They were more like seitan nuggets because my homemade seitan always ends up in little nuggets or chunks. But it could be rolled out and shaped better, I'm sure. Unfortunately, this wasn't really what I was hoping it would be. It tasted okay and the texture was better this time, but that seitan really soaks up oil when fried resulting in a pretty greasy hunk of wheat gluten. Tasty, but damn, I feel fat after eating that stuff.Since I already have a few fried faux meat recipes for the book, I've decided to try this flavor combo yet again ... but next time, I'm going to bake it. So it'll be kinda healthy. Southern food doesn't always have to be about fat and grease, right?
On the side, I made the Maple-Glazed Veggies from Pudge-Free Holidays by Happy Herbivore (head over there to get your own copy!):
The recipe calls for two cups of whatever veggies you want, but I followed the suggestion in the intro and used carrots and parsnips. These were so yummy, and I believe they were even fat-free (no oil!). The fat-free part made me feel a little better about my fried seitan. Frying doesn't always bother me, but some days it does. Probably because I didn't have time for the gym today.Here's the whole plate:
I'll keep ya'll posted on the next incarnation of the Dijon Pecan Seitan. And hopefully, I'll have some yummy Solstice and Xmas sweets to show ya'll soon.
20 comments:
Hi thanks for the welcome back
I was looking at your site the other day and i must say it keeps looking better and better I was like wow look at all this new stuff Bianca did. As soon as i get the net at my new house I will be blogging again but not from Barbados..will talk in a few days
ohhhh I can not WAIT for the dijon pecan recipes!! i will buy your cookbook JUST for that, it sounds so good :)
Mmm, Mmm, Mmm.
I still haven't tried that veggie recipe but I keep hearing good things. I will sometime!
I think I would definitely be a fan of the baked seitan version. I hate frying stuff. If you need any more cookbooker testers, count me in too. :)
The calender is released June 09 I think, so they may not have it, but asking about it would still be a good way to get some vegan action going on at B & N! :P
i think dijon pecan seitan sounds better and makes more sense. i love parsnips paired with carrots--you just can't go wrong with that combo.
Hey hey Bianca!!!!
Oh oh...tasty GUIL FOOD hah =))
YOU WON'T BE FAT FOR SURE,Girl!! =DD
PS
The ESSENE BREAD I eat all the time is bought..ordered to be exact =)) It's RAW baked in LOW TEMPERATURES.. have you got it there in the US..?? I'm sure you have..!! =))
HUGS!!!!!!!!
sorry it was a bit disappointing with the seitan. looks darn tasty to me though! mmmmm! the maple veggies look super scrumptious - and i am loving these side salads, too! yummmmah!
I'll bet baking will be exactly the perfect thing..
There's no doubt in my mind that your cookbook is going to be amazing. :)
The Coconut Creme Pie Larabar is AMAZING!!! You must find these flavors soon!
i think that whole spread looks darn good... even if the seitan was a little fatty.
i can't wait to see your cookbook. i never get tired of new vegan cookbooks!!!!
those veggies look delicious, too. atleast the balance our the the meal.
Ok, I am ready to buy your cookbook. Can't wait need it now. YUM!!!!!!!!!
That plate of food looks great!
Looks great! You really can never have too many fried faux recipes, especially if you can optional bake them.
woo that looks delicious! fried food kind of gives me a stomachache ;P but it's so freaking tasty.
That plate looks fantastic! I love parsnips & carrots together - and those seitanic nuggs along with! Yum! Happy solstice!
Why not mix some panko in with the pecans and instead of frying it - preheat a lightly oiled cast iron skillet or griddle in the oven then turn the pieces after they have browned on one side.
That way you get the benefit of high heat and a bit of oil for browning without them getting to heavy and greasy.
Btw - I meant to bake them in the oven on the cast iron - if you put a pizza stone or terracotta tiles under the pan, that helps with heat in the oven, too.
Well, the Dijon-Pecan sure SOUNDS good!
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