Prepare Seitan as described in "Seitan for Italian Recipes".
6-8 cloves of fresh garlic
Lots of fresh sage!
Dry white wine (I use pinot grigio).
Heat a skillet at medium high with 3-4 tbsp of olive oil.
When hot, add garlic. When slightly brown, add seitan pieces.
Brown one side.
Flip.
Add fresh sage.
When second side is brown, add enough white wine to deglaze and keep about 1/4" of liquid in the pan.
Reduce liquid until it reaches desired consistency.
Move seitan to a plate. Pour sauce over it.
Serve immediately.
Monday, March 1, 2010
Seitan for Italian Recipes
I'm really starting to get these seitan recipes down. Here's the idea:
The instructions below makes seitan pieces ready for cooking the way chicken breasts are often done in Italian cooking.
You can then appropriate pretty much any Italian stovetop chicken recipe.
(You can double this recipe if you have a lot of people over. Feeds 5-6):
1 1/3 c. vital wheat gluten
2 vegan bouillon cubes
2 tbsp soy sauce.
all purpose flour.
In a small pot, heat about 4 cups of water and one bouillon cube until it dissolves. It's best to let this broth cool completely, but you can use it while warm, too.
Add soy sauce to the small pot.
Heat a large stock pot with one of the bouillon cubes.
Pour wheat gluten powder into a large bowl.
Add contents of small pot to the large bowl very slowly, stirring well to make sure the wheat gluten doesn't get lumpy.
Once the wheat gluten is saturated with liquid, stop pouring broth in and start kneading, about 5 minutes.
Stretch dough into a long baguette shape. Let rest for 5 minutes.
The water in the large pot should almost be boiling now.
Slice dough into pieces, about 1/2" to 3/4" thick. Stretch each slice as thinly as you can and drop it into the large pot.
Let simmer for one hour.
Drain pot and let seitan stand for 5 minutes to cool enough to handle.
In the meantime, prepare two plates, one with flour for coating, one for completed pieces.
Going one by one, press as much liquid out of each seitan piece as you can, then coat both sides well with flour.
Now the seitan pieces are ready to use in pretty much any Italian recipe that sautes them on the stovetop!
The instructions below makes seitan pieces ready for cooking the way chicken breasts are often done in Italian cooking.
You can then appropriate pretty much any Italian stovetop chicken recipe.
(You can double this recipe if you have a lot of people over. Feeds 5-6):
1 1/3 c. vital wheat gluten
2 vegan bouillon cubes
2 tbsp soy sauce.
all purpose flour.
In a small pot, heat about 4 cups of water and one bouillon cube until it dissolves. It's best to let this broth cool completely, but you can use it while warm, too.
Add soy sauce to the small pot.
Heat a large stock pot with one of the bouillon cubes.
Pour wheat gluten powder into a large bowl.
Add contents of small pot to the large bowl very slowly, stirring well to make sure the wheat gluten doesn't get lumpy.
Once the wheat gluten is saturated with liquid, stop pouring broth in and start kneading, about 5 minutes.
Stretch dough into a long baguette shape. Let rest for 5 minutes.
The water in the large pot should almost be boiling now.
Slice dough into pieces, about 1/2" to 3/4" thick. Stretch each slice as thinly as you can and drop it into the large pot.
Let simmer for one hour.
Drain pot and let seitan stand for 5 minutes to cool enough to handle.
In the meantime, prepare two plates, one with flour for coating, one for completed pieces.
Going one by one, press as much liquid out of each seitan piece as you can, then coat both sides well with flour.
Now the seitan pieces are ready to use in pretty much any Italian recipe that sautes them on the stovetop!
Cipollini
These little onions are worth the trouble:
Preheat oven to 350. (I was in a rush with dinner and turned them up to 425 after they were in for about 20 minutes and they turned out fine.)
Peel about 30 or so onions.
Place in a baking dish (I prefer a glass pie dish, or something of the sort).
Pour about 2 tbsp olive oil and mix onions to coat.
Pour about 1/3 c. pinot grigio or other dry white wine (I ended up adding at least another 1/3 cup while they were cooking.
Toss in some pine nuts and golden raisins to taste.
Bake away! They'll be a quite dark golden brown once they're finished. You may want to turn some of them over as they're cooking if the edges start to get too dark.
Preheat oven to 350. (I was in a rush with dinner and turned them up to 425 after they were in for about 20 minutes and they turned out fine.)
Peel about 30 or so onions.
Place in a baking dish (I prefer a glass pie dish, or something of the sort).
Pour about 2 tbsp olive oil and mix onions to coat.
Pour about 1/3 c. pinot grigio or other dry white wine (I ended up adding at least another 1/3 cup while they were cooking.
Toss in some pine nuts and golden raisins to taste.
Bake away! They'll be a quite dark golden brown once they're finished. You may want to turn some of them over as they're cooking if the edges start to get too dark.
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