Seitan with mango, bourbon gravy over chili and tamari pilaf on a bed of lightly curried spinach

The seitan was my standard recipe in New American Vegan, with a mango and bourbon gravy (soy milk, bourbon whiskey, white vinegar, tamari, mango juice, whole wheat flour and extra virgin oil oil).  The rice was brown basmati with chili power and tamari (and a little oil).  The spinach was quickly flash fried with a little oil and sea salt, cumin, coriander, mustard, ginger, turmeric and garlic.