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1
Heat the oil in a medium skillet.
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2
Add the onion and saute over medium-low heat until translucent.
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3
Add the garlic and continue to saute until both are just beginning to turn golden.
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4
Add the seitan, oregano, and cumin.
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5
Raise the heat to medium and continue to saute until the seitan is golden and crisp on most sides, then remove from the heat.
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6
Quarter the cucumber lengthwise, cut away seeds if watery, and slice.
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7
In a small bowl, stir together the cucumber and dressing.
-
8
To assemble, place 1 or 2 pitas on individual serving plates.
-
9
Arrange a little lettuce over each pita, followed by the seitan and the cucumber mixture.
-
10
Arrange 3 slices or so of tomato down the center of each.
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11
Have everyone fold the pitas and eat out of hand.
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12
These are heavenly with Rosemary Roasted Potatoes with Black Olives (page 195).
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13
The gyros are also delicious with Fingerling Fries (page 194) or Sauteed Paprika Potatoes (page 207).
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14
Prepare a platter of bell peppers, baby carrots, and pickled beets to add color to the meal.
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15
For a lighter meal, serve with steamed broccoli (or Steamed Broccoli with Cauliflower, page 204) or green beans instead of potatoes, but do include the raw vegetable platter.
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16
Though I dont have a recipe for gazpacho in this book, its easy to find one.
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17
This classic cold summer soup is a splendid companion to the gyros for a summer soup-and-sandwich meal.
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18
(per gyro)
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19
Calories: 311
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20
Total Fat: 5g
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21
Protein: 22g
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22
Carbohydrates: 64g
-
23
Fiber: 7g
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24
Sodium: 670mg
