Recipe Archive - 27 January 2008

1 box, 10 oz vital wheat gluten
1 to 1/4 cups cup broth or water or as needed
1 tsp salt
1 tsp garlic powder
1 Tbs soy sauce
4 to 5 cups vegetable broth, mushroom broth, mock chicken broth etc.

I have also learned to become a vegan 'maven' , baking and cooking delicious vegan. Wheat gluten intrigued me. I did not care for the kind in boxes or frozen ,found in health food stores and decided to try my own at it. I got ideas off the Net, everything from baking, steaming, pressure cooking the wheat gluten. Wheat gluten is totally bland with a somewhat chewy, firm texture. When doctored up it can become a delicious alternative to meat.

This easy recipe is a great way to be introduced to a simple seitan and it's uses.

In a large bowl, place the vital wheat gluten, add seasonings to the water or broth and add enough liquid to gluten stirring vigorously with a spoon. It should come together as a spongy mass, an unusual texture coming from a dry product!. Knead briefly and shape into a oval. With a sharp knife cut into 4 sections ( or keep whole like a roast ) . Place in crock-pot and cover with liquid of choice. Cook on high about 4 to 5 hours or somewhat longer on low setting.

The seitan will absorb some of the liquid and have a texture like a very firm matzoh ball. Remove seitan from liquid with slotted spoon. Cool slightly and slice thin with a sharp knife. At this point, it can be frozen or refrigerated. Save the liquid in the crock-pot for soup etc if you wish.

Using seitan: coat slices with barbecue sauce and serve on rolls, use slices in a vegetarian stew, chop seitan coarsely and with vegan mayo , onions, celery make a mock chicken salad, use seitan in stir frys etc. Marinate slices in various sauces, grill pieces etc. etc.

With experimenting with cooking methods, one can produce the texture of the seitan one likes best. So far this crock pot method is the one I currently enjoy.



ISSN 1938-7385 Volume 13, Number 44 This Week's Contents 1. Scungilli Sorrentina 2. Prosciutto Arancini 3. Rose Petal Ice Cream 4. Crock-pot Simple Seitan

1. Scungilli Sorrentina submitted by amanda 2 lb Fresh scungilli or conch 1 Wine cork 1 c Dry white wine 2 tb Vinegar 3 Italian Roma tomatoes, to yield 3/4 cup 4 tb Extra-virgin olive oil 1 md Red onion, chopped 1/4" dice Salt, to taste 2 tb Fresh thyme, leaves only Freshly-ground black pepper 1 Yellow bell pepper - stemmed, chopped 1/4" dice 2 Lemons, cut into wedges Place scungilli in a pot and cover with water. Add a wine cork and 2 tablespoons vinegar and boil 1 hour until tender. Drain and cool. Slice into 1/4-inch rounds and set aside. In a tall sauce pan (6- to 8-quarts), heat olive oil over medium heat. Add onion, thyme leaves and bell pepper and cook until softened, about 8 to 10 minutes. Add wine, tomato pieces and scungilli and bring to a boil. Lower heat to simmer and cook 15 minutes. Season with salt and pepper and serve in shallow bowls with lemon wedges. This recipe yields 4 servings.

2. Prosciutto Arancini submitted by butterflydog Italian Fried Rice Balls 8 oz Arborio rice 2 oz white wine 24 oz chicken stock 1 onion diced fine 3 oz prosciutto, diced fine 6 oz Manchego cheese grated 2 oz piquillo peppers fine diced 4 oz butter softened 5 eggs beaten 2 cups all purpose flour 2 cups bread crumbs salt and pepper to taste extra virgin olive oil as needed Gently heat some olive oil in a pot and cook onions till soft and translucent. Add prociutto to pot and gently warm to render flavor. Don't over cook. Add rice and toast lightly without changing color of rice or adding more olive oil. Just let rice get a sheen to it; cooking about several minutes. Add wine and cook and reduce till rice is dry. Season to taste at this point. Next ladle chicken stock in 3 stages, adding stock to barely cover rice while it simmers. The rice should absorb the stock without breaking apart. Once these steps are completely add the cheese, peppers and butter to the rice as you did the stock. Once all are added stir vigorously with a spoon. Place the risotto in a shallow pan to cool. Once cool, form into 1 inch balls. Then coat balls with flour, egg and breadcrumbs. Let chill in the refrigerator, 1 hour. Deep fry balls in 350F oil or bake 375 till golden.These really taste best when fried. Serve 4 person for an appetizer or as a side to accompany chicken or fish. Yield: 45 balls Source: Chef Tony May

