Sunday, January 12, 2014

Seitan/Wheat Cutlets........ deliciously 'Home made'

SEITAN or WHEAT CUTLETS, a wonderful way to add extra protein to your dishes.
I had never heard of Seitan until 7 or 8 years ago when my son Rick told me about it.  Rick worked for Green Cuisine in their tofu factory in Victoria BC.  He kept raving about this product, how delicious it was and I asked him to buy me some to try.  What a hit!  We, the whole family loved it, the flavour, the texture, the versatility.  What we didn't like was the price!
I decided that I was going to learn how to make this myself and started my 'research'. 
I have made Seitan/Wheat Cutlets many times now and can't keep it in my fridge or freezer.
Seitan - What is it?
Definition: Although it is made from wheat, seitan has little in common with flour or bread. Also called “wheat meat”, “wheat gluten” or simply “gluten”, seitan becomes surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute. Seitan is also high in protein, making it a popular protein source for vegetarians. Asian restaurants often use seitan as a vegetarian mock meat, and seitan is also the base for several commercially available products such as Tofurky deli slices. 
Seitan can be prepared by hand using either whole wheat flour or vital wheat gluten and is made by rinsing away the starch in the wheat, leaving a high-protein gluten behind. Although not as common as tofu, seitan is quickly gaining popularity, particularly in vegetarian restaurants, due to its ability to take on the texture and flavor of meat. Prepared seitan can be found in the refrigerated section of most health food stores or make a batch at home. 'taken from ''
Seitan/Wheat Cutlets ready for the meal.
The ingredients you will need for the Seitan/Wheat Cutlets
After all ingredients are mixed together, kneaded -
the 'dough' is sliced and waiting to be dropped into the
broth and cooked.

The ingredients for the cooking Broth.

All the Seitan 'dough' has been sliced and dropped into the simmering broth.

The Seitan swells as it simmers, smelling delicious too!
The Seitan has been simmered for 30 minutes and then drained.

Ready to be incorporated into a meal by adding to stir fry,
stew, burger.  Flavour with BBQ sauce, grill, saute in some olive oil or butter.
The options are endless.  Enjoy.
Seitan Dough:
Makes about 2lbs, or 10 servings
2 Tablespoons reduced-sodium soy sauce
2 1/4 cups vital wheat gluten
1/2 teaspoon baking powder
2 vegetable bullion cubes
2 Tablespoons reduced-sodium soy sauce
3-4 slices fresh ginger
(you can add other 'flavors' to the broth by adding in your favorite herbs, spices)
For Dough
Combine the soy sauce with 1 cup water in a small mixing bowl.  Place
the gluten flour and baking powder in a medium mixing bowl and stir together.
Gradually add the liquid to form a stiff dough (this will stiffen quickly), stirring with
a spoon at first, then working together with your hands.
Turn out onto floured counter and knead 30 times,
 then return to the bowl and cover with a clean cloth and let it rest for 15 minutes.
Meanwhile bring 10 cups of water to a simmer in a large soup pot. Add the bullion and ginger.
Divide the dough into two pieces and shape and pull into long,
 narrow loaves the shape of miniature French loaves.
With a sharp, serrated knife cut each section of dough crosswise into approximately 1/2 inch sections.
When the water comes to a simmer, drop each slice in gently.
Continue adding to simmering broth until all dough is done.
Simmer gently and steadily for 30 minutes. Drain but save the stock to use in soups or other purposes (it's delicious).  Seitan is ready to use in recipes calling for Seitan or 'meat'.
'recipe adapted from vegkitchen'
'Time decides who you meet in our life.
 Your Heart decides who you want in your life.
And your behaviour decides who will stay in your life.'