April 8th, 2006

Challenge of the Unsteak

I absolutely love Now & Zen's Unsteak, That stuffs great! Now here comes the challenge part - I want to make my own.

Basically its seitan, but its a lighter, very flavorful seitan. You can actually cut it with a fork. It says its marinated in a wine, garlic & mushroom sauce, but the flavor seems to go through and through. Also the color is dark brown.

So, I was thinking: I could mix a little bit of baking powder into the gluten to lighten it and make it more tender. Perhaps if I ran some cooking wine, canned mushroom, garlic, and a little bit of kitchen bouqet throgh the foodprocessor, and used the resulting liquid as the liquid to mix with the gluten it would have a similar flavoring effect? Then simmer in a broth of um maybe some "beef boullion" and a lil more cooking wine and eh more kitchen bouquet to make sure I have a nice brown end result?

The Unsteaks ingredients are: vital wheat gluten, mushrooms, soy sauce, fresh garlic, red wine, and mirin.

Have any of you tried this? Tips? Suggestions?
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Portobella Mushrooms with Curry Black Bean and Barley stew, and onions

I was looking for a quick dinner, so I dry sauteed 2 small portobella caps (stems cut off and gills scraped out) that I drizzled with balsamic vinegar, garlic, and basil.
I threw in half a small onion, chopped.
I reheated the last cup of a black bean and barley curry stew I had made, which was just
-pressure cooked black beans and barley (a cup each and 7 cups of water in the pressure cooker made a ton of it, at the perfect thick stew consistency.)
-a large can of tomatoes
-a chopped onion
-sambar curry powder
-a bit of turmeric
-and garlic.

I put the portobellas on a plate, spooned the cup of stew on top, and topped with the sauteed onions. I ate it with a side of green beans, and it was fabulous.

According to sparkpeople.com, there was no fat in the meal, either. Sweet.

Grünkern Fritters with Herbed Mushroom Topping

Grünkern is a German grain that I've fallen in love with; unfortunately, it's rather hard to get outside Germany, it seems. It's spelt that's been harvested just before ripeness, then smoked for a rich, earthy flavor. It's fantastic. If you can't get Grünkern, though, I think you could get a similar effect by cooking whole spelt or rye in weak Lapsang Souchong tea rather than water.



Here's what I did.Collapse )