Seitan-based recipes?
Does anybody have any seitan-based recipes for this week that we could try? Or, objections to making something that involves seitan?
posted by stagflation @ 9:05 AM
Friday, January 19, 2007
Let's try a recipe each week together! We can take turns picking a recipe online, so everyone has access. It'll help jazz up our food routines and make for some fun homework!
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- just a bit of a jerk
- Jerk tofu sandwiches
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11 Comments:
here's a suggestion: we make this non-veg butter chicken recipe (http://www.cuisinedumonde.com/butter_chix.html), but do it with vegan ingredients. it should be easy, just replace the chicken with seitan, the yogurt with soy yogurt, and the butter with margarine. what say ye?
wait! I *may* have a suggestion that I've been holding on to... I just need to email someone...
it's scary that you mention this!
ok, good... i'd rather not pick the recipe two weeks in a row. though, i'm tempted to try making the butter chicken on my own.
oh, you just wait ;)
Anyone have a tried-and-true recipe for the actual seitan? (For someone like me who is easily discouraged by challenging recipes?)
I found this post recently. She's in Toronto, too! Maybe we should send her a cook-a-long invite :)
http://meganthevegan.blogspot.com/2007/01/battle-of-seitans-part-1.html
My method was just to mix equal parts gluten flour and water, cut into pieces, and then boil for a while in a big pot of water that has random stuff like tamari, broth powder, and nutiritional yeast in it.
I had this idea, but didn't know where to post. And I was afraid I'd forget before this Friday if I didn't mention it now...
Would anyone be interested in trying Tofu Fish Sticks from Schmooed Food and Vegan Lunch Box?
http://shmooedfood.blogspot.com/2006/01/tofu-fish-sticks.html
do you know where we would find "kelp granules"?
heh - I figured I'd just omit those.
I suppose that you could use a little bit of some other seaweed. I think the kelp is added for 2 reasons:
1) to add a fishy flavour
2) to add saltiness
If you're okay with having a less fishy taste, then using a bit more of salt in the mix instead of kelp might work. I always liked the texture of fish sticks, but not the fishy flavour, so I'd be happy to leave the seaweed out.
I'm leaving it out, too. The fish at Cafe 668 has a strong fishy taste and it freaks me out. But the tempeh fish at Fressen doesn't, and it's delightful!
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