FRIDAY LOCAL LUNCH RECIPES

January 16, 2009

 

SEITAN CUTLETS

 

Seitan Ingredients:
2 1/2 cups vital wheat gluten flour

1/4 cup nutritional yeast flakes
1 cup very cold water or vegetable broth
1/2 cup soy sauce
1 tablespoon tomato paste
2 cloves garlic, pressed or grated
1 teaspoon finely grated lemon zest

Simmering Broth Ingredients:
10 cups water or vegetable broth
1/2 cup soy sauce

Breading Ingredients:

Flour or Regular bread crumbs (seasoned optional)

Panko bread crumbs


Directions:
In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.

In a separate bowl, mix together: water or vegetable broth, soy sauce. tomato paste, garlic, lemon zest.

Pour the wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed. Let dough rest for a couple of minutes and prepare your broth, but don't start boiling it.

Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn't fall apart. Partially cover the pot (leave a little space for steam to escape) and bring to a boil.  DO NOT let the pot come to a rolling boil, as this will tear the seitan apart.

When the water has come to a boil set the heat to low and gently simmer for an hour, turning the pieces every now and again.

Now you've got seitan. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely.

 

After seitan has cooled, slice into 1/8 to1/4 inch cutlets and bread them with a mixture of half regular (seasoned optional) breadcrumbs flour and half breadcrumbs.  Make sure to push the breading into the wet seitan.

 

Deep fry these cutlets and watch them disappear!  They are great in sandwiches, with mashed potatoes and gravy or on the side of any dish.

 

[Local water and garlic, Other: Wheat gluten, nutritional yeast, soy sauce, salt, panko bread crumbs, canola oil]

 

DAIKON STEAKS

 

Ingredients:

One large Daikon from Edible Earthscapes

Rice water (left over from when you wash your uncooked rice)

Olive Oil

Soy Sauce

 

Cut the daikon into 3/4 inch steaks.  Peel the steaks and simmer them in rice water for 20 minutes.  Add olive oil to a hot skillet and fry the steaks on both sides until browned.  Add soy sauce and serve.

 

[Local Daikon from Edible Earthscapes, Other: 1Olive Oil, Soy Sauce]

 

LISTS OF INGREDIENTS FOR OTHER MENU ITEMS:

 

DAIKONJIRU (Big Root Stew)

Local:

Daikon and green onions from Edible Earthscapes

Sweet Potatoes from Piedmont Biofarm

Oyster Mushrooms - wild, locally harvested

Garlic

Other:

Ginger, Miso

 

SWEET, HOT & SINGLE SAUCE

Local garlic, jalapeno pepper, water, love <3 and honey

Other: Sake, lemon juice, vinegar, sweet chili sauce

DAIKON SALAD

 

DAIKON SALAD

Local daikon, carrots, lettuce, dill arugula from Edible Earthscapes

Other: nuts, balsamic vinegar, olive oil

 

RICE PUDDING

Local rice from Carolina Plantations

Milk and cream from Maple View Farms

Other: nutmeg, cardamom, raisins, sugar, vanilla extract

 

 

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