Tuesday, September 21, 2010

Taco Style Seitan and Creamy Refried Beans

Tonight I wanted a quick and easy dinner and had a big batch of Refried Beans sitting in the fridge. I needed something "Mexican-y" to go along with the beans so Taco Style Seitan was the plan.
Taco Style Seitan:
- 4 cups seitan cut into small chunks, (I used 2 loaves of Red Seitan from Viva Vegan)
- 2 small or 1 large bell pepper, cut into small chunks
- 1/2 medium yellow onion, cut into small chunks
- 6 crimini mushrooms, sliced
- 1 tablespoon taco seasoning
- 2 tablespoons water
- 1/4 cup cilantro, minced
- A drizzle of olive oil for frying

- Fry up the seitan chunks in oil over medium high heat until they blacken a bit.
- Add the bell peppers and onions and fry for a few more minutes until they soften to your liking (I prefer mine not to be overly cooked).
- Add the criminis, taco seasoning, and water. Cook until the criminis begin to soften.
- Add the cilantro and stir everything around to get it coated evenly.
Creamy Refried Beans:
- 1 pound dried pinto beans, soaked overnight, then rinsed
- 4 bay leaves
- 1 to 1.5 teaspoons sea salt
- 1/2 teaspoon pepper
- A few jalapenos, chopped (optional)

- 1 onion, chopped

- Place all ingredients into a big pot and cover with about 1.5 inches of water.
- Bring everything to a boil, then cover and everything simmer for 2 hours.
- Drain your beans in a metal colander and pick out the bay leaves.
- Place your cooked bean and onion mixture into a food processor and let it do its magic for a minute or two.
- Taste and see if additional salt is needed and don't ruin your beans by over-salting them!

See you don't need oil or lard to make creamy refried beans, just use a food processor!

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