I finally went for my second run of the new year this morning. When I first woke up, I didn’t think that I was ready yet. I still felt congested, my throat was a little sore, and I still felt kind of crummy. But, one look at Penny convinced me to at least try. She loves to run so much and I have felt like I’ve been disappointing her all week long. My dogs inspire me on those days I have a hard time getting going (so much so that I wrote a post about “Running Like a Dog“).
After 10 days of being sick it felt great to get out. Alan (who has also been sick) and I took four of our dogs for a two mile run. I felt so good after that I took Penny out for another two. I was pretty surprised but happy to feel just fine, no breathing problems or anything (except a lot of snot rockets ;-)).
On that note, let’s discuss this recipe. This is one my versions (maybe the best) of the Greek Gyro Bowl from Native Foods. I decided to roast the seitan and vegetables for a variation and it was delicious (and really fast!). The sauce is simply hummus thinned with lemon juice to a creamy texture. If you want to make your own hummus, here is a recipe.
- 1 package seitan, cubed
- 1 zucchini, sliced
- 1 cup cauliflower, broken into medium flowerlets
- 1 carrot, chopped
- 1 teaspoon garam masala
- ¼ teaspoon paprika
- ½ teaspoon salt
- 2 lemons
- Cooking spray
- 4 ounces hummus, thinned to a creamy consistency with lemon juice
- 1 cup quinoa, prepared according to package directions
- ½ cup cucumber, chopped
- ¼ cup onion, chopped
- ½ cup tomato, chopped
- Pita Bread
- Preheat oven to 425
- Thin the hummus with lemon juice until it is creamy, but thin enough to pour. Bring the hummus to room temperature (30 seconds in the microwave is one way).
- Spray a cookie sheet with cooking oil.
- Combine garam masala, paprika, and salt.
- In a bowl, combine the seitan and vegetables. Squeeze the juice of one lemon on the mixture, then sprinkle the spices on top. Stir to mix evenly.
- Spread in one layer on the cookie sheet.
- Roast for 15 minutes, turning once about half way through.
- In two individual serving bowls, scoop ½ cup of quinoa, half of the roasted seitan and vegetables. Drizzle half of the hummus mixture on each.
- Top with chopped onions, cucumbers and tomatoes.
- Serve with pita bread and additional hummus.
Believe it or not, my husband, who hates cooked cauliflower, cleaned his bowl. I’d say this recipe is a winner!
What is your favorite restaurant dish that you’ve tried to re-create at home? Any success?