We made a cooking project together with my dear friend @bandbreit23 and I'm really happy that he also decided to join our Hive community. He's a person of many talents and it looks like cooking is one of them. I'm grateful for the help as preparing Seitan takes a lot of time and energy. @bandbreit23 did most of the hard work, kneading and washing the Seitan and also cheering me up, as I'm right now healing after the hernia surgery- I lifted up something too heavy and I had a small displacement under my stomach. It was a quick surgery and they let me out of the hospital the same day, but I had to rest afterwards and I'm still not allowed to do and heavy work. That kept me away from cooking and gardening for a few days, but now I'm already heating up our outside kitchen with @bandbreit23.
It took us two days to make Seitan and marinade it with four different seasonings, but it's looks beautiful and fully packed with flavours. 😋
Ingredients for Seitan:
- 4 kg of all purpose flour
- 3 l of water
Preparation:
- Combine flour and cold water in a huge pot or bowl.
Knead it until you get a sticky ball.
Dip it in a pot full of cold water and leave it submerged for two hours.
- Start washing the Seitan. We need a lot of water for that and because we're collecting rainwater here and we are always trying to save on water, we washed it in the garden, watering the plants at the same time.
- Knead Seitan, wash it again and repeat the process until you get a much smaller and firmer ball.
When the water gets clear, when washing, Seitan is done.
Squeeze out all the water.
- Wrap it up in a reusable zip bag and leave it in a fridge overnight.
- Knead it well again.
- Cut into four equal pieces for different seasoning.
Chilli marinade
Ingredients:
- 2 pieces of dried tomatoes
- a teaspoon of chilli flakes
- half a teaspoon of sweet red paprika
- 3 cloves of fresh garlic
- a teaspoon of olive oil
- ⅓ cup of wild oregano leaves and flowers
- violet and green basil
- a twig of rosemary
- a few leaves of marjoram
- a teaspoon of salt
- a pinch of pepper
Preparation:
- Cut dried tomatoes into small pieces. Grind or chillies into flakes. Dice garlic, wild oregano leaves, basil, rosemary and marjoram. Mash it together with the rest of the ingredients, creating a pesto.
- Stretch Seitan on the working surface and rub the marinade in.
Knead it with your hands, or use the help of a kitchen robot to combine the marinade with Seitan. Add wild oregano flowers and knead them in the Seitan. - When all combined, wrap it up in a bag and put it in the fridge to marinade overnight. You can save it in a fridge for up to a week or in a freezer for up to three months.
Spring herbs marinade
Ingredients:
- ⅓ cup of parsley
- ⅓ cup of chives
- two tablespoon of celery leaves
- one big lovage leaf
- ⅓ cup of salvia leaves
- a few cloves of fresh garlic
- a tablespoon of pumpkin seed oil
- a few drops of lemon juice
- a teaspoon of salt
Preparation:
- Heat up pumpkin seed oil in a pan and add salvia leaves. Fry for about a minute and add sliced garlic. Fry until golden brown and crispy. Take it off the heat, add a few drops of lemon juice and salt and let it cool down.
- In the meantime chop the rest of the herbs: parsley, chives, celery leaves and lovage leaf. Mix them with salvia pumpkin oil and knead it into the Seitan.
- Wrap it up and put in a fridge to marinade.
Asian spice blend marinade with summer flowers
Ingredients:
- half a teaspoon of turmeric powder
- half a teaspoon of curry
- half a teaspoon of garlic powder
- half a teaspoon of onion powder
- a tablespoon of yellow mustard
- a teaspoon of salt
- a few drops of lemon juice
- ⅓ cup of St. John's wort flowers
- ⅓ cup of Marigold flowers
Preparation:
- Combine mustard, lemon juice, onion and garlic powder, turmeric powder and curry.
- Rub it in the Seitan and knead it in.
When all combined add St, John's wort flowers and Marigold petals and knead it in.
- Let it marinade, best would be overnight.
Sweet and spicy marinade
Ingredients:
- half a cup of sesame seeds
- a teaspoon of cumin
- 3 cloves of garlic
- 1 spring onion
- 1 tablespoon of sesame oil
- 1 teaspoon of apple cider vinegar
- a small ginger root
- a tablespoon of agave syrup
- a few twigs of thyme
- a teaspoon of sweet red paprika
- a tablespoon of soya sauce
- half a teaspoon of salt
- black pepper
Preparation:
- Roast sesame seeds and cumin for about two minutes. Grind them and leave them aside.
- Slice spring onion and fry it until golden with sesame oil.
Add diced small ginger root (a tablespoon) and diced garlic. Fry it for another minute and add agave syrup, sweet red paprika, tyme and black pepper. When caramelized add salt, soya sauce and apple cider vinegar. Take it off the heat and cool it down.
- Knead it in the Seitan and let it marinade in the fridge.
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This is on-point, and just by reading this, looking at the ingredients, and seeing the preparation technique, I know store-bought seitan can't hold a candle to this creation. Awesome work chef(s)!
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Thank you 💚
Seitan really takes some energy, but it's so much worth of the effort. And there are no borders with the flavours 😋
After this I'm won't even look at the Seitan in the store again 😁
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Your cooking skills and innovation just amazes me @blackberryskunk! This looks amazing!👌
Thank you @lizelle! ☺️
So basically Seitan is a ball of gluten.
You washed all the starch away and are left with a perfect recipe for celiac disease.
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Hmmm... Well yeah 😂
I would say, ask your guests first, if they are intolerant to any food, before feeding them...
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