wheat meat recipe?

[Guest guest]

I have heard of wheat meat a long time ago. does anybody have the

basic recipe on how to make it ? is there a web site ?

thanks

in advance

robin krieger

rrocaz

[Guest guest]

At 08:25 PM 6/14/01 +0000, you wrote:

> I have heard of wheat meat a long time ago. does anybody have the

>basic recipe on how to make it ? is there a web site ?

>thanks

>in advance

>robin krieger

>rrocaz

 

Here is a basic recipe. I've never tried making it. I think that there

are mixes for it that you can buy in a natural food store and also some

premade in the refrigerator section, but I'm not really sure. Maybe

someone can confirm this information.

 

I just found a link for you, http://www.vrg.org/recipes/vjseitan.htm which

discusses the process in greater detail than the recipe below and includes

some recipes. Also, if you search through the past messages for this

group, you will find many recipes using seitan. Kathleen

 

 

* Exported from MasterCook *

 

Seitan

 

Recipe By : Eat More, Weigh Less by Dean Ornish, page 123

Serving Size : 8 Preparation Time :0:00

Categories : Ornish: Eat More, Weigh Less Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups gluten flour

1/4 teaspoon finely chopped assorted fresh herbs

(thyme or oregano or sage and so on)

1/4 teaspoon freshly ground black pepper

2 tablespoons soy sauce

1 cup chopped onion

1 cup chopped carrot

1/2 teaspoon whole black peppercorns

2 bay leaves

 

Recipe by Victor Karpenko.

 

Usually made from wheat gluten, seitan is very high in protein, with a

texture similar to meat or fowl. In the stores it is sometimes simply

called " gluten. " It is very versatile; its flavor depends on good

stock. Slice it thinly or in small chunks to absorb the most flavor. It

makes a good basic food item to have in your refrigerator. Use it in

sandwiches, soups, stews, pasta dishes, and stuffings. Reserve the

vegetable stock from this recipe for sauces, soups, and stews.

 

MAKES 4 cups

 

In a large bowl, combine the gluten flour, herbs, and ground black pepper.

 

In a small bowl, stir together 1 cup water and the soy sauce. Add this

slowly to the dry ingredients, mixing with a sturdy wooden spoon until the

mixture forms a ball. Turn the dough out onto a clean dry surface dusted

with additional gluten flour. Knead the dough for 3 to 5 minutes. Remove

the dough from the kneading surface and hold it under cold running water

Stretch the dough, keeping the water running, and use your fingertips to

work any starch and remaining bran free of the dough. The rinsing water

will appear cloudy. Form into a 2-inch-diameter roll.

 

In a large kettle, add to 3 quarts of water the onion, carrot, peppercorns,

and bay leaves. Bring to a boil. Gently lower the gluten slices one at a

time into the boiling stock. Simmer for 20 minutes. The gluten slices

will rise to the top. Drain, reserving the stock Slice the gluten into

1/4-inch strips. Cover the gluten strips in enough stock to prevent them

from drying out. Store refrigerated and covered with liquid for up to 1 week.

 

Serving size = 1/2 cup. 104 calories, 0.6 gram fat, 0 milligrams

cholesterol, 221.8 milligrams sodium.

 

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