Guest guest Posted May 15, 2006 Report Share Posted May 15, 2006 Thank you to Debra for sending Isa's recipe for seitan from the Post Punk Kitchen website. Perfect way to get rid of the gluten and the nf yeast in our pantry. Trouble is, my wife didn't know about the surplus in our pantry. She saw the recipe on the fridge, assumed I needed ingredients, went out and bought more! So, now we have enough gluten and nf yeast to feed seitan to everyone on this list. Couldn't find many seitan recipes in our cookbooks -- likely because they are listed under other names. Anyone got some simple favourite recipes that involve home made gluten and/or seitan? Thank you in advance ~Paul -- Are you a member of the Sierra Club? We need your support to continue our work! Please join, renew or donate today. 1-888-810-4204 or visit www.sierraclub.ca to find out how! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2006 Report Share Posted May 15, 2006 The two main things that we use seitan for are: 1. stir fry it with veggies and your favorite stir fry sauce or soy sauce and serve over rice or pasta or other grain. 2. cook in a little oil on frying pan until lightly brown and serve with mashed potatoes, brocolli, and vegetarian gravy. FYI - if you make a large batch, you can freeze dinner sized portions in freezer bags and thaw as you need. Or store for up to a week in the " juice " in the fridge. , Paul Falvo <pfalvo wrote: > Anyone got some simple favourite recipes that involve home made gluten > and/or seitan? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2006 Report Share Posted May 18, 2006 I just made Buckwheat Pasta with Seitan for my cancer project cooking class. Everybody loved it. It's very tasty. The dish has a nice mushroom gravy sauce. Cut the seitan into small pieces. Here it is from the cancerproject.org website. For more recipes, click " resources " then click " the survivor's handbook " . Then click " recipes " Buckwheat Pasta with Seitan Serves 6 Seitan is a high-protein wheat product with a meaty taste and texture. In this recipe, it is served with soba, Japanese buckwheat pasta. Look for seitan in health food stores. Soba is available in the Asian food section of many supermarkets and health food stores, as well as in Asian markets. 1 medium onion, chopped 2 tablespoons oil 3 cups sliced fresh mushrooms 8 ounces seitan, sliced 2 tablespoons flour 1 1/2 cups cold water 2 teaspoons soy sauce 1/2 teaspoon garlic powder, or 1 teaspoon chopped garlic 1/4 teaspoon black pepper 12 ounces soba noodles 1 teaspoon salt Sauté the onion in a large skillet with the oil until transparent, then add the mushrooms. Cover and continue cooking until mushrooms are brown, then stir in the seitan. Whisk flour and water together until smooth, then add to the skillet along with the soy sauce, garlic powder, and pepper. Cook, uncovered, over medium- low heat until thickened. Meanwhile, bring water to boil in a separate pasta pot. Add the soba noodles and the salt and boil until al dente, about 8 minutes. Top with seitan mixture and serve. Recipe from Food for Life by Neal D. Barnard, M.D.; recipe by Jennifer Raymond. On May 15, 2006, at 1:04 PM, smartgirl27us wrote: > The two main things that we use seitan for are: > > 1. stir fry it with veggies and your favorite stir fry sauce or soy > sauce and serve over rice or pasta or other grain. > > 2. cook in a little oil on frying pan until lightly brown and serve > with mashed potatoes, brocolli, and vegetarian gravy. > > FYI - if you make a large batch, you can freeze dinner sized portions > in freezer bags and thaw as you need. Or store for up to a week in > the " juice " in the fridge. > > , Paul Falvo <pfalvo wrote: >> Anyone got some simple favourite recipes that involve home made > gluten >> and/or seitan? