Crispy, tender, but not too chewy seitan cutlets that literally take 15 minutes to make! Serve with a side of onion and garlic amaranth and miso almond gravy.
Amaranth was the original focus of cooking tonight, because I had never tried it and was eager to test it out. It's a fine grain that looks like fish roe and tastes like a fine couscous when cooked. It has a nutty, faintly bitter taste, and has a sticky overall texture, yet pops with the grains intact. Please let me know if I cooked this the wrong way, as I'm not sure if I used too much water in the cooking process. I'm sure there are MANY different ways to prepare this.
The seitan was a secondary thought, as I wanted to make a complete meal and not be lazy! As it turns out, I WAS being lazy, and wanted to make it up quick. I know from experience that wheat gluten turns out chewy and, well, GROSS if you don't take the time to cook it right. So I added in both firm tofu and black mushrooms to help with the texture.
Verdict? The partially omni household all gave it a thumbs up, with a few "maybe's" concerning the amaranth and its unusual texture. Mark, my resident omni chef and most scrutinizing critic, said the cutlets and gravy were "pretty damn good!" and even liked the amaranth.
(makes about 8-10 thin cutlets)
2 C. vital wheat gluten
1/2 block extra firm tofu
6 fresh black mushrooms (about 1 1/2 C.)
1 tsp. grated ginger
2-3 T. soy sauce
1/2 C. water
1/2 tsp. sesame oil
1 medium carrot
Place wheat gluten in a large bowl. In a food processor, blend all remaining ingredients, except for the carrots, until smooth. Add carrots and process until small but still chuncky. Add wet mixture to the gluten and mix until a smooth dough forms (no need to knead).
Form into a log shape, and cut 1/2-3/4" slices. Put a slice on a flat surface (no flour needed), and push from the center outward to flatten as thinly as possible, which is very quick and easy!
Fry in a skillet for a few minutes on each side, until their golden and crispy.
Miso Almond Gravy:
1 C. almonds
2-3 T. white miso paste
1- 1 1/2C. water (depends on desired thickness)
Grind up almonds to a fine meal. Add miso paste and water and puree until well combined. Heat on the stove for a few minutes until heated through. Add more water if a thinner gravy is desired. Add chopped green onions and turn off heat. Serve warm.
Onion & Garlic Amaranth:
Saute 1/2 chopped onion until tender and brown, add a few cloves of minced garlic and stir fry for a few minutes. Add 2 cups amaranth and toss until mixed and coated with the oil. Add 3 cups of water and cover. Check and stir often so as not to burn the bottom. The grain will turn a darker brown when done. In hindsight, using a rice cooker could save a lot of effort! Season with salt to taste.
Another useful tip: I pulled out my good 'ol Foreman Grill to grill my veggies - just cut them and tossed them in there for about 6-8 minutes.