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---------- Recipe via Meal-Master (tm) v8.03
Title: PINK BEANS WITH MARINATED SEITAN
Categories: Vegetarian, Holiday, Vt, Salads
Yield: 8 servings
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)
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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