Chris Perrin so outclasses me in the kitchen… He’s a columnist for BIAO Magazine, writes on food for KC Generations and KC Wellness magazine, and — starting next week — he’ll be flaunting his kitchen skillz on the Well Fed Network, at Grows & Grocers, Paper Palate, and EdibleTV. Chris has a cook’s certification from the Kansas City Culinary Institute and (wouldn’t you know it?) he’s working on a vegan cookbook exploring the mysteries of seitan. Heh. If he keeps this up, we’ll all be eating healthy — and loving it!
Enjoy! ~ Jen
Many people have never heard of seitan, one of the more versatile vegan meat substitutes. Sometimes called wheat meat or Buddha food, it is formed by taking the gluten (proteins) from milled wheat, kneading it with water, and simmering the resulting dough in broth. Oh, and it is pronounced “SAY-tan” like everyone’s favorite Biblical bad boy. Which means I get a lot of weird looks when I start saying how awesome it is.
But the thing is, seitan (the food, not the archdemon) is a fantastic go-to ingredient for everyone because it’s high in protein, low in fat and if cooked properly, it has a texture and flavor very much like meat. Which is why I used it to make gyros when I was craving Greek.
Mediterranean restaurants are often vegfriendly and while I love hummus, dolmades and falafel, I often find myself sitting next to people blissfully munching on meat-stuffed gyros and I wanted some! This recipe was the result. [click for more…]
{ 4 comments }
