I just had dinner and it was even better than I expected. Tangy, spicy, savory and fresh--hijiki seitan ceviche with nopalitos and wild rice on a store bought tostadas. Now I am sitting here, with a smiling and wondering why I never made vegan ceviche before.
1 cup gluten powder
1/2 cup chickpea flour
1/4 cup hijiki
1/4 cup soy sauce
2 tbsp oil
1 cup warm water
Mix flours & hijiki. Separetely mix soy sauce, oil and water. Add to dry mixture. Knead well. Let stand for 10 mins. For into a log, or chub and tightly wrap with cheesecloth or other impeccably clean fabric. Boil in large pot of water for 1 hour.
Hijiki Seitan Ceviche with Nopalitos and Wild Rice
3 medium tomatoes, chopped
1/2 onion, chopped
1 jalapeno, finely chopped
juice of 4 limes
2 cloves garlic, pressed or finely chopped
3 tbsp olive oil
1/2 cup chopped cilantro
1 large cucumber, remove seeds and chopped
2 cups chopped nopalitos (if using fresh, blanch first OR if using canned rinse well)
1 cup cooked wild rice
1/2 cup hijiki
4 cups chopped seitan (I used my "hijiki seitan")
Mix all ingredients in a large bowl and let marinate at room temperature for 1 hour. Can be served at room temperature or cold.
Serve on tostadas with avocado and extra limes. Also good with saltines. Great with an icy cold Mexican beer!