Harvest Seitan

From Foodsies!

Although this weekend was warm enough to put me in the mood for summer, we had sleet and snow on Monday, and yesterday was chilly as well. This put me in mind of more autumnal and wintry eats, something warm and homey and richly spiced.

I decided to play with my seitan recipe a bit, and I think I have vastly improved it. This is the best seitan I have made yet, and probably some of the best i've ever had. It turned out juicy and tender, and had a rich meaty flavor reminiscent of steak.

To compliment the seitan, I was planning to make pears in a red wine sauce (I had been thinking along the lines of 'pork tenderloin' in pear sauce). Too bad we were out of pears. And didn't have an open bottle of wine.

So instead I used apples and sauteed them in dark rum, water, and mulling spices. I had this packet of mulling spices laying around waiting for me to make mulled cider, but since we didn't have any whole cinnamon sticks or other spices, I decided to try using them to flavor the apples (and later the seitan). It worked beautifully!


Kat's Harvest Seitan

Ingredients:

Seitan

3/4 Cup Vital Wheat Gluten
1/4 Cup Quinoa Flour*
1/4 Cup Nutritional Yeast
1/2 tsp Sage
1/2 tsp Nutmeg
1/2 tsp Allspice
1/4 tsp Salt

3/4 Cup "Beef" Broth
1 TBSP Vegetarian Worcestershire Sauce
2 TBSP Tahini
1/4 tsp Liquid Smoke

Spiced Apples

2 Apples, sliced and/or diced***
1 TBSP Earth Balance
1 TBSP Fresh Ginger, grated or finely chopped
1 Cup Dark Rum
2 Cups Water
1 Package Mulling Spices (or make your own)**
Sugar to taste


* You can substitute Soy Flour, but I don't like the flavor of Soy Flour. Both add tenderness to the seitan, but I think the Quinoa doens't mess with the flavor as much.

** Take 3 sticks of Cinnamon, 1 whole small Nutmeg, 3 TBSP Whole Cloves, 3 TBSP Whole Allspice, and 1 TBSP of Orange Peel. Place the Cinnamon and Nutmeg in a plastic baggie and smash with a hammer or other heavy object (fun!) and then mix in the rest of the spices. Use a little, a lot, or all of it for this dish.

*** I sliced one and diced the other. The variation is prettier and more interesting.

Instructions

Seitan first.

Mix your dry ingredients together in a mixing bowl. Mix your wet ingredients together in a pyrex measuring cup. Slowly add the wet ingredients to the dry and mix. Stop adding the wet mix when you have a slightly wet dough.

Knead for 5 minutes.

Leave the dough in the bowl and cover the bowl with a damp cloth (or cover the dough with saran wrap). Set aside for 15 minutes.

In the meantime, get some water boiling in a pot for steaming (See Method 1).

After the seitan dough has rested for those 15 minutes, remove and manipulate into a tube shape. Using a sharp knife, slice rounds off from the tube, about 1/4 to 1/2 inch thick and form each slice into a cutlet (pull and smoosh to desired shape).

Place these pieces on a plate that will fit into the steamer and then cover with another plate facing down (should look like a UFO or something) and place the whole thing in the steamer. Alternately, wrap/fold each piece tightly in foil and place them in the steamer.

Steam for 20-25 minutes.

In the meantime, heat 1 TBSP of butter in a skillet over medium-high heat. When the butter is melted, add your apple slices. Stir them around and saute them for a minute, then add the ginger, a pinch or two of sugar, 1/4 cup of the rum, and the mulling spices.

Saute until the rum is gone and then add some of the water until it's gone. Then add more rum. When it's gone, add more water. Back and forth, until the apples are soft. When they are done, remove the skillet from the heat and remove the apples, along with some of the spices (The apples will be prettier that way).

When your seitan is done, remove from the steamer. Add a spritz of olive oil to the skillet and add the seitan. Add a touch of rum and some more of the mulling spices (if needed) and saute until browned.

Serve along with the apples for a hearty, insides-warming meal. Combined with a good veggie side, this would make a great holiday type occasion sort of dish.

From Foodsies!

I had seitan left over, but no more of the cooked apples. The leftover seitan was great served with some pearl barley cooked in veggie broth for lunch.








