good recipes, but i would have liked to see more on the seitan making process from scratch.
From the cover:
"Seitan (pronounced "say-tan") is a spectacular meat substitute with a look, taste, and texture that satisfies...Derived from wheat flour, seitan is naturally nutritious, and is low in fat, cholesterol, and calories...[This book] provides a wonderful introduction to this versatile food...explains, step-by-step, how seitan can be made, stored, and used...Also included are over two hundred and fifty delicious kitchen-tested recipes."
Seitan is the extracted and flavored gluten from whole wheat. I have found that the shredded and dried form of it (which I buy from the Mail Order Catalog in TN--Please note that I have nothing to do with the ownership or running of the Catalog) keeps well and makes a great substitute for ground beef. I ate it once in chili con carne and could hardly tell the difference. Seitan itself does not have much flavor, so the things you combine with it are important. This book contains excellent suggestions for using seitan to make stuffed "roasts," "cutlets," and many other dishes.
Note: There are some voices now that say it is better for the health to only eat soy products that are fermented, such as miso (bean paste), natto (Japanese fermented soy beans that needn't be cooked) tempeh (an Indonesian dish, which, by the way, tastes far better if you make it at home), and, of course, soy sauce. Seitan does not fall into that category. Before I learned this, I used to love spaghetti sauce made with fine seitan (textured soy) granules substituting for ground beef. You would swear you were eating a sauce with hamburg in it. I have also enjoyed a chili con carne made entirely with textured soy granules instead of real "carne".
"Seitan (pronounced "say-tan") is a spectacular meat substitute with a look, taste, and texture that satisfies...Derived from wheat flour, seitan is naturally nutritious, and is low in fat, cholesterol, and calories...[This book] provides a wonderful introduction to this versatile food...explains, step-by-step, how seitan can be made, stored, and used...Also included are over two hundred and fifty delicious kitchen-tested recipes."
Seitan is the extracted and flavored gluten from whole wheat. I have found that the shredded and dried form of it (which I buy from the Mail Order Catalog in TN--Please note that I have nothing to do with the ownership or running of the Catalog) keeps well and makes a great substitute for ground beef. I ate it once in chili con carne and could hardly tell the difference. Seitan itself does not have much flavor, so the things you combine with it are important. This book contains excellent suggestions for using seitan to make stuffed "roasts," "cutlets," and many other dishes.
Note: There are some voices now that say it is better for the health to only eat soy products that are fermented, such as miso (bean paste), natto (Japanese fermented soy beans that needn't be cooked) tempeh (an Indonesian dish, which, by the way, tastes far better if you make it at home), and, of course, soy sauce. Seitan does not fall into that category. Before I learned this, I used to love spaghetti sauce made with fine seitan (textured soy) granules substituting for ground beef. You would swear you were eating a sauce with hamburg in it. I have also enjoyed a chili con carne made entirely with textured soy granules instead of real "carne".
