Today meats are too costly, full of antibiotic (antibiotic are man's-grown parasites), chemicals, hormones etc. and way down the food chain to good nutritional values. Meat stops the elimination of diseases (see post) and, people eat too much of it to clear the body of toxins. Toxic body is a sick body. Organic gluten or Seitan can substitute the value of meat and is better made at home with the bran left in. (See posts.) However, this is a quicker, semi-homemade recipe that needs to be in my recipes with the other seitan's.
Seitan (vegan)
12 cups water
1/8 cup maple syrup
¼ cups water
1/8 cup Bragg Liquid aminos (Non Vegan style would to just use beef, chicken or veg. broth.)
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THESE VIDEOS MAY HELP AND THEIR ARE OTHERS ON THE SITE. YOU CAN MAKE UP A LOT OR IN SMALL AMOUNTS, DEPENDS ON FREEZER SPACE AND TIME.
THIS SITE HAD A LOT OF GOOD COMMENTS which maybe HELPFUL IF YOU'VE MADE A MISTAKE SOMEWHERE....
http://www.youtube.com/watch?v=jnqU39x0ulI&feature=related
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*** http://www.youtube.com/watch?v=Ta8de9ZeXSM&feature=related (DEMO; SHE'S USING WHITE FLOUR) NO BRAN CAN BE LEFT IN WHITE SO SWITCH TO WHOLE WHEAT AND DON'T RINSE ALL THE BRAN OUT. HOME MADE VERSIONS ARE HEALTIER WITH THE THE BRAN LEFT IN....IT'S SILENT VIDEO
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continued;
1 ¼ cups organically grown gluten flour
¾ tbs. Garlic powder
¾ tbs. Onion powder
½ tbs. Basil or sub. another spice (see below)
1 tbs. Chicken-flavored broth base (found in health food stores)
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Place the water and the maple syrup in a large saucepan and bring to a boil. Mix the next group of ingredients in a mixing bowl. Combine the water and the Bragg's and pour into the dry ingredients. This will form into a wet dough.
Knead the dough for five minutes trying to get the air bubbles out. Tear into lemon-sized pieces and place in the boiling water. Boil for approximately 45 minutes. Remove, cool, and drain in a colander. (Can be frozen)
NOTE: You can save the white... (starch) from gluten making for any gluton free cooking, cookies, noodles etc. if it was started from the whole wheat flour. See seitan posts.
Next, be careful not to follow "any fad," including "gluton free" anything. These products are not in its whole original form, that the first clue, it's white, no protein in any product made from the flour, and has is not calorie free.
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Variation; For sausage flavored seitan, make the following changes to the above recipe: Substitute beef-flavored broth base for chicken-flavored broth base i.e.
Add:
2 Tbs. Thyme
2 Tbs. Sage
2 Tbs fennel or sausage seasoning.
Cayenne? See other posts for seasoning (gluten has no flavor) Makes 5 servings.
http://blog.fatfreevegan.com/2007/04/veggeroni-seitan-pepperoni.html
Chill the dough first. Also, It can be made into shapes; round i.e. place in your mold before cooking then place in mold then bake, boil i.e..
Other Recipes: Seitan and Shiitake Mushroom Stroganoff, Seitan Stew, etc.
This site from Virgina University started with white flour, substitute whole wheat flour.
http://www.vrg.org/journal/vj96mar/vjseitan.htm
Also; vegetarian recipes. http://www.vrg.org/recipes/
Comments Welcomed.....
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