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Non-Carne Adovada (Red Chile Seitan)

When Tuesday feels like Thursday, or feels like next Thursday without even a weekend in between, you know you need a little break. A mini mental vacation. Perhaps even a mini dinner vacation. A trip for your tastebuds. Something to take your senses away from the work week for a little bit, so they return refreshed and ready to drink the swillish coffee at the office the next day. And the next. And the next. Man, is it really only Wednesday?

My favorite vacation destination is New Mexico. The adobe architecture, rich history, breathtaking landscapes ... oh, and the FOOD!

New Mexico cuisine is rich with sweets flavored by cinnamon, anise, or honey, with unleavened bread baked in clay ovens, and of course with spices that warm you from the inside out and leave you with a slight sniffle but don't burn your tongue. This latter is provided courtesy of red and green chile. You can choose one or the other or both (referred to as Christmas), and its good every which way.

[EDIT: The bread baked in clay ovens is leavened. I was thinking of Fry Bread, which isn't leavened but also isn't baked in a clay oven, it's fried. But anyway they're both good, and I guess I was missing them both.]

So when I wanted a break from it all yesterday, I decided to veganize a wonderful New Mexico dish called Carne Adovada. In its omni form, it is made by marinating pork for ever and ever in red chile sauce and then slowly, very slowly, baking the pork. The result is a thick sauce covering pork so tender that it practically chews itself in your mouth. Pssshhh. No problem!

I put my veganizing mind to work and...

From Foodsies!

In the end, I had dinner in hand by 8pm and it was splendid. It technically requires one specialized ingredient that will need to be ordered from New Mexico. However, if you aren't dedicated to ordering Red Chile Sauce, you can use Hatch Red Enchilada Sauce (found in a can from the international section of your local large grocery), but don't tell anyone from New Mexico that you did so.


I do think the texture of the Seitan needs a little work, as it isn't as mouth-meltingly tender as the pork would normally be in this dish. However, the flavors and the sauce came out great, so it's a pretty minor quibble.
Because I was lazy and just whipping this together (mini dinner vacation after all), I used some Seitan that I already had in the fridge. It was my Mexican-spiced version of the baked Seitan under Method 2 at the bottom of this post. It was great, but it doesn't have that melt-in-the-mouth tenderness that slow-cooked pork has.

Next time I may make the Seitan using a different method (boiling, or slowly cooking in a Dutch Oven) or make it the same way as before but with some soy flour replacing some of the vital wheat gluten to make it more tender, or I may just shred the baked Seitan and serve it like that rather than cubed. Or I might just cube it smaller and cook it at lower heat and for longer. Who knows?

But what I have below works just fine and will make you a hearty and delicious Non-Carne Adovada without any fiddling at all.

Non-Carne Adovada (Red Chile Seitan)

Ingredients

1 Cup Red Chile Sauce
(purchased or made from powder - see powder to sauce recipe at the very bottom of the post)
1 Batch Mexican-spiced Foil-Baked Seitan (Method 2)
1 tsp Oregeno
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Cumin
1/4 tsp Cayenne
1 TBSP Canola Oil or Earth Balance
2 TBSP All-Purpose Flour
2 Cups Water*

*If you are using the Hatch Red Enchilada Sauce - you heathen - then you probably want to use the sauce straight and ignore all references to water in this recipe.

Instructions:

First, dice up your log of Seitan.

In a small bowl, mix 2 TBSP of the Red Chile Sauce with about 1/2 Cup of Water. Pour into a shallow casserole dish.

Dump the pieces of Seitan into the casserole dish and stir around until completely coated with the Red Chile sauce. Set aside.

From Foodsies!

Now get out a medium pan and heat a TBSP of oil or a TBSP of Earth Balance on Medium-High heat. Once it's warm, add in 2 TBSP of flour and whisk briskly to form a roux (French word meaning a thick slurry of flour and fat). Once it's mixed, continue to heat until the mix starts to darken in color and/or it starts to give off a nutty/toasted smell.

Now immediately pour in the rest of the Red Chile Sauce and the remaining water. Heat on medium-high for about 5 minutes, stirring frequently. When it starts to bubble and thicken (a result of the roux), turn the heat down to Medium-Low and add your spices.

Stir and let heat another 2 or 3 minutes and then add your Seitan and any sauce from the casserole dish that comes with it.

