Hello Ma'am, I stumbled on your channel and felt right at home. I've been telling folks for a year that I turned my kitchen into a domestic culinary laboratory.
Interesting! I am going to try this recipe! I have a gigantic bag of brown teff that I want to use (I have given up on trying to make injera) and I have a huge bag of chickpea flour. Also I have sumac that I don't use often, so this recipe can help me to use up some of these things. I gave up gluten 9 years ago and one thing I really miss is seitan and other gluten-based vegetarian meats...especially for a yummy vegan stroganoff. They just have that chew that non-gluten based vegan meats don't have. The look and texture of this seitan totally reminds me of Terry Hope Romero's Steamed Red Seitan recipe from the "Viva Vegan" cookbook (which I highly recommend to anyone who is plant-based). That recipe was one of my favorites before I went GF. She also adds the chickpea flour and nutritional yeast along with the vital wheat gluten. In one of her other cookbooks (can't recall which one) she has a recipe for vegan Andouille sausage that is so good my carnivore family thought it was real meat in the gumbo I made. Unfortunately it does contain vital wheat gluten - but the one you baked in the oven looks similar in texture to that vegan Andouille sausage. I remember twisting them up into sausage shapes in the foil like you did, then steaming them. Yes it's tough in the beginning to figure out everything with hidden gluten, but you learn fast. Eating out at restaurants is difficult, but at this point I cook most of my own food so it's easy. How did the tofu seitan turn out??! Do you have that in another video?
Yep, the tofu seitan video was published a few weeks after this one, it should appear on the "Videos" list. It'll likely be in a couple of the playlists too. If you're OK with soy, try and get hold of some of the pieces like I used in the Cacciatore, and the Steak & Ale Stew. The chew is incredible!
I’m happy to see you happy in this new career and stage of your life. I’m going to make sure to watch every video without skipping ads to show support.
Flaxseed and Chi are also good. Flaxseed contains omega3 oil and chi is a super-food with iron, calcium, magnesium in it. Chi also thickens up and I use it for burgers too. I grind these in a coffee grinder just before I add to the seitan. I'm not a vegan/vegetarian but I do suffer from gout so I rarely eat meat now. I like to not try to get my plant protein to taste like animal meat, because what it the point? Be creative. Mango is a nice flavour for example. I use pasta source and not veg stock as the liquid. They have all the nice flavours in them already.
My wife has to remain gluten free due to the Celiac Disease which she is battling. She’s Italian so bread and pasta are necessities. Luckily, there is a decent amount of gluten free delicious food available. I’ve noticed with her though, she has to stick to it otherwise she suffers. Good luck to you.
I don't sorry. It should be fairly easy to get the values for each item online though. When I've done them in the past, I divide everything by 100, then multiply by the quantity used. Hope that helps
Yes, but I was speaking in generality to using an air fryer device to cook your food. I really wasn’t referring to using it for the Seitan recipe. You should try it one day. It works well and it’s healthy for you.
Wow, you're very beautiful. Also red sumac grows wild here in the USA, it's considered a weed, but you can steep the berries and make a nice lemonade, it's also a relative of the mango. I'll try grinding the seeds and see how they taste sometime. Thanks for this video.
@@AuntieRachelsChaoticKitchen Gotta make sure it's fresh picked, I'm not sure if it grows over there in your neck of the woods wild like it does here, but if you do get it fresh, make sure you strain the tea also, sometimes bugs get caught in the berry cone.
ugh, I was watching some chinese cooking recipe, where they wash gluten out of flour, and make noodles, with apparently nothing but gluten. they look glassy, similar to potato starch glass noodles. I'm not vegan, so I'm not looking for meat subs, I need gluten sub... I've never had these noodles, so, I can't know if glass noodles are good sub, if anyone knows, response would be appreciated...
If you're coeliac, I'd avoid noodles made from seitan run off as there may be traces in there. Many of the glass noodles in shops are made from mung bean starch or potato, so should be fine for you. Or look for spaghetti made from corn
Vegan! I used Massel brand plant based stock powders. If you can't find that one, look in a Chinese supermarket. They often have some, just read the ingredients label. Another tip is to keep an eye out for things that say "flavoured"; that's often an indicator that it's a flavouring, rather than an ingredient. Assuming the uk in your handle means you live in the UK; if you look at gravy granules, some say "meat granules", others say "meat flavoured" or "granules for meat". The latter two are usually accidentally vegan
@@AuntieRachelsChaoticKitchen I'll look for Massel then, thanks for the tip. I'm actually across the pond, the handle refers to Montauk which is a town on the Eastern tip of Long Island, NY. 😊
Of course, I should have read the handle in full a couple of times and I would have noticed! There are also kosher brands; Osem and Telma who do plant based, meat-flavoured soup bases. They work OK, but I prefer the stock powders as they don't have the thickeners that the soup ones do. They're good in a pinch though
Is it the taste you don't like, or the alcohol itself? If it's the taste, you could just skip it, or swap for miso. Won't taste exactly the same, but it'll give a hint of funk. If it's the booze, alcohol-free tequila is available
These will likely be pretty good as they're softer than seitan made with gluten. Alternatively, search for the beef deli meat I did (around 3 years ago, I think). You could cut hat into slices or chunks, and simmer them in flavourful broth for a while (maybe 15 minutes or so). This will soften the pieces right up
I think with things like this, you just have to do what feels best for you. Paying attention to the latest advice/scares etc is exhausting, and sometimes highly inaccurate
