Guest guest Posted March 10, 2009 Report Share Posted March 10, 2009 Dr Ornish's book is good, isn't it? Have you tried this recipe? If so, did you make any changes? Best, Pat --- http://www.vegandonelight.com/spice http://beanvegan.blogspot.com http://river-rambles.blogspot.com " As long as you derive inner help and comfort from anything, keep it. " Mahatma Gandhi. ________________________________ Meg <Meggiesmail Monday, March 9, 2009 8:15:46 PM Seitan... Here is the Dr. Ornish Seitan recipe from his book 'Eat More, Weigh Less' which by the way also includes discussion of exercise and spirituality as in meditation and relaxation techniques...Great book for any vegetarian interested in heart health! Seitan 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 1-1/2 cups gluten flour 1/4 tsp finely chopped assorted fresh herbs (thyme, oregano, sage, basil and so on) 1/4 tsp. freshly ground black pepper 2 tablespoons soy sauce (I use low sodium) 1 cup chopped onion 1 cup chopped carrot 1/2 tsp. whole black peppercorns 2 bay leaves 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 out onto a clean dry surface dusted with 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. (I myself add tons of garlic cuz I'm such a garlic hound!) 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. (From Meg: I usually just cut steak size pieces and freeze them with the broth in freezer bags or you can cut the pieces up smaller, nice thing about making Seitan is that you can be flexible and experiment). Serving size: 1/2 cup 104 calories 0.6 gram fat 0 mg. cholesterol 221.8 mg. sodium --- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2009 Report Share Posted March 10, 2009 Reading this reminded me of dumplings. Does anyone fix something like veggie broth and dumplings with healthy dumplings? Peggy --- On Mon, 3/9/09, Meg <Meggiesmail wrote: Meg <Meggiesmail Seitan... Monday, March 9, 2009, 8:15 PM Here is the Dr. Ornish Seitan recipe from his book 'Eat More, Weigh Less' which by the way also includes discussion of exercise and spirituality as in meditation and relaxation techniques.. .Great book for any vegetarian interested in heart health! Seitan 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 1-1/2 cups gluten flour 1/4 tsp finely chopped assorted fresh herbs (thyme, oregano, sage, basil and so on) 1/4 tsp. freshly ground black pepper 2 tablespoons soy sauce (I use low sodium) 1 cup chopped onion 1 cup chopped carrot 1/2 tsp. whole black peppercorns 2 bay leaves 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 out onto a clean dry surface dusted with 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. (I myself add tons of garlic cuz I'm such a garlic hound!) 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. (From Meg: I usually just cut steak size pieces and freeze them with the broth in freezer bags or you can cut the pieces up smaller, nice thing about making Seitan is that you can be flexible and experiment). Serving size: 1/2 cup 104 calories 0.6 gram fat 0 mg. cholesterol 221.8 mg. sodium Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2009 Report Share Posted March 10, 2009 I used to make yellow split-pea soup with dumplings but have found that I'm not as reliable as I should be about making the dumplings light! I still do that now and then, but . . . . Would love to have a fool-proof dumpling recipe (and I do mean FOOL-proof!). Love, Pat --- http://www.vegandonelight.com/spice http://beanvegan.blogspot.com http://river-rambles.blogspot.com " As long as you derive inner help and comfort from anything, keep it. " Mahatma Gandhi. ________________________________ Peggy Lewis <lwspeggy344 Tuesday, March 10, 2009 10:39:07 AM Re: Seitan... Reading this reminded me of dumplings. Does anyone fix something like veggie broth and dumplings with healthy dumplings? Peggy --- On Mon, 3/9/09, Meg <Meggiesmail wrote: Meg <Meggiesmail Seitan... Monday, March 9, 2009, 8:15 PM Here is the Dr. Ornish Seitan recipe from his book 'Eat More, Weigh Less' which by the way also includes discussion of exercise and spirituality as in meditation and relaxation techniques.. .Great book for any vegetarian interested in heart health! Seitan 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 1-1/2 cups gluten flour 1/4 tsp finely chopped assorted fresh herbs (thyme, oregano, sage, basil and so on) 1/4 tsp. freshly ground black pepper 2 tablespoons soy sauce (I use low sodium) 1 cup chopped onion 1 cup chopped carrot 1/2 tsp. whole black peppercorns 2 bay leaves 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 out onto a clean dry surface dusted with 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. (I myself add tons of garlic cuz I'm such a garlic hound!) 