Seitan

Serene said:

What are you having for dinner tonight? (Or, if it's nowhere near
dinner time now, what's cooking otherwise?)

Leftover Papa Murphy's Chicago-style pizza and homemade English
toffee with sunflower seeds.

Or maybe just toffee. This stuff is awesome.

-sw

Steve Wertz said:

Serene said:

What are you having for dinner tonight? (Or, if it's nowhere near
dinner time now, what's cooking otherwise?)

Leftover Papa Murphy's Chicago-style pizza and homemade English
toffee with sunflower seeds.

Or maybe just toffee. This stuff is awesome.

Ooh, yummy. I make toffee a lot, but I normally use toasted almonds.
I'll have to try it with sunflower seeds.

A friend made his with walnuts at a toffee-making party I threw, and I
liked it, but not as much as the almond kind.

serene

Serene said:

Steve Wertz said:

Serene said:

What are you having for dinner tonight? (Or, if it's nowhere near
dinner time now, what's cooking otherwise?)

Leftover Papa Murphy's Chicago-style pizza and homemade English
toffee with sunflower seeds.

Or maybe just toffee. This stuff is awesome.

Ooh, yummy. I make toffee a lot, but I normally use toasted almonds.
I'll have to try it with sunflower seeds.

I would have used almonds but I didn't want to go to the grocery
store (Sunday nights are hell at the grocery stores here in
Austin).

So I bought a bag of shelled David's sunflower seeds at the
Arabian Mart and sifted the salt off them.

Any nut works. Sunflower are my second favorite nut anyway.

-sw

On Sun, 23 Apr 2006 19:16:22 -0500, Steve Wertz
<[email hidden]> wrote:

[toffee]

Quoted message said:

So I bought a bag of shelled David's sunflower seeds at the
Arabian Mart and sifted the salt off them.

I would've left on the salt. :-)

Quoted message said:

Any nut works. Sunflower are my second favorite nut anyway.

Yeah, I've used macadamias, pecans, whatever I've had handy.

serene

Serene said:

Made seitan again tonight. I've been tweaking and tweaking to make it
simpler and simpler. Most recipes call for all kinds of stuff, some
of it rather expensive, and since I almost always marinate it or put
it in some kind of sauce, it seems silly for me to add a cup of
nutritional yeast or simmer it in water with a half cup of soy sauce
in it.

Anyway, I cubed up some seitan, and it's marinating in a mixture of
citrus juices, sugar, and soy sauce. I'll serve it over rice with
some veggies on the side.

What are you having for dinner tonight? (Or, if it's nowhere near
dinner time now, what's cooking otherwise?)

Seitan? I have no idea what that is although I'm familiar with "firm"
soy.

In any case, I had the polar opposite of you for dinner..... RARE
rib-eye steak, baked potato (with real sour cream) and tender/crisp
steamed broccoli. YUM!

🙂
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Steve Wertz said:

Serene said:

What are you having for dinner tonight? (Or, if it's nowhere near
dinner time now, what's cooking otherwise?)

Leftover Papa Murphy's Chicago-style pizza and homemade English
toffee with sunflower seeds.

Or maybe just toffee. This stuff is awesome.

Papa Murphy pizza.... <shrug>

Homemade toffee.... YES! <slobber>
I bet it's awesome.
Have you posted the recipe?
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Steve Wertz said:

Any nut works. Sunflower are my second favorite nut anyway.

Have you ever tried sesame seeds?
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Sun, 23 Apr 2006 18:59:36 -0700, sf <[email hidden]>

Quoted message said:

Seitan? I have no idea what that is although I'm familiar with "firm"
soy.

It's wheat gluten. If you've had "mock pork" or "mock duck" in a
Chinese restaurant, it was probably seitan.

Quoted message said:

In any case, I had the polar opposite of you for dinner..... RARE
rib-eye steak, baked potato (with real sour cream) and tender/crisp
steamed broccoli. YUM!

