Seitan Troubleshooting

January 10, 2009

Hi RR veggies. I just joined the group. I'm on step 3 in the program.

I'm not a strict vegetarian, though I was for many years, and I love tofu and

nutritional yeast

and have a lot of vegan cooking experience. Since going into this program,

though, I've been

making a lot more meals with meat, because I was worried about getting enough

protein. But

my poor husband has started to really complain about all the meat. And it's

admittedly kind

of uncomfortable for me to eat a lot of meat and dairy, too. And after 6 weeks

on the

program, I only have one pair of jeans that fits anymore! But I'm going to stay

calm, and make

it work. I'm so glad this group is here. Thanks for letting me join.

I'm wondering if anybody can answer a seitan-making question: I've tried to make

seitan a

couple times. When I buy it at the store, and in the pictures of seitan that

other people make

from scratch, it's firm...like you can cut it with a knife, you know? Both times

when I've made

it, though, it turns out kinda soggy and fally-aparty...kinda resembles

overcooked squash or

something. Does anybody know what I might do to make it firm? Am I not kneading

it for

long enough before I boil it? Is the water not cold enough when the dough blobs

first go in?

Thanks for any suggestions!

Shauna

January 10, 2009

Welcome! Great to have you here. I'm new to the group, too. My mom has

made her own seitan; I'll ask her. It always comes out very well, and

before I had to give up gluten, I remember it tasted very good.

Janine

On Jan 9, 2009, at 4:41 PM, shaunaknechtboren wrote:

> Hi RR veggies. I just joined the group. I'm on step 3 in the program.

>

> I'm not a strict vegetarian, though I was for many years, and I love

> tofu and nutritional yeast

> and have a lot of vegan cooking experience. Since going into this

> program, though, I've been

> making a lot more meals with meat, because I was worried about

> getting enough protein. But

> my poor husband has started to really complain about all the meat.

> And it's admittedly kind

> of uncomfortable for me to eat a lot of meat and dairy, too. And

> after 6 weeks on the

> program, I only have one pair of jeans that fits anymore! But I'm

> going to stay calm, and make

> it work. I'm so glad this group is here. Thanks for letting me join.

>

> I'm wondering if anybody can answer a seitan-making question: I've

> tried to make seitan a

> couple times. When I buy it at the store, and in the pictures of

> seitan that other people make

> from scratch, it's firm...like you can cut it with a knife, you

> know? Both times when I've made

> it, though, it turns out kinda soggy and fally-aparty...kinda

> resembles overcooked squash or

> something. Does anybody know what I might do to make it firm? Am I

> not kneading it for

> long enough before I boil it? Is the water not cold enough when the

> dough blobs first go in?

> Thanks for any suggestions!

>

> Shauna

>

January 10, 2009

Hi! I'm new here, on step one. I just got back from the health food

store and picked up some seitan. I haven't had any in ages, but I do

like it. I would love to know how to make it. I didn't know that was

possible.

I'm trying to find more veggie sources of protein. It's really hard.

I posted on the step 1 board that I had to double my normal morning

breakfast just to get enough protein (but then learned that only half

of it counted because you can't count the protein in whole wheat

bread!). I ate so much more than usual yesterday trying to get enough

protein. And I'm not happy about that. I also bought some unflavored

protein powder and may experiement with adding it to things as I'm

cooking (spaghetti sauce, etc.).

Has anyone found any good ways to meet the protein requirements?

, Janine Acevedo

<janine wrote:

>

> Welcome! Great to have you here. I'm new to the group, too. My mom

has

> made her own seitan; I'll ask her. It always comes out very well,

and

> before I had to give up gluten, I remember it tasted very good.

> Janine

>

> On Jan 9, 2009, at 4:41 PM, shaunaknechtboren wrote:

>

> > Hi RR veggies. I just joined the group. I'm on step 3 in the

program.

> >

> > I'm not a strict vegetarian, though I was for many years, and I

love

> > tofu and nutritional yeast

> > and have a lot of vegan cooking experience. Since going into

this

> > program, though, I've been

> > making a lot more meals with meat, because I was worried about

> > getting enough protein. But

> > my poor husband has started to really complain about all the

meat.

> > And it's admittedly kind

> > of uncomfortable for me to eat a lot of meat and dairy, too. And

> > after 6 weeks on the

> > program, I only have one pair of jeans that fits anymore! But

I'm

> > going to stay calm, and make

> > it work. I'm so glad this group is here. Thanks for letting me

join.

> >

> > I'm wondering if anybody can answer a seitan-making question:

I've

> > tried to make seitan a

> > couple times. When I buy it at the store, and in the pictures of

> > seitan that other people make

> > from scratch, it's firm...like you can cut it with a knife, you

> > know? Both times when I've made

> > it, though, it turns out kinda soggy and fally-aparty...kinda

> > resembles overcooked squash or

> > something. Does anybody know what I might do to make it firm? Am

I

> > not kneading it for

> > long enough before I boil it? Is the water not cold enough when

the

> > dough blobs first go in?

> > Thanks for any suggestions!

> >

> > Shauna

> >

>

January 10, 2009

Hi Shauna, welcome!

