| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian |
6 |
Servings |
INGREDIENTS
| 6 |
sl |
Seitan; each 1/4-inch thick |
| 3 |
tb |
Gluten flour |
| 1/2 |
c |
Whole wheat pastry flour |
| 1 |
ts |
Sea salt |
| 1 |
tb |
Basil; chopped |
| 1 |
tb |
Oregano; chopped |
| 1/4 |
ts |
White pepper |
| 1/2 |
c |
Olive oil |
| 2 |
c |
Tomato sauce |
|
|
Vegan Cheese; see recipe |
| 1 |
c |
Whole wheat pastry flour |
| 1/4 |
c |
Gluten flour |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Water |
| 1/2 |
c |
Beer |
INSTRUCTIONS
OPTIONAL: BATTER DIPPED
In this recipe, the thickness of the seitan "cutlets" is important. If your
seitan loaf is too small to yield six slices of about 4 ounces each, you
may have to divide the slices into smaller pieces; just make sure that each
slice is about 1/4-inch thick. Drain the seitan but leave it slightly
moist.
Put the gluten flour in a large bowl so it can be used to dredge the
seitan. In another large bowl, mix the pastry flour, salt, basil, oregano,
and pepper. In a third bowl, have a little water available, if needed.
Dredge the pieces of seitan in the gluten flour and, if the seitan is
sticky-moist, dip it directly into the seasoned flour mixture and coat
thoroughly. If the seitan is too dry after being dipped into the gluten,
give it a quick flash dip into the bowl of water and then into the seasoned
flour. Lay the dredged seitan on a piece of floured plastic wrap. Set aside
until you are ready to fry the seitan.
To fry the seitan, heat the oil in a large skillet over medium heat. When
the oil is hot (but not smoking), add the seitan and saute both sides until
brown. Remove and drain on paper towels for a few minutes. Then place the
cutlets on a baking sheet and top with 1/2 cup of tomato sauce and 2
tablespoons cheese. If all of the ingredients are warm, the baking time
will be substantially shorter. Bake at 375 degrees F for about 10 to 20
minutes. Serve hot, straight from the oven, with a pasta of your choice and
vegetables.
VARIATIONS: You can also make this recipe using batter-dipped seitan. Mix
the flours and salt together. Add the water and the beer, and mix until the
batter is smooth. If necessary, add more beer to thin out the batter to the
consistency of heavy cream. Follow the directions for making Seitan
Parmesan up to and including dredging the seitan with gluten flour. Dip the
floured seitan cutlets into the batter and then immediately into the hot
oil. Brown on both sides and serve as suggested above.
Source: "Friendly Foods" by Brother Ron Pickarski
Posted to MC-Recipe Digest V1 #254
Date: Wed, 23 Oct 1996 01:39:42 +0000
From: Linda Place <placel@worldnet.att.net>
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”