Peanut butter. Moreover, there is no way I can have some until my friend does the shopping in 10 days time.
What are you craving?
- Thread starter SuicideBlonde
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A good mixed drink and a good conversation with frie
nds. I haven't had either for a while and I kinda miss them both.
I might try a vodka with whatever cranberry juice my son got and call one, but I'm afraid it may end up being a ***** session, and I'm not in the mood for that! That can wait till monday....the ***** session not the drink
nds. I haven't had either for a while and I kinda miss them both.I might try a vodka with whatever cranberry juice my son got and call one, but I'm afraid it may end up being a ***** session, and I'm not in the mood for that! That can wait till monday....the ***** session not the drink
How do you eat them ; with spread or pb cream and jam?
I'm still craving my peanut butter.
Not a food craving but I have a sudden urge to make seitan from scratch...using whole wheat flour instead of vital wheat gluten.
I don't put anything on them. I love them just plain.How do you eat them ; with spread or pb cream and jam?
I'm still craving my peanut butter.
I don't put anything on them. I love them just plain.
This is how I like mine; with Oatly cream and berry jam.
Vegan scones
Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jam
www.bbcgoodfood.com
Tell us more. I've never ventured to make seitan using ww flour. It does seem like a lot of faff but perhaps the end result is worth the effort.
Yes please.This is how I like mine; with Oatly cream and berry jam.
Vegan scones
Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jamwww.bbcgoodfood.com
Haha, you know me too well.I'd thought that you'd pop up - like a Jack in the box.
I'm thinking of making WTF (that's 'wash the flour") seitan my self!
I had just opened a 4 lb bad at the beginning of this mess and have one more loafs worth left
Aldi all purpose flour is super cheap, although I'd not not buy bleached, I think it's just a liitle over a dollar for 5 lbs
I just hate the thought of all that water! You can save the starch washed out, but ......
I saved this from a seitan facebook post-
Washed Flour Seitan Tutorial
1. Mix wheat flour with water in a 3 to 1 ratio to create a soft dough.
*Ambient humidity can effect the amount of water needed in doughs, so you may need more or less water. You are aiming for a cohesive, soft dough that holds its shape.
*There's no need for vigorous kneading. Just knead until dough is well combined and smooth.
*This can be done in any quantity you'd like. Your end yield will be approximately 25-35% of your beginning mass, so plan accordingly.
*For a family sized roast, try 6 cups flour and 2 cups water.
*Any type of wheat flour can be used. Flours with higher gluten content, like bread flours, will have a greater yield, but nominally so. Avoid using pastry flour, as it's very low in gluten and cut with other starches, which will rinse out in the washing process, giving you a much lower yield compared to other wheat flours.
2. Place dough in a large bowl and cover with water. The dough needs to fully hydrate, which takes a bit of time. Let the dough rest for at least 45 minutes or as long as 12 hours.
*A rest period longer than 12 hours can result in your mass breaking down into small, unmanageable globs during the washing process, particularly if you bake yeast breads regularly. It can still be washed, but it's much more difficult.
3. Start the washing! Discard the water your dough has been resting in, then cover the dough again with clean water. Under the water level, grab an edge of the mass of dough and stretch it away from the bulk of the dough mass, while rubbing the stretched section with your other hand. Try not to break sections of dough off from the main mass as you're washing the dough. It's easier to work with one large piece rather than several smaller pieces. You'll see starch being released into the water. Continue to stretch and rub through the entire mass of dough until your water starts to thicken and is opaque.
4. Using a colander or strainer to catch any stray dough, drain the water from your bowl. Some people capture the discarded starch water to make glass noodles, wraps, etc.
5. Fill bowl with water again and repeat the washing process. You may need to repeat this process 3 to 5 times. Continue washing until the dough is no longer releasing starch and is a stretchy, elastic mass of gluten.
6. Place the gluten mass in a strainer or colander and allow it to rest and drain for about 30 minutes.
7. Now it's time to add in any flavorings, spices, or wet ingredients. You can either knead these in by hand or use a food processor, which is what I prefer.
*If you're flavoring a gluten mass for a family sized roast (started from 6 cups of flour), don't add more than 2oz of wet ingredients, such as pureed tofu, beets, beans, etc.
*A few flavoring ideas--
Ham--2 oz beets, 1tbsp each of brown sugar, liquid smoke, onion powder, garlic powder, 1tsp each of salt, ginger, white pepper
Chicken--2oz tofu, 2tbsp massel not chicken bullion, 2tbsp onion and garlic powder, 1tsp poultry seasoning
Beef--2oz black beans, 1tbsp each tomato paste, miso, mushroom powder, not beef bouillon, 1 tsp each salt, rosemary, thyme, white pepper
*If you're following a recipe that calls for VWG, flavor your gluten mass as called for in the recipe and cook as directed.
8. For shreds or a roast, gently stretch your gluten mass into a long rope, then twist gently, and loop into knots. Twist until you have a compact mass of knotted gluten.
*For cutlets, pinch off pieces and press into cutlet shapes.