3. Rose Petal Ice Cream submitted by butterflydog 1 cup rose petal jam or rose petal spread* 2 cups heavy cream 1 cup whole milk 1 drop red food coloring ( optional ) 1 tsp rose petal extract ( optional ) Chopped pistachio nuts ( optional ) I enjoy using the exotic flavors of orange blossom, almond and rose petals. Since it is winter here and I don't grow my own roses and had no access to organic pesticide free rose petals, I decided to concoct my own ice cream recipe using a rose petal spread. The ice cream came out wonderful with a delicate pink color and a subtle but wonderful flavor. I intend to serve this along with a chocolate mousse cake to make the presentation of color and complimenting flavors. Or perhaps serve the ice cream along with a rose petal pond cake ! In a heavy duty sauce pot place all ingredients and cook and stir over medium heat to dissolve the rose petal spread. Cool and chill till very cold. Process in an electric ice cream maker until thickened . Place mixture in a container, stir to distribute any rose petal leaves from the spread and add and stir in nuts if using. Freeze until firm before use - usually overnight. Yield: about 4 cups. Note: if you do have some fresh ,clean, small , pesticide free rose petals by all means add them to the ice cream maker when making the ice cream adding them when the ice cream gets thickened. Note, no extra sugar in the recipe. * I used the Greek Brand: Sarantis but Ahmed is a Pakistani Brand . There are other Turkish and Middle Eastern brands. All are found at ethnic grocers or may be ordered on the Net. Remember to use a spread, preserves or jam and not jelly.

4. Crock-pot Simple Seitan submitted by butterflydog 1 box, 10 oz vital wheat gluten 1 to 1/4 cups cup broth or water or as needed 1 tsp salt 1 tsp garlic powder 1 Tbs soy sauce 4 to 5 cups vegetable broth, mushroom broth, mock chicken broth etc. I have also learned to become a vegan 'maven' , baking and cooking delicious vegan. Wheat gluten intrigued me. I did not care for the kind in boxes or frozen ,found in health food stores and decided to try my own at it. I got ideas off the Net, everything from baking, steaming, pressure cooking the wheat gluten. Wheat gluten is totally bland with a somewhat chewy, firm texture. When doctored up it can become a delicious alternative to meat. This easy recipe is a great way to be introduced to a simple seitan and it's uses. In a large bowl, place the vital wheat gluten, add seasonings to the water or broth and add enough liquid to gluten stirring vigorously with a spoon. It should come together as a spongy mass, an unusual texture coming from a dry product!. Knead briefly and shape into a oval. With a sharp knife cut into 4 sections ( or keep whole like a roast ) . Place in crock-pot and cover with liquid of choice. Cook on high about 4 to 5 hours or somewhat longer on low setting. The seitan will absorb some of the liquid and have a texture like a very firm matzoh ball. Remove seitan from liquid with slotted spoon. Cool slightly and slice thin with a sharp knife. At this point, it can be frozen or refrigerated. Save the liquid in the crock-pot for soup etc if you wish. Using seitan: coat slices with barbecue sauce and serve on rolls, use slices in a vegetarian stew, chop seitan coarsely and with vegan mayo , onions, celery make a mock chicken salad, use seitan in stir frys etc. Marinate slices in various sauces, grill pieces etc. etc. With experimenting with cooking methods, one can produce the texture of the seitan one likes best. So far this crock pot method is the one I currently enjoy.

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