About a year ago we went to a vegan cooking seminar here in Richmond and the chef taught us how to make homemade seitan. Anyone who has done this before knows although it’s worth it, it takes a lot of time to make it. But once again Isa Chandra Moskowitz found a better and faster way of making seitan using vital wheat gluten. There’s a great recipe in Veganomicon so we decided to try that out tonight…and wow. This was the first time in my entire life that I’ve had to use a knife to eat my dinner. A KNIFE. Who would have thought? Josh was really excited about making the seitan.. He got a flavor injector thing at Target because he said he wanted to inject it with margarine and some herbs to make it really moist.. and it did! Here’s a picture of the moistness:
So the recipe for making seitan in Veganomicon gets 4 stars. Hands down. The texture was ridiculous..it really looked like meat. And it tasted soo yummy.. Josh ground up some dried cremini mushrooms (in our new coffee grinder I might add) and then dipped the seitan cutlets in the mushroom powder before searing them (in his new stainless steel pan) in margarine. Josh just leaned over while I’m writing this and said in a weird creepy voice, “That’s what made them so goooood…”
Josh also got me a grill pan for Christmas so we made grilled asparagus and red potatoes. We marinated the asparagus in olive oil, lemon juice, thyme, and sliced garlic. The potatoes were parboiled and then sliced before being marinated in olive oil, rosemary, red pepper flakes, garlic, and fresh basil. Then we grilled them on the pan until they were nice and brown and had those beautiful grill marks. This was also my first time eating asparagus..yum.
