Pink beans with marinated seitan
Yield: 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
Instructions:
-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
