It’s not even 10:00 am and I’ve already eaten breakfast…
…cleaned out the horses…
…did a yoga download while the seitan was simmering…
And put my face on, too. And ordered a girth for my dressage saddle because the one that came with it is a 32″. Mr. Pony needs about a 26″. He may think he’s a big ol’ warmblood, but he’s not.
Of course, by the time this gets posted I’ll have a blog post up, but then it’ll probably be more like 11:00. Oh, well.
Anyways. Wanna talk about seitan?
I think seitan is sort of a “six or half-dozen,” scenario. Sure, you can have hot-dog seitan, chicken seitan, etc – but either way, you’re mixing vital wheat gluten and a broth of some sort. I’ve sort of done my own thing from Veganomicon’s Simple Seitan, but I like things sort of basil-y and garlic-y, so I made some swaps. That and I hate soy sauce.
Yes, I used the term hate.
Anyways, here’s what I’m usually eating whenever seitan pops up. It’s my new love. I haven’t even bothered purchasing tempeh lately. (Although – heads-up – Lightlife has a $1.00 off coupon on their website :D)
Combine your dry ingredients in a medium-sized mixing bowl:
Combine your wet ingredients in a separate vessel:
- 1/4 c. vegetable broth
- 2 T. balsamic vinegar
- 1 large or 2 medium cloves of garlic, pressed
Stir until mostly combined, and then knead it until strings start to form. Form it into one-two rounds:
And prepare your boiling liquid. I just fill a medium-sized saucepan with a can of vegetable broth, adding more water if necessary. You’ll want to have it mostly full, so the seitan is completely covered.
Place the seitan in the liquid, and bring to a boil.
After an hour, remove from heat and uncover. Let it cool off, and then store it with some of the broth in the fridge.
When I use it for sandwiches, I just slice it and give it a quick pan-fry on both sides in a non-stick pan. Make sure you kinda squeeze a little of the excess broth out first.
As for the muffins? Well, I went through those last ones probably the fastest I’ve ever gone through muffins, with all of my faux strawberry shortcakes. I intended to make them more peanut-buttery than last time but I couldn’t even remember what I did last time to change. So I have the same observations about this batch that I did about the last – needs a bit more maple or agave, and a bit more peanut butter. I’m almost there, though! (…nothing a little peanut butter smeared on top can’t fix 😉 )
Now I’m hoping the storms can hold off long enough that I can play with a cute lil’ guy named Teddie!
P.S. I’m glad everyone enjoyed my last camera post! I know if you’re unfamiliar with photography it’s overwhelming at first – my advice is to just experiment. It will all make sense 🙂 And I didn’t even touch on white balance, lighting, ISO, etc. I think next I’ll talk about white balance – it’s something everyone can benefit from, not necessarily dSLR specific!
P.P.S – Don’t forget about the BSI: Bulghur Wheat Contest!! Get creative! Remember, bulgur is fun to bake with, too :]