade until it begins to brown.

Meanwhile, make the "rice".

Process your cauliflower florets until they are the consistency of rice. Set aside.

Spray a wok or a big pot or a skillet or something with some cooking spray and saute the onions, garlic, and ginger until softened. Add the coconut milk, stock, lime juice, pepper, and cauliflower. Cover and bring to a boil. Take down to a strong simmer and continue to cook until most of the liquid has been absorbed by the cauliflower, 15-20 min. It still might be a little sloppy and that’s cool too. Add the kidney beans and cook a bit. Salt and pepper to taste. Remove from the heat. Remove the pepper. Add the pineapple and stir. Top with green onions before serving.

Ryan's Ghost Pepper and Jalapeno Salsa

adapted from: http://www.insanechicken.com/blog/ghost-pepper-salsa-recipe/

Ingredients:

6 large tomatoes * , peeled and chopped
1 can plain diced tomatoes (optional - see below)
1-2 cloves garlic, minced
1 small/medium yellow onion, chopped
jalapenos, chopped (Ryan used 4)
ghost peppers, chopped (fresh - Ryan used 3)
1 tsp white vinegar
1/2 tsp black pepper
1/2 tsp salt
small amount of water (optional)

*We only had 3 small/medium tomatoes from the garden plus some cherry tomatoes. we used these plus a can of plain diced tomatoes. If you have enough fresh tomato you can omit the canned. The canned added a significant amount of liquid so adding water was not necessary. I would wait til all ingredients are added before you decide whether more moisture is needed.

Instructions:
First, peel the tomatoes. To do this, bring a pot of water to boil. cut a shallow "X" pattern on the bottom of each tomato. Drop into boiling water for about 30 seconds until skin starts to wrinkle. Take out and place in a bath of ice water. Then peel the skin off and chop into chunks. (Very small tomatoes will only take a few seconds in the boiling water).

Add chopped tomatoes to a pan with all other ingredients. Turn up heat until bubbling then turn to low and simmer, covered, for 5 minutes. Let sit for 1-2 minutes. Add salsa to food processor or blender and pulse until desired consistency is reached. Refrigerate.