Friday, February 25, 2011

Mark X's Seitan

Adapted from a recipe posted online by Mark X

"Chicken" Roast

Preheat oven to 325 F.
In a large bowl, mix together:
2 cups vital wheat gluten flour (1 box arrowhead mills)
1 Tbs nutritional yeast
2 Tbs powdered vegan chicken broth or bouillion
2 tsp garlic powder
2 tsp onion powder
1/8 tsp pepper (optional)
1/4 tsp of turmeric (optional, but it gives the roast a yellowish hue, reminicent of real chicken!)
Gluten liquid
In separate bowl mix together:
1 Tbs olive oil (optional-for those McDougallers out there!)
1 + 1/2 cup of water
Pour into flour mixture.
Stir/knead until is a dough ball
(add additional water or gluten flour if needed to get proper consistency. All of the flour should be well incoporated but the dough should be firm and not tacky to the touch).
Knead vigorously for additional 1 minute

Basting liquid
Whisk together in measuring cup:
2-3 Tbs of chicken broth powder
1 Tbs of olive oil (optional)
then add enough water to make 3/4 to 1 cup (see below for precise measurement) total liquid
Set aside basting liquid
Spray a bread loaf pan with cooking spray:
Stretch gluten ball into a loaf and place in loaf pan (ensure it has room to expand in the pan). Pour basting liquid over the gluten loaf (loaf should be 1/3 to 1/2 submerged in the liquid (no more). Baste over the loaf.
Cover with foil and bake in oven for 1 hour and 30 minutes. Baste every 20 minutes or so.

Beef variation:

Eliminate turmeric. Substitute beef flavored broth for chicken broth throughout recipe. Add 2 tbls of soy sauce to gluten liquid, reducing water by same. Add 1 tbls of A1 sauce and 1 tablespoon of vegan worcestershire to basting liquid and reduce the amount of water accordingly.

Ham variation:

Eliminate turmeric. Substitute ham flavored broth for chicken broth throughout recipe. Add 1 tbls soy sauce and 1/2 to 1 tsp of liquid smoke to gluten liquid and reduce water by same amount. Add 2 tbls of soy sauce, 1 tsp of liquid smoke and 1 tsp of brown sugar to the basting liquid. Reduce water accordingly.

Basic seasoned gluten roast:

Eliminate turmeric. Substitute vegetable broth powder in lieu of chicken broth throughout recipe. Omit nutritional yeast. After gluten and basting liquid are in the loaf pan add a cup or so (depending on size of loaf pan, but allow room for seitan to expand) of the any of the following vegetables: Carrots, onions, leeks, celery, garlic, or other vegetbles appropriate for a pot roast. You can then eat the veggies when the roast is done, but they are pretty soft.

Traditional Asian Gluten roast:

Though not truly traditional, because in Asia they usually simmer the gluten.

Omit all spices. Add only vital wheat gluten flour to water. for basting liquid, add 2T of soy sauce to the basting liquid, reducing water accordingly, and add several strips of sea vegetable (kombu, wakame, hijiki, nori, or whatever you got).

Your Customized Seitan roast.
You can really monkey with this however you want. You could try to make a fish roast, if you could get some seafood broth to substitute for the chicken broth. You can also have mexican roast, by adding in chili powder, red pepper, cumin, and adding some dashes of hot sauce to the basting liquid. You can also make a curry loaf, adding in a table spoon or two of curry powder in lieu of the chicken broth. I also like mixing in some paprika, and cumin and red pepper to the ham variation, and adding some ketchup (2T) the gluten liquid to get kind of a pepperoni type of roast.

For an Italian sausage roast:

Go with the ham variation. Omit turmeric. Substitute red pepper for black pepper. Add 1 T of sage and another of thyme to the dry ingredients. Eliminate brown sugar in basting liquid. 2 tsp of Italian seasoning mix (basil oregano). Be sure to include oil.


adapted from Nick Malgieri's book How to Bake

You can use some whole wheat flour in this recipe if you like, but add the smallest amount of flour first because the ww flour absorbs more liquid than the refined white flour. It's easier to add more flour than it is to add more liquid. They're easy and taste so much better than the ones you get in the store.

