Seitan Stroganoff - Part 4

Ingredients:

2 Tbl Olive oil

180 g Onions

2 cloves of Garlic

100 g Shitake mushrooms (2 cups), sliced

200 g White mushrooms (3 cups), quartered

100 g Portabello mushrooms ( 3 cups), sliced

1/2 tsp Paprika

Pinch Cayenne pepper

320 g Rice mylk

130 g Seitan stock (or vegetable broth)

1 Tbl Shoyu or Miso Damari

250 -500g Seitan

Parsley, Salt & Pepper to taste

Method:

• Chop onions and garlic on speed 5 / 5 seconds
• Add olive oil and sauté 5 minutes /100°C/speed 1
• Add half of the mushrooms , sauté 10 minutes/100°C/speed1/reverse speed
• Add paprika, cayenne, rice mylk and stock and blend 1-2 minutes/speed 9-10
• Add remaining mushrooms and seitan. Cook 10 minutes/80°C/speed 1/reverse
• Add remaining ingredients and serve with dumplings or pasta

Seitan Herb Marinade - Part 3

Ingredients for the Herb Marinade :

150 g Filtered water
1 tsp Braggs or Shoyu
2 tsp Agave
1 handful Herbs (cilantro, parsley, dill, thyme)
2 tsp Mustard

1 Tbl Lemon juice
1 Tbl Apple cider vinegar
2 Tbl Olive oil
2 clove of garlic

Pinch Cayenne

Method:
Blend the ingredients in your TMX-Bowl and place with the seitan in an oiled casserole. Preheat the oven to 375°F/190°C, marinate for 20 minutes and bake for 20 minutes.

Homemade Seitan with Red Fife Wheat - Part 2

Seitan will keep for at least 1 week refrigerated in its cooking broth. For freezing, it should be removed from the broth.

Ingredients for the stock:

1 600 g water

1 strip kombu

100 g Braggs Liquid Aminos or Tamari
10 g (1 Tbsp) fresh grated Ginger

1 tsp dried rosemary

1 bay leaf

5 cloves of garlic

370 g raw gluten Part1

Method:

• Put the stock ingredients (without gluten) into the Thermomix jug, cover with the steaming basket, close the lid. Set the timer for 60 minutes on speed 1 at 100°C, after 10 minutes to 80°C.
• Form the gluten into cutlets by stretching, rolling or pulling until thin
• Drop them one by one into the simmering stock through the lid b lifting the meassuring cup
• Stir during the first few minutes with the spatula to prevent sticking.
• Allow the seitan to cool completely in the broth before using

Homemade Seitan with Red Fife Wheat - Part 1

Seitan is quite simple to make. I decided today, to try fresh ground Red Fife Wheat, grown at the WholeCircleFarm . I used my grain mill for milling, sifted the flour and freeze the 120 g sifted Red FiFe Bran. You can use whole-wheat bread flour or spelt flour instead the Red Fife.

Ingredients:

880 g whole-wheat bread flour ( sifted or not)

880 g cold water

Method:

• Mix flour and water on speed 5 for 1 minute and knead on intervall setting for 20 minutes
• Turn into a bowl and cover the dough with cold water and let sit for at least 30 minutes
• Set the bowl in your sink and knead the dough this time with your hands slowly and carefully in the water until the water becomes thick and white . Pour off the liquid.
• Cover he dough with water and knead again. After about 6 rinses only the gluten (around 370 grams) will remain and the water will be almost clear.

If you do not plan to cook the seitan the same day, store the gluten, covered with water in a bowl in the refrigerator. It may be refrigerated for at least 3 days or frozen indefinetly.