Hey folks, to be honest I used just a margarine I had in the fridge....I would grate the onion and try it...then come back and tell us how it turned out :) .... I think the 'riblets' name and when people name food to seem like real meat it's just to give a reference as to the type of texture it will turn out to be.... but yea, I know what you mean...
Hope you guys like it :)
Trust in the Lord with all your heart; do not depend on your own understanding. Seek his will in all you do, and he will show you which path to take. Proverbs 3:5-6 (NLT)
Thanks very much for those tips, Shiva. The seitan recipe I use at present is a baked one like this, but doesn't use nut butter, so it's good to know that seitan is generally robust to changes like this. I'll have to give the simmered one a go sometime soon!
Hi Phraser, I never made seitan with cashew butter, but I have used peanut butter to replace the oil most recipes have. I'm sure you could use sunflower butter. I've never had sunflower butter but if the moisture level is significantly different than the other nut butters, just adjust the other ingredients to get the texture you'd like. It might take some experimentation. You can definitely use chopped onions for powdered.
Another way to make seitan is simmering chunks of the dough in a big pot of water. If you did that some of the onions might work their way loose into the water. That's actually not a bad thing. I've later used the broth to make soup with (with or without seitan in it.) It's really good. Awh, making me want some.
Do you think they would work with a nut butter other than cashew? I don't usually have cashew, but have sunflower (and peanut, but unfortunately my partner is allergic to it so they would have to be just for me).
Also, do you think I could substitute finely minced onion for the onion powder, or would that do bad things to the texture?
Thanks, Dreams. I love seitan. I love making it, kneading the dough, eating it, the whole experience (except I sort of wish they didn't call it riblets, oh well.) That looks like a good recipe. I added a link so people can just click on it.
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