HUGS,

SCOTT.

— OK NOTE you need to order the Seitan ie — Vital Wheat Gluten powder online —
you can get it fo $15 for a gigantic bag — NOTE seitan is 75% Protine and no FAT!
here’s the link!!! http://www.bulkfoods.com/search_results.asp?txtsearchParamCat=14&txtsearchParamType=ALL&txtsearchParamMan=ALL&txtsearchParamVen=ALL&txtFromSearch=fromSearch&txtsearchParamTxt=4063

Best basic seitan recipe (makes a little over a pound (500 gr.) of basic seitan)

TAKEN FROM: http://fairflavors.blogspot.com/2010/03/best-basic-seitan-recipe.html

1 1/2 cup (270 gr) vital wheat gluten

1 tsp clove powder

1/4 cup (60 ml) soy sauce

3/4 cup (180 ml) water

Mix the two dry ingredients in a bowl. In another smaller bowl, mix the wet ingredients. Mix the wet with the dry ingredients and form into a dough with your hands. Knead for two to three minutes. Really stretch and fold the dough a couple of times. Let it rest for about ten minutes while you’re heating up a big pan of water.

Knead the dough for another minute and roll into a log. Cut the dough into smaller pieces. It doesn’t really matter how big or small you cut it. You can also form the dough into patties at this stage (you might alter the cooking time a little, since it probably takes longer to cook if it’s one big piece of dough).

When the water is boiling, turn the heat to low (very low). You don’t want to see anymore bubbles. An occasional bubble is ok, but it shouldn’t be a rolling boil anymore. And this is one of the tricks. If the water is boiling really hard, your seitan gets awfully spongy. I used a thermometer to check the water temperature, and I keep it at about 185 F (85 C). This way, it never starts to bubble, but it’s hot enough for the seitan to cook.

—– THe notes Below are most important to avoid rubbery texture!!!

Let the seitan cook for about 60-90 minutes, depending on how big you made the pieces. The pieces will expand a little, but if you keep the water just below boiling point, it will stay quite dense. THE PIECES WILL START TO FLOAT WHEN THEY ARE ALMOST DONE. Seitan that’s not cooked enough, will have a very light center, but, when it’s thoroughly cooked, it’s evenly colored.

Now comes the second trick: When cooked, turn of the heat and let the seitan cool down in the cooking water. This benefits the texture of your fake meat. You can speed up this process by adding some ice cubes to the water, but patience is still your friend here. When the seitan is cold, take it out of the water. I usually put the pieces in some paper, or towel to dry a little before storing it (I store some in a plastic bag in the fridge, and some in the freezer. It freezes really well, without changing the texture). I foundit not necessary to keep it in liquid. If you cover it well, it doesn’t dry out. You can keep it in the fridge for at least a week. I don’t know if it lasts any longer in the fridge, because we usually ate the lot before the end of the week.

Now you may have noticed, that I don’t use a lot of flavoring in the recipe. This is because I usually don’t have a plan with it when I make the batch, and like to keep my flavoring options open until I actually use the seitan for dinner. When I plan to cook it, I usually marinate it in some chilisauce and soy sauce if I toss it in Asian dishes, or I marinate it in oil, garlic and oregano or balsamic vinegar, if I use it in Italian inspired dishes. The cloves powder and soy sauce in the basic recipe, give it a bit of a beefy flavor and saltiness, and for me that’s enough until I really start cooking with the seitan. But of course, you can flavor this seitan anyway you want to. The way you cook it is much more important for the structure of the seitan, than the seasoning you use.

‎His Recipe with my own amendments

1 1/2 cup (270 gr) vital wheat gluten– order this online

(1 tsp clove powder——————— NOTE fuck cloves.. nasty whatever he says to do with cloves subti…tute the following)

—-

1 tsp Garlic powder,

1 tsp Ginger,

1 Tsp onion powder,

1/2 tsp sage,

1/2 tsp thyme,

1 tsp Old Bay or poultry spice

— really you could substitute any seasonings just mix them dry into the vital gluten powder first.

1/4 cup (60 ml) soy sauce

3/4 cup (180 ml) water

Use Vegan Broth to cook it in with

1 tspl Rosemary and

1 tbls Soy added

4 cups of veggie broth will be sufficient
= Two veggie broth cubes with four cups of water.

You can have these recipes etc by facebook email by joining our group here!

http://www.facebook.com/group.php?gid=7845955434

Our friend Beth Chow Supplied the following recipe and alterations for your tastebuds! If you would like to submit your favorite recipe simple make a note about it and tag me!

http://www.veggieboards.com/newvb/showthread.php?27672-Velvety-Pumpkin-Curry-Soup

————————————————–

Beth Chow December 25 at 9:57pm Report

As promised, here’s the recipe for pumpkin soup. I like to serve this with jasmine rice. It’s super easy, the most difficult thing is chopping the onion. Below are the instructions, as I make it:

2 tablespoons vegan margarine

1 small or medium onion, chopped

2 or 3 spoons Thai red curry pasted

3 cloves of garlic, chopped

2 tablespoons of grated fresh ginger root

1/4 tsp freshly ground black pepper

2 tablespoons sugar

2 tsp Better Than Bouillon ‘No Chicken’

4 cups water

3 cups (1 and 1/2 cans) canned pumpkin

1 can coconut milk

Melt margerine in a large saucepan over medium heat. Cook onion 5 minutes, until softened. Add garlic, curry paste, ginger, salt and pepper and cook 1 minute more.

Add No Chicken base, sugar, water and pumpkin; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Use a hand blender to puree, or puree in small batches in a blender.

Stir in coconut milk, and adjust seasonings to taste.

*You could sub vegetable broth for the Better Than Bouillon and water. Adjust the garlic, ginger, and curry to your taste. Also, I have found that the curry paste at Whole Foods is vegetarian, but at the Asian store it sometime is and sometimes isn’t. 

Thanks Merc

*Hugs*

Lyric