Smoky Seitan, Pinto Bean, and Hominy Stew

I love when I choose a recipe that sounds good and then it tastes good! And this one is that recipe plus it's even easy! and quick! And I'm saying that after having had to run to the store to buy another can of hominy and pinto beans. The first can of hominy I opened had some kind of thick layer just under the lid and then I noticed a few dents in the rim of the can at the bottom. Of course, I noticed this after dumping the hominy over the pinto beans to drain. I dumped it all and ran to the store to buy more. I am so glad I did- this really is good!

5 flamingos all around!!!

Smoky Seitan, Pinto Bean, and Hominy Stew
adapted from Cooking Light

1 tablespoon olive oil
1 1/2 cups diced white onion (about 1 large)
1 cup diced celery (about 2 stalks)
3/4 cup diced carrot (about 1 large)
1 cup diced red bell pepper (about 1)
1 1/2 teaspoon minced garlic
2 cups organic vegetable broth
1 teaspoon hot chili powder
1/2 teaspoon salt
1/4 teaspoon chipotle chile powder
1 14.5-ounce can diced tomatoes, undrained
1 14.5-ounce can diced tomatoes with mild green chiles, undrained
1 pound seitan, cubed
1 (15.5-ounce) can white hominy, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained

Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through garlic) to pan; sauté 5 minutes. Add broth and remaining ingredients to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender. Yield: 8 servings
adapted from Cooking Light, NOVEMBER 2007

Black-Eyed Pea Patties

Black-Eyed Pea Patties with Garlic Pepper Salsa
Black-eyed peas were introduced in the Caribbean by African slaves. Somewhat drier than other legumes, they are ivory-gray in color with a black "eye" at the inner curve. They go by many names, including gungo and pigeon peas. These patties can be shaped an hour in advance; cover and refrigerate.

3 garlic cloves, minced
2 serrano chiles, seeded and finely chopped
2 (16-ounce) cans black-eyed peas, rinsed and well drained
1/3 cup finely chopped red bell pepper
6 tablespoons chopped fresh cilantro, divided
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt, divided
2 tablespoons ground flax seed
1 tablespoon olive oil, divided
2 cups chopped tomato
2 teaspoons fresh lime juice

Combine minced garlic and chiles in a large bowl. Place 1 teaspoon garlic mixture in a small bowl; set side. Add peas to remaining garlic mixture in large bowl; mash mixture with a potato masher. Stir in bell pepper, 1/4 cup chopped fresh cilantro, cumin, 1/4 teaspoon salt, and ground flaxseed, stirring until well blended. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add patties; cook 4 minutes on each side or until browned. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 patties.
Add remaining 2 tablespoons chopped fresh cilantro, remaining 1/4 teaspoon salt, chopped tomato, and fresh lime juice to the reserved garlic mixture in bowl; stir well. Serve with patties.

adapted from Cooking Light, OCTOBER 2007