Monday, February 6, 2012

Chimi Seitan Salad with Grilled Vegetables

Welp, this is officially my favorite salad to date. Enough reading, more eating.

Peppered seitan tossed in chimichurri sauce with grilled corn, sweet potato, broccoli and red pepper, garlic croutons and ranch dressing. What's not to love?

Chimichurri Sauce
1 cup packed parsley leaves
1/2 cup packed cilantro leaves
3 garlic cloves, smashed
1/2 cup extra virgin olive oil
3 tbl balsamic vinegar
1/4 tsp red pepper flakes
1/4 tsp sea salt
1/8 tsp pepper

Combine all of the ingredients in a food processor and pulse until smooth, brushing down the sides to make sure everything is combined. Taste and season with more salt if necessary.

Ranch Dressing
1 cup vegan mayonnaise
1 tsp dried parsley
1/2 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper

Combine and taste to season if necessary.

Chimi Seitan Salad
8 oz seitan, small dice
1 tbl black pepper
extra virgin olive oil
1 cup small diced, peeled sweet potato
1 cup corn kernels, fresh or frozan
1 small head of broccoli, cut in florets
1 red bell pepper, medium strips
1 head romaine, dark green parts, roughly chopped
2 slices seed bread, crusts removed, medium dice
1 tsp garlic powder

Prepare a grill to medium-high heat. Place a large piece of foil over the hottest part of the grill.
Toss the seitan chunks with black pepper and 1 tbl of olive oil. Spread evenly over the foil and grill for 7-10 minutes until lightly charred. Set aside.
Boil the sweet potato in salted water for 5 minutes then drain.
Toss the sweet potato and corn together in 1 tbl of oil and a pinch of salt. Spread evenly over the foil piece and grill for 5-7 minutes until the sweet potato is fully cooked and the corn has some char on it.
Toss together the broccoli and red bell pepper with 1 tbl of oil, salt and pepper. Grill on the remaining part of the grill for 7-10 minutes until charred and the vegetables are tender. Remove from the grill and roughly chop.
Combine the lettuce with the seitan and all of the grilled vegetables.
Toss the bread chunks with a drizzle of olive oil, garlic powder and a pinch of salt. Grill for 4-5 minutes, tossing occasionally so the croutons don't burn. Add the croutons to the salad mix.
Toss the salad with 3-4 spoonfuls of chimichurri sauce and some ranch dressing to taste.

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