Seitan

[Guest guest]

I used to make seitan using an Arrowhead Mills mix, but then stopped,

for some reason. I decided to make up a batch, only to discover that

this product has been discontinued. Apparently Ron Pickarski makes a

mix now (Seitan Quick Mix by HarvestDirect,) which I can get at a

vegan grocery in Portland, OR -- good to know. But I ran across

another option that's just about as easy to make.

 

It's a recipe in a cookbook by Isa Chandra Moskowitz, Vegan with a

Vengeance. She uses vital wheat gluten flour. I picked up a bag of it

made by Bob's Red Mill (a Portland area company -- really, it's so

danged easy to be veggie here!) It went together in about 20 minutes

and cooks in about an hour. The yield is pretty large. For under $5,

I'm getting 6 large slices of it. It looks as if I chopped it into

bite sized pieces, I'd get about 5 cups.

 

I'm going to make her Jerk Seitan recipe for dinner. I'll let you all

know how it turned out.

 

I'm also planning to freeze some of the seitan, and I'll let you know

about how that goes, too. I'm a teacher, and life gets pretty busy for

me. I like to plan ahead for cooking. I cook up large batches of

staples, such as rice, and freeze them in portions to use for cooking.

If freezing seitan works, that will add another very nice option to

the repetoire.

 

Cheers,

 

Trish