Thursday, October 9, 2008
Before Saturday, I'd only made small batches of seitan, like for Happy Herbivore's Crispy Chickenless Nuggets. Well, Saturday was a cold and rainy day, albeit one surrounded by 90 degree sunny days, and I decided it was the ideal day to undertake an enormous cooking adventure.
I will save the bulk of the story for tomorrow's post and focus on the seitan in today's. I considered two different seitan recipes: the one in the Real Food Daily Cookbook and the one in Vegan with a Vengeance. I chose the RFD recipe because I'd made a VWAV recipe last week and I'm trying to use more of my cookbooks.
The seitan dough came together very easily. The recipe called for 2/3 cup of nutritional yeast, but I only had about 1/4 cup, so that is what I used (plus, I seem to have a sensitivity to nutritional yeast, so less is better). It's a baked seitan and does not call for kneading. The taste is fabulous and would make an amazing Thanksgiving dish with gravy (the RFD Salisbury Seitan recipe just might be my Thanksgiving meal this year). My only complaint is that it didn't seem to bake through all the way to the bottom.
The above photo is of 3 pounds of cooked seitan, which I wrapped and froze after it was completely cool. What I did with the other pound is a mystery that will be solved tomorrow...