---------- Recipe via Meal-Master (tm) v8.03
  Categories: Vegetarian, Holiday, Vt, Salads
       Yield: 8 servings
       1 lb Seitan; julinned
     1/4 c  Tamari or soy sauce
     1/4 c  Olive il
     1/3 c  Fresh lime juice
       1 lg Garlic clove; minced
       1 ts Salt, or to taste
     1/2 ts Pepper, or to taste
     1/2 ts Ground cumin
      12 c  Lettuce; finely shredded
       2 cn Pinto or light red kidney
            -beans (16 oz ea); drained
            -and rinsed
       1 lg Red bell pepper; julienned
     1/4 c  Cilantro or parsley and
            -seeds from red bell pepper
            -for garnish (optional)
    In a heavy skillet, combine seitan and tamari or soy
   sauce. Bring to a simmer and cook, stirring
   frequently, until liquid is absorbed.Remove from hat.
    Set aside to cool.
    In a large bowl, combine olive oil, lime juice,
   garlic, salt, pepper and cumin. Mix well. Stir in
   cooked seitan. Marinate for at least 15 minutes, or
   cover and refrigerate overnight. Remove from
   refrigerator at least 1 hour before assembling rest of
    To assemble, place lettuce in large serving bowl,
   spread seitan mixture on top, add beans and red bell
   pepper strips. Toss lightly. Garnish with parsley and
   red bell pepper seeds if desired. Serves 8.
    Per serving: 295 cal; 19 g prot; 8 g fat; 50 g carb;
   0 chol; 1,053 mg sod; 7 g fiber; vegan
    Source: Vegetarian Times, Jan 94/MM by DEEANNE