Since the meat-transition is in its embryonic stage, I still have to come up with good, filling, protein sources. Today I tried a recipe for baked seitan which sounded excellent.
Well, not so much.
It was ridiculously chewy, and gave both me and Jason a touch of bellyache. I guess our stomachs just can't handle that much gluten. Usually I simmer seitan on the stovetop in broth. This recipe involved wrapping it tightly in foil and baking. The flavor was good, but I don't know how to change the texture. Maybe it's just time to throw in the towel with seitan, as I have been unable to find a decent recipe that has both good taste and texture.
On the plus side, the accompanying veggies were lovely. We had sauteed asparagus with garlic, and roasted fingerling potatoes.
I wonder if I can find a tofu recipe that Jason will eat.
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3 comments:
Not likely.
EWWW tofu. I typically think its like eating a slimy sponge. Tofu is ONLY editable when served in hot and sour soup or fried in soysauce and tossed into a stirfry.
I am bottling applesauce from locally grown apples. I especially like that this farm only uses organic pesticides and only when they are actually needed. As a bonus I found out that the farm sells the apples at 50 cents a pound on the last day of the season. I loaded up on some apples. I know bottling usually uses lots of sugar or salt, but apples and tomatoes need no such help. This way you can have yummy fruits and veggies all year round, they just won't be fresh. They can be grown locally.
I tried growing my tomatoes this year, but my crop came to a grand total of five tomatoes. Unforunately, my strawberries, raspberries and strawberries were eaten by the hoards of people living in my house this summer, so there is none for canning.
Amy (the cuz)
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