6 Servings
2 T olive oil
12 oz seitan, cut into 1-inch
-chunks
2 c prunes, pitted
1 c almonds, blanched
1/2 c honey
2 strips orange zest, 1/2 wide
- and 2 long
1 cinnamon stick, 6-inches
-broken into 2-in
1 orange, juiced
1 t orange blossom water (opt)
Heat the oil in a heavy, 3 or 4-quart saucepan set over medium-high
heat. Add about half of the seitan and panfry, turning the pieces
until they are lightly crisped on all sides, about 5 minutes. Drain
the seitan on a plate lined with paper towels. Repeat with the
remaining seitan.
Wipe out the saucepan and return the seitan to it. Stir in the prunes,
almonds, honey, orange zest and the cinnamon. Pour in the orange
juice, the orange blossom water (if you are using it), and 1 cup of
water. Bring to a boil, cover, reduce heat to low, and simmer until
the prunes are very soft, about 45 minutes. Remove and discard the
orange zest and the cinnamon sticks.
Serve mounded on a heated platter, accompanied by steamed couscous or rice. This may be refrigerated for up to 2 days.
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