Curried Rice - Seitan(Gluten) Pork Cutlets Recipes

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[Default] On Fri, 5 Feb 2010 20:35:39 -0800, " Sarah Navarro "

<navarrosarah wrote:

 

>Do you have recipes for the seitan and the rice?

 

The rice is my own evolved recipe:

 

Curried Rice

1 tbsp butter

1 tbsp olive oil

2 onions, chopped

1 cup long-grain brown rice

1/3 cup lentils

3 cups of vegetable broth (or use water and bouillon)

2 stalks of celery, diced

2 carrots, sliced in rounds

1 bell pepper, diced

I 14 oz can diced tomatoes

1 can garbanzo beans

1/2 cup frozen chopped spinach

1/4 -1/2 cup of raisins

Zest of one orange or lemon

1 bay leaf

2 tsp curry powder

1 tsp cumin

dried red pepper flakes, to taste

salt and pepper, to taste

 

Saute the onions in a combo of one tbsp olive oil/1 tbsp butter for a

couple of minutes. Add the rice. Continue to saute until the rice is

slightly toasted. Add liquid and remaining ingredients. Bring to a boil,

stirring frequently to prevent rice and lentils from sticking to bottom

of pan. Let boil a couple of minutes, reduce heat to low, cover pan

tightly and simmer for 45 minutes or until rice is tender.

 

The cutlets recipe is from:

http://www.vegan-food.net/recipe/225/Seitan-Pork-Cutlets/ .

 

Seitan " Pork " Cutlets

 

INGREDIENTS

2 cups pure gluten powder (vital wheat gluten)

2 tablespoons nutritional yeast flakes

1 teaspoon onion powder

1/2 teaspoon garlic powder

Freshly ground black pepper to taste

1 cup cold water

1/2 cup hot water, mixed with

2 teaspoons vegemite or other yeast extract

2 tablespoons ketchup

2 tablespoons soy sauce

2 teaspoons kitchen bouquet or other gravy browner (optional)

Cooking Broth

4 1/2 cups water

2-4 vegetable stock cubes (enough to make 4 cups liquid)

1 cup chopped onions

1/4 ground dried chinese mushrooms

2 tablespoons ketchup

2 bay leaves

1/2 teaspoon white pepper

1 teaspoon dried sage

1/2 teaspoon paprika

 

METHOD

To make the gluten mix, mix the dry ingredients together in a large bowl. In a

smaller bowl, whisk together the liquid ingredients. Pour the liquid ingredients

into the dry ingredients and mix well until it forms a ball.

To make cutlets, divide the uncooked gluten mixture into 12 pieces and flatten

them with your hands and / or a rolling pin as thinly as you can (they will

expand). For stew chunks, cut into very small pieces.

 

Place gluten into a casserole dish and cover with the cooking broth. Cover and

bake at 180C/350F for 30 minutes, then at 150C/300F for 30 minutes. Cool and

store in cooking broth. You can also just simmer (do not boil! This makes it

spongy) the gluten pieces in the cooking broth on the stove top for an hour.

 

 

 

It was good but I'm going to try another one next time as follows:

 

http://veganepicurean.blogspot.com/2009/12/porky-seitan-cutlets.html

 

The second recipe fries the cutlet before simmering it which I think may

make a denser cutlet. Anyway...I like the first one very well so no harm

done if the second isn't better.

 

Vegetarian " Porky " Seitan Cutlets

Makes 8 cutlets

 

Ingredients:

 

1 yellow onion, peeled and minced (approximately 1 cup)

2 cloves garlic, peeled and minced

½ cup water

2 teaspoons tomato paste

¼ teaspoon marmite

1 tablespoon Vegetarian Worcestershire sauce

½ teaspoon salt, or to taste

enough water to make 2 cups

2 cups fresh whole wheat bread crumbs

2 cups vital wheat gluten

 

Directions:

 

Preheat the oven to 350 degrees.

 

Water sauté the onions and garlic until completely soft. Place onions, garlic

and any remaining liquid in your blender with the tomato paste, marmite,

Worcestershire, salt and enough water to make 2 cups. Puree the mixture until

completely smooth.

 

Pour the wet ingredients over the breadcrumbs and stir to combine. Allow this

mixture to sit undisturbed until the breadcrumbs are completely soft. Now add

the vital wheat gluten and knead to combine the ingredients. All the dry

ingredients should be incorporated into the wet mixture. If any of the gluten

remains dry you will need to add a little more liquid.

 

Form the seitan dough into a mass and cut it into eight roughly equal balls.

Form each ball into a flat patty shape.

 

Heat a lightly oiled heavy bottom skillet over med high heat (I use cast iron).

Cook the cutlets on each side until they release easily on their own. Move the

seared cutlets to a waiting half sheet pan. Don’t crowd the pan as the cutlets

will expand a little as they cook. I cook no more than three cutlets in the

skillet at one time.

 

Add ½ cup water to the half sheet pan and bake the cutlets for 20 minutes.

Remove the pan from the oven and add another ½ cup of water to the pan and place

it back in the oven. I rotate the pan to make certain the cutlets cook evenly.

Bake for another 20 minutes. When you are finished baking the water should have

been absorbed or evaporated.

 

Use the cutlets in any omni recipe that calls for pork.

 

Nutritional Information:

 

Amount Per Serving

Calories - 200.31

Calories From Fat (11%) - 21.25

 

Total Fat - 2.38g

Saturated Fat - 0.36g

Cholesterol - 0mg

Sodium - 322.23mg

Potassium - 159.68mg

Total Carbohydrates - 17.82g

Fiber - 2.36g

Sugar - 2.54g

Protein - 27.3g

 

The nutritional numbers above assume that the cutlets absorb ½ tablespoon of

canola oil when they are seared. This is probably overstating the fat, but as

usual I prefer to be conservative and overstate rather than underestimate the

fat.