Seitan Recipes or Cooking tips - A couple of my favorites

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I don't cook seitan too often since it is a refined food that can be

hard to digest, but it's great for making dishes that can give meat

eaters and recent meat eaters a sense that they don't really have to

give up anything to become a vegetarian. The thing I most often make

when making something with seitan are fajitas:

 

SEITAN FAJITAS

Prepared Seitan cut into strips

Scallions (Green Onions) sliced lengthwise

Assortment of Peppers, various colors and selected for tolerance of

spicyness (if I'm making them for both kinds of people, both low

tolerance for spicyness and for high tolerance of spicyness, I'll

make

them in two batches, doing the less spicy batch first), with

emphasis

on anaheims and other low-heat peppers which aren't that sweet either

Tomatillos cut into wedges

Tomatoes cut into wedges (another possible opportunity to vary

colors,

which is one of the nicest things about this dish)

Cilantro

Limes for fresh juice and pulp

Additional source of saltiness optional - I like the flavors of the

fruit, vegetables and cilantro without added salt, whatever is in

the

prepared seitan is usually enough for my tastes

Flour tortillas

Relative proportions of the ingredients are depending on taste and

eye. I pretty much saute all ingredients from the seitan to cilantro

together. The juices of the fruits, vegetables and cilantro will get

all over the seitan, and then I cook until the seitan is browned. I

portion this into tortillas then add the lime juice and/or pulp,

wrap

them up, and they're ready to eat.

 

Another of my favorites, if I'm going to cook seitan in a broth

for

four hours, I try to remember to throw in raw peanuts into the broth

for those four hours also, then:

 

SWEET AND SALTY SEITAN, PEANUTS, AND ARAME OVER BUCKWHEAT NOODLES

(SOBA)

Cubed Seitan

Peanuts that have been cooked with the seitan for four hours

Arame, a seaweed, that has been thrown in the cooking broth in the

last, perhaps, 15 minutes of cooking the seitan

Seitan cooking broth

Rice, barley or sorghum syrup

Cooked Buckwheat noodles, aka Soba

This is straight forward. Just mix everything together. Again the

amounts are to taste. Just enough of the syrup to make it slightly

sweet and to compliment the wholegrain taste of the noodles. Onion

and

other vegetables are optional, but I like the straight taste of the

seed foods - seitan, peanuts and buckwheat - with the arame, which

will provide the minerals, somewhat making up for the loss of

minerals

in making the seitan from wheat.

 

 

, glpveg4life@a... wrote:

> I am going to try cooking Seitan tonight. Does anyone have any

tips? Can I

> stir fry or saute it? I was thinking of stir frying it with

potatoes,

> onions, garlic, maybe some peppers and fresh spinach and any

other

veggies I may

> have on hand.

> I have never cooked tasted it for the first time when I was at the

Chicago

> Diner last week.

>

> Any suggestions would be appreciated.

>

> thank you.

>

> Gayle