Tuesday, January 22, 2008

Seitan! for the masses!!

Also known as Wheat meat!

Mix dry--then add water and tamari, kneading well to combine. It should look like dough. Knead about 10 min. or until dough comes away from the sides of the mixing bowl.. Let rest 15 min. and divide into 4 pieces.

Fill a large pot with 5 quarts of water. Add bay leaves, carrot, celery and garlic. Add 4 pieces of gluten and boil 1 1/2 hours. The gluten will triple in size!

When done, the dough will be firm, not sticky. Drain the liquid, discard vegetables, and store in covered container with cold water, and a splash of tamari. After it cools, it is ready to slice, diced or marinated, or add to any recipe shaved!
Keeps up to 2 weeks in refrigerator, covered in water.

4c. vital wheat gluten
3/4 c. ww flour
3T. Nutritional Yeast
2T. Onion Powder
1 1/2 T. Garlic Powder
1 1/2 T. Salt
2 T. Mexican, Italian or asian spices! or kiwi spices!
2 1/4c. warm water
1/4c. tamari

Cooking broth:
1-4 bay leaves
pieces of carrot and celery
3 cloves garlic-unpeeled


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