Sinaing na Seitan sa Gata (Seitan simmered in coconut milk with garlic rice)

Prepare the garlic rice: Heat half the olive oil in a pan over medium heat. Sauté half the garlic until golden and fragrant. Add the cooked jasmine and red rice blend, tossing to coat in the garlic oil. Keep warm.

Prepare the seitan: In a separate skillet, add the remaining olive oil and heat over medium-high. Add the seitan chunks and sear until the edges are nicely browned and slightly crispy. Add the remaining garlic and the ginger, stirring constantly for 1 minute until aromatic.

Wilt the greens: Add the sliced rainbow swiss chard to the skillet with the seitan. Cover for 2 minutes until the leaves have wilted but remain vibrant.

Combine and finish: Toss everything together in the pan to integrate the ginger-garlic flavor. Adjust seasoning with a pinch of sea salt.

Plating: Scoop a generous mound of the garlic-infused rice into a wide bowl. Top with the seitan and chard mixture. Serve immediately while piping hot, ensuring each bite includes the aromatic ginger and garlic.