ENGLISH MUFFIN PROTEIN TRIANGLES

SERVES 6 PORTIONS

3 English muffins

2⁄3 cup raw almonds, soaked in water from one hour to overnight

1 1⁄2 tbsp lemon juice

1 1⁄2 tbsp nutritional yeast

1 tsp curry powder

1⁄2 tsp mustard powder

1⁄2 tsp salt

Pinch of ground black pepper

1⁄3 cup extra virgin olive oil, more if desired

1⁄3 cup seitan, crumbled (Slow Cooker Log for Thin Slices and Crumbles)

1⁄4 cup black olives, sliced

Freshly cut parsley, for garnish (optional)

NUTRITIONAL VALUES

Calories: 156kcal
Fat: 9.4g (3.7g S.Fat)
Carbs: 14.7g
Protein: 4.4g
Sugar: 6.6g
Sodium: 166mg

METHOD

Toast the English muffins by breaking them apart in the center. Put them on a baking sheet and set them aside.

In a food processor, combine the almonds. Combine the lemon juice, nutritional yeast, curry powder, mustard powder, salt, and pepper in a mixing bowl. Blend until the mixture is as smooth as possible. There will still be a few small pieces. Slowly pour in the olive oil through the lid's opening. If you prefer it thinner, add a little more oil. Pour the mixture into a small mixing bowl and stir in the crumbled seitan.

Divide the mixture among the six muffin halves and spread evenly. It will be quite thick. Broil the baking sheet for about 2 minutes, or until lightly golden.

Cut each muffin into quarters and top with black olive slices. The simplest way to do this is to use a cleaver and push straight down as if cutting pizza. Stack on a plate and top with freshly chopped parsley, if using.