California Chop Salad with Garden Goddess Dressing

I LOVE CHOP SALADS!!! I LOVE THIS SALAD!!
Every flavor and texture is present in this big bowl of happiness and I for one will be making this over and over again.

Bbq seitan, black radish, crispy tortilla strips, green goddess dressing, jicama, black beans and loads of fresh veggies and herbs piled high ready to be eaten.

Garden Goddess Dressing
1/4 cup vegan mayonnaise
1 tbl vegan sour cream
1 scallion, green parts only, roughly chopped
1 garlic clove, smashed
2 tbl water
2 tbl chopped, fresh cilantro
1 tbl chopped, fresh basil
1 tsp dijon mustard
1 tsp apple cider vinegar
1/2 tsp dried dill
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper

Combine all of the ingredients in a blender and blend until smooth. Chill and allow the flavors to marinate for at least 30 minutes before serving.

Crunchy Tortilla Strips
3 tbl canola oil
1 flour tortilla, folded into 4, thinly sliced
salt

Heat the oil and shallow fry the tortilla strips until golden brown. Drain on a paper towel and sprinkle with salt.

BBQ Seitan
2 tbl extra virgin olive oil
8 oz seitan, small dice
salt and pepper
1 tsp tamari
2 garlic cloves, minced
1/4 cup favorite bbq sauce

Saute the seitan in olive oil for 5 minutes to start to crisp. Season with a pinch of salt and pepper. Add the tamari and continue cooking until the seitan is golden brown and crispy, 7 minutes more. Add the barbecue sauce and toss to coat. Cook 3-4 more minutes.

California Chop Salad
serves 4
1/2 head red leaf lettuce
2 scallions, green parts only, thinly sliced
1 red bell pepper, small dice
1 cup black beans
1 cup corn kernels
1/2 cup thin strips of jicama
1/4 cup chopped, fresh cilantro
2 tbl chopped, fresh basil
Garden Goddess Dressing
BBQ Seitan
Crispy Tortilla Strips
1 black or red radish, thinly sliced
3 tbl favorite bbq sauce

Combine the lettuce, scallions, bell pepper, black beans, corn, jicama, cilantro and basil in a large bowl and toss to combine. Add some garden goddess dressing and toss.
Divide between 4 bowls. Top each with seitan, tortilla strips, radish and a drizzle of bbq sauce.

Seitan and Pinto Bean Sopa, Jicama and Cucumber Slaw

Jicama isn't something I eat often but I always wish I did. It's light and crunchy and doesn't have a strong prominent flavor lending it to be marinated to whatever flavor you choose. This slaw is bright and refreshing and goes great with a heavier dish like this stew.

Seitan and pinto bean stew with yellow and red peppers, simmered in tomatoes. Served with a collection of crunchy red onion, cucumber, jicama and creamy avocado in a orange and lime citrus dressing.

Seitan and Pinto Bean Stew
2 tbl vegetable oil
1 large onion, finely chopped
1/2 red pepper, medium dice
1/2 yellow pepper, medium dice
1 garlic clove, minced
1 jalapeno, seeded and chopped
1 1/2 tsp chili powder
2 tsp cumin powder
1- 15oz can diced tomatoes
1 can pinto beans, drained and rinsed
1/2c refried pinto beans
2c vegetable broth
8oz package seitan, cut into medium sized chunks
2 tbl chopped fresh cilantro
corn tortillas
1/4c vegetable oil, for frying

In a stockpot over moderately low heat, combine 2 teaspoons of oil and the onion, garlic, peppers and jalapenos. Cook stirring occasionally, until the vegetables are soft. Add the chili powder, and cook and stir for 15 seconds. Add seitan and cook until browned. Add the tomatoes, beans, broth and cilantro, and simmer for 20 minutes.
In a skillet, heat the 1/4 cup of oil over moderate heat; fry the tortillas in batches until crisp and pale golden. Drain the tortillas on paper towels.

Jicama Cucumber Slaw with Creamy Citrus Dressing
1 small jicama, peeled and cut into thin strips
1/2 red onion, sliced thin
1/2 cucumber, squared off and cut into thin strips
avocado, cut into wedges
1/2c fresh squeezed orange juice
2 tbl lime juice
2 tbl ancho chili powder
2 tbl agave
1/2c canola oil
salt and pepper
1/4c chopped cilantro leaves

Pulse together the orange and lime juice, ancho powder and agave, and oil in a blender. While the blender is running add oil in a thin stream. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.