Dyrinda

[Guest guest]

Hi Dyrinda,

 

I copied the seitan recipe into the recipe folder in My Documents. What does a person do with seitan and how do you pronounce it?

 

This is the first time I heard this term when I read Cherie's intro. Is this something like the canned meat substitute the brand Loma Linda makes?

 

Susan R.

 

-

Dyrinda Tyson-Jones

Friday, August 29, 2003 3:05 PM

Re: new member here

Hi Cherie,This recipe for seitan showed up in a newsletter I got just yesterday, one using wheat flour. Would the soy sauce pose a problem for you?Dyrinda******************************Ingredients:14 cups water (more may be needed)¾ cup tamari soy sauce3 fresh garlic cloves, crushed or finely minced½ yellow onion, finely chopped½ celery rib or stalk, finely chopped1 tablespoon fresh grated ginger root1 (3-inch long) piece of kombu (a type of seaweed) (optional)8 cups whole-wheat flour1. In a large pot over high heat bring 10½ cups of water to boil. Add tamari, garlic, onion, celery, ginger and kombu cooking over low heat and continue to simmer for 25 minutes. Set timer.2. In a large bowl combine flour and the 3½ remaining cups of the measured water stirring to make firm but not sticky dough adding a little more water if necessary so it is not too dry. 3. Knead dough by hand on a smooth flat surface for at least 10 to 12 minutes until it has an elastic consistency.4. Place the dough in a large bowl filling up the bowl with semi warm water until the dough is completely underwater and let it rest for 25 minutes.5. After the dough has rested, put the bowl with the dough and water in the sink and knead it by hand until the water turns cloudy and starchy white. Drain the milky water replacing it with fresh cold water and knead until the water becomes milky. Repeat this process several times until the water remains clear after kneading and the dough becomes firmer and more elastic.6. Place the rinsed and drained seitan in a dry bowl and let it rest for 30 minutes before cooking.7. Cut seitan into smaller chunks and place it in the broth. Simmer over low heat for 1½ hours. The seitan should remain underwater. Do not let it come to boil. Continue to reduce heat if necessary. Set timer.8. Store the seitan in its broth in a tightly covered container and keep refrigerated. Use within a week or freeze with or without broth.============================================================CeCetheWegieDate: 2003/08/29 Fri PM 03:17:28 EDT Subject: new member here ((((Nice to be here))))) :)I'm Cherie, and live in NJ. I've always leaned towards vegetarian cuisine.My entire family enjoys vegetarian dishes, and I've been preparing bean soups and stews and patties, plus vegetable curry, etc.I was advised (by my endocrinologist) not to eat soy products (or use the tiniest possible amounts, if I couldn't totally avoid them) due to hypothyroid (slow thyroid).I recently discovered seitan/gluten meat online, and want to try some recipes using that as a protein source. Although some seitan meat substitutes are sold commercially, many seem to contain some soy protein as an ingredient..thus, I want to make my own - I read one seitan recipe saying chickpea flour could be used instead of soy flour, so that sounded useful *wink*Hoping to enjoy many recipes posted here, and hope to be able to share some with you that you will enjoy, too. :)Cherie============================================================