Rice ya rice until water is clear (I like to put it in a pan with water that i refresh until it’s about clear). –
Toast ya rice. On medium heat, toast the rice, adding some oil to the pan when the water dries out. –
Once rice starts to brown, add onions and garlic. Cook until onions are soft and fragrant. Add peas, caldo de tomate, chicken boullion and stir till combined. –
Add 3 cups boiling water to the pan and bring to a simmer. Reduce heat to low, cover, and don’t touch for 18 minutes.
Rinse the rice thoroughly. You may place the rice in the pan you plan to cook it in, rinse in the pot, changing out the water till it’s clear. –
Once the rice is rinsed, toast it over medium heat until toasted/nutty/browned. Add a little oil once the water has cooked off. Add 3 cups boiling water to the toasted rice and bring to simmer. Reduce heat to low, cover, and do not touch for 18 minutes. –
When the rice is done, spread out on a pan and place in the fridge or freezer. Rice must be cold (as if day-old) for fried rice. –
Next, add some sesame oil to the pan and fry half of the rice. Then the other half. Set aside. –
Cook the onion and garlic, add the peas. Push to the side. Scramble the eggs, push to the side. Fry all the rice once more. Mix everything together with the soy sauce and ya done.
2. Mix all the wet ingredients (onion, garlic, water, ketchup, tahini) in one bowl & the dry (wheat gluten, nutritional yeast, onion powder, garlic powder, salt, basil, oregano & pepper) in another & combine them. It comes together fast & looks like raw hamburger – if hamburger was doughy.
3. Grease a loaf pan & press this shit in there, COVER IT WITH FOIL & bake it for about an hour. Or just kinda shape it on some foil, wrap it up & bake it.
When you are ready to make the sandwich, slice off some seitan & fry it up until warmed through.
18-20 tortillas (I use corn on one side, flour on the other)
1 can refried beans
2 cups red enchilada sauce (ingredients below)
2 tbsp olive oil
2 tbsp flour
1/4 cup chili powder (yes, a whole quarter cup!)
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp oregano
2 cups chicken or vegetable stock
salt, to taste
instructions
Cook peppers and/or onion over high heat until browned. Add the corn, sprinkling with chili and cumin. Remove from heat when browned and roasted on the outside. Grease a 9×13 inch baking pan and preheat the oven to 400F. –
Make the enchilada sauce. –
Heat oil in a small pot on medium-high heat. Add the flour and cook for one minute, whisking constantly. Add in the chili powder, garlic, cumin, oregano, and cook for 1 more minute. –
Gradually pour in stock, whisking constantly until no lumps remain. Continue cooking until the sauce reaches a simmer, then reduce heat to medium low to maintain a simmer for about 10-15 minutes, uncovered, until sauce has slightly thickened. –
Cut the tortillas into strips. Put the refried beans in a bowl and mix with a little water or milk to make it easier to spread. –
Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese. –
Cover with foil (I usually spray mine with cooking spray) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, sour cream, or anything in the world that you want.
Stir the vital wheat gluten and chickpea flour together in a medium bowl. –
Add the water and stir to form a soft dough. –
Transfer the dough to a work surface and knead it for 5 minutes. Just like with bread making, kneading helps to develop the strands of gluten that give seitan its meaty texture. –
Allow the dough to rest for 5 minutes. –
While the dough rests, stir all of the broth ingredients for your choice of broth together in a large pot. –
Place the pot over high heat and bring the mixture to a boil. Lower the heat to a low simmer. –
Cut the dough into at least 4 large pieces (they will expand during cooking and if they’re too big the broth won’t fully penetrate them and if they get too big the broth will no longer cover them. –
Add the dough to the broth. –
Allow the broth to simmer for 1 hour, uncovered, watching closely to ensure it stays at a low simmer (don’t allow it to rapidly boil). –
Remove the pot from heat and allow it to cool a bit. –
When the seitan is cool enough to handle, you can cut it into smaller pieces if you like. Use it in a recipe immediately, or store it in the broth. Refrigerate for up to 5 days, or freeze.
So far, i’ve found it’s best if you pan fry it, searing like meat. Make sure each piece has space in the pan to lie flat. I pan seared it with taco seasoning and olive oil and salt with some onions (cook kthe onions first with seasoning, then remove them and cook just the seitan. Ee loved that for a dinner.
Black Fam Eats 