Continue to heat on Low for about 30 minutes, stirring every 5 or so, or until the sauce has all thickened and just about disappeared except for where it has glommed itself to the Seitan.

Remove from heat and serve with something cool and refreshing (like corn). I served with some experimental "eggs" and spinach, but those aren't really ideal sides for this dish.

From Foodsies!

RED CHILE SAUCE

New Mexican Red Chile Sauce is incredibly versatile and wonderfully tasty. You would be doing yourself a favor if you bought yourself some. You can buy the sauce in concentrate from The Shed among others.

You can also make your own from Red Chile Powder (lower shipping costs you see). Once you have your powder, you'll need to heat up about 2 cups of water and then add 1/4 to 1/2 cup of water. Simmer for about 20-30 minutes. Also, any Red Chile Powder you buy should have instructions (probably a bit more involved) that you can follow as well.

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Seitan Picatta (cutlets in lemon-caper sauce)

This is horrible, but I have to say it. I miss veal. Or rather, I miss Veal Picatta. And Veal Parmigiana but that's for another dinner I guess. Anyway, what's a good vegan to do? Why, make the cutlets from seitan rather than veal of course!

From Foodsies!

Seitan Picatta

Ingredients:

4 Cutlets of Seitan
(I made these using veggie broth-based wet mix with a little "beef" bouillon mixed in as well since I couldn't make up my mind)
1.5 Cups Veggie Broth/No-Chicken Broth
3 TBSP Lemon Juice
2 TBSP Capers (drained)
1 tsp Garlic Powder
1 tsp Earth Balance (or other vegan butter)
Dash of Salt and Pepper

For later in the process:
2 TBSP Cold Water
1 tsp Cornstarch

First heat a skillet on medium-high heat and throw the seitan cutlets straight on. It might help to spray a little oil, but if you actually pour any oil in the skillet, the cutlets will get too oily and greasy since there's no flour on them. I guess if you aren't worried about rioting all over your own diet, you can dust the cutlets with flour and then saute them in a dime of oil. Probably tastier that way anyhow :P

Either way, brown each side for 3 minutes or so.

While that's browning, mix together all the other ingredients (except the cornstarch/water) in a bowl, preferably one with a pour spout.

Once the cutlets are done browning, remove the skillet from the heat and wait a minute. Then pour in the liquid mix and allow the cutlets to soak for a 2 or 3 minutes. If the liquid does not cover the cutlets, flip them after a minute.

Now remove the cutlets to a plate somewhere.

Put the skillet back on medium-high heat. In a small dish or pyrex measuring cup, mix about 2TBSP of cold water (next time i'm totally trying white wine in place of the water here just cuz) with 1 tsp of cornstarch. Now slowly pour it into the skillet and stir it into the liquid mix which is already there. Continue to let the liquid heat up, stirring constantly, until it simmers. Keep stirring and let simmer another minute or two. You want it to thicken up just a leeeetle bit, then remove from heat.

Serve the cutlets over noodles and spoon the sauce liberally overtop.

A note about the picture:

It's a little weird because it's all set up for my lunch. So the dish it's in is from my Mr. Bento. Also, since I didn't prepare my lunch until this morning, I didn't have noodles on hand. So I just microwaved some Ramen (without the seasoning) and added a touch of Earth Balance and Garlic Powder, then put the cutlets and sauce over that.

In the end, my lunch was this (in case you're stalking me):

Bottom container: Tomato Basil Soup
Main container: Seitan Picatta (as pictured)
3rd container: Mashed Potatoes (instant, my favorite)
Top container: Apple sauce with cinnamon and nutmeg

For snacks I brought carrots (for the morning) and an apple and peanut butter (for afternoon). At the office I snagged a banana for breakfast.

Btw, Mr. Bento is the best. I've had mine for almost 2 years now, and it's never failed me. I have occasionally gone through extended periods of laziness during which I didn't use it, but Mr. Bento will never tell.

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How to Worship Seitan: The Easy Way(s)

Wherein I shall explain two very easy and successful methods for making your own seitan at home.

Any good vegan (or vegetarian) should know how to make their own seitan. It's easy (as you'll see), saves money, and lets you get creative without too many consequences.

