1 lb Seitan, julinned
1/4 cup Tamari or soy sauce
1/4 cup Olive il
1/3 cup Fresh lime juice
1 large Garlic clove, minced
1 tsp Salt, or to taste
1/2 tsp Pepper, or to taste
1/2 tsp Ground cumin
12 cup Lettuce, finely shredded
2 can Pinto or light red kidney beans (16 oz ea), drained and rinsed
1 large Red bell pepper, julienned
1/4 cup Cilantro or parsley and seeds from red bell pepper for garnish (optional)
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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
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