*  Exported from  MasterCook  *
 
                                 SEITAN II
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Raw gluten recipe
    2       tb           Oil
    1       t            Roasted sesame oil
    1                    Onion -- chopped
   10                    Garlic cloves -- minced
    2       ts           Ginger, fresh -- grated
    1       t            Thyme
    4       c             -- water or vegetable
                         broth
      1/4   c            Tamari
 
    Follow the recipe for the preparation of raw gluten.
    Set the raw gluten aside while you prepare the broth.
   
    Heat both kinds of oil together in a large heavy
   kettle. Add the onion, garlic, ginger, and thyme.
    Saute over low heat until the onion is tender.
   
    Add the water and the tamari. Cover the kettle and
   let the broth simmer over low heat while you roll out
   the gluten.
   
    Using your hands and/or a rolling pin, roll out and
   stretch the gluten to a 1/4--1/2-inch thicknes. This
   takes a little bit of patience because the gluten has
   a tendency to spring back to its original shape.
   
    Using a sharp knife or scissors, cut your thin slab
   of gluten into 1/4--1/2-inch pieces.
   
    To cook the seitan, reduce the heat uner the broth,
   if necessary, so that it is just barely simmering. If
   the broth is too hot the seitan will become spongy,
   which is undesirable.) Drop the peices of raw gluten
   into the broth. Cover and cook over low heat for about
   45 minutes, or until the seitan is firm. Check
   occasionally during the cooking to make sure that the
   broth isjust barely simmering and not boiling.
   
    Seitan may be used in place of meat in any stir-fry
   dish. It is also a delicious addition to a vegetable
   stew.
   
    The broth used to cook the setian may be thickened
   with arrowroot, cornstarch, flour or the wheat starch
   from the starch water. The thickened broth makes a
   delicious sauce to serve with the seitan or ober grain
   dishes.
   
    Seitan may be frozen in an airtight plastic
   container, either with or without its broth.
   
    Makes approximately 4 cups
   
    Variation:
   
    Before cooking the seitan, cut the thin slabs of raw
   gluten into large, steak-like pieces instead of small
   bite-sized peices. Cook in the broth until firm, as
   described above. These seitan “steaks” may be breaded
   and fried until brown on both sides. Serve them with a
   sauce.
   
    From the files of DEEANNE
  
 
 
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