Making seitan has a few basic steps. First you mix some dry ingredients together, then you slowly add some wet ingredients, you mix into a dough and knead and shape, and then you cook.
At this point you might eat it as-is, or you might prepare it further by pan-frying, baking, grilling, etc.

Traditionally, the cooking step of seitan was a very long and tricky affair involving getting water to almost boiling and maintaining it at precisely almost-boiling for several hours. Fah! I knew from the start that this would never work for me, because I can't seem to keep water at a constant heat to save my life - anytime I try to "simmer" something, it winds up swinging wildly between "intense boiling" and "bored, placid water" with no in-between.
In fact, even more traditionally, the dough-making steps of seitan were time consuming and involved hours of kneading and rinsing under cold water.

Thank goodness for Progress!


Before going any further, a little on the key ingredient in this process: Vital Wheat Gluten. This is the stuff that eliminates the kneading and rinsing for hours part. It is very important that you get the right product. You don't want Wheat Flour, you don't want Gluten Flour. You want Vital Wheat Gluten. It is not so hard to find. Bob's Red Mill makes some as does Arrowhead, and if your grocery store carries bulk flours and grains, it can sometimes be found there in bulk as well.

The recipes also call for Nutritional Yeast (not to be confused with Brewer's Yeast or similar). This too is sold by Bob's Red Mill and can be found in most bulk sections. You can experiment making it without (maybe substitute with soy flour, or even regular flour) but what the hell is wrong with you that you don't have Nutritional Yeast? It's awesome! And used in many great vegan recipes. So stuff yourself full of seitan and then go buy some Nooch (affectionate shorthand not to be confused with Hooch although that is also good to have on hand).

So without further ado, here is a basic recipe. I will follow it up with some notes on spices and then we'll get to the actual easy breasy sleasy peasy cooking methods.

Basic Seitan

Dry Ingredients

1 Cup Vital Wheat Gluten
1/4 Cup Nutritional Yeast
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp Sage
1 TBSP Oregeno

Wet Ingredients

3/4 Cup Veggie Broth
(No-Chicken Broth, veggie boillon, whatever)
2TBSP Tahini (you can use 1 TBSP Cashew or Peanut Butter instead)
1 TBSP Soy Sauce (or Tamari, or Braggs)

OR

3/4 Cup "Beef" Broth
(If you are lucky, you can find this at a grocery near you - I could only find it at Shaws wierdly - or you can use 1/2 Cup Veggie Broth plus 1/4 Cup of Soy Sauce)
2 TBSP Tahini (you can use 1 TBSP Cashew or Peanut Butter instead)
1 TBSP Ketchup

Making the Dough

1. Dump all of the dry ingredients into a mixing bowl. Mix together with a fork.
2. Now Dump all of the wet ingredients into a Pyrex measuring cup or bowl with a spout. Stir.
3. Pour half of the wet ingredients into the dry mix. Stir it around with the fork or your hands.
4. Pour the rest of the wet mix into the dry.
5. Mix it all together with your hands to form a wet dough. Knead it, smoosh it up, punch it, however you want to abuse it, for about 5 minutes.
6. Wrap in saran wrap (or place in a pot with the lid on) while you decide how you want to cook it and in what shape you want it formed.

A few notes on seasoning in the dry mix:

You can season any way you like. You can experiment with any spices and any broth combinations. The main thing is to maintain a general ratio of wet ingredients to dry of 1 Cup Wet to 1.5 Cup Dry. Although certainly 1.5 Cup Wet to 2 Cup Dry works too. It will affect your final consistency, but not necessarily in a bad way. Don't be shy of playing around.

How to Cook Seitan Method 1 - Steaming!
Time: 30 minutes

This is a very fast and easy way to cook your seitan. It's especially great if you plan to saute/brown the seitan or even grill it later. I really like the texture of this method as if I find it to be meaty, moist and chewy without being too soft or too spongy.

First you need to shape your seitan dough into pieces for cooking. You can make cutlets or larger chunks/loaves. Always keep in mind that the seitan WILL expand so make your pieces a bit smaller than you want them to be in the end.

For cutlets, shape your unwieldy seitan dough into a large loaf and roll it on a cutting board so that it forms a thick log. Using a serrated knife, slice off very thin slices (about 1/4 inch). They might not come out perfectly round, but they should look vaguely like chicken or veal cutlets in shape and size (maybe a bit smaller).

