Seitan Skewers with Chimichurri Citrus-Herb Sauce

Preparation 1. To prepare the marinade, put all of the marinade ingredients in a blender. Blend on high speed until well combined. 2. Put 4 pieces of seitan on each of 12 metal or bamboo skewers. Place them in a large non­reactive bowl or baking dish, pour the marinade over them, and let marinate for at least 1 hour or up to overnight. 3. To prepare the Chimichurri Citrus-­Herb Sauce, put all of the chimichurri ingredients in a blender. Blend on high speed until well combined. Refrigerate until ready to use. 4. Prepare a charcoal, gas, or stove-top grill. Grill the skewers over medium-­high heat until well browned, about 5 to 7 minutes per side. Serve immediately, drizzled with the Chimichurri Citrus­Herb Sauce. Reprinted with permission from The Candle Café Cookbook: More than 150 Enlightened Recipes from New York's Renowned Vegan Restaurant by Joy Pierson and Bart Potenza with Barbara Scott-Goodman. Copyright © 2003 by Joy Pierson and Bart Potenza. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Nutritional counselor Joy Pierson established the Candle Cafe and Candle 79 restaurants with her partner, Bart Potenza. They have also developed a growing catering and wholesale business and are the authors of The Candle Cafe Cookbook. Joy has written, lectured, and consulted extensively about food and nutrition and she serves as board chair of the New York Coalition for Healthy School Food. She has appeared on The Food Network, The Today Show, Good Morning America, and Good Day New York. Joy lives in New York City.

Preparation 1. To prepare the marinade, put all of the marinade ingredients in a blender. Blend on high speed until well combined. 2. Put 4 pieces of seitan on each of 12 metal or bamboo skewers. Place them in a large non­reactive bowl or baking dish, pour the marinade over them, and let marinate for at least 1 hour or up to overnight. 3. To prepare the Chimichurri Citrus-­Herb Sauce, put all of the chimichurri ingredients in a blender. Blend on high speed until well combined. Refrigerate until ready to use. 4. Prepare a charcoal, gas, or stove-top grill. Grill the skewers over medium-­high heat until well browned, about 5 to 7 minutes per side. Serve immediately, drizzled with the Chimichurri Citrus­Herb Sauce. Reprinted with permission from The Candle Café Cookbook: More than 150 Enlightened Recipes from New York's Renowned Vegan Restaurant by Joy Pierson and Bart Potenza with Barbara Scott-Goodman. Copyright © 2003 by Joy Pierson and Bart Potenza. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Nutritional counselor Joy Pierson established the Candle Cafe and Candle 79 restaurants with her partner, Bart Potenza. They have also developed a growing catering and wholesale business and are the authors of The Candle Cafe Cookbook. Joy has written, lectured, and consulted extensively about food and nutrition and she serves as board chair of the New York Coalition for Healthy School Food. She has appeared on The Food Network, The Today Show, Good Morning America, and Good Day New York. Joy lives in New York City.