9. Cook your seitan. I prefer the texture of seitan cooked in an electric pressure cooker, but you can also bake or simmer.
*For a family sized roast, pressure cook for 45 minutes. Or
Simmer in broth for 1 hour. Or
Bake at 350°f for 1 hour.
*Steaming and baking result in a firmer seitan, while simmering or pressure cooking in liquid will result in a softer seitan.
I had just opened a 4 lb bad at the beginning of this mess and have one more loafs worth left
Aldi all purpose flour is super cheap, although I'd not not buy bleached, I think it's just a liitle over a dollar for 5 lbs
I just hate the thought of all that water! You can save the starch washed out, but ......
I saved this from a seitan facebook post-
Washed Flour Seitan Tutorial
1. Mix wheat flour with water in a 3 to 1 ratio to create a soft dough.
*Ambient humidity can effect the amount of water needed in doughs, so you may need more or less water. You are aiming for a cohesive, soft dough that holds its shape.
*There's no need for vigorous kneading. Just knead until dough is well combined and smooth.
*This can be done in any quantity you'd like. Your end yield will be approximately 25-35% of your beginning mass, so plan accordingly.
*For a family sized roast, try 6 cups flour and 2 cups water.
*Any type of wheat flour can be used. Flours with higher gluten content, like bread flours, will have a greater yield, but nominally so. Avoid using pastry flour, as it's very low in gluten and cut with other starches, which will rinse out in the washing process, giving you a much lower yield compared to other wheat flours.
2. Place dough in a large bowl and cover with water. The dough needs to fully hydrate, which takes a bit of time. Let the dough rest for at least 45 minutes or as long as 12 hours.
*A rest period longer than 12 hours can result in your mass breaking down into small, unmanageable globs during the washing process, particularly if you bake yeast breads regularly. It can still be washed, but it's much more difficult.
3. Start the washing! Discard the water your dough has been resting in, then cover the dough again with clean water. Under the water level, grab an edge of the mass of dough and stretch it away from the bulk of the dough mass, while rubbing the stretched section with your other hand. Try not to break sections of dough off from the main mass as you're washing the dough. It's easier to work with one large piece rather than several smaller pieces. You'll see starch being released into the water. Continue to stretch and rub through the entire mass of dough until your water starts to thicken and is opaque.
4. Using a colander or strainer to catch any stray dough, drain the water from your bowl. Some people capture the discarded starch water to make glass noodles, wraps, etc.
5. Fill bowl with water again and repeat the washing process. You may need to repeat this process 3 to 5 times. Continue washing until the dough is no longer releasing starch and is a stretchy, elastic mass of gluten.
6. Place the gluten mass in a strainer or colander and allow it to rest and drain for about 30 minutes.
7. Now it's time to add in any flavorings, spices, or wet ingredients. You can either knead these in by hand or use a food processor, which is what I prefer.
*If you're flavoring a gluten mass for a family sized roast (started from 6 cups of flour), don't add more than 2oz of wet ingredients, such as pureed tofu, beets, beans, etc.
*A few flavoring ideas--
Ham--2 oz beets, 1tbsp each of brown sugar, liquid smoke, onion powder, garlic powder, 1tsp each of salt, ginger, white pepper
Chicken--2oz tofu, 2tbsp massel not chicken bullion, 2tbsp onion and garlic powder, 1tsp poultry seasoning
Beef--2oz black beans, 1tbsp each tomato paste, miso, mushroom powder, not beef bouillon, 1 tsp each salt, rosemary, thyme, white pepper
*If you're following a recipe that calls for VWG, flavor your gluten mass as called for in the recipe and cook as directed.
8. For shreds or a roast, gently stretch your gluten mass into a long rope, then twist gently, and loop into knots. Twist until you have a compact mass of knotted gluten.
*For cutlets, pinch off pieces and press into cutlet shapes.
9. Cook your seitan. I prefer the texture of seitan cooked in an electric pressure cooker, but you can also bake or simmer.
*For a family sized roast, pressure cook for 45 minutes. Or
Simmer in broth for 1 hour. Or
Bake at 350°f for 1 hour.
*Steaming and baking result in a firmer seitan, while simmering or pressure cooking in liquid will result in a softer seitan.
hungryraccoon
Forum Legend
My dad likes to put a little butter on his. The scones I made are topped with a mix of cinnamon and sugar, so I feel like there is enough of a sweetness to them. Now, drop biscuits, they are another story. I love them with EB and jam.This is how I like mine; with Oatly cream and berry jam.
Vegan scones
Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jamwww.bbcgoodfood.com
My dad likes to put a little butter on his. The scones I made are topped with a mix of cinnamon and sugar, so I feel like there is enough of a sweetness to them. Now, drop biscuits, they are another story. I love them with EB and jam.
I think that we call them (over here) dropped scones.
hungryraccoon
Forum Legend
HappyRoxy
Forum Legend
Vegan hot dogs with ketchup and mustard and "cheese". So I bought some had had them for lunch the last 2 days in a row.