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. (From Meg: I usually just cut steak size pieces and freeze them with the broth in freezer bags or you can cut the pieces up smaller, nice thing about making Seitan is that you can be flexible and experiment). Serving size: 1/2 cup 104 calories 0.6 gram fat 0 mg. cholesterol 221.8 mg. sodium Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2009 Report Share Posted March 10, 2009 I don't want my dumplings light. I've always made chicken and dumplings(but not in the last 10 years) with just plain white flour and milk, rolled as thin as possible and dropped in boiling chicken broth. I was wondering if I could do the same with whole wheat flour in veggie broth--or split pea soup. Peggy --- On Tue, 3/10/09, drpatsant <drpatsant wrote: drpatsant <drpatsant Re: Seitan... Tuesday, March 10, 2009, 1:12 PM I used to make yellow split-pea soup with dumplings but have found that I'm not as reliable as I should be about making the dumplings light! I still do that now and then, but . . . . Would love to have a fool-proof dumpling recipe (and I do mean FOOL-proof!) . Love, Pat --- http://www.vegandon elight.com/ spice http://beanvegan. blogspot. com http://river- rambles.blogspot .com " As long as you derive inner help and comfort from anything, keep it. " Mahatma Gandhi. ____________ _________ _________ __ Peggy Lewis <lwspeggy344@ > Tuesday, March 10, 2009 10:39:07 AM Re: Seitan... Reading this reminded me of dumplings. Does anyone fix something like veggie broth and dumplings with healthy dumplings? Peggy --- On Mon, 3/9/09, Meg <Meggiesmail@ gmail.com> wrote: Meg <Meggiesmail@ gmail.com> Seitan... Monday, March 9, 2009, 8:15 PM Here is the Dr. Ornish Seitan recipe from his book 'Eat More, Weigh Less' which by the way also includes discussion of exercise and spirituality as in meditation and relaxation techniques.. .Great book for any vegetarian interested in heart health! Seitan 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 1-1/2 cups gluten flour 1/4 tsp finely chopped assorted fresh herbs (thyme, oregano, sage, basil and so on) 1/4 tsp. freshly ground black pepper 2 tablespoons soy sauce (I use low sodium) 1 cup chopped onion 1 cup chopped carrot 1/2 tsp. whole black peppercorns 2 bay leaves 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 out onto a clean dry surface dusted with 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. (I myself add tons of garlic cuz I'm such a garlic hound!) 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. (From Meg: I usually just cut steak size pieces and freeze them with the broth in freezer bags or you can cut the pieces up smaller, nice thing about making Seitan is that you can be flexible and experiment). Serving size: 1/2 cup 104 calories 0.6 gram fat 0 mg. cholesterol 221.8 mg. sodium Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2009 Report Share Posted March 11, 2009 Pat - The Ornish book recipe for Seitan is the one I started with and I do experiment with different flavors and herbs...I've added chopped fresh basil leaves and I usually add dried onion flakes to it...it's very versatile...I have Dr. Ornish's first book and also a cook book...There are great recipes that are very low or no fat and so tasty. Basic things also like vegetable stocks to use when sauteeing, non-fat yogurt cheese, etc. I like that he incorporates a mind body connection with his food program, how we should be using relaxation techniques and meditation practices and also exercise in our lives. All things I strive to do but aren't always successful... Meg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2009 Report Share Posted March 11, 2009 I agree with your appreciation of Ornish Great man, great programme! Love, Pat --- http://www.vegandonelight.com/spice http://beanvegan.blogspot.com http://river-rambles.blogspot.com " As long as you derive inner help and comfort from anything, keep it. " Mahatma Gandhi. ________________________________ Meg <Meggiesmail Wednesday, March 11, 2009 1:41:55 PM Re: Seitan... Pat - The Ornish book recipe for Seitan is the one I started with and I do experiment with different flavors and herbs...I've added chopped fresh basil leaves and I usually add dried onion flakes to it...it's very versatile...I have Dr. Ornish's first book and also a cook book...There are great recipes that are very low or no fat and so tasty. Basic things also like vegetable stocks to use when sauteeing, non-fat yogurt cheese, etc. I like that he incorporates a mind body connection with his food program, how we should be using relaxation techniques and meditation practices and also exercise in our lives. All things I strive to do but aren't always successful... Meg --- Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.