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1
To make Squash Puree: Heat oil in saucepan over medium heat.
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2
Add onion, and saute 5 to 7 minutes.
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3
Stir in squash and thyme, then coconut milk and 1 cup water.
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Simmer 20 minutes.
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5
Stir in sugar, and cool.
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Puree in blender until smooth.
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7
To make Habanero Jerk Sauce: Heat oil in saucepan over medium-high heat.
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8
Saute shallots 7 to 9 minutes.
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Add habanero, paprika, thyme, allspice, and cloves, and saute 20 seconds.
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10
Add orange juice, lime juice, and sugar, and simmer 10 minutes.
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Season with salt and pepper, and set aside.
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12
To make Rice Cakes: Grease 13- x 9-inch glass dish with olive oil.
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13
Puree cilantro with 1/2 cup water in blender or food processor.
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14
Combine cilantro puree, rice, bamboo shoots, and salt in bowl.
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15
Press rice mixture into prepared baking dish.
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Cover with parchment paper, and weigh down with second baking dish filled with cans.
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Cool 2 hours.
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Heat oven to broil, and grease baking sheet with olive oil.
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Cut rice into 12 squares.
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Place on baking sheet, and brush tops lightly with oil.
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Broil until well browned.
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22
Meanwhile, warm Squash Puree and Habanero Jerk Sauce.
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23
To make Seitan Mixture: Heat oil in skillet over medium-high heat.
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Saute seitan and garlic 5 to 7 minutes.
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Add cauliflower and 1/2 cup Habanero Jerk Sauce, and saute 5 to 6 minutes.
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Stir in spinach, and cook 1 to 2 minutes more, or until spinach is wilted.
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Season with salt and pepper.
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To serve: Ladle 1/3 cup Squash Puree onto each plate.
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29
Spoon Seitan Mixture in center, and top with Rice Cake.
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30
Spoon 2 to 3 Tbs.
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31
Habanero Jerk Sauce around plate.
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32
Toss together watercress and mint, and top each rice cake with greens mixture.
