LEMONGRASS FIVE-SPICE SEITAN SANDWICH (VEGAN) THE CINNAMON SNAIL—ADAM SOBEL—NEW YORK, NY MAKES 3 SANDWICHES
According to Adam Sobel, his Lemongrass Five-Spice Seitan Sandwich “draws inspiration from all over Asia. There are Thai influences from the curried cashews and the lemongrass marinade, a hint of Japan in the wasabi mayo and seitan, and the Szechuan chili sauce and five-spice powder are flavors of China. Served on a crisp French baguette, it’s reminiscent of banh mi sandwiches of Vietnam.” Adam claims that one illconceived attempt to take it off the menu nearly caused riots. “People wanted their Lemongrass Five-Spice Seitan back.” CURRIED CASHEWS
4 cups (643g) raw cashews ¼ cup (59ml) umeboshi plum vinegar 2 ripe medium tomatoes, quartered 1 small red onion, quartered ½ bunch cilantro (leaves and stems) 1 jalapeño chile, stemmed 1” (2.5cm) piece fresh ginger 3 tbsp (45ml) extra-virgin olive oil 2 tbsp (14g) sambar masala 1 tsp asafetida 4 tsp (20g) Thai red curry paste LEMONGRASS FIVE-SPICE MARINADE
¼ cup (59ml) olive oil 2 stalks lemongrass, cleaned and roughly chopped