Ginger Seitan with coriander and fresh garden salads
As you continue following our blog - admittedly mainly about dogs - you will find me breaking the rules once in a while by sharing simple recipes, made of the stuff I love.
As an early warning, you won't find meat in my food blogs, I have stopped eating it a while ago, for reasons we all know that stretch from health to animal/environmental protection.
So here we go, it is harvest time also up here in The Alps and the menu says fresh garden salads almost every day, in variations.
200 gr marinated, organic Seitan
A piece of fresh ginger
A small handful of fresh coriander
Mixed fresh salads as available
A handful of fresh garden herbs
Some mushroom salt (we used homemade fungi porcini salt)
Fresh lemon juice
Cut the Seitan into steak-like pieces and the ginger as you wish - I always keep the ginger pieces on the bigger side though thin. Heat a bit of olive oil, add and roast the ginger for 1-2 minutes, then add the Seitan pieces. Grill until the ginger starts being crispy and the Seitan has roasted to a nice color.
Salads: I like it simple and usually do not add more than one other ingredient to the green salads, in this case avocado. Slice the avocado and drip some fresh lemon juice on it, mix it with the washed fresh salad, add herbs as you like or have and add taste with with your personalized mix of olive oil, vinegar, mushroom salt and fresh pepper.