Crafting Seitan

I wanted to try to make seitan; this book offers a wide variety of recipes. Plan on trying some tomorrrow.

This recipe book is very much worth its weight in gold or something else precious. The recipes are really easy, and so flavorful! It will surprise you how straightforward it is to make some of the more popular meat-analogues for vegan meals. The flavor and texture is so true to the meat-versions that even my non-vegetarian friends like them.Everything can be made in a regular household kitchen if you have a blender, a food processor, and an oven. If you have an InstaPot, then even better, because you can prepare these under steam pressure, set your pot and go do something else for a couple of hours. Actually, this has motivated me to restock my herbs and spices collection and given me a whole new application for my InstaPot. Once the weather cools, I plan to try some of these using the oven-based method of preparation.What i love MOST about this book is that it has given me control over my families diet by allowing me to use meat-analogues, but by preparing them myself, i can control the sodium and fats, experimenting to get the texture i like and exploring some innovative spice combinations. All while being healthy and ethical. Warning -- these are mostly gluten based recipes, so not for those with gluten restrictions.

Skye ist Amerikaner, machte 2010 an der 30-Tage-Vegan-Challenge von PETA mit und blieb dabei. In dem Buch geht es, wie der Name schon sagt, um Seitan mit all seinen Verwendungsmöglichkeiten.Auf über 160 Seiten erklärt er, wie man Seiten am besten zubereitet damit man ihn als Rind Schwein oder Huhnersatz nehmen kann. In welcher Brühe er geköchelt werden sollte oder warum er den Seitan einfriert, ehe er in die Pfanne oder Topf kommt. So gibt es Rezepte für Chikun, Beaf und Porq. Für Würstchen und harte Wurst, Marinaden und Saucen und noch einiges mehr.Die Rezepte sind ausführlich beschrieben und fast alle Gerichte mit Farbfotos versehen. Die Rezpte gehen vom einfachen Grundteig über Nuggets oder Schnitzel zu Sauerbraten, Pastrami, Pulled Porq, Glazed Ham bis zu Holiday Roast Turky und ähnlichem. Amerikanisch, Italienisch, Asiatisch, Mexikanisch, Karibisch, es ist eigentlich von allem was dabei. Ebenso Jus, Alfredo Sauce, Tzatziki oder Chimichurri, Butter, Majo oder Worcestershire Sauce.Wer halbwegs englisch kann (ein Hoch auf den Googleübersetzer) und sich ein Cup Messbecherset holt findet hier eine Menge leckere Rezepte die natürlich individuell variiert werden können.

I've been cooking seitan for a good six years and believe that I'm pretty good at it... Until I got this book!Most seitan recipes you come across are just borrowed from one another with may e a slight variation in seasoning and then either simmer, bake or steam. From the outset it is clear that Conroy is a true chef who has spent time perfecting these himself. In following his easy to read recipes you get a masterclass in understanding how the tiniest changes can have big impact upon texture which can be one of the biggest issues with a lot of seitan. A deeper understanding of how impactful a slight change to ingredients can be upon flavour as well.A final word of warning. The book doesn't hold your hand. It trusts that you have a base understanding of seitan and are adept in the kitchen. This is initially daunting but has massive payoff when you begin to adapt the recipes by taking the texture from recipe A and mixing with flavour profile of recipe B. Maybe using the flavour ingredients from recipe B led the dough to be wetter than you expected? Never mind, you now understand that better, too!I have at least 20 different vegan cookbooks but this quickly became in my top three. One of the most important cookbooks to invest in as a vegan.

Chef's Conroy's are the best Seitan recipes out there! Easy to make and fantastic results. Get yourself some vital wheat gluten, tofu and other spices and you'll be on your way to creating the best meat analogues out there! I like the pressure cooker options, as its essentially set and forget! Detailed information, easy instructions and mouthwatering photos! Nice to finally see his first professionally published book! A must have!