gluten dough=best thing ever

My friend Jenny has recently decided to eat a vegan diet as well as document this change in diet on her blog Hibbard Kitchen. She did a post on Seitan and I was totally curious to see just how easy was this stuff to make, does it 'taste like chicken' and is it easy to cook with/store in the fridge.

You can visit Jenny's blog for a recipe for the dough. I used that recipe the first time then improvised the ingredients on my second batch. This stuff is so freakin' east to make. I'm reminded of Truvy's dessert recipe in Steel Magnolias...cupa, cupa, cupa.


{cupa flour, cupa broth}


{that's it? that's it}


{forget the whisk, immediately get to kneading this stuff. ps-it's way sticky}


{don't feel like getting sticky, ask the nearest 4 year old to have at it}


{just before boiling, looks weird huh? espen conducting a sniff test}


{all done}

I ended up making the Kung Pao Seitan recipe that Jenny recommended. I added red, yellow and green bell peppers as well as water chestnuts. And of course, I quadrupled the sauce. IT WAS AMAZING!

Two nights ago I made it again but this time I added Garam Masala, Ground Coriander and Cayenne Pepper to the mix and went a little easy on the sauce. I actually made enough for Jeremy and I both to eat, but I ended up eating it all while he was still at work. I had no problem making it again when he got home because the seitan is super easy to work with. Had it been chicken I would have had to deal with raw chicken (which scares me), then I'd have to wait forever to cook it.

My modified Kung Pao was a hit, Jeremy and I both loved it. I loved it so much I even made it again last night and will probably make it again tonight!

Don't be scared to try this one or think it's too new agey or hippy or what ever. It's super easy to make, lasts forever, is low in calories and high in protein. Tastes amazing, it basically soaks up all of the flavors of what ever it's cooked with. I just might eat this everyday for the rest of my life.