Recipe for Seitan?

August 3, 2000

To All the Fabulous People On the List,

I tried looking for this product at every health food store. A woman said

that they do not sell it anywhere in this county, nor does she know where

they would sell it. She said that I should try looking in old recipe books

for a recipe. At present I have not found any. Could someone on the list

please assist me in finding a recipe for Seitan (wheat meat)? I would

greatly appreciate everyone's assistance on the matter.

By the way, does anyone have any good recipes using baked tofu? I had a

note that was sent a while back about making baked tofu, but I cannot find

it. I have found some honey sesame baked tofu at a health food store and

would love to eat it. If I could get a recipe for its use, and a good way

to bake it (since I am not sure I would do it right) I would be honored.

Yours truly,

Danell

P.S.

Hello to all the new folks on the list. Hope to be seeing some yummy

recipes from you all.

To all the others on the list:

Keep up the good work gang!

August 3, 2000

Danell asked for a recipe to make seitan. There are several at

www.fatfree.com and their are some in the archives for this list.

I think that you can buy seitan mixes in health food stores, but I've never

looked. Also, I think that some back issue of Veggie Life has illustrated

directions for making seitan, but I didn't find it.

Kathleen

Here is another:

* Exported from MasterCook *

Wheat Gluten Cutlets (Seitan)

Recipe By : Becoming Vegetarian, Melina, Davis, Harrison page 238

Serving Size : 10 Preparation Time :0:00

Categories : Main Dishes, Vegetarian

Amount Measure Ingredient -- Preparation Method

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

***BROTH FOR BOILING CUTLETS***

4 cups water

2 teaspoons vegetable seasoning powder

1 onion

1/2 teaspoon cumin

1/4 teaspoon ground sage

1/4 teaspoon thyme

1/4 teaspoon garlic powder

1/4 teaspoon celery seed salad dressing

1/4 teaspoon turmeric

***MAKING THE GLUTEN CUTLETS***

Dry ingredients:

1 cup vital wheat gluten

1/4 cup defatted soy flour

2 tablespoons Red Star T6635+ nutritional yeast flakes

1 1/2 teaspoons garlic powder

1 1/2 teaspoons vegetable seasoning

1 teaspoon ground thyme

Wet ingredients:

1 cup water

2 tablespoons tamari or soy sauce

Makes 10 servings (3 ounces each)

Preparing the broth for boiling the cutlets:

In a large sauce pan, combine all the broth ingredients, cover, bring to a

boil, and simmer.

Making and boiling the cutlets:

Mix the dry ingredients thoroughly. Add the wet ingredients and knead a

few times until smooth. Form into a roll about 3 inches in diameter. With

a sharp serrated knife, cut into slices 1/4 inch to 3/8 inch thick (see

Chef's Tip below) and drop into the boiling broth. Stir gently to prevent

sticking together. Cover and boil gently for 15 to 20 minutes or until

cooked. Using a slotted spoon, remove the patties from the broth. Choose

one of the serving suggestions below and proceed.

Baking or frying the cutlet:

American Style with Gravy:

To make gravy, combine 1/4 cup white flour with 1/2 cup water in a jar with

a lid. Shake to form a very smooth paste. Add the flour mixture to the

hot broth, and stir briskly. Cook on low heat until thickened. Place the

boiled cutlets in a casserole dish, and cover with the gravy. Bake in 350F

oven for 15-20 minutes. Garnish with cranberry sauce or applesauce.

European Style:

Dip the boiled cutlet into seasoned breading meal (1 cup flour, 1 cup corn

meal, 2 teaspoons sage) and brown them on both sides in a frying pay with a

little oil. Serve with applesauce.

Spanish Style:

Place the boiled cutlets in a casserole dish with a lid. Add tomato sauce

with chopped green peppers, cilantro or parsley. Bake covered in a 350F

oven for 15 to 20 minutes.

Per Serving: Calories: 71, Protein: 7gm., Fat: 0 gm., Carbohydrates: 10

gm., Fiber: 2gm. High source: riboflavin, thiamin, vitamin B6. Good

Source: folate, niacin, vitamin B12. (Analysis was done using the boiled

cutlet.

Chef's Tip: To make a uniform cutlet, roll out the uncooked gluten slices

to 1/4 inch thick with a little flour, bake in a 350 oven for 5 minutes,

and then boil in the broth. Unused boiled patties can be frozen or

refrigerated right in the broth. When ready to use, thaw, remove the

cutlet, and thicken the broth for gravy.

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

August 3, 2000

Danell also asked what to do with the baked tofu she bought. I usually

keep a packaged of White Wave brand baked tofu in the frig and use it when

I make my five minute dinner.

1. Make a box of Middle East brand couscous.

2. Cube the baked tofu and toss in a steamer with a package of frozen veggies.

3. Wash some strawberries. Put bread on the table, if desired.

And that is dinner.

Kathleen

August 3, 2000

To Whom It May Concern:

I thank everyone for responding to my requests. However, due to certain

letters I feel that I must clarify some things. Where I live, in Washington

State, I am about 2 to 2 1/2 hours away (in either North or South

directions) from any Oriental Market. There is a Health Food store about 35

to 40 minutes away from me, but it is very small and the items are very

limited. This county is not big on health if anyone catches my drift. The

store clerk said that I should try to get a recipe for Seitan since they do

not carry it, nor would she know of anywhere else to purchase it. She

proceeded to tell me that this product is not in large demand, and that she

only heard of this through Mormon friends of hers. That did not make any

sense to me at all, but no one else in this community knows what I am

talking about. I posted my requests to the list in hopes that someone could

help me out.

If anyone has any questions please ask them directly to me. Thank you very

much.