Vegetarian Satay Sticks

A very common street snack which we've made into a vegetarian dish using wheat gluten strips. Wheat gluten is the protein isolate from flour, which makes for a terrific meat substitute. It can be purchased fresh or canned, or can be made at home. Serve with peanut dipping sauce and Asian pesto (recipe), if desired.

For marinade:

1 tsp. cumin seed
1 tsp. coriander seed
1 TB garlic, chopped
1 TB ginger, grated
2 TB mushroom-flavored soy sauce
1/2 TB curry powder
1/2 cup coconut milk
1/4 cup palm sugar

1 pound wheat gluten strips

For peanut dipping sauce:

1/4 cup roasted peanuts, chopped
2 cloves garlic, finely chopped
1 TB shallot, finely chopped
1 tsp. soy sauce
1/2 cup coconut milk
2 TB lime juice
1 TB palm sugar
2 TB massaman curry paste

Toast coriander and cumin seed over medium heat in a pan until lightly browned. Grind toasted spices and combine with rest of marinade ingredients. Stir until palm sugar is dissolved. Marinate gluten strips overnight. Remove gluten from marinade and skewer with bamboo sticks (soak the sticks for 1 hour before using, so they don't burn on the grill). Grill satay sticks over hot coals (or broil) until browned. Mix all dipping sauce ingredients together and serve with grilled satay sticks.