Pecan Crusted Seitan, Cider-braised Sweet Potato and Chard, Great Northern Bean Sauce, Grilled Baby Artichokes

I'm a huge sucker for most mini vegetables, they are the cutest! Once I saw these baby artichokes I had to have them. With no real plan on what to do with them, I soon created this meal around grilling them and incorporating as much fresh herbs into my meal as I could.

Seitan encrusted in crushed pecans and sage then baked. Creamy, thick white bean sauce with
rosemary, grilled baby artichokes tossed in olive oil and thyme and sweet potato and swiss chard braised in apple cider.

Pecan Crusted Seitan

1 cup pecans
1/2 cup panko breadcrumbs
2 tsp dried sage
1 tsp salt
1 tsp pepper
1 cup unsweetened almond milk
canola spray
1 package seitan, cut into large chunks

Preheat oven to 375. Place a baking sheet in the oven to warm up with it.
In a food processor, blend pecans until finely ground. Combine the pecans, panko, sage, salt and pepper in a bowl.
Pour the almond milk in another bowl.
Prepare a piece of foil the size of the baking sheet you are using next to your dredging bowls and grease with cooking spray.
Coat the seitan in the almond milk then in the pecan mixture, coating entirely and evenly. Place on the foil.
Once all of the seitan is coated, take the baking sheet out of the oven and transfer the entire piece of foil with seitan on it, to the baking sheet. Bake for 20 minutes or until crispy and golden brown.
** Heating the baking pan will allow the bottom of the seitan to brown, without having to turn it during cooking.

White Bean Sauce

3 tbl extra virgin olive oil, divided
1 shallot, minced
1/4 cup cooked potato, mashed ( I used fingerling)
3 garlic cloves, minced
1 can white beans, drained and rinsed
1 tbl fresh rosemary leaves
3 tbl water
salt and pepper

In a small blender or food processor, combine the white beans with 1 tbl of oil, rosemary and water and puree until smooth.
In a small sauce pot, heat remaining 2 tbl of olive oil and saute the shallot until it starts to get translucent and slightly browned, 5 minutes. Add the cooked mashed potato and garlic cloves and saute 3 min more to allow garlic to toast and become fragrant. Add the bean mixture and season with salt and pepper. Cook over low for 10 minutes to allow flavors to marinate. Taste and season again if needed or add a touch of water if it thickens too much.

Grilled Baby Artichokes

4 baby artichokes, cut in half length wise
2 tbl extra virgin olive oil
1 tsp coarse sea salt
1/2 tsp pepper
1 tsp dried thyme
Canola spray

Preheat a grill or grill pan and grease with cooking spray.
In a large bowl toss together artichoke halves and remaining seasonings and oil. Grill seem side down for 10 minutes until nice dark grill marks have been achieved.

Cider Braised Sweet Potato and Swiss Chard

2 tbl extra virgin olive oil
1/2 white onion, small dice
1 large sweet potato, peeled and cooked through half way, sliced into discs
1 tsp red pepper flakes
1 tsp salt
1/2 tsp pepper
1 head of kale, stems removed and cut into thin strips
2 cups apple cider

In a large saute pan heat the oil and sweat the onion until soft, 5 minutes. Add the partially cooked sweet potato discs, red pepper flakes, salt and pepper and saute until the discs get a nice brown color on both sides (around 10 minutes over medium high heat). Add the kale strips and let cook down slightly, 2 minutes. Add the apple cider and cover, braising for 15 minutes. Adjust seasonings if necessary.