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wingz and blu cheez

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Feb. 8th, 2010 | 07:53 pm

sorry i didn’t really measure anything. so this is all estimation. (didn’t think i’d be posting either of these recipes anywhere.) *updated 2/2012 with the more accurate measurements & suggestions)


1 box of arrowhead mills gluten (10 oz or 2 2/3 cup)
1/3 cup nooch
1 tbsp chikn broth powder (i used bill’s chicknish, but i like frontier better)
1/4 tsp white pepper
1/4 tsp onion powder
1/8 tsp garlic powder

1/2 cup franks red hot (or maybe a little less. last year, the seitan fell apart in the broth)
2 tbsp tamari
1 1/4 cup water + 2 tbsp
(liquid should add up to 2 cups)

mix dry, mix wet, add together, knead for 5 minutes, let rest for a few minutes and knead a little bit more. (this year I left it to knead for a solid 15 minutes, and it came out great)

4 cups of water
3 tbsp broth powder
3 tbsp franks red hot

1/4 cup melted margarine (earth balance is the best)
3 tbsp franks red hot

bring broth to a boil in large pot, rip gluten into pieces (appx 8-10) add to pot, simmer on low for 45 minutes or so, preheat oven to 350. use tongs to grab the larger pieces from out of the pot (little pieces would inevitably fall off of the seitan while cooking. use the leftover broth and seitan crumbles to make a soup.) if the pieces are too big, rip or cut them into reasonable bite sized pieces, put on cookie sheet or other oven-safe cookware (I like to use a glass pyrex casserole dish) and toss with the sauce., bake for 20 -40 minutes, flipping when necessary. until most of the sauce has been absorbed, and you have some yummy crusties going on. serve with blu cheez sauce and celery (and tots if you feel like getting fancy.)

blu cheez sauce

1 1/2 cups water (add more if it’s too thick for your tastes)
2-3 tbsp lemon juice
1/2 – 3/4 cup nooch
1 – 1 1/4 cup raw cashews
1 tsp miso (i used chickpea miso. love that stuff)
tiny sprinkle of onion powder
dash of black salt for that hint of stinkiness (optional)

blend the heck out of everything. if you have a vitamix, let it go on high for at least 1 minute. inferior blenders, keep going until there is no more graininess. refrigerate before serving.

and for dessert, we had vegan cookies invade your cookie jar chocolate chippers.


OH! and the soup! so, you take the leftover broth/seitan junk and add a 6 oz can of tomato paste, a can of diced tomatoes and a drizzle of soymilk (maybe 1/4-1/2 cup. that's it. just cook it up and mix til the paste is incorporated. and then you have spicy salty seitan-y tomato soup! ta-da! (waste not want not)

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Comments {5}

mark of the judas

(no subject)

from: misfit
date: Feb. 9th, 2010 03:22 am (UTC)

Nooch! I had to Google it but I love that term now.

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Beatrix Kidd0

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from: web_kitten
date: Feb. 16th, 2010 07:23 pm (UTC)

I am all over those wings tonight!

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your friendly neighborhood supercarrot

(no subject)

from: supercarrot
date: Feb. 16th, 2010 07:29 pm (UTC)

don't forget the noochy cashew sauce!

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from: anonymous
date: Jan. 17th, 2011 04:32 pm (UTC)

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(no subject)

from: pineoga
date: Nov. 1st, 2011 06:34 pm (UTC)

Great, I never knew this, thanks.

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