Making seitan for UK readers March 7, 2009

No pictures but remember when I made the perfect yummy seitan steaks? I tried again but this time I made half of the recipe with gluten flour from Flourbin and half from the Low Carb Store. I wanted to see if the (cheaper) flour from Low Carb would work as well as the one from Flourbin and find out whether it was the flour or the recipe that worked so well. Good news! Both of them gave identical results! The Low Carb steaks were a touch more difficult to work with but when they came out of their foil parcels they were identical. Go ahead and make them and tell me what you think!

(I used half of them in YRR mustard crusted seitan and am going to use the other half for beer battered seitan. I do suffer for the cause!)

Jerk seitan, coconut rice and greens September 23, 2008

It’s a long time since I’ve made anything new from Vegan with a Vengeance. I still had the last bits of my seitan left, but I’d picked out the best steaks and the stuff I was left with was quite small chunks, almost like a mince. I had a few green peppers lying around so I decided to have a go at the jerk seitan, and serve it, as suggested, with coconut rice and greens. Just as I was blending the marinade my wonderful trusty hand blender died, so the marinade was a bit chunky. Even so, this was a really tasty dish, far more so than I’d expected. I also loved the coconut rice, which is cooked in coconut milk, water and cinnamon stick, with lime zest and toasted coconut added in.

I can’t live without my blender, so I’m off to study e-bay…..