Seitan, boiled
There are lots of ways to make seitan. First of all, you can make it from scratch (starting with just flour and water), or you can take a short cut and start with gluten flour. I almost always do the latter. Next, you have to decide what else (other than gluten and water) you want to put in your dough. The options are endless. Common additions are soy sauce, nutritional yeast, garlic, chickpea flower, paprika… Third, you have to decide how to cook your seitan. You can boil it, steam it (another try), braise it, saute it, or bake it. For each method you have to decide what kind of broth or sauce to cook it in (if any). Finally, you have to decide what to do with the final product. Learning how to make seitan is a long and complicated journey, and I am just at the very beginning. Today’s post is about my most recent attempt to make boiled seitan. Read the rest of this entry »
Balsamic-roasted seitan over garlic mashed potatoes and parsnips
I asked Derek to choose something to make for dinner, and he picked this menu out of the winter section of Peter Berley’s Fresh Food Fast. It was a big undertaking! The menus in this book usually take under an hour, but I had to first make my own seitan. Even after the seitan was made, this menu took longer than an hour, mostly because peeling the shallots took forever. Luckily Derek liked the dish a lot, and I enjoyed it as well, so all that effort wasn’t wasted. Read the rest of this entry »
The captious vegetarian 