Jamaican Jerk Spiced Seitan

Pour the rice, coconut milk, 1/2 teaspoon salt and 1 cup water into a large pot. Bring to a boil, then reduce heat to low. Cover, and let simmer until rice is finished cooking, about 25 minutes. Remove from heat, fluff with a fork and set aside.

While the rice is cooking, wash and dry the produce. Thinly slice the green onions, discarding the bulbs. Remove mint leaves from stems, discard the stems and mince the leaves. Cut the limes in half and juice into a small bowl, set aside. Mince the garlic. Core and dice the apple, discarding the core. Drain the seitan strips. Cut off the jalapeño stem and discard. Slice the jalapeño in half, discard seeds, and mince. Wash your hands and work surface.

In a shallow bowl, combine the Jamaican Jerk Spice seasoning and the seitan. Mix well to cover the seitan and set aside.

Heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add the minced garlic and sauté for 1 minute. Add the spiced seitan, stirring occasionally, and sauté until it becomes a bit crispy, about 5-7 minutes.

In a medium bowl, make the salsa. Combine the diced apple, minced mint leaves, lime juice, sliced green onions, 1/2 teaspoon salt and as much jalapeño as you desire – don't use the whole jalapeño if you don't like very spicy food.

To serve, divide the rice among four bowls. Top with Jamaican jerk spiced seitan and a spoonful of salsa. Enjoy!