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Post your Holiday recipes!
- Thread starter stormy
- Start Date
My favorite Christmas food is our traditonal swede casserole: basicly mashed swede baked in oven, topped with bread crumbs, seasoned with nutmeg, dark syrup, salt and butter (non-dairy in my case). It's pretty sweet, tastes kind of like yam.
For vegetarians out there, my main course this year is a "seitan-ham" (seitan is wheat protein product, would fool any meat eater if seasoned well). It may seem ridicilous, but trust me, it is really good and easy, though time consuming to make.
11dl (0,97qt) wheat flour
5dl (0,53qt) of water
Make a dough, knead well, about 15 minutes. Let the dough lie completely covered in cold water for 10 minutes. Change the water (cold) and squish/ gently knead/ roll the dough under water for couple of minutes. The water will become cloudy. Change the water to hot and resume handling the dough under water. Switch between cold and hot water every couple of minutes, kneading the dough, gently at first. Keep this up until the water is no longer cloudy (this will take at least ten changes of water, usually about 40 minutes for me).
The dough will loose everything but the protein bit by bit, eventually resembling a large fist sized lump of very fatty meat. Cut the lump in two halves and cook in seasoned water for 30 minutes. Now the texture is a lot like cooked meat and you can marinate the seitan with what ever you like. I'm going to use a mixture of soy sauce, sesame seed oil, salt and mustard. If your seitan feels a bit too rubbery (not enough water changes), you can make it more tender by marinating it in vinegar overnight.
Seitan can be freezed, so you can make large amounts for later use.
For vegetarians out there, my main course this year is a "seitan-ham" (seitan is wheat protein product, would fool any meat eater if seasoned well). It may seem ridicilous, but trust me, it is really good and easy, though time consuming to make.
11dl (0,97qt) wheat flour
5dl (0,53qt) of water
Make a dough, knead well, about 15 minutes. Let the dough lie completely covered in cold water for 10 minutes. Change the water (cold) and squish/ gently knead/ roll the dough under water for couple of minutes. The water will become cloudy. Change the water to hot and resume handling the dough under water. Switch between cold and hot water every couple of minutes, kneading the dough, gently at first. Keep this up until the water is no longer cloudy (this will take at least ten changes of water, usually about 40 minutes for me).
The dough will loose everything but the protein bit by bit, eventually resembling a large fist sized lump of very fatty meat. Cut the lump in two halves and cook in seasoned water for 30 minutes. Now the texture is a lot like cooked meat and you can marinate the seitan with what ever you like. I'm going to use a mixture of soy sauce, sesame seed oil, salt and mustard. If your seitan feels a bit too rubbery (not enough water changes), you can make it more tender by marinating it in vinegar overnight.
Seitan can be freezed, so you can make large amounts for later use.
Hi. Vegetarian of 12 years here! I usually only like seitan for toasted sandwiches, but I might give this a try! I'm a huge fan of quorn (mycoprotein ) roasts! Have you tried them?Originally Posted by Ryn
My favorite Christmas food is our traditonal swede casserole: basicly mashed swede baked in oven, topped with bread crumbs, seasoned with nutmeg, dark syrup, salt and butter (non-dairy in my case). It's pretty sweet, tastes kind of like yam.
For vegetarians out there, my main course this year is a "seitan-ham" (seitan is wheat protein product, would fool any meat eater if seasoned well). It may seem ridicilous, but trust me, it is really good and easy, though time consuming to make.
11dl (0,97qt) wheat flour
5dl (0,53qt) of water
Make a dough, knead well, about 15 minutes. Let the dough lie completely covered in cold water for 10 minutes. Change the water (cold) and squish/ gently knead/ roll the dough under water for couple of minutes. The water will become cloudy. Change the water to hot and resume handling the dough under water. Switch between cold and hot water every couple of minutes, kneading the dough, gently at first. Keep this up until the water is no longer cloudy (this will take at least ten changes of water, usually about 40 minutes for me).
The dough will loose everything but the protein bit by bit, eventually resembling a large fist sized lump of very fatty meat. Cut the lump in two halves and cook in seasoned water for 30 minutes. Now the texture is a lot like cooked meat and you can marinate the seitan with what ever you like. I'm going to use a mixture of soy sauce, sesame seed oil, salt and mustard. If your seitan feels a bit too rubbery (not enough water changes), you can make it more tender by marinating it in vinegar overnight.
Seitan can be freezed, so you can make large amounts for later use.
