My day didn’t start off very well. A headache in the middle of the night led to lack of sleep, medication led to sluggishness, both of which dimmed the prospect of a run this morning. Fortunately, my running partner doesn’t take no for an answer, so after giving myself permission to walk when necessary, I finally got out the door.
It wasn’t a great run, and it was very slow (yes, I did quite a bit of walking), so instead of a six mile workout with intervals, I ended up with a four mile run/walk of about an hour. Glass half full view: I got out the door, it was beautiful, and Penny, the aforementioned running partner, was pleased.
Before I get to the recipe, I wanted to share a few things I’ve been eating at work lately. I usually try to bring leftovers when possible, but sometimes, like with the “steak” salad, it tastes so good there aren’t any leftovers. Or there are enough leftovers that I will use them for another complete dinner. Here are a few recent “work lunches” I’ve enjoyed lately.
This little combo came from Clark’s Nutrition Center. The White Bean Kale from Evolution Fast Food is wrapped in rice paper, so it is gluten free. They are based in San Diego and ship out locally, so it was very fresh. The vegan potato salad is one of my guilty pleasures. It is made in-house using Vegenaise, and it is quite tasty, especially with a little extra pepper sprinkled on.
Beans and rice, the classic “complete protein” meal. Add a little veggies from the salsa and you have a healthy, cheap meal. This version was very nicely picked up for me by one of my staff from Baja Fresh.
I admit that I haven’t eaten this yet. I picked it up at Clark’s yesterday because I love tofu scrambles, which are even better wrapped up in a tortilla with soy chorizo and other good stuff. I planned it for today, but because of the above rice and beans plate I’ll try it tomorrow. You know I will let you know what I think.
Vegan Recipe: “Steak” Salad with Watermelon and Kale
Some of my blogging friends are really good about meal planning, spending time over the weekend making lists, shopping, even preparing dishes that can be made in advance. I am not. My weekends tend to be filled with running, recovering from running, a little cleaning, writing and blog planning, and any other thing I can do to rest up before my work week. Which is a long way of saying that my dinner meals are usually ideas that I have on my drive home from work.
Which is not to say that my meals don’t taste good, or are difficult to prepare, though I sometimes stop by the grocery store way too often mid-week. For this vegan recipe though, I had all but the watermelon on hand, so a quick stop at Fresh and Easy and I was good to go.
I’m not exactly sure what made me think of “steak” salad. It’s not something I’ve ever made before, and beef in general is not something that I’ve missed since becoming vegan. It was more along the lines of, well, I have some sliced seitan in the fridge, what would go good with that? And, it’s 110 degrees today, who wants to cook? And voila! Steak Salad..veganized.
- 8 ounces seitan, sliced
- 1 lemon
- garlic powder
- onion powder
- 1 small bunch kale
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 2 tablespoons vegan salad dressing
- 1 cup watermelon, cubed
- 1/2 cup yellow grape tomatoes
- 1 each, small yellow and orange pepper, sliced
- 2-3 thin slices red onion
- 1/2 cucumber, sliced
- 1/2 medium avocado, sliced
- Lay out the seitan on a large plate. Squeeze the juice of 1/4 lemon on the seitan. Sprinkle with a little pepper, garlic and onion powder. Turn over and do the same on the other side. Set aside.
- Preheat a pan over medium heat.
- In a large bowl, tear the kale into medium pieces. Dribble on the olive oil and the salt. Using your hands, massage the kale for about 2 minutes.
- Toss in the salad dressing of your choice (I used Follow Your Heart vegan Garlic Dressing). Divide the kale onto two plates.
- Add the watermelon, tomatoes, peppers, onion, cucumber, and avocado.
- Cook the seitan in a tablespoon of olive oil until lightly browned on each side. Squeeze the remaining lemon to keep it moist during cooking.
- Top the salad with the seitan.
This would also make a great side salad, without the seitan. Still pretty enough for guests!
Are you a meal planner? Have any tips? I really think it is great and probably much more cost effective than my way of doing things.