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2006 Report Share Posted May 18, 2006 my classes love this one too. they swear it is beef stroganoff. Ellen Fl _____ On Behalf Of Tracy Childs Thursday, May 18, 2006 1:13 AM Re: Re: wanted please -- seitan recipes I just made Buckwheat Pasta with Seitan for my cancer project cooking class. Everybody loved it. It's very tasty. The dish has a nice mushroom gravy sauce. Cut the seitan into small pieces. Here it is from the cancerproject.org website. For more recipes, click " resources " then click " the survivor's handbook " . Then click " recipes " Buckwheat Pasta with Seitan Serves 6 Seitan is a high-protein wheat product with a meaty taste and texture. In this recipe, it is served with soba, Japanese buckwheat pasta. Look for seitan in health food stores. Soba is available in the Asian food section of many supermarkets and health food stores, as well as in Asian markets. 1 medium onion, chopped 2 tablespoons oil 3 cups sliced fresh mushrooms 8 ounces seitan, sliced 2 tablespoons flour 1 1/2 cups cold water 2 teaspoons soy sauce 1/2 teaspoon garlic powder, or 1 teaspoon chopped garlic 1/4 teaspoon black pepper 12 ounces soba noodles 1 teaspoon salt Sauté the onion in a large skillet with the oil until transparent, then add the mushrooms. Cover and continue cooking until mushrooms are brown, then stir in the seitan. Whisk flour and water together until smooth, then add to the skillet along with the soy sauce, garlic powder, and pepper. Cook, uncovered, over medium- low heat until thickened. Meanwhile, bring water to boil in a separate pasta pot. Add the soba noodles and the salt and boil until al dente, about 8 minutes. Top with seitan mixture and serve. Recipe from Food for Life by Neal D. Barnard, M.D.; recipe by Jennifer Raymond. On May 15, 2006, at 1:04 PM, smartgirl27us wrote: > The two main things that we use seitan for are: > > 1. stir fry it with veggies and your favorite stir fry sauce or soy > sauce and serve over rice or pasta or other grain. > > 2. cook in a little oil on frying pan until lightly brown and serve > with mashed potatoes, brocolli, and vegetarian gravy. > > FYI - if you make a large batch, you can freeze dinner sized portions > in freezer bags and thaw as you need. Or store for up to a week in > the " juice " in the fridge. > > , Paul Falvo <pfalvo wrote: >> Anyone got some simple favourite recipes that involve home made > gluten >> and/or seitan? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2006 Report Share Posted May 18, 2006 Thanks Ellen! I forgot to mention: if you can, add about 1/4 to 1/2 cup chopped fresh parsley to the sauce. When you add it depends on how fresh you like it. A tablespoon or two of dried parsley can be added instead if you don't have fresh. Tracy On May 18, 2006, at 6:21 AM, Ellen Jaffe Jones wrote: > my classes love this one too. they swear it is beef stroganoff. > Ellen > Fl > > _____ > > > On > Behalf Of Tracy Childs > Thursday, May 18, 2006 1:13 AM > > Re: Re: wanted please -- seitan recipes > > > I just made Buckwheat Pasta with Seitan for my cancer project cooking > class. Everybody loved it. It's very tasty. The dish has a nice > mushroom gravy sauce. Cut the seitan into small pieces. Here it is > from the cancerproject.org website. For more recipes, click > " resources " then click " the survivor's handbook " . Then click " recipes " > > Buckwheat Pasta with Seitan > Serves 6 > Seitan is a high-protein wheat product with a meaty taste and > texture. In this > recipe, it is served with soba, Japanese buckwheat pasta. Look for > seitan in > health food stores. Soba is available in the Asian food section of > many > supermarkets and health food stores, as well as in Asian markets. > 1 medium onion, chopped > 2 tablespoons oil > 3 cups sliced fresh mushrooms > 8 ounces seitan, sliced > 2 tablespoons flour > 1 1/2 cups cold water > 2 teaspoons soy sauce > 1/2 teaspoon garlic powder, or 1 teaspoon chopped garlic > 1/4 teaspoon black pepper > 12 ounces soba noodles > 1 teaspoon salt > Sauté the onion in a large skillet with