I made seitan for the first time this weekend. It was so much fun! Kinda like a science experiment–although one that doesn’t involve cutting up dead animals (notice the frog anatomy apron). I think this is the start of a seitan phase.
Using vital wheat gluten, I made seitan from this book (which is an amazing book, by the way). The jerk marinade in the recipe was delicious (with maple syrup, cayenne pepper, thyme, allspice, cinnamon, ginger, and a bunch of other good stuff). The meaty texture and strong flavor offers a great alterntive to soy-based products and works well when catering to omnivores wary of meatless foods. Also, it is just really fun to pronounce the word “SAY-TAHN.”
For those unfamiliar with seitan, there is a good introduction from the Vegetarian Resource Group. It provides recipes and cooking tips, explains seitan’s history, and lists some of the commerical seitan producers.
Anyway, since I made a large batch of seitan, I’ve been eating it with pretty much everything. My sister and grandparents came over for lunch one day and I made seitan tacos with homemade flour tortillas, pesto (with basil and mint from my garden), lettuce from my garden, creamy tofuy dressing (with chives from my garden), and coconut rice. I also mixed it with grilled onions, peppers and mushrooms and made breakfast tacos for my coworkers. I still have a little bit left and I’m thinking of using it for a topping on a pizza.