Showing posts with label vegetable bouillon. Show all posts
Showing posts with label vegetable bouillon. Show all posts

June 24, 2013

Seitan (Fake meat)


  • Gluten wheat (found in bulk at international markets) and found prepackaged at major grocery stores
  • Water
  • Vegetable (or beef, chicken, seafood) Bouillon

Place Gluten wheat flour in deep container.

Add water until consistent rubbery consistency is achieved.

Knead dough for 5-10 minutes (as needed) until dough is malleable.

Cut raw dough into smaller pieces.

In a deep pot (with lid) boil water (enough to cover raw dough). Add flavored bouillon. Boil for an hour (or until dough is cooked) at medium-high heat.

The seitan will expand drastically and absorb a lot of water.

Once cooked, take out seitan, drain water and squish until most water is gone.Cut into smaller pieces. Seitan freezes very well. You can make a batch and save the rest for other dishes.

Seitan is a great vegetarian alternative to tofu. You can stir fry it and add any flavors you like. This is an example of Seitan with Asian Citrus sauce.

June 5, 2013

Vegetable Barley


  • Onion
  • Bell peppers
  • Mushrooms
  • Salt
  • Pepper
  • Vegetable bouillon 
  • Olive oil
  • Barley (grain)
Chop vegetables (onion, mushroom, peppers).

Stir fry with olive oil until brown and soft.

Add vegetable bouillon and water to the vegetables.

Rinse barley using a colander.

Add barley to vegetables.

Cook for 30-40 minutes using medium heat, or until soft.

Enjoy as a side dish or stuffing. This dish goes very well with chicken, seitan, or seafood. Or, can be used to stuff peppers, potatoes or squash.