Recipe - Pink Beans With Marinated Seitan

1 pound Seitan; julinned
One fourth cup Tamari or soy sauce
One fourth cup Olive il
1/3 cup Fresh lime juice
1 lg Garlic clove; minced
1 teaspoon Salt, or to taste
One half teaspoon Pepper, or to taste
One half teaspoon Ground cumin
12 cup Lettuce; finely shredded
2 cn Pinto or light red kidney
beans (16 ounce ea); drained
and rinsed
1 lg Red bell pepper; julienned
One fourth cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini