Seitan with Mushroom and Noodles

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1) Seitan With Shiitake Mushrooms And Noodles

2) Seitan: Wheat Meat

 

* Exported from MasterCook *

 

Seitan With Shiitake Mushrooms And Noodles

 

Recipe By : Seitan By JAN WOLFF, 03/31/99(Wed)

Serving Size : 3 Preparation Time :0:10

Categories : 2Send Vegetarian

Chefs Lowfat

 

Amount Measure Ingredient -- Preparation Method

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6 dried shiitake mushrooms -- approximately

1 cup boiling water

2 packages miso-flavored ramen noodles

1 teaspoon sesame oil

8 ounces wheat gluten (seitan) -- sliced (1-package)

into thin strips; reserve marinade

1 tablespoon arrowroot or kuzu

OR cornstarch

1 tablespoon mirin or japanese vinegar

fresh chopped parsley -- optional garnish

 

1) Place the mushrooms in a small bowl and add 1 cup of boiling water.

Boil a medium pot of water and cook the ramen noodles 3 to 4 minutes. Set

aside flavor packets. Drain noodles in colander. Remove mushrooms from

water. (Save soaking water.) Slice mushrooms thinly. Heat oil in a large

skillet and add mushrooms and seitan strips. Saute 1 to 2 minutes, then

add mushroom soaking water and contents of the two ramen flavor packets.

 

2) Dissolve arrowroot in 1/3 cup of the seitan marinade and add to skillet.

Stir in mirin, bring to boil, add noodles, and serve. Garnish with

parsley if desired.

 

Servings: 2 to 3. EACH 335 cals, 5g fat (13%) 6g fiber est by MasterCook.

 

SOURCE: Jan Wolff is a chef and cooking teacher who uses natural

ingredients and specializes in vegan and macrobiotic cuisine. Recipe

featured 1999 Bergen Record, NJ

 

<>Kitpath 4/99 converted by MC_Buster.

 

 

 

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Nutr. Assoc. : 0 0 32813 0 0 0 41 0 4733 0

 

* Exported from MasterCook *

 

Seitan: Wheat Meat

 

Recipe By : Seitan By JAN WOLFF, 03/31/99(Wed)

Serving Size : 3 Preparation Time :0:00

Categories : Vegetarian Information

*Sent

 

Amount Measure Ingredient -- Preparation Method

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

4 ounces wheat gluten (Seitan)

 

WHAT IS SEITAN? It is wheat gluten or " wheat meat. " It has the texture and

heartiness of meat and is easy to use as a alternative to meat.

 

HOW IS IT MADE? Whole-wheat flour is made into a very basic dough by adding

water, then the starch is removed during a series of rinses in fresh water

until just the gluten or seitan remains.

 

COOKING WITH SEITAN: The texture is very similar to tender steak that works

very well in composit dishes including stroganoff, stir-fries, soups, or

stews. Large pieces of seitan can be sliced or diced easily, or even

ground with a few pulses of a food processor.

 

HOW TO BUY IT: Seitan can be found in the refrigerated or frozen section of

most health food stores. It is usually packaged in 8-ounce containers, and

the seitan pieces, usually three or four to a container, are marinated in

soy sauce (tamari soy) to add flavor. It makes an instant " gravy " when a

little thickener such as arrowroot or cornstarch is added. When packaged

in this manner, seitan is fully prepared and only needs a little heating up.

 

A 4-ounce serving of seitan contains from 1 to 2.5 grams of fat, and from

15 to 20 grams protein. Sodium content varies.

 

<>Kitpath 4/99

 

 

 

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