Sunday, October 14, 2012
MoFo 13 Sundays With Seitan
|She isn't coming back, Mommy!|
That's okay Zuul. That just means that there will be more food for you and Mommy. Bahahahaa. They are all scaredy cats. This is the last time I will try to seduce you all with my culinary charm.
Seitan and Roasted Eggplant Wraps with Lemon Cashew Sauce
Serves 4 hungry demons
1 eggplant peeled and sliced into rounds
1 box Seitan strips
1 clove of garlic peeled and chopped small
1 English cucumber peeled and diced
2 vine ripened tomatoes chopped
1 Kosher pickled diced
4 spinach wraps
Lemon Cashew Dressing
3/4 C raw cashews
3/4 C tahini
juice of one lemon
1 C water
1/2 tsp dill
1/2 tsp salt
1 clove garlic chopped
Spray skillet and cook seitan strips with 1 clove garlic according to package directions. Preheat oven to 400 degrees, line a cookie sheet with foil and spray. Place eggplant slices on cookie sheet and spray eggplant again with canola oil. Cook for about 12-15 minutes.
Meanwhile place cukes, tomatoes and pickles in bowl and make dressing.
Place cashews in bowl of food processor and process until crumbly. Add tahini, lemon and remainder of ingredients. Process until smooth. Salt and dill to taste. A little dressing can be tossed into the cuke mix or drizzled over the wrap.
Assemble the wrap:
Place wraps vertically on clean surface. Layer with seitan, eggplant, tomato mixture, and drizzle cashew dill dressing. Roll and slice in half.
You take the top wrap Zuul.
Please join us next time for Sundays with Seitan. Don't make me come up there and get you. Please don't make me leave the confines of my home. It's way too cold up there where you are and you know that we hardly ever have a cold day in hell.
Ta ta. That's a wrap.