Okay, so today the creative cook in me sort of took a holiday. I encountered a "cooking block." So it was the witching hour--around 5:30 p.m., when I finally thought it might be a good idea to get something cracking--welcome to the what-can-I-fit-in-this-tortilla moment. Oh, and there was the trip to Whole Foods today (Whole Paycheck). Anyway, I got some seitan (say-tan) and used it for these gyros--do you say "guyroos", "geeroos" or "jyroos?" We're in the middle of watching "Dead Like Me"--we recommend it. We also recommend "Wonderfalls" and "Pushing Daisies"--we use a lot of Netflix miles. This is a pretty straightforward meal. First toss quartered red or yellow potatoes in about two tablespoons of olive oil. Preheat oven at 450. Line a 9 x 13 cookie sheet or baking sheet with parchment paper. Roast for about 12-14 minutes. Then pick your herbs you'd like to add and: maybe, sundried tomatoes or olives, toss the potatoes again in a separate bowl--spread back on the baking sheet and roast another 10 or 12 minutes.
For the Seitan Gyros
1 package of seitan--thinly sliced
1 onion diced
3 cloves of garlic
1 cucumber chopped
1 tomato chopped
1 cup romaine lettuce, chopped
Saute the onions and garlic and seitan. Let the seitan get a little brown. Add some oregano, cumin and paprika and some kind of salt (I used Spike). Now for the plating. The picture shows how to set this up. Add some sort of cucumber dill sauce or dressing. A quick recipe would be to take 2 tablespoons of vegan mayo, 2 tablespoons of fresh lemon juice, a clove of garlic, 1/3 cup of diced cucumber, and about a tablespoon of diced onion, green is fine. Place in a blender. Pulse a few times. If it tastes too lemony, add another tablespoon of vegan mayo.
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