Miranda here, posting a recipe by request.
So here’s the deal. Eggplants are creepy.
Don’t get me wrong, I think they is one fine looking piece of … fruit? vegetable? alien pod? whatever. And so much variety in shape, size, colour, etc., that the eggplant area of my life is delightfully well-spiced (you know, ‘variety is the spice of life‘…. Okay). I dig it.
But … they also seem kinda poisonous, and like, what’s up with being the texture of wet packing foam fresh and like the lovechild of a mushroom and a whelk when cooked? I see you decided to go with ‘slippery’. Well played Mme. Aubergine, well played.
It’s taken me a long time, an exercise of my palatal boundaries (aging, as Shakespeare noted, does play dickey with our tastes), and an interest in slaking my mother’s insane hunger for eggplant to reach parley with this ‘edible’.
I’ve disCOVered … it’s quite nice. Mixed with other stuff. Cooked like, a lot, usually with spices. Hey, does everybody want a bouquet of only baby’s breath? No. I like my textures diverse, and my baba ganoush like, 90% pita chip.
To get to the point, I composed this delish eggplant recipe with reference to Almost Turkish Recipes’ Vegeterian Eggplant Stew (Etsiz Patlican Güveç) and Taste.com’s Beef and Eggplant Stew and a hearty helping of rugged individualism. It came out preh-tay awesome, I am required by inherent truthfulness to say. Diane loves it for its rich layers of flavour and healthy, hearty vegetabliness that make it the perfect combination of comforting and exotic. There’s something for everyone in there! Plus, you can stroke some more hash marks into your summer “Zucchinis/Eggplants/Tomatoes ENDED” tally with a sauce-stained smile once you’ve roused yourself from your stewy food-coma.
Celebrate the small victories.
(Mme. Aubergine can celebrate a gracious concession from one former eggplant separatist.)
M's Turkish Eggplant StewPrep time:Cook time:Total time:Serves: 3-4The perfect combination of comforting and exotic, and an amazing way to use up summer vegetables.Ingredients
- 1 large eggplant (larger than big grapefruit) or equivalent amount of smalls
- 1 zucchini about 6 in. long (soft center cut out) or equivalent amount of smalls
- 3 medium potatoes, peeled
- 3 seitan filets (equivalent to 4"x4" each) or other vegetarian protein product, cut into bite-sized pieces
- 1 medium onion, chopped thin
- 1 large clove garlic, minced unless you like larger pieces
- 1 tsp. ground cumin
- ½ tsp. ground cinnamon
- 1 tbsp. thick tomato product: tomato paste, fresh tomato concoction, specialty ketchup, etc.
- 1½ cups broth (I have used leftover broth from making seitan before, or veggie broth)
- 1 tbsp. sesame oil, more or less
- 1 tbsp. olive oil, more or less
- Black Pepper to taste
- [Optional additional spices, in any combination: ½ tsp. ground ginger, 1 tsp turmeric, 1 tsp. ground paprika, Touch of chili/pepper of some sort]
NotesWe count on the excellent leftovers, so I always make extra, but it is filling so portion size may be smaller for some. May also be made a few hours early, left in the pan on the stove and reheated to serve. For seitan recipe see Diane's post: http://www.vegetariat.com/2015/01/seitan/.3.5.3226
- Use vegetable peeler to stripe the eggplant and zucchini lengthwise. Chop into ~ 1 in. pieces, or to preference (eggplant will shrink in cooking, so can leave larger chunks).
- Chop potatoes smaller (1/2") to keep cooking time down.
- Heat a large pan (I prefer to use our flat-bottomed wok) on high until very hot.
- Toss in eggplant and zucchini as well as potatoes and seitan and allow to sear, stirring on and off to prevent burning.
- Drizzle some sesame oil and/or olive oil around the edges of the pan to stop the searing and allow the veggies and seitan to begin to fry.
- When seitan begins to brown a bit, turn down the heat and add the onion and garlic. Cook, stirring, until onions are browning (don't allow garlic to burn, as it cooks faster than onion).
- Add spices and ketchup, and stir on medium-low for a few moments to fully incorporate.
- Pour in broth and stir well.
- Cover, and set to simmer for 30 min. If it's looking too soupy towards the end, remove the cover and raise the heat until it's less liquidy, but it should be like a thick stew.
- Serve with rice or couscous.
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.