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August 21, 2006
Vegan Gyros
Cucumber Dressing:
1/2 cup lite silken tofu (firm), crumbled
1/2 cup finely chopped cucumber (peel if waxed; remove seeds if they are large or tough)
2 teaspoons olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon salt
pinch of ground black pepper
1 1/2 tablespoons soy sauce
1 tablespoon water
1 teaspoon dried oregano leaves
1/2 teaspoon rosemary, crushed, or 1/8 teaspoon ground rosemary
1/2 teaspoon garlic granules
1 cup thinly sliced seitan
1 cup romaine lettuce leaves, torn into bite size pieces
1 small, ripe tomato, chopped
thinly sliced onion, to taste
2 whole wheat pita breads
1. To make the dressing, place the tofu, cucumber, olive oil, lemon juice, salt and pepper in a food processor fitted with a metal blade or in a blender, and process into a moderately chunky sauce. Set the dressing aside.
2. In a small bowl place the soy sauce, water, oregano, rosemary, and garlic granules. Stir them together, set aside.
3.) Mist a 9-inch or 10-inch skillet with nonstick cooking spray, or coat the skillet with a thin layer of canola oil. Place the skillet over medium-high heat. When the skillet is hot, add the seitan strips in a single layer, and brown them lightly on both sides, turning them once with a fork.
4. Pour the soy sauce mixture over the seitan. Bring the mixture to a boil, tossing the seitan for one full minute. Immediately remove the skillet from the heat.
5. To assemble the sandwiches, place one whole pita bread on each of two plates. Divide the seitan between them. Then top the seitan equally with the lettuce, tomato and onion. Spoon some of the cucumber dressing over each sandwich. To eat, fold the pita bread over, and pick up and eat the sandwich burrito style. Alternatively, pick up and eat the sandwich unfolded, taco style.
Yield: 2 servings
Calories:344, Protein 34g, Carbohydrates: 40g, Fat: 6g
Posted by carcharhinid at August 21, 2006 03:28 PM