Thursday, May 21, 2009
Thursday, May 14, 2009
-1 cup vital wheat gluten flour
-3 tbsp. nutrional yeast
-1/2 cup cold vegetable broth
-1/4 cup soy sauce
-1 tbsp. olive oil
-2 cloves garlic (which my garlic loving self hasn't been putting in... )
Mix the dry ingredients in a large bowl, wet in a small one. Combine the two and stir with a wooden spoon until they are mixed and its clumpy. Start kneading the dough for about 3 mintues or until it becomes elastic. At this point in time, I go ahead and seperate the dough into little tiny "wing" sized pieces.
In a large stock pot bring about 8 cups of water (and if you want you can do 1/2 h20, 1/2 veggie broth with a little soy sauce, but i don't go through that trouble since I'm already coating them in sauce, they're more than flavorful) to a boil with your little seitan wings in it. Right when it starts boiling you want to turn it down to a simmer and let sit for about 45-1 hr. with the lid partially on to let steam out. Drain and let sit for a couple of minutes. Throw them into a big bowl and sprinkle about a tbsp. of flour over them and toss, then drench them with sauce, mixing them around so the entire surface area is covered. Put them in a 400 degree preheated oven on baking sheets lined with tin foil for about 10-15 minutes.
Serve with the Basil/Arugula Aoili.
Monday, May 4, 2009
-1 tbsp. olive oil
-1 small yellow onion
-1 tbsp. white wine
-1/3 cup blanched almonds
-6 oz. soft tofu
-salt to taste
-dash of cayenne, basil, or any italianish seasons to your liking... I can foresee rosemary tasting great!
-1 lb. fettuccine noodles
Heat oil in a frying pan on medium heat. Chop the onion and add. Cook until tender (not browned) about 5-7 minutes. Stir in the wine and set aside. While the onions start cooking, start your noodles.
Finely ground the blanched almonds in a food processor. Add the onion mixture and blend until smooth. Add the tofu and continue to blend. Add the spices/seasonings/salt and slowly add the soy milk until you've reached a consistency you're happy with (I ended up using less soy milk than the recipe indicates...).
Throw the finished blended creamy sauce into a sauce pan on medium/low heat and cook for while. This is a good point while its warming up to taste and add whatever you think its missing... i.e. more salt, garlic pow, etc...
When the noodles are done, drain, put in a nice big serving bowl, drench them with the alvegan sauce and toss! Va-la!
I went ahead and served garlic bread with this dish... a given. Purchase a baguette, cut in half. Drizzle a generous amount of olive oil, chopped garlic, and salt. Bake at 350 for about 7-10 mns.