Author: Sorting Last Post on Top ↓ Message:
MARI_MAC1109's Photo MARI_MAC1109 Posts: 399
9/7/07 1:10 A

My SparkPage
Send Private Message
Reply
http://vegweb.com/index.php?topic=7705.0 might help you out.

I bet you could boil of the recipe above to "infuse" the flavor and then maybe throw on a spice rub or a sauce and bake. That would probably be delicoius!

"The question isn't who's going to let me; it's who's going to stop me."
-- Ayn Rand


 Pounds lost: 26.5 
 
0
11
22
33
44
INDYENNE's Photo INDYENNE Posts: 570
9/6/07 7:47 P

My SparkPage
Send Private Message
Reply
Hi Sally, thats were I got my "ribs" recipe and it sure didn't turn out anything like hers, but then again nothing can turn out as beautiful as hers :). I think thats one of the best recipe sites for vegans and vegetarians. I also really like the PETA site.

You're worth so much more


 Pounds lost: 25.0 
 
0
11.25
22.5
33.75
45
SALLYT57 Posts: 63
9/6/07 3:36 P

My SparkPage
Send Private Message
Reply
Try looking at http://blog.fatfreevegan.com/ there are the seitan ribz and the seitan pepperoni, both of which are baked. You could also google seitan o greatness and you'll get several hits for a baked seitan recipe. It's fast, it's easy, it's chewy.

Another method that I use when I want to cook the seitan in broth is to mix allthe ingredients together and then wrap pieces of the mied seitan in cheesecloth an tie the ends. It keeps the seitan from expanding into sponginess. This technique appears in the Millenium Cookbook.

Good Luck.

 current weight: 179.0 
 
198
186
174
162
150
INDYENNE's Photo INDYENNE Posts: 570
9/5/07 7:14 P

My SparkPage
Send Private Message
Reply
Thank you for your recipe, but when i put it in broth its absolutly delicious, even my non-vegetarian friends and family love it. I'm looking more for a baking in the oven kind of recipe.



You're worth so much more


 Pounds lost: 25.0 
 
0
11.25
22.5
33.75
45
BIGFATGEOFF's Photo BIGFATGEOFF SparkPoints: (11,314)
Fitness Minutes: (5,021)
Posts: 414
9/5/07 6:52 P

My SparkPage
Send Private Message
Reply
This is the recipe my mom gave me and that I posted on another discussion today. As I said on the other discussion, my grandmother tinkered with this her whole adult life and it was always a hit. We call it tenderbits or gluten so you know what my mom is talking about:

he amount of flour you start with
dictates the amount of tenderbits you end up with. 5 lbs of flour
makes enough for a huge family dinner with lots left over for later.

Large bowl with 2 1/2 lbs of flour.
Add water slowly, mix with a large spoon until the flour and water
mixture is crumbly. I'd guess about 1 1/2 cups water to start with.

Then start to knead the mixture, have water available beside you to pour
in gradually. Keep the mixture dry, don't add too much water too fast.
Knead until it turns into the consistency of raw pizza dough.
Knead about 2 minutes longer, and the dough becomes more smooth.

Cover with water and soak at least 8 hours (Kathy has soaked it for 6
hours with OK success). Overnight is good, 8 hrs is a rule of thumb if
you start in the daytime.

At the end of soaking, the fun begins.

Knead the dough gently underwater. The water should be cool to cold,
not warm. Pour the milky water off and be careful
not to pour bits of gluten off.
Add more water, knead gently, when the water becomes milky, pour the
milky water off.
As you repeat this process, the dough starts to separate into small
pieces.
Be careful to keep the pieces together and in the bowl, and pour only
water off.
As you continue the process, the water becomes less milky and the
pieces start
to stick together again.
This is the gluten.
Continue to knead under water and pour the water off until it becomes
clear.

Now you have your gluten.

The key to success is the broth. You make the broth to your taste and
imagination. Some people put
chopped carrots, celery and onions in. I haven't tried this but their
tenderbits are good.
Grammy put a little sugar, a little ginger and lots of soy sauce.

Start with a 1/2 large kettle full of water
I like chopped garlic
Knoor vegetable broth cubes
George Washington broth comes in pkgs in the soup section of the store
Soy sauce
Celery salt
Knorr Aromat

Mix well and taste, it should be strong.

Bring to boil.

Shape your tenderbits. You can flatten them with a rolling pin, mold
them
in your hands to a round shape or just break them off into clumps.
They will double in size as they cook.
That is how you decide what size or shape of raw gluten to start with.

Drop all your tenderbits in to the boiling broth, stir a little,
boil until almost all the broth is absorbed by the tenderbits and
boiled down.

During this process you can turn them down to a simmer and take a long
time
to cook them, or you can boil them briskly and watch carefully that you
don't
end up burning the lot.

Good Luck. They are a lot of fun to make.


 current weight: 186.0 
 
197
187.75
178.5
169.25
160
INDYENNE's Photo INDYENNE Posts: 570
9/5/07 6:42 P

My SparkPage
Send Private Message
Reply
I've never heard of the way you're doing it. I use glutten flour not regular white flour. I guess I'll continue searching. Thanks

You're worth so much more


 Pounds lost: 25.0 
 
0
11.25
22.5
33.75
45
BIGFATGEOFF's Photo BIGFATGEOFF SparkPoints: (11,314)
Fitness Minutes: (5,021)
Posts: 414
9/4/07 10:07 A

My SparkPage
Send Private Message
Reply
What are you doing? At least the way that I make it it will take the spe that you do it. I use white flour and gradually add water to keep it a cohesive holeand continue kneeding it until it make a ball of dough. I then soak it in cool water for at least 8 hours. I then knead it, rinse, knead, rinse for a while until the water is clear. I then make it into the shapes I want and boil it in vegatable broth and wahtever else I want it to taste like. It will expand.

 current weight: 186.0 
 
197
187.75
178.5
169.25
160
INDYENNE's Photo INDYENNE Posts: 570
9/2/07 7:47 P

My SparkPage
Send Private Message
Reply
Hi, I've made home made seitan twice (tonight being second time)its good but its too spongy before I cook it. I can't do anything with it, it always comes back into a ball!

What am I doing wrong?

You're worth so much more


 Pounds lost: 25.0 
 
0
11.25
22.5
33.75
45
Page: 1 of (1)  

Report Innappropriate Post

Other Calling All Vegetarians & Vegans Veg'n Food, Products, Nutrition & Cooking Posts

Topics: Last Post:
My meal plan 7/21/2013 3:24:58 PM
Looking for a specific snack 12/26/2013 6:47:42 AM
Anyone use protein powders? 8/6/2013 1:32:15 PM
Balanced Veg'n Meal 3/19/2014 1:54:31 AM
a fancy kale salad 12/24/2013 8:09:32 PM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=342x9x8663220

Review our Community Guidelines