I finally learned how to make seitan to have the right taste and texture. I have tried many ways: steam, bake, boil; they turned out to be okay, but the best way is to cook it in the crock pot overnight. This is from a very famous Vietnamese dish, beef stew, that I used seitan to substitue for the beef.
Makes 4 servings
3 lemon grass stalks, use the handle of a knife or something heavy to crust each stalk, cut into inch-long 6 bay leaves 6 anise stars 2 cloves 10 pepper corns 1 4-inch long cinnamon stick
1 m table spoon canola oil
4 carrot, cut in half length wise then cut into 2-inch long 4 celery stalks, cut into 2-inch long 1 red bell pepper, cut into 2x2 inch pieces
1 gallon water 5 table spoons sugar or equivalent sweetener 2 1/2 table spoon salt 3 oz tomato paste
1 box of 10 oz vital wheat gluten (can be bought in whole foods in flour section) 1. Toast all the spices on medium in the toaster oven. 2. In a 6 quart pot, add oil, then add spices, stir until fragrant. 3. Add carrots, saute 1 minute. 4. Add celery, saute 1 minute. 5. Add pepper, saute 1 minute. 6. Add salt, sugar, stir well for about 2 minutes. 7. Add water, bring to a boil, transfer to a crock pot cook on high. 8. Take about 2 1/2 cups of the broth above, cool to touch to make seitan. 9. In a big bowl, add gluten flour, pour the broth to the bowl, mix well. Make into a roll, let it rest for 30 minutes. 10. From one end of the seitan roll, pull out a very thin piece, roll it to size of a thumb, cut it off from the seitan roll, add to the crock pot. Continue to do so for the rest of the seitan. Stir frequently. 11. Add tomato paste, cook on low over night or 8 hours. 12. Served with toasted French bread or with flat rice noodles, bean sprouts and basil leaves.
I made fried brown rice for work and at the spur of the moment, decided to bring in some roasted seaweed sheets for us to make wraps. It turned out to be a surprisingly delicious treat!
Makes 4 servings
1 tablespoon canola oil
1 teaspoon minced ginger
2 carrots, peeled, diced
1 red pepper, diced
1 green summer squash, diced
1/2 cup frozen corn
1/2 cup frozen green peas
2 cups cooked brown rice
1 teaspoon salt
2 teaspoons soy sauce freshly ground black pepper 5 roasted seaweed sheets, cut into 2 to 4 pieces
1. On high heat, add oil to a pan or wok, add ginger, stir until brown.
2. Add carrots, saute 1 minute.
3. Do the same for squash, corn, peas.
4. Add salt, soy sauce and black pepper.
5. Turn off the stove, mix in pre-cooked brown rice.
6. Wrap 1/4 of seaweed sheet with 2 tablespoons of rice, tie with a string of cilantro.
7. Serve with soy sauce.
8. Enjoy!
I made this soup up as I went along, with whatever I had available. It was served with toasted French bread. Everyone seemed to enjoyed it!
Makes 6 quarts
4 quarts vegetable broth
2 tablespoons canola oil
2 teaspoons oregano
2 carrots, sliced
2 red peppers, sliced
1 summer squash, sliced
1/2 pound sweet peas
2 heads bok choy, cut in 2-inch length
2 teaspoons salt
2 tablespoons maple syrup or equivalent sweetener
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 can 6-oz tomato paste
2 cups cooked brown rice
2 cups cooked kidney beans
1. Pour the broth in a 6 quart-pot bring to a boil. 2. In a pan or wok, add oil, oregano, add carrot, saute for 1 minute. Add peppers and saute for 1 minute, repeate for squash, sweet peas and bok choy. 3. Add salt, sweetener and spices. 4. Add the sauteed mixture to the broth pot. 5. Stir in tomato paste. 6. Add rice and beans. 7. Cover and simmer for 1 hour or transfer to a slow cooker, cook on low for 4 hours. 8. It even tasted better the next day.
I often make this rice for my niece and nephew when they come over. They really like it. You can use brown rice instead of white rice, it is healthier.
Makes 2 servings
1 tablespoons oil
1 carrot, peeled, diced
1 summer squash, diced
1/2 cup frozen corn
1/2 cup green peas
1/2 cup firm tofu, diced
1/2 teaspoon sea salt
1 tablespoon soy sauce
1 tablespoon maple syrup or equivalent sweetener
2 cups cold rice (it can be plumed together, so use for hand to separate)
a few dashes of pepper
In a pan with medium high heat, add oil, saute carrot 1 minute, saute squash 1 minute, saute corn 1 minute, saute peas 1 minute, add soy sauce, sweetner, salt, add tofu, add rice, stir quickly until the rice gets hot, add pepper, remove from heat. Serve hot.
I often eat a bowl for breakfast. It gives me a lot of energy, and I don't crave anything sweet for the whole day!
Makes 4 servings
Rice:
2 cups brown rice 4 cups water
Salted sesame: 4 handfuls raw sesame seeds
1/2 teaspoon sea salt
1. I use a rice cooker to cook the rice. It takes about 1/2 hour to cook, but let it sit for 1/2 hour more.
2. Rinse the sesame seeds using a strainer, drain well. Set the toaster oven to dark brown, spread sesame seeds on the pan, toast until brown and fragrant. Transfer to a bowl, cover with a lid to cool.
3. Grind the seeds using a coffee grinder.
4. Mix well with salt.
5. For every bowl of rice top with 1 to 2 teaspoons of salted sesame seeds. Chew really well for rice allowing rice to turn into liquid before swallowing. The combination of brown rice and sesame seeds is believed to cure a lot of diseases.
I buy it 2 days ahead of time and let it sit on the kitchen counter to let it ripen. Pick one that has a yellow skin and a lot of fragrance.
Cut the cantaloupe in half. Use a spoon to scoop out the seeds. Place the cut side down to the cutting board. Cut into 8 sections. Peel the skin for each section. Put 4 sections together and slice. Save the rind and seeds to make broth, it makes a very flavorful soup.
Pick a pineapple that has a yellow skin and firm to the touch. Buy it 2 days ahead of time, place it on the kitchen counter top to let it ripen. Use a big bowl to save the skin and core, it makes a very flavorful broth.
Cut it in half. Cut each half in 8 sections, leave the bottom in tact. Cut the bottom. Core, and peel each section. Place 4 sections together and slice.
I finally learned how to make seitan to have the right taste and texture. I have tried many ways: steam, bake, boil; they turned out to be okay, but the best way is to cook it in the crock pot overnight. This is from a very famous Vietnamese dish, beef stew, that I used seitan to substitue for the beef.
