Recipe: Seitan

I used to make this in Gainesville - it was suprisingly easy, unexpectedly fun and super-delicious to make - the results are really good - it rivals the quality you'd get at any cafe in town. My friend Mark's fiancee, Janeen, inspired me to get this recipe on my blog so I don't lose it - it's been sitting on 3 little pieces of paper on my desk for years.

Janeen's throwdown challenge is to add flavoring to the seitan - maybe even rival the recipe for Chicken Fried Seitan she shared with me today. Oh - yum!

Seitan

Stock

1 cup tamari

1/2 cup molasses

water

fill pot 3/4 way - get to full boil

Dry Ingredients

5 cups gluten flour

3 tbsp garlic powder

3 tbsp basil

3 tbsp onion powder

2 tbsp ground fennel

1 cup nut yeast

Wet Ingredients

5 cups water

1/2 tamari (sic) (I think this is 1/2-cup; check this next time I make recipe)

1-2 ounces of liquid smoke

1). Mix dry batter first

2). Pour in wet batter, mixing constantly, until a dough is formed (don't use all the wet batter).

3). Knead dough for 5-10 min to get out the air packets. Slap and throw and spank it into long loaves.

4). Cut into five slices.

5). Boil for 50-55 minutes.

Alexandria!

Rick Steves recent podcast covers Alexandria, Egypt where I'll be going in December.

It led me to the NOVA episode, "Treasures of the Sunken City" which documents the discovery and mapping of the Lighthouse of Alexandria, one of the seven wonders of the world and once the tallest manmade structure on Earth.

I'm also looking forward to exploring the library in Alexandria, Bibliotheca Alexandrina.

Recipe: Banini

Recipe

Banini (favorite of vegan crusty kids everywhere)

3-4 frozen bananas
1 ripe banana
1/4-1/2 cup carob powder
1-2 tsp vanilla
ice water
4 tblsp tahini

Put frozen naners in blender with a little ice water and blend until combined but not very much. Add remaining ingredients then blend until creamy; add water until desired consistency is achieved. Yum!!

Recipe: Hummus

Recipe

Hummus
2 cans garbanzos
1/3 cup bean liquid
1/3 cup lemon juice
3 cloves garlic, minced
3 tbls tahini
2 tbls olive oil
salt & pepper to taste

Puree garbs, adding bean liquid and lemon juice. Blend until slightly creamy - add garlic, tahini, olive oil, salt & pepper. Blend again until desired consistency

I last posted in July 2009?! Eh, sorry about that. Although, I have no new years resolution to blog more. So, no promises, OK?

Here's a recent pic of Zoe and Solome (Zoe is a panic):

We went tubing last weekend. See for yourself.

Fun was had by all - as you can see.