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Seitan Bacon

seitan bacon


New website https://gettinghealthyongoodfood.com/

Last night I searched the internet in an effort to find a seitan bacon recipe.  I don’t really miss meat, it’s been many years, but there are times that I feel nostaligic for things like pepperoni and bacon.  The great thing with those products is that you are tasting the spices rather than the actual meat.  So, it is fairly easy to mimic them.  I found a seitan bacon recipe on the Vegan Cooking Club blog.  I decided to try it out and, well, it worked.
In order to make this recipe “look” like bacon you will need to make two separate seitan doughs. 

Red Dough:

1 cup Vital Wheat Gluten
1/4 cup Soy Flour
2 Tbl Nut. Yeast
4 tsp paprika (Hungarian is best and adds the most color)
2 tsp garlic powder
2 tsp black pepper

2/3 cup warm water
3 Tbl soy sauce
3 Tbl maple syrup
1 Tbl tomato paste (also adds to the red color)
1 tsp Liquid Smoke

White Dough:

1/2 cup Vital Wheat Gluten
2 Tbl Soy Flour
1 Tbl Nut. Yeast
1 tsp garlic powder
1 tsp salt

1/2 cup warm water
3 tsp canola oil

seitan bacon

Break the red dough into 4 pieces and the white dough into 3-4 pieces. Flatten each piece and layer alternating colors. This is your time to be creative. Once you have a big block of dough lay it on an oiled cutting board. Place another cutting board/saran wrap on top. Press your dough for at least 30 minutes. This also alows the gluten to relax. 

After your dough has been pressed bake the whole “loaf” at 300F for 45 minutes. Your seitan will be a bit undercooked but this is what you want. It makes it easier to slice and it will pan-fry better.

seitan bacon

After you slice it store it in ziploc bags or vacuum seal it. Seitan freezes well too. To prepare for a meal you can chop it up into bits of lightly fry to get it crisp. This won’t behave just like bacon but it’ll add some new flavors and flair to your non-meat menu. 

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Pretzels

 Welcome to 2010. I haven’t been on here for a while because I almost gave up. No comments made it seem that no one was reading and what is the point of writing this if no one is reading. However, I am going to stick with this. Also, I will try to add more recipes that involve the dreaded Volumetric measure system. Ick. But I’ll do it for you.
 
 
Pretzels. Hard crumbly pretzels are made using a lye bath. Have you ever seen Fight Club? I don’t want to mess with lye in my kitchen. This recipe is for glorious soft pretzels. These are perfect for dipping in sauce or just eating plain as a snack. They can be covered in cinnamon and sugar for a breakfast treat or slathered in marinara and cheese to make an afternoon pizza-y snack. This recipe makes 6 75-80 gram pretzels.
Preheat your oven to 450 degrees F.

 

Combine:

 

3/4 cup warm water
1/2 Tbl yeast
2 Tbl brown sugar
1 1/2 cup flour
(1 Tbl gluten–optional)
These do not need salt in the dough.
Kneed until dough forms a smooth ball: 5-7 minutes.

 

Let rest for 20 minutes or store dough in refridgerator overnight for even better flavor.

 

Scale dough into 75-80 gram balls, or six pieces.

 

Roll each into a thin rope, approx 1 1/2 feet in length, and shape into your desired pretzel shape.

 

Boil each pretzel in water that contains 2 Tbl baking soda and 2 Tbl mild molasses. (Baking soda gives it a darker color and molasses gives it shine–this doesn’t seem correct but it is) Boil each pretzel for 30 sec total.

 

Give each pretzel an egg wash and sprinkle with coarse salt or other topping of your choosing.

 

Bake at 450 for 10-12 minutes. Let the pretzels get a little dark but you don’t want to over cook them.

 

These can be enjoyed right out of the oven.

 

 

Bakers Percents: 

100% Flour
64% Water
10% Brown sugar
2% Yeast
2% Gluten

 

with a poolish–this gives them a more complex flavor

 

Poolish:

 

100% Flour
178% Water
0.01% Yeast
(with a 200 gram flour poolish I generally add 1/8 tsp for an overnight ferement, but the amount of yeast will depend on how long you intend to let your poolish ferment: shorter ferement=more yeast)

 

100% Flour
20% Poolish
52% Water
10% Brown sugar
1% Yeast
2% Gluten

 

10 80gram pretzels:

 

430g Flour (I used 50/50 with AP and whole wheat flour)
86g Poolish
224g Water
43g Brown sugar
4g Yeast
8g Gluten
 

 

 

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