Seitan and the Lavender Moon
In Casa de Cleversticks, we're currently nursing a sick puppy. She has something in her gut that's making her unhappy, so she's gone through most of the day with no access to food, and frequent (if not always long) walks. Think happy thoughts for our dumb animal, if you please, during her hopefully speedy recovery so she can get back to speedy pursuit of smaller beasties.
This week's culinary project, which is to say an item I've been meaning to make and finally did, was seitan. In a vegetarian household, it's a commonly used item, and turns out to be very easy to make with the right ingredients. In particular, vital wheat gluten flour gives you something quite spongy and seitan-like immediately. stargazzy said it looked and tasted much better than the stuff she made in college out of a box, and while it's not identical to the stuff we usually buy, it's plenty good enough, and a lot cheaper.
I totally recommend this recipe, which makes enough seitan to serve at least 8-10 people in a stir fry recipe. Beware that it is very thirsty, and will drink up a lot of whatever you cook it in. I used a bit too much soy sauce in the first stir fry I made with it, and dang was that stuff salty. Too salty. Use caution.
Here's the recipe, reprinted here for convenience. It's from the Post Punk Kitchen, publishers of the cupcake book jessypie has been making all too good use of.
prep time: 15 minutes | cooking time: 1 1/2 hours - 2 hours | makes about 4 cups
Traditionally wheat flour is washed and kneeded 3 times and over 2 days in order to make the wheat gluten, but this seitan is made quicker by using Vital Wheat Gluten flour. The flavoring for this goes well with pretty much anything, but depending what you are using it for you can change the flavors up a bit by adding finely chopped herbs to the mixture, or if you're making something Asian or Indian, some grated ginger wouldn't hurt.
Equipment:
Large ceramic or glass bowl, Smaller bowl for liquid ingredients, Skillet (Cast Iron is best), Large soup pot with lid
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 remaining 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. And there you have it. Yummy seitan.
This week's culinary project, which is to say an item I've been meaning to make and finally did, was seitan. In a vegetarian household, it's a commonly used item, and turns out to be very easy to make with the right ingredients. In particular, vital wheat gluten flour gives you something quite spongy and seitan-like immediately. stargazzy said it looked and tasted much better than the stuff she made in college out of a box, and while it's not identical to the stuff we usually buy, it's plenty good enough, and a lot cheaper.
I totally recommend this recipe, which makes enough seitan to serve at least 8-10 people in a stir fry recipe. Beware that it is very thirsty, and will drink up a lot of whatever you cook it in. I used a bit too much soy sauce in the first stir fry I made with it, and dang was that stuff salty. Too salty. Use caution.
Here's the recipe, reprinted here for convenience. It's from the Post Punk Kitchen, publishers of the cupcake book jessypie has been making all too good use of.
prep time: 15 minutes | cooking time: 1 1/2 hours - 2 hours | makes about 4 cups
Traditionally wheat flour is washed and kneeded 3 times and over 2 days in order to make the wheat gluten, but this seitan is made quicker by using Vital Wheat Gluten flour. The flavoring for this goes well with pretty much anything, but depending what you are using it for you can change the flavors up a bit by adding finely chopped herbs to the mixture, or if you're making something Asian or Indian, some grated ginger wouldn't hurt.
Equipment:
Large ceramic or glass bowl, Smaller bowl for liquid ingredients, Skillet (Cast Iron is best), Large soup pot with lid
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 remaining 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. And there you have it. Yummy seitan.