Jerk Seitan Chick'n with Rice and Peas

Been rainy for past few days but went to the farmers market anyways Saturday. Bought some Boozer Farms peaches and thought it would be a great addition to this Caribbean flavored meal. To make the rice and peas you need to start by soaking your beans overnight.

For the Rice and Peas we used:
If you are starting with dried beans you need to soak them overnight then when you are ready to start cooking drain and rinse them again. Add the soaked kidney beans to a large pot with 7 cups of water and the five cloves of garlic that have been roughly chopped. Bring the water to a boil and cook covered for 45 minutes. If you use canned beans it will not have to cook as long. After your beans are mostly cooked add the coconut milk and rice. At this point you also will add the whole pepper and just the green part of your onions. You can score the length of the onion to release the flavors but it doesn't have to be chopped up.  Bring back to a boil and cook covered for another 45 minutes.

For the Seitan Chick'n:
Knead all of you ingredients together and form into a flat piece of dough the shape of your small baking dish. Cover the dish in foil for easy clean up. Then bake the seitan at 350 degrees for 35 minutes.

For the Jerk sauce:
Mix all of the ingredients together in  food processor.

When the seitan was done we cut it with a bread knife into strips and poured the jerk sauce over them. Then add to a saute pan with with a very small amount of vegetable oil. We pealed and cut up three peaches and cooked them with the jerk seitan for about 10 minutes.