Sounds delicious!

serene

Serene said:

Made seitan again tonight. I've been tweaking and tweaking to make it
simpler and simpler. Most recipes call for all kinds of stuff, some
of it rather expensive, and since I almost always marinate it or put
it in some kind of sauce, it seems silly for me to add a cup of
nutritional yeast or simmer it in water with a half cup of soy sauce
in it.

Anyway, I cubed up some seitan, and it's marinating in a mixture of
citrus juices, sugar, and soy sauce. I'll serve it over rice with
some veggies on the side.

What are you having for dinner tonight? (Or, if it's nowhere near
dinner time now, what's cooking otherwise?)

serene

what is your seitan recipe? Mine is relatively simple and super versatile but
tends to be a tad tough. I'd type mine up but I just rode my bike 8 billion
miles and I'm too tired to think.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Serene said:

On Sun, 23 Apr 2006 18:59:36 -0700, sf <[email hidden]>

Quoted message said:

Seitan? I have no idea what that is although I'm familiar with "firm"
soy.

It's wheat gluten. If you've had "mock pork" or "mock duck" in a
Chinese restaurant, it was probably seitan.

It's often referred to was "wheat meat". It's incredibly versatile and
has a texture that is very similar to meat. I have a recipe for
Thanksgiving that I prepare most years that is using seitan ( I have
not made it from scratch, have used the frozen stuff I think by White
Wave) and it is simply delicious. I"ll be sure to share it as the
holiday approaches; unless someone wants it before then...just ask :-)

Quoted message said:

Quoted message said:

In any case, I had the polar opposite of you for dinner..... RARE
rib-eye steak, baked potato (with real sour cream) and tender/crisp
steamed broccoli. YUM!

Yeah, that's pretty opposite!

Quoted message said:

Sounds delicious!

serene

tofuqueen said:

It's often referred to was "wheat meat". It's incredibly versatile and
has a texture that is very similar to meat. I have a recipe for
Thanksgiving that I prepare most years that is using seitan ( I have
not made it from scratch, have used the frozen stuff I think by White
Wave) and it is simply delicious. I"ll be sure to share it as the
holiday approaches; unless someone wants it before then...just ask :-)

Oh, I'd love it! Thanks!

serene

On Mon, 24 Apr 2006 02:38:49 GMT, The Bubbo <[email hidden]>

Quoted message said:

what is your seitan recipe? Mine is relatively simple and super versatile but
tends to be a tad tough. I'd type mine up but I just rode my bike 8 billion
miles and I'm too tired to think.

Wow, way to go on the biking. I want a bike, but I want one that's
sturdy and has very few speeds (Five max; prefer three or one).
They're not cheap.

If you add some flour and/or nutritional yeast to your recipe, it will
be less tough. Do you do anything before you simmer it? I find frying
or baking it makes it more tough, so if you do one of those things,
maybe you could stop? My partners prefer their seitan to be rather
firm, and even when it's a bit too firm for me, they say it's fine
with them.

Serene's Seitan

1 heaping cup of vital wheat gluten
a small amount (1/4 cup?) nutritional yeast
1 cup water
"stuff" (see below)

Mix together gluten and yeast. Mix together water and "stuff" (any
flavoring you want that doesn't add a ton of liquid -- some soy sauce
and garlic the other night went well; tonight it was a big heaping
teaspoon of hoisin sauce). Mix all together and knead into a big
ball. Cut in thirds (you'll get three flattish patties). Fry patties
in a little oil, turning once. Drop into cold water, bring to a boil,
and simmer for an hour, turning occasionally. Use immediately or
store in its cooking broth for up to three days.

I usually cut it in strips or chunks, but it works as cutlets, too.

serene

sf said:

Steve Wertz said:

Any nut works. Sunflower are my second favorite nut anyway.

Have you ever tried sesame seeds?

My mouth doesn't like sesame seeds. I can't eat tahini, halva,
or unrefined sesame oil. It's really bitter to me. I can take a
few on a bagel or a bun, but anything more than that reacts with
my tongue in a very bad way. Almost like an allergy.

