Thursday we got to work with seitan, sunflower seeds, and walnuts, making vegan versions of several non-vegan dishes (1) fettuccine (2) mayonnaise (3) pesto and a handful of others.
Seitan is a dense, chewy brown colored mass of wheat protein – otherwise known as gluten. Gluten has become a very well-known word in America, although people still don’t understand what it is. At The Natural Epicurean, we are going to be making our own seitan in a future session, but I can tell you it is made from wheat that is ground into a flour and then rinsed and wrought until the starches are washed away and the gluten only remains. What you’re left with is seitan – it’s thick, and it closely resembles meat because of it’s density and chewiness. However, since I am gluten sensitive, seitan was a no-no for me. I did cook with it, but I just didn’t eat any.
Below: Seitan fettuccine.
Below: Sun cheese, made from soaked sunflower seeds. Sun cheese tastes pretty dang good! And nice presentation! Lemon juice adds some of the tangy flavor that you usually get with cheese. A Vita Mix helps it get nice and creamy. All four teams made sun cheese so we got to compare final products and discuss.
Below: Cilantro/parsley pesto with pumpkin seeds instead of pinenuts. I plated this dish and I love the red clay bowl against the green pesto. The yellow lemon zest was a lovely addition, also.
Below: Wild rice stir fry with walnuts.
Below: Sun cheese and pesto.
Below: Seitan saute. The sauce was delicious.