Home Made Seitan

STOCK:
In a large pot , bring to a boil:

10 Cups water
1 cup Braggs or Soy Sauce (but Braggs is better for you)
1 Tbs oil
optional ingredients:
1/2 onion, slices or 1 tbs. onion powder
2 cloves of garlic, chopped or 1 tbs. garlic powder
2 bay leaves
pepper to tasteDRY STUFF:
mix together in a large bowl:

2 cups Vital Wheat Gluten (or whole 10oz. box)
1 Tbs. Nutritional Yeast Flakes
2 Tbs. Oil
2 Tbs. Wheat Flour
1 Tbs.garlic powder
1/2 tsp. Salt
*Optional Stuff to add to dry ingredients:
spices, like sausage flavors!
1/2 tsp. anise seed
1 tsp.caraway seeds
1 tsp ground. coriander
1 tsp ground. cumin
1 tsp fennel seed
1 tsp onion powder
1 tsp. smoked paprika
1/2 tsp ground sage
1/2 tsp whole thyme
1/2 tsp red chili flakes
1/4 tsp pepper

JOIN SOME WET WITH THE DRY:

While stirring the dry ingredients in the bowl with a fork, add 1 1/2 Cups broth from the pot (careful, it will be hot if you are pulling this straight from the pot, so set the liquid aside for 5 minutes to cool.) and mix well. Then set the timer for 5 minutes and start to kneed the dough by hand, continually pulling the dough in under itself with your fingers. After 4 minutes it should feel rubber-sponge like and very smooth. If it feels too dry add a Tbs. more of the liquid at a time.

Tear the balls into two, forming them into either two balls or logs and place in the now boiling broth.
Cover the pot, set the timer for 30 minutes and turn the heat down to a simmer.
After 30 minutes turn the now “monster size” balls over and set timer for another 30 minutes.
When done cooking remove the balls to a platter to cool.
Store in a container with some of the broth and keep refrigerated or place in the freezer. You can even use them right away!


Alternative to Boiling:

A recipe for Seitan “Ribs”:

Make the dry ingredients as above, minus making the broth, using plaine water or making a mix of 3/4 water and 1/4 Braggs or soy sauce.
Tearing the dough into long strips or rib shaped logs.
Baste in your favorite BBQ sauce. (or Eleni’s mix: earth balance spread, chunky peanut butter and soy sauce)
Bake for 15 minutes on a greased baking sheet in a 400 degree oven until browned. It should be chewy rather than crispy, although she said some might like it crispy…like me!

Ideas on Serving:
Marinade in a mixture of tahini, liquid smoke, lime juice and braggs for an Asian taste, then bread in a mixture of Nutritional Yeast flakes and garlic powder.
Slice for faux Swiss Steak.
Grate it for Spaghetti Sauce (this is where those “crumbles” I made would be great!)
Tear into shreds for stir frys.
Tear into veggie gavy for hot open faced sandwiches.
Braise it in BBQ sauce and serve over rice for a Southern meal.
Breading it in Nutritional Yeast flakes adds a creaminess to the seitan.

Use any extra broth left for soups and stews!!!

Soy Cutlets in Zesty Escabeche Sauce

1 tsp ground black pepper

½ tsp ground allspice

2 tsps dried oregano

salt to taste

4 Quorn Cutlets or 4 Soy Patties or 8 nuggets

2 tbs olive oil

1 large red or white onion, sliced

2 carrots, peeled and sliced on the diagonal

3 cloves garlic, cut in half

¼ c apple cider vinegar

1 cup of pepperoncinis and sweet pickled red cherry peppers , mixed and rough chopped.

1 cup of veggie broth

Mix the spices in a bowl then coat the soy patties.

In 2 tbs of oil (I use olive) sauté the patties until lightly browned, remove from pan and set them aside.

Next cut an onion in half and make 1/4 inch slices. Add to the pan that the soy patties were in and sauté over med-low heat until caramelized. Diagonally slice 2 carrots and add to the pan. Cook for 2 minutes.

I then added some asparagus spears to the pan because, well, it’s Spring and I had them in my fridge. I snapped off the tough ends and also peeled them a bit before I added them to the pan. Sauté for about 4 minutes.

Take 3 peeled garlic cloves and cut them in half. Slice some peppers, whatever kind you like. I used a mix of pepperoncinis and sweet pickled red cherry peppers, but you could use Jalepenos or a Serrano. Whatever you chose, after you slice them add the garlic and peppers to the mix. Cook for a minute.

Next add the liquids. First add a 1/4 cup of cider vinegar.

Then add 1 cup of veggie broth. Mix well and let everything braise for 2 minutes.

You now can add the soy protein patties back into the pan, gently tucking them in between all those veggies and into the sauce. Cover with a lid and continue to cook for another minute.

To serve, I simply set the asparagus off to the side, added a small mound of perfectly cooked rice and then layed out a few of the patties topped off with the veggie mixture. Pour on some of the sauce and dinner is ready.

One more thing about this dish. It’s quick. Really quick. It came together in the time it took to make some rice. It just gets better and better, doesn’t it? What are you waiting for then? Get your Ecsabeche on tonight!

Si Kil Pac- Toasted Pumpkin Seed Dip

Recipe from Rick Bayless

Makes 1 1/2 cups, enough for about 6 as a snack

1 cup of hulled pumpkin seeds

3 ripe plum tomatoes

1/2 medium red onion, finely chopped

1/4 cup finely chopped cilantro

1 habanero chile, stemmed, seeded and finely chopped

The juice of 1 lime (or 1/2 sour orange)

Salt

Toast and grind the pumpkinseeds. Measure the seeds into a small saucepan or skillet, set over medium heat and, when the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. Don’t let them darken past golden or the dip will taste bitter. Pour into a food processor, let cool, then grind to as smooth a paste as possible, scraping down the sides several times to ensure even grinding.

Roast the tomatoes. Spread the tomatoes on a baking sheet and place 4 inches below a very hot broiler. Roast until splotchy-black and thoroughly soft, about 6 minutes per side. Cool. Peel and chop into 1/4-inch pieces.

Finish the dip. In a medium bowl, combine the pumpkinseeds, tomatoes, onion, cilantro and half of the chile. Stir in enough lime (or sour orange) juice to give the mixture a dip-like consistency. Taste and season with salt (usually about a scant teaspoon) and more habanero if you wish.

Colcannon With A Twist!

Recipe by Chef Shirlé Koslowski

Colcannon is a traditional dish of steamed potatoes and cabbage but Chef Shirle’ is changing it up a bit with purple potatoes and red cabbage.

• 1.5 pounds purple Peruvian potatoes, scrubbed
• 1/2 sticks butter
• ¾ cup hot milk, regular or soy
• Freshly ground black pepper
• 1/2 head red cabbage, cored and finely shredded
• 2 scallions, finely chopped
• Salt to taste
• Chopped parsley leaves, for garnish

Boil the potatoes (with their skins on) for 20-30 minutes until soft , drain, then mash thoroughly.
Add ¼ stick of butter, cut in pieces. Gradually add hot milk, stirring continuously. Season with a few grinds of black pepper. Set aside.

Saute the cabbage and scallions in 1 tablespoon butter until softened. Remove from heat and cover with lid for 2 minutes.

Now combine the cabbage, scallions and mashed potatoes, stirring them gently.

Serve with remaining butter and sprinkle with parsley.

Serves 4