Sunday, March 24, 2013

Original Recipe - Gyro Salad with Pita Croutons

I recently discovered Skye Michael Conroy, The Gentle Chef and bought his cookbook.

The first recipe I made was the gyro seitan roast and it was delicious. The first time I enjoyed it, I made a traditional gyro on a pita but it kept falling part so when I decided to eat it again, I came up with a fabulous idea - all the yummy components of a gyro sandwich on a salad!

You'll need to get your hands on Skye's cookbook for the gyro seitan recipe. If I can't find a recipe online already, I won't give it out. These folks need to sell their cookbooks!

Shelly's Gyro Salad

You'll need some of Skye's gyro roast, sliced and pan fried in a little olive oil until it's warm and slightly crispy. Cut into bite sized pieces.

Note: if you don't want to make your own, I suppose a commercial seitan would work as well here. You can try and locate some greek type seasoning to jazz it up.

Salad components:
mixed greens
tomatoes (I recommend campari)
cucumber, sliced
kalamata olives, pitted and cut in half
red onion, sliced

Pita croutons:

Cut a pita into small squares. Melt a tablespoon of Earth Balance (or Skye's Better Butter)  in a fry pan, add the pita squares and toss to coat, Cook until they are lightly brown. Sprinkle the croutons with a couple pinches of garlic powder and nutritional yeast to taste.

Cucumber dressing

Note: Skye has a recipe for sauce in his cookbook and even a recipe for sour cream!

1/2 cup Tofutti Sour Cream* (or similar)
* you can use Vegenaise here but the result is a thinner dressing.
1/2 fresh cucumber, peeled and grated
1/2 tbsp lemon juice
1/2 tsp dill
1/4 tsp salt
couple pinches nutritional yeast
pinch pepper
pinch onion powder
pinch garlic powder
pinch or two of sugar

Mix together until it tastes good!

1 comment:

  1. I like vegan and the recipe is very easy and sounds delicious...