Sunday, June 1, 2008
Buddha Fire Salad
2 handfuls of mesclun salad
lay half an avocado sliced on top
1 tomato cut into wedges arranged around side of salad
handful of sunflower seeds sprinkled over the top
1 T olive oil
1 t balsamic vinegar
1/2 t dijon mustard
1/2 t sugar
Drizzle dressing over salad. Yum.
My roommate D made some seitan using the VwaV recipe but she added in caramelized onions, liquid smoke and soy sauce. Such an amazing idea.
1 chunk seitan sliced
sesame seeds toasted
Sauce (adapted from fatfreevegan):
1 T apricot preserves
1/2 t soy sauce
1/2 t apple cider vinegar
1/2 t sriracha
Fry up seitan slices until nicely browned on both sides. Mix all ingredients of sauce together in a small bowl. Heat in microwave until the preserves are melted. Mix well again. Spoon sauce over seitan and use back of spoon to distribute the sauce evenly. Sprinkle with toasted sesame seeds.