| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Holiday, Vt, Salads |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Seitan; julinned |
| 1/4 |
c |
Tamari or soy sauce |
| 1/4 |
c |
Olive il |
| 1/3 |
c |
Fresh lime juice |
| 1 |
lg |
Garlic clove; minced |
| 1 |
ts |
Salt, or to taste |
| 1/2 |
ts |
Pepper, or to taste |
| 1/2 |
ts |
Ground cumin |
| 12 |
c |
Lettuce; finely shredded |
| 2 |
cn |
Pinto or light red kidney beans (16 oz ea); drained and rinsed |
| 1 |
lg |
Red bell pepper; julienned |
| 1/4 |
c |
Cilantro or parsley and seeds from red bell pepper for garnish (optional) |
INSTRUCTIONS
In a heavy skillet, combine seitan and tamari or soy sauce. Bring to a
simmer and cook, stirring frequently, until liquid is absorbed.Remove from
hat.
Set aside to cool.
In a large bowl, combine olive oil, lime juice, garlic, salt, pepper and
cumin. Mix well. Stir in cooked seitan. Marinate for at least 15 minutes,
or cover and refrigerate overnight. Remove from refrigerator at least 1
hour before assembling rest of salad.
To assemble, place lettuce in large serving bowl, spread seitan mixture on
top, add beans and red bell pepper strips. Toss lightly. Garnish with
parsley and red bell pepper seeds if desired. Serves 8.
Per serving: 295 cal; 19 g prot; 8 g fat; 50 g carb; 0 chol; 1,053 mg sod;
7 g fiber; vegan
Source: Vegetarian Times, Jan 94/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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