Seitan

[Guest guest]

* Exported from MasterCook *

 

Seitan

 

Recipe By : Victor Karpenko (Ornish)

Serving Size : 1 Preparation Time :0:00

Categories : Seitan

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups gluten flour

1/4 teaspoon finely chopped assorted fresh herbs -- (thyme,

oregano,

-- sage, and so on)

3/4 teaspoon freshly ground black pepper

2 tablespoons soy sauce

1 cup chopped onion

1 cup chopped carrot

1/2 teaspoon whole black peppercorns

2 bay leaves

 

Usually made from wheat gluten, seitan is very high in protein, with a

texture similar to meat or fowl. In the stores it is sometimes simply

called " gluten. " It is very versatile; its flavor depends on good stock.

Slice it thinly or in small chunks to absorb the most flavor. It makes a

good basic food item to have in your refrigerator. Use it in sandwiches,

soups, stews, pasta dishes, and stuffings. Reserve the vegetable stock from

this recipe for sauces, soups, and stews.

 

MAKES 4 cups

 

In a large bowl, combine the gluten flour, herbs, and ground black pepper.

 

In a small bowl, stir together 1 cup water and the soy sauce. Add this

slowly to the dry ingredients, mixing with a sturdy wooden spoon until the

mixture forms a ball. Turn the dough out onto a clean dry surface dusted

with additional gluten flour. Knead the dough for 3 to 5 minutes. Remove

the dough from the kneading surface and hold it under cold running water

Stretch the dough, keeping the water running, and use your fingertips to

work any starch and remaining bran free of the dough. The rinsing water

will appear cloudy. Form into a 2-inch-diameter roll.

 

In a large kettle, add to 3 quarts of water the onion, carrot, peppercorns,

and bay leaves. Bring to a boil. Gently lower the gluten slices one at a

time into the boiling stock. Simmer for 20 minutes. The gluten slices will

rise to the top. Drain, reserving the stock Slice the gluten into 1/4-inch

strips. Cover the gluten strips in enough stock to prevent them from drying

out. Store refrigerated and covered with liquid for up to 1 week.

 

Serving size = 1/2 cup 104 calories 0.6 gram fat 0 milligrams cholesterol

221.8 milligrams sodium

 

Converted by MC_Buster. KES_16 Oct 99

 

 

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