The other dishes up there include my spin on an old Reynolds Wrap recipe for "Cuban Spiced Pork Chops". I used to make that years ago, and I've since veganized it. I cooked the black beans in the pressure cooker with a good bit of cumin, garlic, and smoked paprika and chipotle powder. I then made the seitan "chops" in the slow cooker and cooked them in the drained bean broth. Once those were done, I threw the beans, a cup of orange juice, some chopped onion, and cut up sweet potatoes in and pressure cooked it all together for about 15 minutes (I could have gone less, the sweet potatoes were pretty soft).
The picture on the end is my take on Seitan PIccata with a side of chard with quinoa. You can probably spot the preserved lemon bits on top, as well. The chard recipe is from Vegetarian Times, and you can find seitan piccata recipes all over the Internet. Once you learn the method to the sauce, you can piccata just about anything.
None of those recipes, though, are friendly to the gluten intolerant. So, I leave you with a gluten-free beauty, my most recent Paella. I used short grain brown rice here, as I was out of arborio and I won't get my Vitacost paella rice (which I'll blog about here later) until today. This weekend, I declared that all I wanted to do was drink Spanish wine and eat paella. We wound up drinking a bottle from Portugal, but it was so good I didn't care. We also got a lot done around the house, including a porch makeover.