First of all, I apologize for being an absent blogger the past 6 weeks or so. My husband and I had to put down my beloved Gladys on September 22nd and since then, life has been quite busy. To make up for my absence, I decided to present you all with a seitan recipe I found on the web from the well-known vegan cook, Isa Chandra Moskowitz. To be perfectly honest, after being spoiled with Happy Herbivore’s amazing recipes, I find her a bit overrated.
This morning, while searching for a good seitan recipe, Post Punk Kitchen’s website popped up. I figured this would be the best recipe since ICM is so famous in the vegan community. Well, I am extremely disappointed
Here is the recipe:
1 cup vital wheat gluten flour
3 tablespoons nutritional yeast flakes
1/2 cup cold vegetable broth
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 cloves garlic, pressed or grated on a microplane grater
For the simmering broth:
4 cups vegetable broth
4 cups water
1/4 cup soy sauce
Fill a stock pot with the water, broth and soy sauce, cover and bring to a boil.
In the mean time, in a large bowl mix together gluten and yeast. In a smaller bowl mix together broth, soy sauce, lemon juice, olive oil and garlic. Pour the wet into the dry and combine with a wooden spoon until most of the moisture has absorbed and partially clumped up with the dry ingredients. Use your hands and knead for about 3 minutes, until it’s an elastic dough. Divide into 3 equal pieces with a knife and then knead those pieces in your hand just to stretch them out a bit. Let rest until the broth has come to a full boil.
Once boiling, lower the heat to a simmer. Add the gluten pieces and partially cover pot so that steam can escape. Let simmer for 45 minutes, turning occasionally. Turn the heat off and take the lid off, let sit for 15 minutes.
Remove from broth and place in a strainer until it is cool enough to handle. Slice and use as desired.
Here is the link: http://www.theppk.com/2009/11/homemade-seitan/
The flavor was good, but the texture was pretty awful. Very porous and mushy
I am keeping the broth combination in the stock pot so I can make a second round of seitan later today using a different recipe. I will let you know how it goes! If you have any recommendations, send them my way!