Susan Pomfret
Belleville Speakeasy Toastmasters
Forte Blogs Originally published in 2018-2019
HOW TO
Add wet to dry, mix well. Shape into a log, any size you like. Wrap tightly in tin foil and twist ends to lock in juices. Steam in the oven at 350 for 90 minutes. Flip halfway through cooking. Let it rest in the foil for 30 minutes before unwrapping. You can eat this as is, or cut it into chunks or strips and add it to any dish. It's great in sandwiches or wraps. No browning is necessary, but it’s fine to brown it if it works with your dish, like a stir fry. It’s wonderful in dishes where thick chunks are called for, like a stew. STORE The roast can be stored in the fridge for 5 days and it freezes well.
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Seitan is a plant-based meat alternative that is nutritious, versatile, affordable and delicious. It was also the topic of a two-part project I did for Toastmasters. In Culinary Capers 1, we made "cutlets" that are fun to cook and ideal for adding protein and deliciousness to any dish. You don't have to be a vegan to enjoy this food!
HOW TO
Add wet ingredients to dry, and knead for 1-2 minutes until a sticky dough forms. Don’t expect it to be perfectly smooth. Allow it to rest for 15 minutes covered with a tea towel. Drop pieces in plenty of boiling water or stock. When the slices float to the surface, lower the heat and simmer for 30 minutes. Leave the slices whole or cut them into slices or chunks, depending on your intended usage. Brown them before serving. STORE Seitan keeps in the fridge, covered with the cooking broth, for 5 days. I haven’t tried this, but apparently it freezes well. Just drain the broth first. |
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