the oil until transparent, > then add the > mushrooms. > Cover and continue cooking until mushrooms are brown, then stir in the > seitan. > Whisk flour and water together until smooth, then add to the skillet > along with the > soy sauce, garlic powder, and pepper. Cook, uncovered, over medium- > low heat > until thickened. > Meanwhile, bring water to boil in a separate pasta pot. Add the soba > noodles and > the salt and boil until al dente, about 8 minutes. Top with seitan > mixture and > serve. > Recipe from Food for Life by Neal D. Barnard, M.D.; > recipe by Jennifer Raymond. > > On May 15, 2006, at 1:04 PM, smartgirl27us wrote: > >> The two main things that we use seitan for are: >> >> 1. stir fry it with veggies and your favorite stir fry sauce or soy >> sauce and serve over rice or pasta or other grain. >> >> 2. cook in a little oil on frying pan until lightly brown and serve >> with mashed potatoes, brocolli, and vegetarian gravy. >> >> FYI - if you make a large batch, you can freeze dinner sized portions >> in freezer bags and thaw as you need. Or store for up to a week in >> the " juice " in the fridge. >> >> , Paul Falvo <pfalvo wrote: >>> Anyone got some simple favourite recipes that involve home made >> gluten >>> and/or seitan? >> >> >> >> >> >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2006 Report Share Posted May 24, 2006 Hi!! I've been trying to become a cooking instructor for PCRM as well. How do you like it? Can you describe your experience and how you got involved? Thanks, Evelisse Tracy Childs <tracychilds Thursday, May 18, 2006 1:12:36 AM Re: Re: wanted please -- seitan recipes I just made Buckwheat Pasta with Seitan for my cancer project cooking class. Everybody loved it. It's very tasty. The dish has a nice mushroom gravy sauce. Cut the seitan into small pieces. Here it is from the cancerproject.org website. For more recipes, click " resources " then click " the survivor's handbook " . Then click " recipes " Buckwheat Pasta with Seitan Serves 6 Seitan is a high-protein wheat product with a meaty taste and texture. In this recipe, it is served with soba, Japanese buckwheat pasta. Look for seitan in health food stores. Soba is available in the Asian food section of many supermarkets and health food stores, as well as in Asian markets. 1 medium onion, chopped 2 tablespoons oil 3 cups sliced fresh mushrooms 8 ounces seitan, sliced 2 tablespoons flour 1 1/2 cups cold water 2 teaspoons soy sauce 1/2 teaspoon garlic powder, or 1 teaspoon chopped garlic 1/4 teaspoon black pepper 12 ounces soba noodles 1 teaspoon salt Sauté the onion in a large skillet with the oil until transparent, then add the mushrooms. Cover and continue cooking until mushrooms are brown, then stir in the seitan. Whisk flour and water together until smooth, then add to the skillet along with the soy sauce, garlic powder, and pepper. Cook, uncovered, over medium- low heat until thickened. Meanwhile, bring water to boil in a separate pasta pot. Add the soba noodles and the salt and boil until al dente, about 8 minutes. Top with seitan mixture and serve. Recipe from Food for Life by Neal D. Barnard, M.D.; recipe by Jennifer Raymond. On May 15, 2006, at 1:04 PM, smartgirl27us wrote: > The two main things that we use seitan for are: > > 1. stir fry it with veggies and your favorite stir fry sauce or soy > sauce and serve over rice or pasta or other grain. > > 2. cook in a little oil on frying pan until lightly brown and serve > with mashed potatoes, brocolli, and vegetarian gravy. > > FYI - if you make a large batch, you can freeze dinner sized portions > in freezer bags and thaw as you need. Or store for up to a week in > the " juice " in the fridge. > > , Paul Falvo <pfalvo wrote: >> Anyone got some simple favourite recipes that involve home made > gluten >> and/or seitan? > Quote Link to comment Share on other sites More sharing options...
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