The seitan recipe is from Fat Free Vegan Kitchen. I love this recipe and make this about once every 2 weeks. It's so easy and almost every vegan has these ingredients on hand. I always double the recipe and also add in a few extra tablespoons of peanut butter. I think it gives it a better texture and a little more body to the taste. Instead of grilling it, I usually just slather with sauce, wrap in foil and throw back in the oven for about 5-10 minutes, just enough time for the sauce to start soaking into the seitan.
The pasta salad was made with tri-colour fusilli, mixed vegetables and beans and the dressing was made with vegenaise, italian dressing, dill, salt and pepper.
On the top left is some kale that was sauteed with olive oil, garlic, salt, pepper and a splash of balsamic vinegar.
The seitan baking in the oven made my entire house far too hot, but it was worth it.