Today is Super Bowl Sunday....
Chris and I are not fans of either team that made it this year. I am a New England Patriots fan and Chris is a Kansas City Chiefs fan. But I decided that I wanted to make Chris a really nice big Sunday dinner since he is always working, and what better excuse to make BBQ than the Super bowl!!!! I decided to try my hand at making seitan homemade today. I have never made seitan from scratch, so it was quite scary for me.
Some of you already know I am deathly afraid of seitan...LOL
Today I am just going to give you a whole bunch of recipes and some pictures.
1/2 large head of green cabbage, shredded or sliced thinly
4 medium carrots, peeled and shredded
1 cup vegenaise
1/2 cup sour cream
1/4 cup soy milk, if needed
1/3-1/2 sup sugar
Scant 1/4 cup vinegar
Salt and pepper to taste
In a large nonreactive bowl mix dressing together with a whisk Do not add soy milk yet. Add your cabbage and carrots. Mix well, if it is too thick add some milk. Season with salt and pepper. Refrigerate at least two hours.
Garlic "Cheddar" Biscuits:
2 cups flour
1 tbsp baking powder
1/2 tsp salt
4 tbsp margarine
3/4 cup soy milk
1/2 cup Cheddar style Teese
1 heaping tablespoon minced garlic
1 1/2 Tbls. dried parsley
Pre-heat the oven to 450 degrees.
Put all the dry ingredients into a bowl. Using a fork, blend the margarine into the dry ingredients until the mixture breaks down into fine particles.Add the soy milk, cheddar cheese, parsley and garlic and stir until the particles cling together. Roll out onto your cabinet, about a half inch thick cut into rounds. Place on an ungreased baking sheet and bake for 12-14 minutes.
BBQ'd Seitan Ribletz
I followed My Veggie Kitchen's recipe for Chicken-y Seitan Cutlets with a few changes...
I have a confession, I do not really like nutritional yeast... So I did not add it, but I left the original recipe if you would like to follow it exactly as it was written.
Chicken-y Seitan CutletsDry Ingredients:
2 1/4 cups vital wheat gluten
1/2 cup chickpea flour
1/2 cup nutritional yeast ( I omitted this)
2 tsp onion powder
1 tsp garlic powder
1 tsp rubbed sage
1 tsp dried rosemary leaves
1 tsp thyme1 bay leaf
12 oz silken tofu
1 1/4 cup water
1/4 cup soy sauce
6 cups chicken flavored broth
For the dry mix, crumble the rosemary and bay leaves, along with the sage, thyme and other spices into a spice grinder. Grind into a powder. Combine the spices with the other dry ingredients. Blend the wet ingredients and pour into the dry ingredients. Stir to combine into a dough. Knead for about 5 minutes, until the dough becomes somewhat elastic. Cover with a damp cloth Set aside for 30-60 minutes.Preheat the oven to 300 degrees. Bring the chicken flavored broth to a boil and keep at a simmer. Place a pyrex 9x13 casserole in the oven while it preheats. Kneed the dough for another 5 minutes. Separate into 12 balls. Using the ball of your hand, pound each ball into a cutlet shape and set aside. When all the cutlets are shaped, combine the boiling liquid ingredients (make sure the water is boiling hot) in the preheated pot. Add the seitan cutlets. the cutlets will overlap and this is OK. Just fit them in and make sure they're covered with liquid. Bake, covered in the oven for about 1 1/2 hours. Remove from the oven and remove the seitan from the liquid.They can be kept in the refrigerator, with the cooking liquid for at least a week (that's about as long as I'll go). They also freeze, with the liquid, very well. Makes 12 cutlets.
I then cut the cutlets into 4-5 pieces each coated them in barbequed sauce and baked them in a really low 250 degree oven for 2-3 hours. I then turned up the temp. to 350 degrees and baked for another hour until the sauce began to carmelize.
I think everybody knows how to make home fries right? This is sweet and russet potatoes, coated in red sea salt and parsley.
I think I did a great job copying it from memory! I think this tastes better and it isn't going to clog your arteries!
2 Med. broccoli crown heads, washed and chopped
1/4 large onion, sliced thinly
1/4 cup dark raisins
1/4 cup sunflower seeds
2 tlbs. bakon bits
1 cup vegenaise
1/4 cup sugar
2 Tbls. vinegar
In a large bowl mix your dressing, add your broccoli and remaining ingredients, stir until combined. Refrigerate for at least 2 hours.
My husband's Riblitz sandwich topped with coleslaw and kosher dill pickle slices!!!
4 cups whole wheat pastry flour
1/2 cup Cane sugar
Heat oven to 350 degreesAdd all wet ingredients to a large bowl, whip with a whisk until frothy and combined, add bananas and mash with whisk. Using a sifter add half of the dry ingredients and fold in gently. Add the remainder of the sifted flour and once again fold it gently. Toss the mini chips in a little flour, making sure to not add in the additional flour and fold those in. The mixture is going to be thick, don't worry. Divide batter into 24 muffin tins, you can paper your muffins or make them without. Make sure you spray the tins and papers with olive oil spray or PAM. Top each muffin with struesel. Bake for 20 minutes. Makes 24 really big muffins.