Homemadeglutenorseitan Recipes
BEST HOMEMADE SEITAN
This seitan is eaten by vegans as a meat substitute. The flavoring for this goes well with pretty much any dish, but depending what you are using it for you can change the flavors up a bit by adding finely-chopped herbs to the mixture, or if you're making something Asian or Indian, some grated ginger wouldn't hurt.
Provided by soapymayhem
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Seitan
Time 2h15m
Yield 6
Number Of Ingredients 11
Steps:
- Combine the vital wheat gluten flour and nutritional yeast flakes in a bowl; set aside. In a separate bowl, mix the vegetable stock, 1/2 cup of soy sauce, tomato paste, garlic, lemon zest, and seasoning blend.
- Pour the wet ingredients into the flour mixture and stir with a firm spatula. Knead the dough until a spongy, elastic dough forms, about 3 minutes. Roll the dough into a log shape and cut it into 3 equal pieces.
- Combine 1/2 cup of soy sauce and cold water in a large pot. The simmering broth should be very cold when you add the dough to help it keep a firm texture and ensure that it doesn't break apart. Place the dough pieces in the cold broth, partially cover the pot, and bring it to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer for 1 hour, turning the dough pieces occasionally.
- Remove the pot from the heat and let the gluten cool in the broth for at least 30 minutes. To store the gluten, refrigerate, covered in the broth, in a sealed container for up to 5 days.
- If your recipe calls for seitan, cut the gluten into pieces. Add vegetable oil to a heavy skillet and turn the heat to medium-high. Add the gluten pieces and cook for 20 minutes, turning the pieces occasionally.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 18 g, Fat 1.1 g, Fiber 2 g, Protein 24.7 g, SaturatedFat 0.1 g, Sodium 2516.8 mg, Sugar 1.6 g
HOMEMADE GATORADE
We Googled Gatorade after realizing how much the cost of this product adds up. This is the result of much trial and error. The envelopes with non Kool-Aid drink mixes (like Wylers) are usually more like Gatorade. Kool-Aid seems to have its own distinct flavor. I often double the recipe to make a gallon jug. Fructose and citric acid might require going to a good health food store or brewing supply co. but yield a product more like the original. It is very good with the substitutions mentioned if you like the lemon flavor.
Provided by TommyGato
Categories Beverages
Time 3m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a large pitcher or jug and stir or shake until well mixed.
- Chill and keep refrigerated until used.
- Note: Adjust sweetness to taste by adding (or in rare cases reducing) a little sugar since drink mixes can vary.
Nutrition Facts : Calories 48.1, Sodium 163.4, Carbohydrate 12.4, Sugar 11.9
HOMEMADE GRENADINE
Provided by Audrey Saunders
Yield Makes about 4 ounces
Number Of Ingredients 2
Steps:
- Bring juice to simmer over medium heat and cook until reduced by half, about 7 minutes. Reduce heat and add sugar, stirring constantly until dissolved, about 2 minutes. Let cool, cover, and refrigerate syrup until cold, about 30 minutes. (Can be made 1 week ahead. Keep chilled.)
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- Heat the olive oil in a skillet over medium heat. Add the onion and salt, and cook for 5-7 minutes, stirring frequently, until onion is softened slightly.
- Reduce the heat to medium-low and add the garlic and stir. Cook for 2-3 minutes, until the garlic is softened and fragrant. Add the sweet paprika and other spices to the pan, stir, and cook for 60 seconds or until fragrant. Remove from the heat.
- Use a spatula to transfer the onion-garlic mixture, including oil, to a blender or food processor. Add the tomato paste, vegetable broth, soy sauce if using, chickpea flour, and nutritional yeast. Blend until smooth. (Raw chickpea flour tastes terrible so I don't recommend sampling this).
- Transfer the mixture to a mixing bowl and add the vital wheat gluten, then stir until evenly combined. Once stirred, use your hands to knead the mixture until it becomes more firm and a little bit springy, about 2 minutes. Do note that this will feel wetter and moister than many other seitan recipes, due to the fact that we are steaming it rather than boiling it. The dough will be quite loose and moist, so this won't feel similar to kneading bread.
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- Combine wheat gluten, nutritional yeast, garlic and onion in the bowl of a stand mixer fitted with the dough hook (or in a large bowl). Whisk 1 cup broth and miso in a medium bowl (or large measuring cup); add to the dry mixture. Mix on medium-low until elastic, about 3 minutes (or knead by hand in the bowl until elastic, 3 to 5 minutes), adding more broth if the dough is too dry. Shape into two 3-by-5-inch loaves.
- Transfer the loaves to a large saucepan. Add the remaining broth, ginger and enough water to cover the loaves; bring to a boil over medium-high heat. Reduce heat to medium-low, cover and cook until firm, about 30 minutes. Remove from heat, uncover and let stand for 15 minutes. Transfer to a colander to cool.
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- Combine the gluten flour, baking powder, and optional nutritional yeast and/or seasoning blend in a medium mixing bowl.
- Gradually add the liquid to form a stiff dough, stirring with a spoon at first, and then working together with your hands. Drizzle in a little more water if need be; you want all the dry ingredients to be moistened, while making sure the dough remains stiff.
- Turn out onto a floured board (you can use additional gluten flour for this) and knead for 2 to 3 minutes. It’s not going to be completely smooth, but really work it!
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- Ingredients for Homemade Seitan. 1 cup vital wheat gluten. 1/2 cup chickpea flour. 1/2 cup nutritional yeast. 1 teaspoon ground ginger. 1 teaspoon garlic powder.
- Create the Dough. To make your homemade seitan, combine the vital wheat gluten flour, chickpea flour, nutritional yeast, ground ginger, and garlic powder in a medium-sized bowl.
- Knead Dough. Once the mixture is well-combined, knead your seitan 10 to 15 times, allow it to sit for 5 minutes, and then knead a few more times. Don't skip this step, as kneading develops the gluten, a protein found in wheat, to give the final product the consistency that you want.
- Form Seitan Into Smaller Pieces. Separate your ball of gluten into three or four smaller chunks. Gently stretch each piece into a flat cutlet, around 3/4-inch thick.
- Simmer in Broth. Add the seitan to 4 to 6 cups of cold vegetable broth — don't boil the liquid first — in a large pot and bring to a slow simmer. Add extra flavor to the seitan by using extra soy sauce or tamari, fresh ginger, or sliced onion.
- Prepare Seitan or Store Until Needed. When the seitan has expanded and firmed, remove it from the broth, allow it to cool, and store until use. Seitan keeps well in the freezer in a sealed container or zip-top bag, so make a double batch and freeze for use later.
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