Tag Archives: basics

seitan redux

I’ve been tinkering with my seitan recipe, and I’m really happy with the current incarnation. It’s much cheaper and tastier than buying seitan at the store. I hope you like it too!  Dry Ingredients: – 1 cp wheat gluten flour … Continue reading

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no-knead thin-crust pizza dough

I LOVE this pizza dough recipe from Rose Levy Beranbaum’s The Bread Bible. It’s a no-knead (or maybe just a tiny knead) dough, so you don’t develop the gluten structure, which means that it creates a tender yet crisp crust. … Continue reading

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how to cook any grain

By any grain, I mean pearl couscous, quinoa, barley, oat groats, buckwheat groats, rice, cracked wheat, hominy, whole rye, farro, teff, spelt, kamut, triticale, wheat berries, and more. I have always had a hard time cooking grains properly, until Bittman’s … Continue reading

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