Tuesday, January 1, 2013

The Seitanic Versions

I like seitan (wheat gluten).

It is the stuff from which lots of fake meats are made.

I like gluten.

If you are going gluten-free, send me your unused gluten.

Gluten is high in protein.

I like protein.

If you are interested in a non-animal source for protein, wheat gluten is a good one.

I make my own seitan.

It is easy to do.

And you can do infinite varieties.

Here is the formula for infinite seitan:

1 part vital wheat gluten to 1 part fluid.

Then add to spices (add wet to dry).

Knead or stand mix until it is resistant (you will learn what this means after a short amount of experience).

Shape (into sausages, poultry breast-looking things, rounds, the Eiffel Tower...)

Bake wrapped in foil for 45 minutes on each side (total 90 minutes) at 325 degrees.



Or cool, then...

Refrigerate for long times.

Freeze for-like-ever almost.


What kind of fluids?

You decide. Mix and match.

Salsa, pineapple juice, apple juice, water, soy milk, almond milk, agave nectar, pumpkin purée, honey, wine, beer, applesauce, peanut butter, "liquid smoke," tomato paste...

What kinds of spices?

You decide. Mix and match.

Sage, parsley, rosemary, thyme, salt, pepper, nutmeg, soup mixes, taco seasonings...