Sticky Barbecue Seitan with Whipped Carrots, Grilled Pineapple

Mashing different vegetables in the same manner you would potatoes, is a great way to get picky eaters (like children or husbands *cough cough*) to like their vegetables.

These whipped carrots, lightly spiced with cinnamon and ginger are a great accompaniment to my sticky barbecued seitan with kidney beans.

Sticky Barbecue Seitan
2 tbl extra virgin olive oil
8 oz seitan, medium sized chunks
1 green bell pepper, small dice
3 garlic cloves, minced
1-15oz can kidney beans, drained and rinsed
1 tbl chili powder
1 tbl dijon mustard
1 tsp black pepper
1 tsp sea salt
1/2 tsp allspice
1/8 tsp cloves
1/2 cup organic light brown sugar
1/4 cup molasses
2 tbl apple cider vinegar
1 cup ketchup
1 cup water
1 fresh pineapple, peeled, 1/2" slices

In a medium sized pot saute the seitan in olive oil until crispy and golden brown, 5-7 minutes. Add the green bell pepper and garlic and cook until the garlic starts to toast. Add all of the remaining ingredients and bring to a boil. Cook, uncovered for 35 minutes until the sauce has reduced and thickened. Taste and season.
Grill the pineapple for 5-7 minutes until warmed through with grill marks.

Whipped Carrots
5 carrots, small dice
1/2 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg
1/8 tsp ginger
1/8 tsp black pepper
2 tbl extra virgin olive oil
2 tbl vegetable broth

Boil the carrots in a pot of salted water until fork tender. Drain and add cinnamon, salt, nutmeg, ginger and pepper. Add the oil and broth while mashing until you reach your desired consistency.