Monday, May 09, 2011
I made Seitan Thursday evening. This is a classic Vegan/Vegetarian stand-by we hadn't tried yet. And I was a little apprehensive. Yes. I know. Me apprehensive, the woman who has a mother hovering over fermenting liquid that she then drinks...
But seitan is a meat substitute made from wheat gluten. Think kind of like bread dough. Cooked, but in a stretchy way vs. fluffy, delicious bread way.
Weird. Really weird. But freakishly deliciously so.
Here is the recipe. Anyone with gluten issues will need to not want to try this at home. But. Hmmm. Dare I say it tastes like chicken?
I'm going to make this again with a Mexican bent and use it in fajitas. And then Xta has asked me to make over one of her favorite recipes that requires about a million spices. So once I get the seitan tricks down, I'm going to take her up on the request.
The next meat substitute item we need to attempt is tempeh. Oddly, this is an item that shouldn't be too odd for our experimental palettes since it is fermented soy. But again....I'm a little put off.
Hmmm. So I wondered if that's something I could do at home.
Uhhh. Not so much. But. I'll bet I can find it at TJ's or WF's. I'll let you know.