Tropical Seitan Pasta Salad
1 lb. of linguine
2 pkgs. of liquid packed chicken-style seitan made by Westoy
1 Tbs. of canola oil
1 red bell pepper, halved widthwise and julienned
1 bunch of cilantro, leaves coarsely chopped
1 jar of House of Tsang peanut sauce
Cook pasta according to package directions, drain. While pasta water is heating, heat the oil in a medium skillet over medium heat. Drain the liquid from the seitan packages. I reserve the liquid for later uses, such as a base for gravy or stock for soup. Chop the seitan into bite-sized pieces and saute them until brown, about five minutes or so. Meanwhile, while the pasta and seitan are cooking, you can prepare the fruit and veggies, unless you're organized and done this ahead of time. In a large bowl, put the julienned bell pepper and cilantro leaves. A quick way I remove the cilantro leaves from the stems is to hold the entire bunch of stems in one hand, and take a sharp knife and quickly slice down towards the cutting board. I turn the cilantro around to get all sides. If I get small chunks of stem, they get chopped up into the dish as well. To prepare the papaya, slice in half lengthwise, and scoop out the seeds. Then cut in several long, narrow wedges. Take your paring knife, and carefully slice the fruit from the peel, then cut in each wedge in half widthwise. Add these to the bowl. When the seitan is cooked, add it to the bowl. Pour the hot noodles in as well, before they have time to stick together while cooling. Gently toss all the goodies together. Pour the entire bottle of peanut sauce over everything, and toss to thoroughly coat. Cut each lime into quarters, and squeeze the juice over the pasta. Mix once again. Can be served at room temperature or chilled; both are delicious. Now you have one of my family's all-time favorite recipes. Treat it with care and love! Feeds at least five hungry vegans.