2 Tbsp. sesame oil
4 garlic cloves, finely minced
2 Tbsp. finely chopped fresh ginger
4 scallions, finely chopped
1/2 cup finely diced carrots
1/2 cup finely diced green bell pepper
1/2 cup finely diced red bell pepper
1 bay leaf
1 lb. seitan, cut into small strips
1 cup white wine
1 14-oz. can coconut milk
1/2 cup chopped cilantro
4 fresh basil leaves, finely chopped
1 tsp. sea salt
1 tsp. curry powder
1/2 cup finely chopped fresh chives
8 sheets phyllo dough, thawed if frozen
Extra virgin olive oil, for brushing
• Preheat the oven to 350°F.
• In a large sauté pan over medium heat, heat the sesame oil. Cook the garlic, ginger, scallions, carrots, peppers, and bay leaf over medium heat for 5 minutes. Add the seitan strips, white wine, and coconut milk to the mixture and cook for 5 to 6 more minutes.
• Add the cilantro, basil, salt, cayenne, curry powder, and chives and continue cooking, stirring occasionally, for 20 minutes. Remove the bay leaf and set aside to cool.
• Take 1 sheet of phyllo dough and fold it in half lengthwise. Brush with a bit of olive oil. Place 1/2 cup of the filling in the center of the phyllo sheet. Twist the dough so that it gathers to make a bundle, or “purse.” Repeat with the remaining dough, oil, and filling to make 6 to 8 purses.
From The Candle Café Cookbook
by Joy Pierson and Bart Potenza with Barbara Scott-Goodman
For more great recipes from the Candle Café, click here.
Makes 3 Servings