Tuesday, September 6, 2011

Peanut Barbecue Seitan, Black Eyed Peas, Wilted Brussel Salad

Fresh black eyed pea salad with crisp red bell peppers, celery and red onion and wilted brussel sprouts with crunchy peanuts. Spicy-sweet barbecue sauce with peanut butter smothered over roasted seitan. Proof that peanut butter goes good with and on anything!

Peanut Barbecue Seitan
10 oz seitan, medium sized pieces
1 tbl extra virgin olive oil
salt and pepper
1/4 cup ketchup
3 tbl water
2 tbl creamy unsweetened peanut butter
3 tbl tamari
1 tbl agave
2 tbl rice wine vinegar
1/2 tsp red pepper flakes

Preheat the oven to 425. Toss the seitan with oil, salt and pepper. Lay on a baking sheet and roast for 15-20 minutes until crispy.
While the seitan is roasting, make the sauce.
Combine the remaining ingredients in a small pot and simmer for 5 minutes over medium low heat.
Toss the seitan in the bbq sauce and serve.

Black Eyed Pea Salad
3 tbl extra virgin olive oil, divided
1 celery stalk, small dice
1 red bell pepper, small dice
1/2 cup minced red onion
2 garlic cloves, minced
2-15 oz cans black eyed peas, drained and rinsed
3 tbl chopped fresh cilantro
2 tbl balsamic vinegar
1 tbl dijon
salt and pepper

In a small pot, saute the celery, red bell pepper and onion in 1 tbl of oil over medium high heat. Cook for 5 minutes just to soften the onions slightly. Add the garlic and toss 2 minutes more.
Remove from the heat and transfer to a bowl. Add the black eyed peas, cilantro, vinegar, 2 tbl oil, dijon, salt and pepper. Serve at room temperature.

Wilted Brussel Sprout Salad with Peanuts
2 tbl extra virgin olive oil
15 brussel sprouts, halved, thinly sliced
1 garlic clove, minced
1/4 tsp red pepper flakes
1/4 cup minced roasted, salted peanuts

Saute the brussel sprouts in oil over medium high heat for 5 minutes. Season with salt and pepper. Add the garlic and red pepper flakes, cook 2 minutes more then remove from heat and toss in the peanuts.

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