Take seitan chicken, dip in egg, dip in a mixture of cashews, coconut and panko, then bake at 400 F for twenty minutes, turning halfway. I dipped it in an Asian sweet chili sauce, but honey mustard was also tasty – one of the diners preferred them mixed together.

It’s 47 outside and I’m freezing inside, thanks to drafty windows and a lack of insulation, but I’m going to keep making tropically seitan dishes and staring at the flamingos … eventually, hopefully, it will be summer. @ thevegetariancarnivore