For chunks (such as for making kebabs (!!! yum !!!) later), do the same steps as above but making your slices a little bit thicken (about 1/2 inch) and then slice the cut-off pieces into strips and then rotate 90 degrees and cut through them again to make cubes. I totally made that sound harder than it is. Just cut off some slices and then cut those slices down into cubes. Viola.

Now you need to figure out your steamer situation. With luck, you have a bamboo steamer or a real steamer pot or steamer pot insert. This should allow you to put your seitan pieces onto a place with a slightly smaller circumference than the steamer (the plate will sit inside the steamer). Now top that with another plate facing down, so that you have a UFO made of plates, with seitan bits inside rather than aliens. Place the UFO inside the steamer.

But wait! What if you are stuck with a lame ol' veggie steamer style basket, or even just a rice cooker? You could wrap each piece of seitan in foil and rest it on the veggie steamer or the rice cooker steamer insert. But if you are making the tiny chunks, then that would be a lot of wrapping and you're no MC Hammer.. so make your own steamer!
The hell you say?
Sure, just overturn a few shot glasses in a pot, fill with 2 inches of water or so (to just below the top of the shot glass) and place your UFO directly on top of the shot glasses (balanced properly of course). But really, go get a bamboo steamer and it'll make your life much easier.

Actually, before you place the UFO inside of anything, you should first get that water boiling. Once it's boiling, place the UFO in the pot and put the lid on.

Clean for about 25 minutes and then (with oven mitts!) turn off the heat, remove the lid (alwayas open a steam lid away from you so the steam doesn't blast your face off), and remove the UFO. Still with gloves on, lift the top plate off. You might need to use a knife or two in this process to really get the plates out and apart, but just try not to burn yourself, break any plates, or drop the seitan on the floor.

Anyway, there you go - yummy seitan of your very own!


How to Cook Seitan Method 2 - the Seitan O' Greatness method (baking in tight foil):
Time: 90 minutes

This couldn't be easier. This method is great for sausage, but if you make one large sausage log, you can also slice off very thin slices like lunch meat. You can also slice off thick slices and then slice and/or cube it further.
This cooking method produces a sausage-like texture, with a tough outside and nice meaty inside. As always, it can be further prepared in any dish by grilling or adding to a gumbo, or placing on pizza, or crumbled into ground "beef"

Preheat your oven to 350 degrees.

Take your glob of seitan dough and roll it out into a large log or big thick sausage. Or break it apart and roll each chunk into the size and shape of a hotdog/sausage. Then take each sausage (or just the one big sausage) and place one a sheet of foil. Wrap the foil around the sausage and twist the ends. It should look like a tootsie roll, basically. I then like to wrap it again in a 2nd piece of foil, so that the flaps where the foil ends are in different places. This prevents the seitan from exploding out (as it is wont to do), although if it does explode out a little it's fine and no cause for alarm.

Place the foil-wrapped sausages in an oven-safe dish (such as a casserole dish) or if you are confident they won't fall through to the bottom of your oven, you can just place them directly in the oven.

Bake for 90 minutes at 350. Remove. Unwrap. Enjoy.

Bonus (and an example of spice changes): Mexican Style Foil-Baked Seitan

This is great for fajitas and whatnot.

Dry Ingredients

1 Cup Vital Wheat Gluten
1/4 Cup Nutritional Yeast
1 tsp Onion Powder
1/2 tsp Salt
1 tsp Cumin
1 tsp Paprika
2 tsp Cilantro (dried)
1/4 tsp Cayenne

Wet Ingredients

3/4 Cup Veggie Broth/No-Chicken Broth
2 TBSP Ketchup
2 TBSP Lime Juice

As per usual, mix the dry, mix the wet separately, then mix slowly together, then form into a dough and knead for a few minutes.

Then form into one big sausage or a few small sausages, wrap tightly in foil, and bake at 350 for 90 minutes.


What else can you do with all this great seitan? Well, you can make Seitan Picatta (lemon and caper sauce) for one. That's what I did last night! I will post up the recipe in a bit.

Also important: You can store seitan for a very long time! You can refrigerate for about a week, but you can freeze it for 3 months (!!!), so don't hesitate to make a bunch.

