I finally made the famous Seitan O Greatness that everyone has been making recently. Baking seitan is so much simpler than boiling and gives a much better texture... I don’t think I’ll boil seitan again. It was sweeter than I expected so I think next time I will need to change the spices a little.Once I’d made it I wasn’t sure what to do with it. I had been thinking about making vegetable chilli and decided to make seitan chilli instead. I just cut it in chunks and threw it in the food processor to make “mince”. It made a great chilli and I ended up with stacks of it. To go with the chilli I made cornbread for the first time. I mixed a few recipes I found on the internet and came up with a tasty, not-too-sweet bread. Wee G reckoned it was a bit like eating cake with dinner. What’s wrong with that I ask?!
This is my little friend who lives just outside my apartment with her other squirrel friends. They are all so cute and sit in the tree right beside my balcony all the time eating and peeking in. They are very good subjects for practising taking pics with our new camera :)
And here is the cornbread recipe if you'd like to try it:
1 cup cornmeal
1 cup white whole wheat flour
2 tsp baking powder
4 tbsps raw sugar
½ tsp salt
1½ cups soy milk
¼ cup vegetable oil
1 tbsp cornstarch mixed with 2 tbsp water
Preheat oven to 400F. Place cornmeal, flour, baking powder, sugar and salt in bowl and mix thoroughly. In a separate bowl mix soy milk, oil and cornstarch and water. Add wet ingredients to dry and mix well. Place in lightly greased loaf tin and bake for 20-25 mins.