I made my first attempt at seitan yesterday. I was planning white chili for dinner and wanted something extra for it. I used a recipe from “Vegan With A Vengeance” (a great book, if you don’t have it get it.) and made a few alterations on flavor. It came out ok but I think the gluten I used was a little less than fresh and it could have come out better but overall I was happy.

For those that don’t know, seitan is a chewy textured food used sometimes as a meat-substitute or a substitute for tofu in some dishes. It is made using vital wheat gluten, a little four and water as well as ingredients for flavoring if desired. For those that like meat-substitutes it can be a popular addition to dishes and can be easy to prepare.

Try this recipe, it is the same one from the book but is also posted on the author’s website:

–

Ingredients
1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes

1 cup very cold water or vegetable broth
1/2 cup soy sauce
1 tablespoon tomato paste
2 cloves garlic, pressed or grated on a microplane grater
1 teaspoon finely grated lemon zest

Simmering Broth
10 cups water or vegetable broth
1/2 cup soy sauce

Directions
In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.

In a seperate bowl, mix together reamining ingredients: water or veg broth, soy sauce. tomato paste, garlic, lemon zest.

Pour the wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed. Let dough rest for a couple of minutes and prepare your broth, but don’t start boiling it.

Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn’t fall apart. Partially cover the pot (leave a little space for steam to escape) and bring to a boil.

When the water has come to a boil set the heat to low and gently simmer for an hour, turning the peices every now and again.

Now you’ve got gluten. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely.

What you do next depends on the recipe you are using. If it calls for gluten use it as is. If you want to store some of it for later use put it in a sealable container covered in the simmering broth.

If your recipe calls for seitan cut your peices up as desired. I prefer to use a cast iron skillet for the frying because it produces the best flavor and texture. Use as little oil as possible to coat the bottom of the skillet, 1 teaspoon may suffice. Heat the skillet over medium high and add your gluten. Cook for about 20 minutes, turning the pieces occasionally.

Great comfort food, and simple.

4 cups vegetable stock
4 cups water
1/2 cup Earth Balance margarine
1/2 cup flour
16 oz seitan torn into small pieces, seasoned works fine and this is also optional
1 small onion finely diced
2 medium carrots peeled and diced into small cubes
1 medium potato peeled and diced into small cubes
1 1/2 TSP salt
1/2 TSP black pepper

Melt Earth Balance in large stock pot over medium heat. Add onions and sute until tender. Add flour and create a roux. Add water and stock and stir until thick. Add all other ingredients and cooked covered over medium-low heat for 20 minutes.

-Dumplings-
1 cup all purpose flour
2 TBS shortening (I use Smart Balance)
1/2 TSP baking powder
1/2 TSP salt
1/2 cup soy milk with 1 TBS lemon juice OR 1 TSP apple cider vinegar added

Mix dry ingredients in a bowl, using a fork cut in the shortening and mix until only small clumps remain. Add milk, you may not use it all so add it slowly, stir until a dough ball forms. Roll out dough on a floured mat or board until about 1/4 inch thick. Cut rolled dough into 1 inch wide strips and cut strips into smaller strips, about 2-3 inches long. Place dumplings on top of soup and let cook undisturbed for 10 minutes covered. After cooking stir dumplings into soup and cooked covered for 20 minutes on medium-low heat.

Have you stocked up on black eyed peas and cabbage yet? I am sure the shelves are barren of canned black eyed peas and there’s not a head of cabbage in the produce section. Both are intended to bring you luck and money in the new year. I don’t believe in the hooey, I just find it a good reason to eat something I enjoy, not that I don’t eat them any other time of the year although my wife HATES cabbage so that goes wasted if I don’t fix just enough for myself. She also thought she hated fennel until a few weeks ago. Same went for okra until I cooked it for her.

New Year’s Resolution?

Learn to play guitar.

Seriously, and not Guitar Hero.

Christmas is over. I didn’t cook as much as I had planned on, we were going to do cookies, ice cream, and a few other things. At the last minute I decided to make Figgy Pudding. That was all I had time for with a busy day of people coming and going. After hearing “Bring us some figgy pudding.” a few times in the past weeks I decided I wanted to know exactly what it was and if it was really good enough to demand “Bring it right here”.

It is.

As with other British puddings it is actually a cake with a sauce to accompany. Very figgy, very spicy with cloves, nutmeg and cinnamon and I made a brandy sauce (with 1/2 cup of brandy not cooked after adding) that made it very tasty. I didn’t take any pictures for those who have a thing for food images, sorry. I’ll post the recipe in the recipe section of the messageboard. I used a standard dairy filled recipe and adapted it, nowhere could I find a veganized one already. So, there will be one now.

Call it Ice Cream, call it Soy Cream, call it the best stuff ever.

Peppermint Ice Cream

2 cups soy milk
2 cups soy creamer
2 TBS arrowroot
½ cup evaporated cane juice
1 TBS vanilla extract
4-5 peppermint sticks, crushed

Whisk 1/4 cup of the soy milk with the arrowroot. Heat the remaining soy milk and soy creamer to a simmer. Add the evaporated cane juice to the soy mixture and stir until completely dissolved. Add the arrowroot and stir until thickened, about 2 – 3 minutes. You are not looking for a “pudding” consistency, just a light thickening.

Remove from heat and cool to room temperature. Add vanilla and cool completely in refrigerator.

Prepare accordingly using your ice cream maker.

When the soy cream reaches the point where it is almost finished add the crushed peppermint and turn the ice cream maker back on/keep cranking/etc for 3 – 4 more minutes.

RELATED:  If you don’t have one of the Cuisinart Ice Cream Makers, then go now and get one.  It makes recipes like these too simple to finish up.