2 1/2 teaspoons active dry yeast (1 envelope)
1 1/2 cups warm water (110 degrees)
5-6 cups unbleached all-purpose flour (I've never, ever used 6 cups - sometimes I've used less than 5 cups)
3 tablespoons sugar
2 teaspoons salt

1. Whisk yeast into the warm water in a bowl and set aside.
2. In the bowl of your food processor (*see note*) combine the smaller amount of flour, sugar, and salt - and be sure to use the metal blade. Pulse the food processor to mix it and then add the yeast mixture and continue to pulse until the dough forms into a ball. Let it sit for 5 minutes and then run it again for 30 seconds at a time. This is a very firm dough. The rest of the flour is kneaded in by hand - I don't always use the rest of flour, though. It just depends on how moist or dry the dough is when I'm done with in the food processor.
3. Take the dough and shape it into ball and place in an oiled bowl and cover with plastic wrap. Let it rise until doubled, usually about an hour.
4. Bring a 6-qt. saucepan of water to a simmer.
5. Punch down risen dough and divide into 10 or 12 equal pieces. Roll each into a 8-10 inch cylinder and keep the dough covered as you work - you don't want it drying out. Moisten the ends of the cylinders with water and stick them together, so they form a circle.
6. Preheat your oven to 450 F.
7. I usually let the bagels rise somewhat (not for longer than about 20 or 30 minutes) before simmering. I just like for them to be a little bigger when baking them. They'll still rise in the oven after the simmering process, so doing this second rise isn't necessary at all. Place your bagels, no more than 2 at a time, in the simmering water for about a minute, turn, and simmer for another minute. Remove bagels and drain. Do this with all of the bagels. When they're dry, bake them on a baking sheet lined with parchment paper and bake for 20-30 minutes, or until golden brown and shiny.
8. Transfer to a rack and cool. Oh, and then eat!

*Note: Make sure your food processor can handle this much flour!! This is how I burnt up the motor in my old food processor. To mix the dough by machine, mix all of the ingredients in the bowl of your heavy-duty mixer and mix on low speed using the dough hook. Do this for ten minutes or until the dough is smooth and elastic.

**You can sprinkle your bagels with sesame seeds, or poppy seeds if you like before baking - sprinkle them on just after they come out of the simmering water so they stick.

Friday, February 11, 2011

Couscous with Scallions

adapted from Food Network.

1 1/2 cups vegetable stock
1/2 cup chopped scallions
1 cup plain couscous
2 tablespoons chopped parsley (optional)
Salt and freshly ground black pepper

Bring the vegetable stock to a simmer in a medium saucepan. Add scallions and couscous. Cover the pan and remove from heat. Let stand for 5 minutes. Fluff with a fork, add the parsley (if using), and salt and pepper to taste. Eat up!

Sunday, February 6, 2011

Crispy Cajun Burgers

These are based on the Crispy Cajun Chickpea Patties from Vegan Dad. If you don't have all the spices, you can leave some out, or substitute something similar, such as basil for oregano.

1 tablespoon oil
1/4 cup diced red onion
1/4 cup diced green pepper
1/4 cup diced celery
3 cloves garlic, minced
15 ounce can chickpeas, drained
1 cup bread crumbs
¾ cup wheat gluten
3 tablespoons mayo
1 tablespoons Dijon mustard
1 tablespoons lemon juice
1 teaspoon paprika (I used Spanish smoked)
1/2 teaspoon salt
1/2 teaspoon thyme
½ teaspoon oregano
¼ teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
water as needed
oil for brushing

Heat oil and sauté onion, pepper, celery and garlic until tender. Pulse chickpeas briefly in a food processor, leaving mixture a little bit chunky (just make sure there are no whole chickpeas, as these will make the burgers fall apart.) Transfer to a bowl and add sautéed vegetables and remaining ingredients. Stir well to combine and add water 1 tablespoon at a time as needed. (I used two tablespoons.)

Heat oven to 375. Form burger mixture into 6 patties and brush both sides with oil. Bake for 12 minutes a side.