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Vegan Crabcakes

From Foodsies!

I considered calling these "Kat's Crabs" but that has too many unseemly implications.

I know it's been a while since i've had a crab cake, but I think i'm still pretty in tune with my taste memories, especially of my favorite foods. Growing up in Virginia (close enough to Maryland to have access to great crab) in a family that loves seafood, crab cakes were definitely one of my favorite dinners.

And I have been craving crab cakes for a while now, but I just wasn't too convinced about using lentils or tofu or okara to replicate the crab. I was at a loss. Lucky for me, I remembered a week or two ago when while looking up a recipe for vegan pulled 'pork' bbq, I learned about Hearts of Palm. I then actually found Hearts of Palm at Whole Foods this past weekend.
So I thought to myself - if it makes good "pulled pork" then I bet it would make great lump crab!

And boy howdy was I right! Hearts of Palm make the best lump crab this side of actual crab meat. Plus, Hearts of Palm have a slighty briney taste to them (from the citric acid they're soaked in I think) like crab although sometimes the brineyness can be overwhelming, and actually make them less crab-tasting, so you may want to soak and rinse well with water prior to using to avoid that problem. They're low in calories and fat to boot. Not to mention having a spot-on texture. Really. I could rave about this all day long.



Kat's Vegan Crabcakes

1 Can Hearts of Palm (about 8 pieces)
1/4 Cup Carrot (finely chopped)
1/4 Cup Celery (finely chopped or minced)
1/4 Cup Onion (finely chopped or minced)
1 Cup Panko bread crumbs (to go into the crab cake mixture)
1/4 Cup Panko bread crumbs (for the outside fo the cakes)
1/2 tsp Mustard Powder
1 tsp Dill
1 tsp Parsley
2 tsp Old Bay Seasoning
2 TBSP Veganaise

Preparation:

1. Preheat the oven to 350

2. Open your can of Hearts of Palm. Soak the pieces of Hearts of Palm in cold water for 10 minutes and then rinse two or 3 times. This is to remove most of the citric acid from them. We want them to be a touch briney, not totally vinegary :)
Now pull out each piece and slice it in half the long way. Or you can just stick your fingers in it and pry it apart. Basically, you want to open it so that you can pull out the tender insides, which should shred easily in your hands. Then rip or slice the rest (the outer area) into small chunks. If you have some stringy sheet-like bits that you don't feel are crab-like enough, save them and use them as-is in a salad. It's wonderful.

3. Now you should have a pile of shredded Hearts of Palm as well as some small chunks. Throw into a skillet with NO OIL along with the carrot, onion, and celery.

4. Cook over medium-high heat for about 10-15 minutes. You want the Hearts of Palm to be tender and not at all crunchy. We're going for crabmeat consistency.

5. Once the Hearts of Palm mixture is cooked and tender, remove from heat and dump the mixture into a mixing bowl. Allow to cool for about 5 minutes.

6. Add your spices, veganaise, and 1 Cup of panko bread crumbs to the bowl and stir and mix thoroughly. Sniff and taste, and if desired add 1/2 to 1 tsp of each spice/seasoning. Also, if you really like your crab cakes to taste like Old Bay, you can add more to taste.

Here is what mine looked like in the bowl after mixing:

From Foodsies!

7. Now use your hands to shape into patties about 2-3 inches in diameter and about 1 inch thick. Pour about 1/4 cup of panko bread crumbs in a shallow dish.

8. Dip both sides of each patty in the bread crumbs and place on a non-stick baking pan.

Here are mine, ready to go in the oven:

From Foodsies!

9. Bake in the oven at 350 for 15-20 minutes. Flip each patty and bake for another 15-20 minutes.

10. Remove, cool, and enjoy. I put ketchup on my place but they were so perfect and delicious as they were that I didn't wind up using it for fear of tarnishing the taste. If you want, sprinkle a little extra Old Bay on the top of each crab cake prior to serving or eating.

From Foodsies!

Mmmm mmmm!

I can't rave about these enough. When I smell them my mouth waters and it takes all my self control to not devour them on the spot. It was very hard to save some for my lunch today, but I managed. I failed at saving any for Abigail though (sorry, love!) but it will provide an excuse to make it again soon.

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