To make the seitan:
Pour half the marinade in a shallow pan and add the seitan, making sure that the seitan is coated thoroughly. Allow to marinate for 1/2 hour to 1 hour at room temperature (if you must keep it longer, put it in the refrigerator.

To grill the seitan, brush a bit of oil over a very hot grill just before you put the seitan on. Grill for 2 minutes each side. Brush with marinade after turning. To broil, place the seitan on a lightly oiled baking pan and broil until the top starts to brown. Do not turn it: this will keep it from drying out.

To serve:
Heat the remaining marinade. Place the seitan over a portion of the Coconut Mashed Yams and serve with the heated marinade, salsa, and greens.

Red Onion Marmalade

Combine everything into a large skillet, cover and cook on med-high heat 10 minutes. Remove the cover and cook until all liquid evaporates, stirring to prevent scorching. Once the liquid evaporates, turn heat to medium-low and continue to cook, stirring often, until mixture is caramelized, 15-20 minutes. Let cool to room temp before serving.

Marinated Seitan Medallions

For seitan:
Combine flours, stir in water and knead until springy. Bring 4-6 cups water to a boil. Divide the dough into 3 portions and shape into cylindrical loaf. Roll up in cheesecloth, not too tightly, and tie the ends with string. Cook seitan for 1 1/2 hours in simmering water with lid slightly ajar, until seitan is very firm. Drain seitan rolls and unwrap whencool enough to handle.

To marinate:
Slice the seitan into 1/4 inch / 7 mm thick medallions. Combine all marinade ingredients and bring to a boil. Add the seitan medallions and simmer covered for 40 minutes. Store in marinade until ready to use.

Coconut Mashed Yams

Slice the yams into 2 inch / 5 cm cubes and store them in cold water until ready to cook. Bring 3 quarts of water to a boil, add the yams, and boil covered for 15 minutes or until soft and easily crushed with a fork. Drain well. In a small saute pan over medium heat, heat the oil and add the garlic and thyme. Saute for 1 minute, or until the garlic is golden. Remove to a large mixing bowl. Add the drained yams, nutmeg, sea salt, and 1/4 c. of the coconut milk. Mash with potato masher or large whisk until the mixture is smooth. If the mash is overly stiff or lumpy, add the rest of the coconut milk.