On Saturday, I led a seitan-makin' class for our local vegetarian group, Food Awareness. A few new members had requested a vegetarian cooking class, and I volunteered to lead it. The topic was up to me, and I thought it'd be fun to show folks how to make seitan from scratch and how to use that seitan to make my Seitan Hot Wangz. I also demonstrated how to make gluten-based Creole Steamed Sausages.
I have a roomy kitchen, so we held the demo at my house. Here I am kneading the seitan dough. Oh, and check out my new hair!
This is Mary Carmen. She's new to our group, and she's not yet a vegetarian. This was her first time trying seitan, and she went back for seconds before she had to leave to catch the Memphis Grizzlies in the play-offs:
After we made our dough and boiled the seitan chunks in broth, I demonstrated my Seitan Hot Wangz recipe. It's in my cookbook, which will be coming out around the end of the year:
And then we made my Creole Steamed Sausages, also from the cookbook:
Six people (well, eight if you count my friends Greg and Pat who conveniently showed up just in time for samples) turned out for the class, and all the bite-sized samples were gone by the end. Seitan success!