I make my own seitan, and it's pretty firm (sometimes VERY dense,

LOL). One texture secret is to use very cold liquids -- when you mix

it up and when you put it in the water/broth to cook it.

I use a mix of water and soy sauce when I mix up the seitan. I put

them in the freezer for a few minutes and get them really cold before

combining them with the vital wheat gluten.

The broth I use is cold water with chunks of carrot, celery, and

onion. I put the balls of seitan in it while it's cold and then heat

it. Bring to a boil then reduce heat to low. You can bring it back

to the boil at some point -- it'll change the texture a bit (generally

make it less dense. I'll do this if my kneaded dough is very very

dense.). I simmer it for an hour then let sit in the broth as it cools.

I posted my seitan recipe & instructions here on the list at some

point; I'll do a search and will post if I find it.

Hope this helps, Cinzia

, " shaunaknechtboren "

<skboren wrote:

>

> Hi RR veggies. I just joined the group. I'm on step 3 in the program.

>

> I'm not a strict vegetarian, though I was for many years, and I love

tofu and nutritional yeast

> and have a lot of vegan cooking experience. Since going into this

program, though, I've been

> making a lot more meals with meat, because I was worried about

getting enough protein. But

> my poor husband has started to really complain about all the meat.

And it's admittedly kind

> of uncomfortable for me to eat a lot of meat and dairy, too. And

after 6 weeks on the

> program, I only have one pair of jeans that fits anymore! But I'm

going to stay calm, and make

> it work. I'm so glad this group is here. Thanks for letting me join.

>

> I'm wondering if anybody can answer a seitan-making question: I've

tried to make seitan a

> couple times. When I buy it at the store, and in the pictures of

seitan that other people make

> from scratch, it's firm...like you can cut it with a knife, you

know? Both times when I've made

> it, though, it turns out kinda soggy and fally-aparty...kinda

resembles overcooked squash or

> something. Does anybody know what I might do to make it firm? Am I

not kneading it for

> long enough before I boil it? Is the water not cold enough when the

dough blobs first go in?

> Thanks for any suggestions!

>

> Shauna

>

January 11, 2009

Here's my mom with her seitan recipe:

.....tell your group to please consider buying arrowhead mills' seitan

quick mix and following the directions. it's good and easy. here's

directions for homemade seitan. i've made it before using different

recipes.and it's a very interesting process (some were messy, weird,

time intensive.) this recipe is from isa chandra moskowitz's Vegan

With A Vengance:

2 cups vital wheat gluten flour

1/4 cut nutritional yeast (this is not baking yeast and not brewers

yeast)

2 tblsps all purpose flour

1 cup cold water or vegetable broth

1/2 cup soy sauce

1 tblsp tomato paste

1 tblsp olive oil

2 cloves garlic pressed

1 teaspoon finely grated lemon zest

______

Broth: 12 cups cold water or cold vegetable broth

1/2 cup soy sauce

______

in a large bowl mix together vital wheat gluten four, nutritional

yeast, all purpose flour. in a separate bowl mix together all the wet

ingredients through lemon zest.

pour wet ingredients into dry and combine with a firm spatula. knead

the dough for about 5 minutes until spongy and elastic. let dough rest

for a couple of minutes. in meantime stir together the ingredients for

the broth in a large stock pot (but do not heat the broth at this

point.)

roll the dough into a log shape about 10 inches long and cut it into 6

pieces of roughly equal size. place pieces inthe broth. It's important

that the broth is cold when you add the dough. partially cover the pot

(leave room for steam to escape) and bring the broth to a boil.

when broth comes to a boil, set heat to low and gently simmer for an

hour, turn pieces now and again.

turn off the heat and let broth and seitan cool for at least 30

minutes. it's best to let it cool completely before removing the

seitan from the broth. you can slice it up in different sizes, shapes

and store in a sealed container in the fridge for up to 5 days. it's

good when it's marinated, or made into stew-ish things, i think. use

the seitan as you would chiken or meat. isa's book includes some great

recipes: cold udon noodles with peanut sauce and seitan, eithiopian

seitan and peppers. i remember makng tzimmes that i liked. good luck.

hope this helps. love, mom

January 11, 2009

Hi Janine,

Thanks for posting this with the cookbook citation. " My " recipe is

nearly exactly the same. The person who posted it on the web site I

used (Post Punk Kitchen) was Isa, so I'm guessing it's the author. I

posted my version here on the list earlier today.

By the way, everyone, seitan freezes really well especially if you

freeze it covered by the broth. Cheers, Cinzia

, Janine Acevedo <janine

wrote:

>

> Here's my mom with her seitan recipe:

>

> ....tell your group to please consider buying arrowhead mills' seitan

> quick mix and following the directions. it's good and easy. here's

> directions for homemade seitan. i've made it before using different

> recipes.and it's a very interesting process (some were messy, weird,

> time intensive.) this recipe is from isa chandra moskowitz's Vegan

> With A Vengance:

> 2 cups vital wheat gluten flour

> 1/4 cut nutritional yeast (this is not baking yeast and not brewers

> yeast)

> 2 tblsps all purpose flour

> 1 cup cold water or vegetable broth

> 1/2 cup soy sauce

> 1 tblsp tomato paste

> 1 tblsp olive oil

> 2 cloves garlic pressed

> 1 teaspoon finely grated lemon zest

> ______

>

> Broth: 12 cups cold water or cold vegetable broth

> 1/2 cup soy sauce

> ______

>

> in a large bowl mix together vital wheat gluten four, nutritional

> yeast, all purpose flour. in a separate bowl mix together all the wet

> ingredients through lemon zest.

