Thursday, January 10, 2008
More Seitan Roundup
Our trip to India, didn't excuse me from the Seitan Roundup I promised to complete, it just delayed me a bit. These are the Barbecue "Spare Ribs" from Simply Heavenly, and it's probably the first seitan recipe I fell for. It's definitely in my circulation of go-to recipes, and I usually tend to make it around Mardi Gras (fore whatever reason, I like to make bbq, beans, cornbread, mac n cheeze and the like around this time of year). Unfortunately, this book is out of print, so I'll give y'all the basics--it's a really easy recipe--especially if you already have bbq sauce on hand.
Basically, you take 4 cups of raw gluten. You can use any recipe you want, I just added a bunch of vital wheat gluten to a bowl with some chickpea flour, salt, Creole seasoning, ground coriander and added water to bind. Then you saute up an onion until soft and beginning to caramelize and mix into it 1/3 cup nutritional yeast, 1/2 cup tahini, 2 tbl sweet paprika and 2 tsp salt (to taste). In a really big food processor, grind up half the raw seitan with half the onion mixture. Then do the other half, and then combine them. Preaheat your oven to 350F and spread 2 tbl of oil around a rimmed cookie sheet. Form patties out of the mixture about an inch thick and 3" in diameter and place close together on the sheet. Bake for 45 minutes, then cover in 2 cups of bbq sauce and increase the heat to 375F for twenty more minutes. I like to serve this with extra sauce. I think the texture of these is great. The added ingredients soften up the seitan and prevent it from becoming rubbery, but retain a chewy texture.
I served limas on the side with these, and they were a snap too--a new staple at Berns-Kerns central (thanks to my friend David Martin for sharing the how-tos). Throw a pound of dry limas in a crock pot and cover with about two inches of water, a dash of olive oil, a chopped jalapeno and an onion that's been browned. Season to taste once the beans are soft, I've been putting mine up before bed and they're done in the morning. You can also add some cumin or other spices to the browned onion if you want more flavor, but I think these are great as is with a big splosh of Tabasco before serving. If you're in a hurry or feeling lazy, you can just throw a chopped onion into the beans without browning them and they'll still taste great.
P.S. The rib recipe makes a ton, definitely enough to feed a crowd, or to freeze, or to keep in the fridge (like us) to eat all week.