EXPERIMENTS WITH SEITAN, AKA GLUTEN OR WHEAT MEAT:
For one thing, a colander with medium sized holes inside a large bowl of water is a lot quicker to catch the little pieces of gluten while washing it. Knead the dough continuously, changing the water as needed until you got only gluten left, this stretchy stuff that clngs together well.
Here's how much gluten came from the dough on the right.
Here's the slices of gluten. Cut them small because they expand.
SEITAN IN RICE
INGREDIENTS(Serves 3)
A chunk of seitan cut into about 18-20 pieces
water
1 t turmeric
salt
1/2 c rice
4 T ghee
2 t ginger root, grated
1 t cumin seeds
1 t coriander powder
1/4 t black pepper
a pinch of hing (opt)
1 t turmeric
PREPARATION
1. Fill a large pot with cold water. Add 1 t turmeric, 1 t salt and the seitan. Turn on the heat and bring to a boil. Then cover and simmer about 20-30 minutes.
2. Meanwhile, make a chaunce with the ghee. Add the ginger and cumin seeds. When browned, add remaining spices. Then add the rice, water and 1/2 t salt. Bring to a boil, then cover and simmer 20 minutes.
3. Turn off the heat. Stir the cooked seitan pieces into the rice.
Offer to Krishna piping hot along with a wedge of lemon.
BROCCOLI WITH SEITAN
INGREDIENTS
3 small heads Broccoli
seitan, about 25 precut pieces
3 T ghee
2 t grated fresh ginger
1/8 t hing
1 t coriander powder
1/4 t black pepper
1 t turmeric
water
salt
PREPARATION
1. Chaunce in the ghee the fresh ginger until brown and crispy. Add the hing. Then add quickly the remaining spices. Stir in the broccoli. Stir a few minutes in the ghee and spices.
2.. Add enough water to just cover the broccoli. Cover the pan and cook on high until all the water evaporates and broccoli just begins to brown (a technique called char char or braising). Turn off the heat.
3. Stir in the cooked seitan. Add salt as desired and stir. Offer to Krishna.
Goes well wrapped in chapatis with a dab of sour cream.
For one thing, a colander with medium sized holes inside a large bowl of water is a lot quicker to catch the little pieces of gluten while washing it. Knead the dough continuously, changing the water as needed until you got only gluten left, this stretchy stuff that clngs together well.
Here's how much gluten came from the dough on the right.
Here's the slices of gluten. Cut them small because they expand.
SEITAN IN RICE
INGREDIENTS(Serves 3)
A chunk of seitan cut into about 18-20 pieces
water
1 t turmeric
salt
1/2 c rice
4 T ghee
2 t ginger root, grated
1 t cumin seeds
1 t coriander powder
1/4 t black pepper
a pinch of hing (opt)
1 t turmeric
PREPARATION
1. Fill a large pot with cold water. Add 1 t turmeric, 1 t salt and the seitan. Turn on the heat and bring to a boil. Then cover and simmer about 20-30 minutes.
2. Meanwhile, make a chaunce with the ghee. Add the ginger and cumin seeds. When browned, add remaining spices. Then add the rice, water and 1/2 t salt. Bring to a boil, then cover and simmer 20 minutes.
3. Turn off the heat. Stir the cooked seitan pieces into the rice.
Offer to Krishna piping hot along with a wedge of lemon.
BROCCOLI WITH SEITAN
INGREDIENTS
3 small heads Broccoli
seitan, about 25 precut pieces
3 T ghee
2 t grated fresh ginger
1/8 t hing
1 t coriander powder
1/4 t black pepper
1 t turmeric
water
salt
PREPARATION
1. Chaunce in the ghee the fresh ginger until brown and crispy. Add the hing. Then add quickly the remaining spices. Stir in the broccoli. Stir a few minutes in the ghee and spices.
2.. Add enough water to just cover the broccoli. Cover the pan and cook on high until all the water evaporates and broccoli just begins to brown (a technique called char char or braising). Turn off the heat.
3. Stir in the cooked seitan. Add salt as desired and stir. Offer to Krishna.
Goes well wrapped in chapatis with a dab of sour cream.