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.