Tuesday, February 18, 2014

Seitan is my favorite

I eat SO much seitan.  It's my favorite (aside from the "haha i thought you said SATAN" jokes).  I posted the recipe that I use before, and I will post it again because it is perfect.  Some of the seitan recipes you find online need cheesecloth, and there's boiling involved and you have to spin around nine times and have it blessed by a priest for it to turn out right and it's a pain in the ass. BUT NOT THIS RECIPE.
This literally takes three minutes to throw together and then it has to bake for an hour. Done.

I usually make it about once a week because I eat it so often.  Here are a few pictures of my weekly seitan bake.

 I ordered this stuff online because they don't sell it in the stores here and they sent me a whole box of it.  It is unreal the amount of Vital Wheat Gluten that I have in my pantry. 
Doesn't that look gooood? Or maybe a little like vomit.  Whatevs.  In the ingredients list, it says to use soy sauce, but lately I've been doing 1/2 soy sauce and 1/2 Bragg's Liquid Aminos. 
When you mix it, it turns into a nice dough.  When I try to describe seitan to people without making it sound gross, I say that it's like bread, but denser and approximately 400 times more delicious. 

You can do basically anything with it.  Sometimes I chop it up and put it in salads, sometimes I put it in a stir fry, or fajitas or my new favorite thing to put it in: wrap.  Lately I've been making this perfect wrap with a spiced tomato flour tortilla, vegan mozzarella shreds, baby spinach, sun-dried tomatoes and peppers.  The sauce I use is a mixture of Larrupin sauce (Click here to learn about the wonder that is laurrupin sauce) and balsamic vinegar and it is so so so good that my mouth is salivating as I type. 

My aunt introduced me to Larrupin sauce when I was in California a few months ago, and you can usually only get it in Humboldt County but I found somewhere that delivers online and I just realized today that I have been spending $16 a jar on this sauce.  But you know what? It's worth it because it's amazing and perfect.  It's a mustard dill sauce.  Just looking at mustard used to make me want to vom, but now Larrupin sauce is ALMOST tied with balsamic vinegar as my favorite condiment and anyone that knows me knows that this is a BIG DEAL.  

Also last night I went on a pizza date with my boyfrannn at my favorite pizzeria, Il Panda and I got a pizza marinara and it was all sorts of delicious.  He got a diavolo which has cheese and like three different kinds of meat but that is irrelevant.  What is relevant though is the wine because it was on point.

The moral of this post is that seitan is delicious and everyone should make it and eat it because it's magical. brb going to make more seitan

xo Katelyn

ps. I just got my Isa Does It vegan cookbook in the mail after waiting for TWO MONTHS and I will be making something from it shortly! 
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