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Coconut and Lime Seitan Skewers

This appetizer is so summery and refreshing—and easy! The flavor combination of coconut and lime is always a good idea, especially in the form of a crunchy seitan appie. Make these for any potluck or picnic and people will be surprised at how much flavor you can pack onto one little skewer!

Serves 4-6

Ingredients

1 (14-ounce) can regular coconut milk

2 tablespoons fresh lime juice, and grated zest of 1 lime

1½ teaspoons jerk seasoning or spice rub

¼ teaspoon sea salt

2 tablespoons brown rice syrup

2 packages seitan stir-fry strips, or 3 cups homemade seitan pieces (see recipe on p. 86)

1 tablespoon neutral tasting high-heat oil

½ cup finely shredded coconut

Directions

Mix coconut milk, lime juice and zest, jerk seasoning, sea salt and brown rice syrup in a large bowl and whisk until uniform. Cut seitan into 1- or 2-inch pieces and marinate pieces in mixture for 30 minutes to overnight.

Preheat a large sauté pan and add oil. Pour seitan and mixture into pan. Cook over medium heat for about 5-7 minutes on each side, until well browned.

The liquid will not evaporate until seitan is well cooked, so use it to keep glazing seitan in pan. Cook for about 5 additional minutes, until all liquid has been absorbed.

To serve, place shredded coconut in a shallow dish. Place 2-3 pieces of seitan on each skewer, and roll in shredded coconut. Serve warm.

The Sporkie Scoop

FOR YOUR SMARTS One popular type of lime used in cooking is the Key lime, which gets its name because of its cultivation in the Florida Keys. The limes were originally brought to the Americas and parts of the Caribbean by European explorers in the 1600s.

FOR YOUR PARTS About a third of the world’s population depends on coconut to some degree for their food and economy. Coconut oil is thought to aid in preventing osteoporosis because it helps your bod absorb and retain calcium and magnesium!⁵