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.
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.
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.
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.
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