March 2nd, 2008

Freezing Home-made Seitan?

I tried to find an answer to this by searching tags and memories, but without success.

A couple of weeks ago, I made a batch of seitan using the recipe in Vegan With a Vengeance. I was pleased with the results and also surprised at how easy this was to make. The only problem was using it all up within the recommended time frame (I actually went over by a couple-few days).

I would like to make a large batch and freeze most of it for future use, and I was wondering what techniques people here use for that. Do you simply place the seitan in plastic bags, or do you freeze it in its broth? Any tips would be appreciated.

Fried Greenish Tomatoes w/Grape Topping

So I was sitting in the doc's office recently, and as I scanned through a Bon Appetite (something I rarely do; magazines + clinics = ewww germs) I came across a very delicious looking vegan recipe that I just had to share. I was just so stoked that it had neither dairy nor meat involved, unlike 99.5% of all the other recipes in there. Here we go:

1.5 C seedless grapes
Flour (enough for coating the tomato slices)
2 large, under-ripe tomatoes, each cut into 4 slices (total 8 slices)
Salt & pepper (to taste)
6 TBSP oil
4 cloves garlic
2 TBSP tomato sauce
Parsley to garnish

Instructions under the cut!Collapse )
  • Current Mood: curious

Recipe Disaster

Hi (again) everyone.

First, thanks so much for your comments about whether or not there should be cloves in the Lentils and Rice dish from Vcon - I greatly appreciated them!

Second, and here's the issue, I made the recipe last night and it was a disaster. I did not add cloves, but I'm thinking that wasn't the problem. I followed the recipe closely, but by the time I was supposed to add the lentils, nearly all of the water was already gone. So, I added a bit more water. By the time my dinner was "done," I had completely obliterated rice (having absorbed all the water it needed and then some) and fairly crunchy lentils. Textural issues aside, I also found that it had little flavor (likely the result of me adding more water).

I'm certain I did something wrong - anyone have any tips for this recipe. I'm a competent cook, I just have never made this before, so I have no ideas.

Thanks so much! :)