Can Anyone Help? 2018

[shyvas]

I'm making a batch of seitan using a recipe that I found on line and have also added some extra ingredients. I'm in the process of experimenting a few different recipes/techniques. I find that my 2 nd batch was much tastier than the first.

I read one tip that states that you should simmer the stock and never boil it. I have also made quite a rich stock using various herbs and liquid smoke.

Does anyone make their own seitan and have any tips to hand out ?

 

[SuicideBlonde]

Apparently the only thing I can grow is habanera peppers. What can I do with them?

 

[shyvas]

You can freeze them and use them for stir fries, guacamole and marinades.

 

[SuicideBlonde]

These bitches are almost too hot for me. I mean super spicy.

 

[shyvas]

These bitches are almost too hot for me. I mean super spicy.

They are similar to the Scotch bonnet which are the hottest peppers in the world. I'm not keen on them as they are really far too hot.

 

[Second Summer]

I'm making a batch of seitan using a recipe that I found on line and have also added some extra ingredients. I'm in the process of experimenting a few different recipes/techniques. I find that my 2 nd batch was much tastier than the first.

I read one tip that states that you should simmer the stock and never boil it. I have also made quite a rich stock using various herbs and liquid smoke.

Does anyone make their own seitan and have any tips to hand out ?

Are you making it entirely from scratch, or are you using vital wheat gluten? (is that what it's called?) @IamJen makes seitan from that sometimes. Most of the time it works quite well, but occasionally it's not as firm as we would like. Not really sure why. In any case, we tend to use it as chicken-style pieces in Mexican-type food.

 

[shyvas]

Are you making it entirely from scratch, or are you using vital wheat gluten? (is that what it's called?) @IamJen makes seitan from that sometimes. Most of the time it works quite well, but occasionally it's not as firm as we would like. Not really sure why. In any case, we tend to use it as chicken-style pieces in Mexican-type food.

Yes, I do make it with wheat gluten. If you like a firmer texture you need to knead it for at least 10 minutes.

I was actually quite pleased with the end result as the texture was softer and quite tasty.

How does Jen season the seitan to make it chik'n style ?

 

[Poppy]

I make seitan quite often. I usually season it with onion and garlic powder, paprika, salt & pepper, and soy sauce (and caraway and fennel if I'm making pastrami!). I don't simmer my seitan, though, I prefer to steam it. I wrap it in a tea towel and steam it for an hour or so.

 

[shyvas]

I make seitan quite often. I usually season it with onion and garlic powder, paprika, salt & pepper, and soy sauce (and caraway and fennel if I'm making pastrami!). I don't simmer my seitan, though, I prefer to steam it. I wrap it in a tea towel and steam it for an hour or so.

I season it with the same ingredients plus liquid smoke, lemon pepper and nooch.

How does steamed seitan compare to simmered ?

 

[KLS52]

I hate kneading anything, so this recipe appeals to me. Someone on Veggieboards made it and it turned out really well.
Vegan Gyro (with Homemade Seitan) & Tzatziki Sauce | Delightful-Delicious-Delovely

 

[KLS52]

I like to add tofu to my seitan because it makes for a more dense loaf.

 

[shyvas]

That looks interesting and quite similar to the recipe that I used.

 

[Poppy]

I season it with the same ingredients plus liquid smoke, lemon pepper and nooch.

How does steamed seitan compare to simmered ?

I like it steamed because the inside stays moist, but the outside gets a bit of a crust. Makes for nice, thin slicing for sandwiches.

 

[shyvas]

I like it steamed because the inside stays moist, but the outside gets a bit of a crust. Makes for nice, thin slicing for sandwiches.

I must try the method some other time.

I'm making a batch of chik'n style seitan. I have changed the spices and added some protein powder to the gluten. It certainly smells good and the stock also smells fabulous.

 

[shyvas]

This is the batch of chik'n seitan that I have just made. I'm quite pleased with the end result as the texture and taste is perfect. It certainly does taste more like chicken compared to the classic seitan recipe. The texture is firm but not too chewy so it should be perfect for stir fries and frying.

I've now a whole 500 g of chik'n flavoured seitan in the fridge. I'm planning on making quite a few different dishes during the course of the week.

 

[KLS52]

That looks awesome!

 

[shyvas]

That looks awesome!

Tx. I had a taste and it does taste more like chik'n compared to the darker type of seitan. It is also quite moist and tender.

 

[SuicideBlonde]

Strawberry Lemonade Bar Recipe | Dinners, Dishes, and Desserts
I want to make these vegan, how do I do so? I am going to use fresh strawberries also.

 

[shyvas]

Strawberry Lemonade Bar Recipe | Dinners, Dishes, and Desserts
I want to make these vegan, how do I do so? I am going to use fresh strawberries also.

This is a tricky one as there are 4 eggs as this is a custard/quiche base. The usual vegan substitutes for custard are either flour/cornflour or tofu.
However, you won't obtain the same delicate texture or taste. I have never found any perfect substitute for eggs when they are used as a thickener. One of my most favourite desserts are lemon tart and lemon curd. It is impossible to duplicate the taste and texture using the usual substitutes.

I have googled up a similar vegan recipe for lemon bars. You could either follow the recipe and substitute 1/2 of the amount of lemon juice with the strawberry purée. The other solution would be to substitute the 4 eggs with a mixture of tofu and cornflour using the first recipe. The end result does look like it is a very moist filling.

Cooked strawberries aren't as good as other berries when cooked as they have a slimy texture and the taste is impaired by the heat.

You searched for lemon bars | The Frosted Vegan

 

[KLS52]

I have a recipe...somewhere...for lemon bars that I made once. They were really good. I'll post if I can find it. The lemon was really good in this one...I was pleasantly surprised.