Tempeh Gyros with Raw Slaw

Adapted from Moosewood Restaurant

All I have to say is Holy Crap I am loving this diet!!!  Last night we had Black Bean Burgers which were AMAZING, but I promised this yummy recipe first.  I have never felt so light in my life, I haven't missed the meat but Lloyd’s chicken does look yummy sometimes.  What I love about this diet is that this lifestyle is just that… a lifestyle.  You don’t have to be perfect every time, you just need to make the correct choices as often as possible.  If you crave a piece of pepperoni then have a piece of pepperoni, don’t beat yourself up too badly about it.  I urge you to try it out.  If you don’t want to go full fledged vegetarian then just try it once or twice a week, you could even try Meatless Mondays.  Again, keep in mind that it is easy enough to make this a meatetarian meal if you prefer… add chicken or beef… for Lloyd I am roasting about 1 chicken breast a week that we shred and add to the meal as he wants it.

Tempeh Gyros

Serves: 4 to 6
Yields: about 4 cups of filling
Time: 30 minutes

Gyro:
1 cup diced fresh tomatoes
1 cup diced cucumbers
1 cup diced seitan (say-tan) about 4 oz.
1/2 cup Feta Cheese – I forgot this part but yum!!!
1/2 cup Diced Avocado
2 T Diced Red Onion

Yogurt Tahini Dressing:
2 T plain nonfat yogurt (I love Greek Yogurt)
2 T Tahini (careful with this stuff – it is strong!!! Keeps forever though…)
2 T red wine vinegar
1/2 t salt
1 t dried oregano
Ground Black Pepper

4 Whole Wheat Pita Bread
Lettuce Leaves

1. To prepare the Seitan I like to steam it… put a steamer basket in a saucepan and fill it with water (don’t let the water come up through the holes).  Cut the seitan in the amount you want to use and place in the steamer basket.  I steam it for about 20 – 25 minutes (this softens up the grains).  Once cooked remove from the basket and let cool slightly, dice and it is ready to serve.  While the seitan is steaming you can move onto the next step.

2. In a bowl, combine the tomatoes, cucumbers, seitan, feta, avocado, and red onions if using.  In a separate bowl, whisk together the dressing ingredients.  Pour the dressing over the vegetables and mix well.  Add pepper to taste.

3. Cut pitas in half and lightly toast them.  Place a lettuce leaf in each half and fill with about 1/2 of mixture.

*Variation – I like to use dressing like Mayo and then fill it with the veggies – yum!!!

Raw Slaw

This recipe is high in vitamins A & C.  This salad is awesome!!!  Lloyd has requested it twice since we ate it two days ago – that’s how you know its good…

Serves: 4 to 6
Yields: about 6 generous cups
Prep Time: 20 min
Marination Time: 30 min

2 T olive oil
2 T cider vinegar
1/2 t salt
1/8 t black pepper
1 1/2 t minced fresh thyme – I used cilantro
dash of cayenne
3 Cups very finely chopped fresh kale – I didn’t have this so I used more cabbage
1 Cup minced cabbage – I like red
1 1/2 Cups grated carrot
1 Cup finely chopped apples of grated if you can

1.  In a cup whisk together oil, vinegar, salt, pepper, thyme and cayenne.  Set aside.

2. In a bowl, toss the Kale, cabbage, carrots and apples.  Pour on marinade.  Stir well.  Let sit at room temperature for at least 30 minutes. Add more pepper and fresh thyme to taste.

3. Serve at room temperature or chilled.