> pour wet ingredients into dry and combine with a firm spatula. knead

> the dough for about 5 minutes until spongy and elastic. let dough rest

> for a couple of minutes. in meantime stir together the ingredients for

> the broth in a large stock pot (but do not heat the broth at this

> point.)

> roll the dough into a log shape about 10 inches long and cut it into 6

> pieces of roughly equal size. place pieces inthe broth. It's important

> that the broth is cold when you add the dough. partially cover the pot

> (leave room for steam to escape) and bring the broth to a boil.

> when broth comes to a boil, set heat to low and gently simmer for an

> hour, turn pieces now and again.

> turn off the heat and let broth and seitan cool for at least 30

> minutes. it's best to let it cool completely before removing the

> seitan from the broth. you can slice it up in different sizes, shapes

> and store in a sealed container in the fridge for up to 5 days. it's

> good when it's marinated, or made into stew-ish things, i think. use

> the seitan as you would chiken or meat. isa's book includes some great

> recipes: cold udon noodles with peanut sauce and seitan, eithiopian

> seitan and peppers. i remember makng tzimmes that i liked. good luck.

> hope this helps. love, mom

>

January 11, 2009

You guys are so wonderful! I'm going to make seitan this morning!!

Hooray! Thank you both so much.

Shauna

On Jan 10, 2009, at 11:23 PM, cinziatre wrote:

> Hi Janine,

>

> Thanks for posting this with the cookbook citation. " My " recipe is

> nearly exactly the same. The person who posted it on the web site I

> used (Post Punk Kitchen) was Isa, so I'm guessing it's the author. I

> posted my version here on the list earlier today.

>

> By the way, everyone, seitan freezes really well especially if you

> freeze it covered by the broth. Cheers, Cinzia

>

> , Janine Acevedo <janine

> wrote:

> >

> > Here's my mom with her seitan recipe:

> >

> > ....tell your group to please consider buying arrowhead mills'

> seitan

> > quick mix and following the directions. it's good and easy. here's

> > directions for homemade seitan. i've made it before using different

> > recipes.and it's a very interesting process (some were messy, weird,

> > time intensive.) this recipe is from isa chandra moskowitz's Vegan

> > With A Vengance:

> > 2 cups vital wheat gluten flour

> > 1/4 cut nutritional yeast (this is not baking yeast and not brewers

> > yeast)

> > 2 tblsps all purpose flour

> > 1 cup cold water or vegetable broth

> > 1/2 cup soy sauce

> > 1 tblsp tomato paste

> > 1 tblsp olive oil

> > 2 cloves garlic pressed

> > 1 teaspoon finely grated lemon zest

> > ______

> >

> > Broth: 12 cups cold water or cold vegetable broth

> > 1/2 cup soy sauce

> > ______

> >

> > in a large bowl mix together vital wheat gluten four, nutritional

> > yeast, all purpose flour. in a separate bowl mix together all the

> wet

> > ingredients through lemon zest.

> > pour wet ingredients into dry and combine with a firm spatula. knead

> > the dough for about 5 minutes until spongy and elastic. let dough

> rest

> > for a couple of minutes. in meantime stir together the

> ingredients for

> > the broth in a large stock pot (but do not heat the broth at this

> > point.)

> > roll the dough into a log shape about 10 inches long and cut it

> into 6

> > pieces of roughly equal size. place pieces inthe broth. It's

> important

> > that the broth is cold when you add the dough. partially cover

> the pot

> > (leave room for steam to escape) and bring the broth to a boil.

> > when broth comes to a boil, set heat to low and gently simmer for an

> > hour, turn pieces now and again.

> > turn off the heat and let broth and seitan cool for at least 30

> > minutes. it's best to let it cool completely before removing the

> > seitan from the broth. you can slice it up in different sizes,

> shapes

> > and store in a sealed container in the fridge for up to 5 days. it's

> > good when it's marinated, or made into stew-ish things, i think. use

> > the seitan as you would chiken or meat. isa's book includes some

> great

> > recipes: cold udon noodles with peanut sauce and seitan, eithiopian

> > seitan and peppers. i remember makng tzimmes that i liked. good

> luck.

> > hope this helps. love, mom

January 12, 2009

Wow I never thought of making seitan myself before. Thanks so much for this

discussion!

heather

There are two ways to live your life. One is as though nothing is a miracle.

The other is as though everything is a miracle.

--Albert Einstein

________________________________

cinziatre <cmarchesani

Saturday, January 10, 2009 11:23:57 PM

Re: Seitan Troubleshooting