Lemony Liminy Goodness

I am, I'm sure you know, a big seitan worshipper. Every few weeks, I make a batch, which is two one-pound portions, freeze one part, and keep the rest in the fridge for the next day or so. I never use my seitan in a recipe the day I make it; I've discovered it's best when I wait a day or so. I'm working on a repertoire of good seitan recipes, even if it's just a marinade/basting sauce, like the one I found from www.recipezaar.com for a Lemon Lime Marinade. It has brown sugar, mustard, lemon juice, lime juice, apple cider vinegar (bet it would be awesome with balsamic), and olive oil. I marinated for about an hour-and-a-half and broiled it on my broil pan. I adore my broiler pan. I really do.



As you can see, I have a side of balsamic roasted veggies--finishing off the leftovers--and some frozen haricot verts. This is the sort of dish where you can almost trick a meat-eater by looks--although once you start eating it, you can tell it's not flesh, but what is known as "meat of wheat."

If you have a favorite marinade, please pass it along, and I'll try it on my next seitan (or tempeh or tofu) dish. I also wonder if poking holes in the seitan slices will help distribute the marinade better...