For the sauce
- 2 peaches
- 1 tomato
- 7 very small poblano peppers from the garden
- 2 tbsp olive oil
- juice of 1 lime
- Pinch of salt and pepper
For the chick'n
- 1 cup vital wheat gluten
- 2 tbsp chickpea flour
- 1 tbsp nutritional yeast
- 1 tbsp Vogue instant vegetarian chicken base
- 1 tea sp onion powder
- 1/2 tea sp ground ginger
- 1/4 tea sp white pepper
- 1/4 tea sp garlic powder
- 1/4 tea sp ground sage
- 1 cup water
- 1 tbsp vegetable oil
- 1/2 tea sp salt
Pre-heat oven to 350. Mix all ingredients in a large bowl starting with the dry ingredients first. Mix all the ingredients together kneading for 3 minutes and let rest. Cover 8X8 baking dish with aluminum foil and spray with cooking spray. Add the seitan to the baking dish and smooth flat. Bake for 35 minutes. After its finished remove from baking dish and let cool. Then slice into quarters.
To make the sauce peal the peaches and cut in half. Quarter the tomato. Drizzle the olive oil over the peaches, tomato, and peppers on a plate. Grill fruit and vegetables until cooked through.
After removing from the grill add to a food processor with a pinch of salt and pepper and lime juice.
We also served this with pinto beans cooked in the crock pot all afternoon with seasoned water and grilled red corn.
