For the past year I’ve been making my own vegan meat out of organic vital wheat gluten. This meat is called seitan (pronounced, humorously enough, say-tan, just like the fork-tongued guy in red). If you’ve eaten mock meats, especially in restaurants, you’ve most likely have eaten seitan.
I am not gluten intolerant, and I know that the current ‘epidemic’ of celiac disease is not what it seems. People eat far too much wheat in their diets, and that wheat is not only genetically modified, but sprayed with herbicides and pesticides, then processed until it has to have nutrients added back onto it to qualify as food, and then it is shipped and stored. The consumer has no idea when that poor tortured grain actually came forth into this world. As my good friend Bill says, “You can’t see the farm in it.” I believe that when people eliminate wheat from their diets they feel so much better because they aren’t eating all those hamburger buns, batters, snacks and other empty-calorie foods. They are also reducing the amount of pesticides and herbicides they consume.
I know about developing an intolerance to food. I’ve developed an intolerance to soy milk (organic, mind you), which made me realize how much of it I have been consuming. Now I drink rice milk or water mostly, and manage my soy intake while keeping an eye out for other products I may be indulging in too much. My grandfather Walter Brower in the 30’s had developed a bad dermatitis. He was in the hospital with it, being treated for all kinds of things with no relief. He was missing work, and he was the sole supporter of his family. Finally someone recommended that he visit a chiropractor… a chiropractor? For a skin condition? In the 1930’s? This was radical thinking. Thankfully he was desperate enough to go. He visited the chiropractor’s office, sitting across from him at his desk, and told the doctor about his affliction. The chiropractor asked what he did for a living. My grandfather was a delivery man for Bordon’s milk. The chiropractor said that my grandfather had developed a milk allergy due to all the dairy products he consumed. My grandfather went off dairy, and the skin problem disappeared within days. (This was at a time before cows were fed pellets of corn and chicken feces laced with antibiotics as they are today, too.)
All that said, I make my own meat with organic products, as well as my own vegan butter , and am now experimenting with vegan cheese (more on that later). Do I have a lot of time on my hands? No. I spend a couple hours once a month making the seitan and the butter, enough for a month, and freeze both.
Seitan isn’t pretty before it is cooked. It is grey and spongy. However compare it to the flesh of a butchered animal and it is beautiful. You can buy vital wheat gluten just about anywhere now, but different brands have different quality. I use Bob’s Red Mill which has outstanding flavor and never gets rubbery. I also use Bragg’s Liquid Aminos instead of soy sauce, tamari and often other salt. It is organic and nutritious, and a little bit brings out the flavor of soups, main dishes, salad dressings, scrambled eggs, and anything its added to. Compare prices online for both; Amazon.com has good deals if you want to buy a lot.
When seitan is frozen, the patties are quickly thawed in a lightly oiled pan. The ‘meat’ is juicy, flavorful and delicious, and can be used in place of chicken strips, ground up instead of meat for stuffing or sausage, used as is in a sandwich or hamburger, or cubed for stew, curry… whatever. The problem I have is wanting to eat it too often!
Basic SeitanAuthor: Originally from ShrimpGhost on Allrecipes.comRecipe type: Main DishCuisine: VeganPrep time:Cook time:Total time:Serves: 12Organic vital wheat gluten makes a yummy, all-purpose meat substitute for very low cost.Ingredients
- 2 cups organic vital wheat gluten
- 1 teaspoon organic crushed dry rosemary (or minced fresh)
- 1 teaspoon organic dried thyme
- 1 teaspoon organic dried rubbed sage
- ¼ teaspoon organic cumin seed, lightly crushed
- ¼ teaspoon organic garlic powder
- 2 cups water
- ⅓ cup Bragg's Liquid Amino Acid (or tamari sauce, but it is saltier)
- 8 cups water
- ¼ cup tamari sauce
- ¼ cup Bragg's Liquid Amino Acid
- ½ teaspoon organic onion powder
- 1 4-inch piece dried kelp (kombu) (you may omit)
- In a large non-reactive bowl, mix together the vital wheat gluten, rosemary, thyme, sage, cumin seed and garlic powder. In a measuring cup mix the 2 cups water with the Bragg's. Quickly add the liquid to the dry and working fast mix thoroughly. The gluten will develop quickly; use your hands to work it to make sure there are no patches of dry gluten. There should be extra liquid. The gluten will be rubbery. Shape the gluten into a long loaf, about 3 inches in diameter. Allow to rest while you make the broth.
- In a tall stock pot combine 8 cups of water with the Bragg's, tamari, onion powder and kombu and bring to a boil.
- Cut gluten log into slices no wider than ¼ inch, or in strips (you can always cut the finished patties into strips later). Individually drop pieces into boiling stock (they'll stick together otherwise). Reduce heat to low, cover and simmer for 45 minutes. Drain and either store seitan in refrigerator in some broth for no more than 5 days, or layer seitan patties flat in a plastic freezer bag laid on a cutting board or plate and freeze. When frozen gently break apart patties in the bag and keep frozen, taking out what you need. Patties can be heated quickly in a pan, sliced and stir-fried, thawed and breaded and baked or fried, or used any way you'd like.
I tried several seitan recipes, most of which were either too bland or too strong and muddy flavored. This recipe I really like for all-purpose, chickeny seitan. I freeze the finished slices flat in a plastic bag so I can pull out however many I need whenever I want them.
I thought I had posted this wonderful soup but apparently I hadn’t. Celery is a remarkable food for helping combat mental aging, among other attributes. This year we grew our own celery which is strong, fiberous and slightly bitter. We use it diced in stir-fry and many dishes including Celery Soup. This soup can be served hot or chilled, and you can either use cream at the end to finish it or just rely on the included potato for the thickener. Add a little cayenne to spice it up and increase its medicinal value. This is a blended soup that doesn’t freeze well (the flavor changes), so eat it all up! This is a lovely light green soup… great for Halloween! For another green soup, try my Zucchini and Rosemary Soup, too.
Celery SoupAuthor: Diane C. KennedyRecipe type: Main DishCuisine: AmericanPrep time:Cook time:Total time:Serves: 6 - 8This easy, delicious low-fat soup can be served hot or chilled, or dressed up with cream.Ingredients
- ½ cup butter or butter substitute
- 10 ribs of celery (3½ cups) coarsely chopped (no leaves)
- ⅓ cup coarsely chopped shallots, or sliced leeks
- 1 small baking potato (russet-type) (6 oz), peeled and cubed
- Pinch celery seed, ground (if using organic, stronger-flavored celery you may omit)
- ⅛th teaspoon cayenne pepper (optional)
- 6 cups vegetable broth
- ¼ teaspoon nutmeg
- ¼ cup heavy cream, or to taste (optional)
- Melt butter in a large saucepan over medium heat.
- Add celery, shallots or leeks, potato, celery seed and cayenne (if using), and a pinch of salt.
- Partially cover and cook, stirring occasionall,y until vegetables are soft but not browned, about 15 minutes.
- Add stock and bring to a simmer.
- Reduce heat to low, cover and cook 30 minutes.
- Stir in nutmeg.
- Allow to cool enough to be comfortable for you to puree in blender or food processor, in batches until completely smooth.
- If necessary pour through a fine sieve into a large bowl, pressing with a spoon to extract as much liquid as possible. If you have a Vitamix, just blend it on high and don't sieve.
- Return soup to pot, reheat slowly and adjust seasonings. (If serving cold, just adjust seasonings and chill.)
- Stir in cream (if using) and serve, garnished with celery leaves or croutons.