I'm the only one that I know that has this reaction. Tahini is
the *worst*.

-sw

Serene said:

Made seitan again tonight. I've been tweaking and tweaking to make it
simpler and simpler. Most recipes call for all kinds of stuff, some
of it rather expensive, and since I almost always marinate it or put
it in some kind of sauce, it seems silly for me to add a cup of
nutritional yeast or simmer it in water with a half cup of soy sauce
in it.

Quoted message said:

Anyway, I cubed up some seitan, and it's marinating in a mixture of
citrus juices, sugar, and soy sauce. I'll serve it over rice with
some veggies on the side.

Have you settled on any particular brand of seitan that you
like? Or is it bulk seitan?

S.

On Tue, 25 Apr 2006 03:10:43 +0000 (UTC), [email hidden]

(Steve Pope) said:

Have you settled on any particular brand of seitan that you
like? Or is it bulk seitan?

I make it from scratch, from vital wheat gluten I get in the bulk bin.
My favorite commercial seitan, though, is White Wave, but it's
expensive, too expensive for us to buy on any kind of regular basis.
It's okay, though, because I *used* to make seitan from whole-wheat
flour when I lived on the commune, and *that* was a production. This
is easy.

serene

Serene said:

On Sun, 23 Apr 2006 18:59:36 -0700, sf <[email hidden]>

Quoted message said:

Seitan? I have no idea what that is although I'm familiar with "firm"
soy.

It's wheat gluten. If you've had "mock pork" or "mock duck" in a
Chinese restaurant, it was probably seitan.

Quoted message said:

In any case, I had the polar opposite of you for dinner..... RARE
rib-eye steak, baked potato (with real sour cream) and tender/crisp
steamed broccoli. YUM!

Sounds delicious!

serene

Someone should send Dr. Chunk a "Praise Seitan" t-shirt.

http://www.herbivoreclothing.com/w.seitan.short.one.jpg
http://www.herbivoreclothing.com/hers.html

;-)

Rusty

Serene said:

On Tue, 25 Apr 2006 03:10:43 +0000 (UTC), [email hidden]

(Steve Pope) said:

Have you settled on any particular brand of seitan that you
like? Or is it bulk seitan?

I make it from scratch, from vital wheat gluten I get in the bulk bin.
My favorite commercial seitan, though, is White Wave, but it's
expensive, too expensive for us to buy on any kind of regular basis.
It's okay, though, because I *used* to make seitan from whole-wheat
flour when I lived on the commune, and *that* was a production. This
is easy.

serene

you know what's good and cheap? The seitan in a can! I get it at my local
Asian store. It's cheaper than the White Wave and I like the texture a bit
more. Also, if you press it a bit it sucks up marinade like nobody's business.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

On Tue, 25 Apr 2006 03:31:09 GMT, The Bubbo <[email hidden]>

Quoted message said:

you know what's good and cheap? The seitan in a can! I get it at my local
Asian store. It's cheaper than the White Wave and I like the texture a bit
more. Also, if you press it a bit it sucks up marinade like nobody's business.

I love it. Or rather, I loved it, and then something happened, and
it makes me nauseated. I don't know if I got a bad can and my body is
rejecting it now, or what, but we've tried a few times, and now I just
can't tolerate it. Big huge bummer, because we get it really cheaply
at our local grocery.

serene

Serene said:

On Tue, 25 Apr 2006 03:31:09 GMT, The Bubbo <[email hidden]>

Quoted message said:

you know what's good and cheap? The seitan in a can! I get it at my local
Asian store. It's cheaper than the White Wave and I like the texture a bit
more. Also, if you press it a bit it sucks up marinade like nobody's

business.

Quoted message said:

I love it. Or rather, I loved it, and then something happened, and
it makes me nauseated. I don't know if I got a bad can and my body is
rejecting it now, or what, but we've tried a few times, and now I just
can't tolerate it. Big huge bummer, because we get it really cheaply
at our local grocery.

serene

major bummer.
I hope that doesn't happen to me. Reminds me I need to go shopping soon.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!