Guest guest Posted November 18, 2005 Report Share Posted November 18, 2005 Wonderful ... good for you to find a quick easy way to use this product and make something delicious. Did you cook the gluten balls in some sort of broth? ~ pt ~ Errors, like straws, upon the surface flow; He who would search for pearls must dive below. ~ John Dryden ~~~*~~~*~~~> , " cronzen " <truepatriot@m...> wrote: > > Thank you all for these posts on seitan. I have had a bag > of wheat protein isolate kicking around for some time now. > I thought I would use it as a protein supplement in my morning > smoothies, but I much prefer the rice protein powders. Anyway, > I decided last night to make seitan balls with it. Using a 1/4 > cup of wheat protein, a fl oz of water, and a hodge-podge of > spices, I whipped up 8 little wheatballs in no time at all > (kneading it in my hands like playdough). I just had them for > lunch. Delicious! And unlike the storebought varieties, no > sodium! This versatile, high protein, food will definitely > become a mainstay. I look forward to experimenting with the > spices. > > -Erin > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2005 Report Share Posted November 18, 2005 Yes, I simmered them for 30-60 minutes in a quick broth of spices. Since this first adventure, I have made a bigger batch with different spices, nutritional yeast, and garbanzo bean flour into a " sausage. " The recipe in that case calls for rolling it into a log and wrapping tightly in foil, then baking at 325 F for 1.5 hours, cooling, and refrigerating overnight. The next day, I thinly sliced off several pieces and fried them up with onions, garlic, and mushrooms (and diced tomatoes late in the process, just to warm), and used it to top some spaghetti squash " pasta. " Yummy. -Erin , " ~ PT ~ " <patchouli_troll> wrote: > > Wonderful ... good for you to find a quick easy way > to use this product and make something delicious. > Did you cook the gluten balls in some sort of broth? > > ~ pt ~ > > Errors, like straws, upon the surface flow; > He who would search for pearls must dive below. > ~ John Dryden > ~~~*~~~*~~~> > , " cronzen " <truepatriot@m...> > wrote: > > > > Thank you all for these posts on seitan. I have had a bag > > of wheat protein isolate kicking around for some time now. > > I thought I would use it as a protein supplement in my morning > > smoothies, but I much prefer the rice protein powders. Anyway, > > I decided last night to make seitan balls with it. Using a 1/4 > > cup of wheat protein, a fl oz of water, and a hodge-podge of > > spices, I whipped up 8 little wheatballs in no time at all > > (kneading it in my hands like playdough). I just had them for > > lunch. Delicious! And unlike the storebought varieties, no > > sodium! This versatile, high protein, food will definitely > > become a mainstay. I look forward to experimenting with the > > spices. > > > > -Erin > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 Wow... what an interesting process. Where did you find your recipes for these things? [apology if you've meantioned in the past and didn't catch it] Please do share some recipes for the things you've tried when you get the chance. i bet making all your own vegan protein sources [ i loath calling them unmeats or analogs], is very economical; fresh-tasting, too! Very inspiring. ~ pt ~ November comes And November goes, With the last red berries And the first white snows. With night coming early, And dawn coming late, And ice in the bucket And frost by the gate. The fires burn And the kettles sing, And earth sinks to rest Until next spring. ~Ê Clyde Watson ~~~*~~~*~~~*~~~> , " cronzen " <truepatriot@m...> wrote: > > Yes, I simmered them for 30-60 minutes in a quick broth of spices. > > Since this first adventure, I have made a bigger batch with > different spices, nutritional yeast, and garbanzo bean flour > into a " sausage. " The recipe in that case calls for rolling > it into a log and wrapping tightly in foil, then baking at > 325 F for 1.5 hours, cooling, and refrigerating overnight. > > The next day, I thinly sliced off several pieces and fried them up > with onions, garlic, and mushrooms (and diced tomatoes late in the > process, just to warm), and used it to top some spaghetti squash > " pasta. " Yummy. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 You can find lots of these seitan recipe variations at http://www.ellenskitchen.com/recipebox/index.html (Beware, it's not all veggie food, so scroll down quickly to the veggie and wheatmeat sections, lol.) My first experiment (the small " playdough " batch) was based on the basic recipe at http://waltonfeed.com/grain/ldscn/73.html In all cases, I dropped the sodium-laden ingredients like soy sauce (replacing with a little liquid smoke often does the trick). I'm definitely psyched about this new culinary treat. Not because I want something that is like m#@t (I long ago stopped buying the fake stuff in the store), but because it's a high-protein versatile food. I just hope I'm not gluten intolerant! Enjoy and report back, -Erin , " ~ PT ~ " <patchouli_troll> wrote: > > Wow... what an interesting process. Where did you > find your recipes for these things? [apology if you've > meantioned in the past and didn't catch it] > Please do share some recipes for the things you've > tried when you get the chance. i bet making all your > own vegan protein sources [ i loath calling them unmeats > or analogs], is very economical; fresh-tasting, too! > Very inspiring. > > ~ pt ~ > > November comes > And November goes, > With the last red berries > And the first white snows. > > With night coming early, > And dawn coming late, > And ice in the bucket > And frost by the gate. > > The fires burn > And the kettles sing, > And earth sinks to rest > Until next spring. > ~Ê Clyde Watson > ~~~*~~~*~~~*~~~> > , " cronzen " <truepatriot@m...> > wrote: > > > > Yes, I simmered them for 30-60 minutes in a quick broth of spices. > > > > Since this first adventure, I have made a bigger batch with > > different spices, nutritional yeast, and garbanzo bean flour > > into a " sausage. " The recipe in that case calls for rolling > > it into a log and wrapping tightly in foil, then baking at > > 325 F for 1.5 hours, cooling, and refrigerating overnight. > > > > The next day, I thinly sliced off several pieces and fried them up > > with onions, garlic, and mushrooms (and diced tomatoes late in the > > process, just to warm), and used it to top some spaghetti squash > > " pasta. " Yummy. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 Thanks a bunch; lots of recipes and ideas to explore on both those sites. So kind of you to share. ~ pt ~ A few days ago I walked along the edge of the lake and was treated to the crunch and rustle of leaves with each step I made. The acoustics of this season are different and all sounds, no matter how hushed, are as crisp as autumn air. ~ Eric Sloane ~~~*~~~*~~~> , " cronzen " <truepatriot@m...> wrote: > > You can find lots of these seitan recipe variations > at http://www.ellenskitchen.com/recipebox/index.html > (Beware, it's not all veggie food, so scroll down > quickly to the veggie and wheatmeat sections, lol.) > > My first experiment (the small " playdough " batch) > was based on the basic recipe at > http://waltonfeed.com/grain/ldscn/73.html > > In all cases, I dropped the sodium-laden ingredients > like soy sauce (replacing with a little liquid smoke > often does the trick). I'm definitely psyched about > this new culinary treat. Not because I want something > that is like m#@t (I long ago stopped buying the fake > stuff in the store), but because it's a high-protein > versatile food. I just hope I'm not gluten intolerant! > > > > Enjoy and report back, > -Erin Quote Link to comment Share on other sites More sharing options...
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