Hi...

[Guest guest]

Hi Everyone - I meant to post sooner but have been checking the posts daily and

what great conversation...Pat thanks so much for the Seitan links and Pam thanks

for the 'Forkable' site on making Seitan from whole wheat flour...I knew that

when I first started making it four years ago but had forgotten it...it's just a

little longer rinsing process and I had started using gluten flour which has now

gotten SO expensive! I'll use whole wheat flour the next time I make mine..my

first Seitan experiences were a little bit of an experimentation with using

different spices and strengths of seasonings because it's all in the broth that

you boil the steaks in..I like spicy and lots of garlic so I make it strong!

Since I like the meat-like texture I found that baking my finished steaks in the

oven on a cookie sheet for about 15 minutes at about 350 degrees toughened them

up a bit and I like the texture better, otherwise they come out a little soft

for my taste...just a tip I found works for me if anyone else experiences having

a problem with the texture...great protein source tho and great for sandwiches!

I made a pot of black bean soup yesterday to which I added carrots, onions and

red potatoes..lots of garlic and herbs too, ran thru a blender and froze. It's

thick enough that it's great as burrito filling with tomatoes and low fat cheese

and fat free sour cream added and a fat free tortilla..I try to stick with whole

grain as much as I can but love the fat free flour tortillas..Today I'm making

bean burgers with squished pinto beans and bulgur wheat added with onions and

herbs..My big goal these days is to get my body moving again..with arthritis it

is a challenge but I feel so much better when I get my exercise in..I'm only

doing 20 min. on the treadmill and lots of stretches with some yoga and just a

little bit on the bike...been doing pretty good for a week now. Have a great

week everyone and thanks for the great info!

Meg