Caramelized Onion and Kidney Bean Seitan Pallard

I have not been updating much but I think that should change. As you can see I have posted two days in a row and maybe, just maybe, there will be a consecutive third post tomorrow. We will have to see.

In other news, I found this really amazing magazine back at my mom's house called The Animals' Voice and it was dated 1989. Much of the issues are still the same within the vegan movement today. This is good and bad at the same time. We have stuck to our ideals of fighting for eliminating the exploitation of animals, but on a sour note we are still trying to accomplish similar goals that have yet to have been reached. That is not to say that the vegan movement has not made much progress in 20 years because it certainly has.

I found the website for the magazine here.


So back to the food.....

Caramelized Onion and Kidney Bean Seitan Pallard

(this is loosely based on the chickpea cutlets from veganomicon)

1 large onion, chopped fine
1/2 sweet bell pepper, chopped fine
splash olive oil
2 cloves garlic, minced
1 can kidney beans, mashed
1/2 cup veg broth
splash tamari
salt and pepper

1/4 nutritional yeast
1 cup gluten flour
2 tsp paprika

Get your onions in a hot large skillet with a bit of olive oil. Let cook for about 10 minutes. Splash the pan with the veg broth and add the peppers. Cook until all the liquid is gone. Add the tamari, season with salt and pepper. Combine in large bowl with mashed kidney beans. Add the dry ingredients in with the kidney bean mixture until sticky dough forms. You can add more seasonings if you desire. To cook the seitan, first shape into very thin, 1/2 inch thick patties, then pan fry over low heat for about 7 minutes per side. You can finish them in a 350 degree oven if they need it. Serve a simple salad of mixed baby greens tossed with olive oil lemon juice salt and pepper. On the side we had some mashed yukon golds with a buttery brocolli chop on top. The sauce on the plate is a maple dijon bbq sauce (which you cant see because its under the seitan). This was a good and fast dinner.