Grilled Seitan and Corn Salad with Avocado

Happy 4th of July!! The 4th is by far one of my favorite holidays. I love sitting out in the sun, by a pool or the lake, with my family and friends. And of course I love the food 🙂 Growing up we always went to my aunt and uncle’s house in the morning for a big brunch, followed by a morning of hanging out by the pool, swimming, and poolside volleyball. In the afternoon we’d head to Lake Minnetonka with the other side of the family. We’d sit and chat on the dock and swim in the lake before grilling up a delicious dinner. The day would end with fireworks we set off and watching big ones all across the lake.

This year I think I’ll make this delicious Grilled Seitan and Corn Salad with Avocado. It’s easy and delicious and goes well with whatever else you want to grill. It’s also great because you can make the dressing in advance and the the salad ready in no time.

This salad is also great for vegetarians and meat eaters alike. In my family we cook seitan and chicken on the grill and then serve them on the side of the salad. Perfect for a mixed group of eaters. I use Upton’s Naturals Seitan, my favorite brand of seitan.

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Grilled Seitan and Corn Salad with Avocado

serves 4

Ingredients:

4 tbsp olive oil (plus extra for the grill)

1/4 cup fresh lemon juice

2 tbsp chopped fresh rosemary

4 cloves garlic, finely chopped

salt and pepper

1 package Upton’s Naturals Traditional Seitan

3 ears corn, shucked

6 cups baby spinach

1 avocado

2 ounces shaved Parmesan

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Directions:

Heat grill. Once it’s hot, brush with a little olive oil.

Prepare dressing by whisking together lemon juice, rosemary, garlic, 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl (it also works well to put all ingredients in a small jar and shake it well to mix).

Rub a little olive oil and salt and pepper on the corn and grill the corn and seitan for about 4 to 6 minutes. Cut the kernels off and cut the avocado into small cubes.

Assemble the salad by layering the spinach, seitan, corn, and avocado. Pour on dressing, mix well, and top with shaved parmesan. Dig in!

 

Shared on: Healthy Vegan Fridays

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Sweet Potato Alfredo (vegan!)

Sometimes you just crave a creamy indulgent dinner. Something that’s warm and flavorful and tastes amazing. That’s how I was feeling Saturday when I made this dish. The flavors are insane (this is my new favorite sauce) and bonus – it’s vegan. Try it on your favorite noodles and feel free to add in extra veggies or your favorite protein.

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Sweet Potato Alfredo (vegan!)

Serves 4-6*

Ingredients:

1 medium sweet potato

2 shallots

2 cloves of garlic

1 cup whole unsalted cashews

Dash of olive oil

1 tbsp balsamic vinegar

2 tsp chopped rosemary

1/3 cup water

rice noodles

1/4 cup chives

res pepper flakes

seitan

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Directions:

Preheat oven to 350 degrees. Peel the sweet potato and cut into fourths. Peel the shallots and slice in half. Live a baking pan with foil and place garlic cloves, sweet potato, and shallot in it. Toss with a little olive oil and salt and pepper. Cook for 30 minutes (or until potatoes are tender) and then remove from oven and set aside to cool.

While potatoes are cooking, cook your pasta according to instructions on the package. Save some of the pasta water on the side.

Place cashews in a food processor. Blend with sweet potato, shallots, garlic, olive oil, balsamic vinegar, rosemary and a little salt and pepper. Puree, adding water as necessary until it becomes a creamy consistency.

Chop up seitan and cook for two to three minutes on each side. Set aside.

In a large skillet, toss the cooked pasta with some sauce. Add more water if needed to loosen. add chopped chives, red pepper flakes, and seitan.

Serve and enjoy!

*We made the full amount of sauce but only two servings of pasta – ideal because the sauce was so good I was excited to have leftovers in my fridge!

 

adapted from: http://www.loveandlemons.com/2013/12/11/sweet-potato-vegan-alfredo/

 

Shared on http://www.pureella.com

 

Curried Roast Red Pepper Soup with Caramelized Onions, Brussel Sprouts and Seitan

I like this recipe because it’s all the comfort and ease of tomato soup, but just a little more dressed up. It’s soup from a box or a can (pick your favorite) made a little spicy with curry powder. Change it up with whatever vegetables you have around or enjoy with just noodles. Try Upton’s Naturals seitan on top. If you’ve never tried seitan you’re missing out. It’s a great alternative to soy protein and tastes great!

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Curried Roast Red Pepper Soup with Caramelized Onions, Brussel Sprouts and Seitan 

serves one

Ingredients:

1 cup of roast red pepper and tomato soup

1/2 cup vegetable stock

1 tbsp curry powder

1 tsp turmeric

1/2 red onion

6 brussel sprouts

1 serving Upton’s Naturals Seitan

Noodles of choice (try rice, glass, or kelp!)

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Directions:

Heat 1 cup of soup and 1/2 cup vegetable stock on medium heat. Add in curry powder and turmeric. Turn heat up and stir well. Add serving of noodles to a large bowl. Once soup mixture is hot, pour over noodles and cover for about ten minutes.

Meanwhile, slice onions and halve brussel sprouts. Saute in a little olive oil for about 5 minutes. Add seitan in and cook for two minutes on each side. Remove from heat.

Uncover soup and add vegetables and seitan on top. Dig in!

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