Seitan

 
                                   SEITAN
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Analog
                 Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       c            Stone ground, whole wheat
                         -bread flour
    3       c            Water
      1/2   c            Tamari
   12                    Slices fresh ginger, about
                         -1/8" thick
    1                    Piece kombu, about 3" long
 
   Mix together flour and water to make a dough. Knead
   until stiff (10 to 12 minutes by hand or 6 to 8
   minutes by machine). Place in a bowl, cover with cold
   water and allow to rest for about 10 minutes.
   
   While dough is resting, bring 3 quarts of water to a
   boil. Add tamari, ginger and kombu. Cook for 15
   minutes, remove from heat and allow to cool completely.
   
   Immerse dough in a bowl of warm water and knead to
   remove starch. When water turns milky, drain it off
   and refill bowl with fresh water. In final rinses, use
   cold water to tighten gluten. Rinsing is complete when
   liquid runs clear as dough is squeezed (about 8
   changes of water.)
   
   Lightly oil a 9" x 5" x 3" loaf pan. Place seitan in
   pan and let rest until dough relaxes, about 10
   minutes. Use in recipes calling for uncooked seitan or
   continue with following steps for cooked seitan or
   continue with following steps for cooked seitan.
   
   Bring 3 quarts of plain water to a boil. Add seitan
   and cook for 30 to 45 minutes or until it floats to
   surface. Drain and cut into pirces or leave whole.
   Drain and cut into pieces or leave whole.
   
   Place seitan in cold tamari stock and bring to a boil.
   Lower temperature and simmer for 1 1/2 to hours,
   depending on size of pieces.
   
   Serve warm or use in recipe calling for cooked seitan.
   
   From _Friendly Foods_ by Bro. Ron Pickarski, reprinted
   in _Vegetarian Gourmet_, Winter 1992
  
 
 
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