Seitan Loaf with Peas

3 comments

In Italy they call this kind of loaf “wheat muscle”: it’s basically made of instant seitan (or gluten flour…anyway, it’s a flour made of pure gluten), a kind (or more than one) legume flour and water to create a sort of leaf. Then the procedure is the same as for seitan: you wrap it in a kitchen cloth and boil it in water with soy sauce, celety, carrots, onions, herbs and spices. And this is what I’ve done, adding as well some cooked peas in the mixture.

Ingredients:
6 tablespoons of gluten flour
4 tablespoons of red lentils flour
2 cups of cooked peas (just boiled) + 6 tablespoons of cooked peas, pureed
spices for cooking (you choose, I put just… everything)
1/2 onion
dried thyme
1 clove of garlic
1 medium carrot
1 stalk of celery
soy sauce
thyme (two sprigs), fresh
soy milk and / or soy yogurt, unflavored
miso (I use it when I can instead of salt)
pepper, if you like

Method:
Cook the peas in water; once done, purée them very well with the hand blender: you must get a very smooth cream. Season with salt (or miso, as I did) and add a little dried thyme. Now, prepare the “muscle” combining wheat gluten, lentil flour, 4 tablespoons of mashed peas and enough water to make a workable mixture, like a (no-meat)loaf. Add the spices you prefere to the mixture, in my opinion the thyme went really well here. Wrap the “muscle” in a kitchen cloth and close the loose ends with strings (or do not do it, there are different opinions about that… or cook it first in the wrap and then without it … well, just do as you want!). Anyway, the important thing is, in my opinion, that it shouldn’t be too tight, as it can expand while cooking and get the flavor. Put it in a broth made of water, soy sauce, garlic, carrot, celery, miso, onion and all spices you like … well, as you do for seitan.
I cooked it for half an hour, then I removed it from the pot, let it cool and cut into chunks. I heated the mashed peas on a medium heat and I “drowned” there the pieces of muscle, stirring continuously and adding a bit of soy milk and soy yogurt – the amount depends on you, on how thick you like the sauce. We like it to be almost sliceable with a knife…:-P
Cook 5 minutes longer, adding the thyme sprigs during the last 30 seconds. Remove from heat and serve, preferably warm.
It was very gentle, we liked it so much. Maybe a spoon of coconut milk would have suited well, but I didn’t want to overdo it. I’m sorry not to have a pic of the sliced greenish “muscle” but I was a bit busy by the rest of the dinner….

  1. Cassandra78 23 October 2010 at 19:39

    The name is quite curious and somehow “scaring” but the dish must have been good


  2. ascanio 24 October 2010 at 20:02

    I like the colour – what you’ve done with peas looks like mushy peas?


  3. Pizza pie 26 October 2010 at 10:56

    You are more and more green: nice color! 🙂



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