Download Seitan and Beyond: Gluten and Soy-Based Meat Analogues for the Ethical Gourmet, by Skye Michael Conroy
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Seitan and Beyond: Gluten and Soy-Based Meat Analogues for the Ethical Gourmet, by Skye Michael Conroy
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*Please note: This cookbook is TEXT-ONLY* Many people who embrace a plant-based diet do so for ethical reasons and not because they dislike the flavor and texture of meat. But finding satisfying meat alternatives is not always easy for individuals who once enjoyed the flavors and textures associated with meat-based dishes, or for individuals who grew up with meat-based dishes as a traditional part of their family or ethnic heritage. This TEXT-ONLY cookbook is an expansion of my early work with meat analogues in the Gentle Chef Cookbook. With these recipes we will explore new and different ways to approximate the texture, flavor and appearance of a wide variety of meats, meat products and seafood at home using gluten, tofu and other wholesome plant-based ingredients and without the need for expensive factory equipment. The cookbook also offers a comprehensive section of recipes devoted to essentials and incidentals needed for preparing meat analogues, as well as seasoning blends, gravies, sauces and condiments. A digital version of the cookbook in PDF format with beautiful full color photos can be purchased directly from TheGentleChef.com website. Many photos of the recipes can also be found on the website.
- Sales Rank: #161629 in Books
- Published on: 2015-08-11
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x .50" w x 8.50" l, 1.16 pounds
- Binding: Paperback
- 220 pages
Most helpful customer reviews
43 of 43 people found the following review helpful.
The last word on meat substitutes - easy to make! Fool your friends!
By Laura C.
Do not be intimidated by the thought on making your own vegan meat substitutes. It takes time, but it is easy, and once you get the process down, it gets even faster. Chef Skye is on the cutting edge of home made meat and cheeses. His process is practically foolproof - just read the directions carefully. As a matter of fact, I recommend reading through the entire book prior to starting.
If you are brand new to this type of cooking, you may need to augment your pantry before you begin: Vital Wheat Gluten (Bob's Red Mill brand is readily available at Whole Foods and other stores of that type - my neighborhood Kroger's even carries it), extra firm tofu, mellow white miso are the main ingredients. For the seafood analogs, there are a couple of items that can be found on the Internet.
When Chef Skye advises to have your ingredients "mise en place", or gathered, measured, and ready to go, listen. Remember, when making seitan, it will need to chill for at least 8 hours, so planning ahead is essential.
First I made the 'meatloaf.' It has been years since I've used TVP, and this application for it was spot on. I've found that with the TVP dishes, as I live at altitude, (7,000'), I like to add a little more moisture. However the seitan recipes do not need to be adjusted for altitude.
The next item I made was the Porq cutlets. The Tomkatsu recipe provided was delicious and I made the leftover cutlets "Parmagiana" style the next day. I'll be damned if it didn't taste exactly as I remembered veal parmagiana tasting many years ago. They texture was great. I followed by making the "Chik'n fingers and cutlets" which became coconut Chick'n and some more Parmagiana (I used Chef Skye's Mozzarella recipe - which melts beautifully and is a great hit at parties).
Most vegans I know did not give up meat because of taste - but for compassion's sake. These recipes are a wonderful way to reintroduce cruelty-free cuisine, and what is great is that you know *exactly* what is going in to your food. It is ultimately cheaper than store bought and much tastier.
One more note: Seitan develops flavor from the broth that it is simmered in. You can cheat by using instant broth, although if you have the time, making the broth from scratch yields wonderful results, and the remaining liquid can be frozen for later use.
Another hidden gem is that Chef Skye always adds condiment recipes to each of his cookbooks and they are worth a look. The Worschestire sauce is a staple that you must have on hand. The quick Sour Cream, beats anything commercial. Lastly, don't overlook the opportunity to join The Gentle Chef facebook group. There, you will get great idea, support and assistance in your journey on compassionate eating. And the group is all about Chef Skye's recipes - no need to wade through politics - just food.
Enjoy!
23 of 23 people found the following review helpful.
Chef Skye is a vegan God
By Amy Southard
I bought the ebook version of this book because I have all of Skye's other cookbooks. I was impressed with the first one and I will buy every book he puts out because his recipes are amazing. The first recipe I tried from Seitan and Beyond was the meatloaf. That was 5 stars and it was by far the best vegan meatloaf recipe I have ever made. I have tried so many in the last 4 years and none of them were a hit with my family but the one from Seitan and Beyond was such a hit that I've already made it again. Even my omnivore family members loved it and asked for more. With the meatloaf I made the savory onion gravy. That was the best gravy I have ever made. My daughter even begged me to make this gravy for Thanksgiving. The other day I made a Beaf Roast and my wife commented that it was so moist and my seitan roasts I usually make tend to be on the dry side. This is because the seitan in Skye's recipes are prebaked then simmered in broth then chilled in the fridge with some broth. I even refrigerated leftovers for a few days without the broth and it still came out moist even after microwaving it. I made the simple pan gravy with the roast and that was delicious too. I prefer the savory onion gravy but the simple pan gravy was a hit too. I also made the country style ribs and my family loved those. They are great in the oven but we havent tried them on the grill yet. I have made them in the oven at least a dozen times now.
20 of 20 people found the following review helpful.
Really yummy!
By Lisa A. Powell
I haven't had the book very long, but I made the shredded "chickun" recipe and it was soooo good! As it was baking, it smelled like a real chicken breast! I know that's a turn-off for some Vegan's, but I'm guessing if that's the case, you wouldn't even be looking at this book. I miss the taste of meat, but I would never consider eating it again after my eyes have been opened to the cruelty involved. I'm so excited to try the "porq" and the "beaf"! I will say that it took a little effort to round up some of the ingredients, but they were easily ordered from Amazon:) Also, it's definitely not convenience food...but well worth the time involved in creating it.
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