displaced.vegan

I am fortunate enough to have Vital Wheat Gluten in my grocery store of choice. But were I not, I guess I would have to make my own gluten-y goodness. Gluten is a protein of sorts that exists in wheat. When you overwork wheat you work up the gluten. That is why you don’t overmix batters. If you did, you would have too much gluten and the end product would be chewy. For the fake meat seitan, this is a good thing. The chewiness of gluten creates a meaty texture.

I recently picked up a used copy of the now out of print ‘The Now & Zen Epicure’ which has many many wonderful recipes in it. And it also has instructions for making your own gluten-y dough in place of that made with Vital Wheat Gluten. I’m sure you can find this elsewhere, but here, poorly transcribed for the lazy is the Homemade Gluten recipe:

3 lbs (or more) high gluten whole wheat flour
3 cups (or more) water

The author notes that regular whole wheat flour will not work and tells you to ask for a good bread making flour.? I learned from Alton Brown that bread machine flour? is very high in gluten.

This “recipe” calls for 3lbs of flour, but if your bowl will hold more then add more.? The gist is that it takes the same amount of work so you might as well do as much as you can while you’re at it.

Place all your flour in your large bowl and mix in your water to form a very firm dough and allow it to rest for at least an hour.? Then move your bowl to your sink.? You’ll probably be here for a while.

Fill your bowl with water and start massaging your dough.? As the water washes out the starch it will begin to turn white.? Discard this water and replace, repeating this process over and over again.? THe author suggests 10-15 minutes.? Your dough should start to shrink as the bran and starch wash away and at some point it may seem to be falling apart.? Don’t fear, that part is expected.

“When it looks like you have a giant wad of well-chewed bubble gum, you have transformed flour into raw gluten.”

this will yield a rather bland gluten dough which will be dependent upon your cooking method for adding flavor.? And this book has several cooking suggestions that I will share in the future as I try them.? For now, that’s all you get.

I decided to break out the Indian cookbook tonight.? I don’t know how authentic the recipes are, but who really cares, so long as you like what you cook.

Bhajia Karhi is listed as “lentil fritters in buttermilk curry” on the recipe, but considering that the recipe called for chickpea flour I thought that it was a bit off.? Now, I actually have chickpea flour.? I bought it because Isa uses it in a vegan french toast recipe and I honestly thought I’d never have another use for it.? Go figure.? I bought Chickpea Flour at the Butte Creek Mill in Eagle Point, Oregon.? I’m not certain where you might get it yourself elsewhere.? Check dry bulk bins and ethnic (middle eastern) stores if you have any.

The recipe is not vegan in that it calls for buttermilk, but you can make vegan buttermilk with your own milk substitute such as soy milk.? Simply add 1 tsp souring agent such as lemon juice or vinegar to each cup of milk.? Let your new “buttermilk” set for 10 minutes prior to use.? And for this recipe I would recommend vinegar, as the lemon flavor might be too strong in this recipe.

Bhajia Karhi
fritters/dumpling:
1???? C???? Chickpea Flour
salt to taste
1/4 tsp turmeric
2????????? Onions, chopped small
oil for frying

Combine the flour, salt, turmeric, chopped onion (and enough water) to make a stiff batter.? Heat the oil and drop in spoonfuls of batter.? fry until puffy and light brown then set to drain excess oil.

curry:
3???? C???? vegan buttermilk
salt to taste
1/4 tsp turmeric
1/2 tsp fresh grated ginger (or 1/4 tsp ground ginger)
1 fresh or canned green chili pepper, sliced and seeded
1/2 tsp ground Coriander
1/4 tsp ground cumin
2 tsp flour

In a large pot/pan combine all the ingredients.? Bring to a boil then lower heat and simmer uncovered for 10 minutes, stirring occasionally.? Add the fritters to the curry and simmer for an additional 5 minutes.? Serve immediately.

I served this on a bed of couscous since my father is diabetic and is supposed to stare clear of white rice. (and I’m not hugely on board with brown rice.? It’s too nutty)

I’ll post the picture I took (mid-meal) when I can find the cable for that damn camera.

Since going completely vegan on the 1st of October my nails have become stronger.? I’ve always had frail brittle nails.? I’ve also lost a few pounds.? I haven’t made any other changes.? I have not added any physical activity.? In fact, I may be even less active.? If I manage to start getting off my ass I might see some substantial loss.