04 March 2014

This and that from back in time. And seitan!


From now on, my rare blog posts will force you to scroll on for ages.  Sarry!

Christmas chestnuts that I ate a Christmas time.

Donut cake. GF.
Moldy lemon juice. ew.
Chlorophyllic H2O

Croissant looking pastries. Apricot and Raspberry.
Recipe here.
Ferrero style somethings.


Annnnnnndddd, a recipe. Just because! I've really been into seitan lately. Wheat meat. Pure, delicious gluten. My body pretty much hates it, but I don't really care.

Here's a basic recipe for simple tasting wheat chunks.

Seitan- 2 ways!
1 cup vital wheat gluten (Bob's Red Mill is available in most health food stores)
5 Tbsp nutritional yeast
1/2 cup water
4 Tbsp soy sauce or tamari (full sodium)
1 Tbsp ketchup and or mustard
1 tsp onion powder, 1 tsp fennel seeds

The simmering broth :
5 cups water 
Salt, garlic powder, black pepper, Bay leaves, thyme, etc. Basically enough spices to make a yummy, salty tasting broth. Or just use 5 cups of veggie broth.

Directions:
In a covered medium sized pot, bring spices and water to a boil over high heat. Once boiling, remove lid from pot and reduce heat so that the water is at a simmer. This is important because you don't want to boil the seitan, you just want to simmer it so that you don't end up with water logged gluten balls. Now prepare the seitan!

Combine the first five ingredients in a large bowl. Knead the dough with your hands for about 4 minutes or until the gluten turns very elastic and spongy. Divide the dough into 4 or however many portions you desire. Knead each portion a little more and form into semi-falt, smooth disks. Drop them into the simmering water and set a timer for 40 minutes! Keep an eye on the water to make sure it doesn't ever boil. Once it's done, let the seitan cool in the broth and refrigerate once cool enough. It will keep this way for about a week. Or you can use it while it's still hot.

I usually slice up the seitan balls into thin strips and fry them up in a littleuntoasted sesame oil with garlic, allspice, nutritional yeast, green onions and sesame seeds until crispy! e and repeat with left over seitan. If you haven't already cooked it all at this point, just store in the fridge in its broth. It should keep for about a week!

Another option is to bake the seitan instead of simmering it! Baking seitan gives it a firmer texture, kind of like pepperoni. To do this, prepare the seitan as you normally would. But instead of preparing the broth and simmering it, wrap it up in a layer of parchment paper and foil and form it into a log shape. Roll the seitan up in the papers and twist the ends to hold in the dough. Careful not to wrap it up too tightly though, the seitan will expand as it bakes.

Bake the log in a preheated, 350 degrees F oven for about 40 minutes. Remove log from the oven and remove the foil and parchment paper. Slice and enjoy the seitan as is, or slice up and fry up! Check out these pics of my seitan making :







PS: Next post will probably be about cheez.



4 comments:

  1. That donut cake is inspired! And the pastries...yum. I love seitan, too. Your basic recipe reminds me a bit of mine, but I don't usually put them in a simmering broth. I should play around with that.

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    1. Awesome, blessedmama! Thanks for reading :)
      How do you normally prepare your seitan? Do you bake it? I just added a baked option to the recipe :)

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  2. I blend the spices with the wet in the blender, then mix it in a bowl with flour by hand. When ready, I wrap in foil, and steam. THEN, I either saute it or bake it, depending on what dish I'm making. It's fun to play around with different ideas and seeing what other people do. Being vegan is so versatile!

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    1. Interesting! Thanks for your tips! I'll try blending the spices first next time around!

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