Seitan Fingers and Tomato-Kiwi Salad

This is not one of those meals you would want to serve on a regular basis, but every now and then even vegans need to get crazy. This is another attempt to veganize a dish from our omni past, plus we needed a quick meal tonight because of our schedules. Vegan Mom and I used to go to this place called the Copper Penny in Kingston and get the chicken fingers and fries. I also pulled out an old cookbook from when we gave vegetarianism a whirl back in 1999 and revived a recipe we have not had in a long time.

Seitan Fingers
INGREDIENTS
- 2 cups plain soymilk
- 1 tsp lemon juice
- 15 or pieces of "chicken" seitan, finger shaped
- 1 1/2 cup of crushed cornflakes (crush with your hands for a coarse texture)
- 1/2 cup all purpose flour
- 1 tsp salt
- 1/2 tsp paprika
- 1/4 tsp each garlic and onion powder
- fresh ground pepper

METHOD

1. Mix lemon juice and soymilk and let thicken in a large bowl.

2. In another bowl, mix together cornflakes, flour and spices.

3. Dip seitan in soymilk, roll in cornflakes. Repeat if you want thicker breading.

4. Fry in oil on medium high heat on both sides, until golden and crispy. Drain on paper towel.

Tomato-Kiwi Salad (adapted from Simple Vegetarian Recipes)

INGREDIENTS

- 1 lb tiny new potatoes

- 3 tomatoes

- 2 kiwi fruit

- 2 tbsp fresh basil leaves

- 4tbsp olive oil

- 2 tbsp balsamic vinegar

- 1 minced garlic clove

- 2 tbsp vegenaise

- salt and pepper to taste

METHOD

1. Cook potatoes until tender (about 15 mins). Drain and let cool.

2. Meanwhile, thinly slice tomatoes and kiwi fruit. Place in alternate layer around the edge of a plate.

3. Whisk olive oil, vinegar, garlic, in a small bowl. Take half the dressing and drizzle over tomatoes and kiwi. Add vegenaise to the remaining dressing. Toss potatoes in dressing. Place in center of plate. Garnish with basil leaves. Serve.