Baby Steps: Curried Apricot Seitan

Here's a recipe for those of you who aren't really sure about Indian cuisine. Think of it like a baby step. It's sweet with bit of curry flavor. Again by no means is this traditional Indian food, but that doesn't mean it's any less amazing. It was one of my favorite things to make this past summer, only now I use seitan instead of chicken breasts. Also, you'll need seitan for my next upcoming recipes.

What's seitan you ask? It's a meat alternative that's made from vital wheat gluten (it's also refereed to as 'wheat meat'). It's high in protein. I personally love the taste and texture. I use it in any recipe that calls for chicken. It's awesome grilled, baked, sauteed, in soups... you name it! You can read more about it here.

It may sound intimidating but it's actually super easy to make at home. All you need is vital 2 cups of wheat gluten, your favorite seasonings (the first time I made it I used poultry seasoning, salt and pepper), water and broth and about and hour and 10 minutes to spare.

Homemade Seitan

For the Broth:

• 6-8c water
• 2T molasses
• 2T soy sauce

Seitan:

• 2 c vital wheat gluten
• spices of your choosing (I used: 1T nutritional yeast, 1T curry powder, 2t garam masala)
• 1t salt
• 1/4c white wine
• 1 1/2c water 

Pour water, molasses, and soy sauce into large stock pot and bring to a boil.

In large bowl mix all of the dry ingredients together. In a separate bowl add water and wine together. Slowly add wet ingredients to the dry mixture and stir with a wooden spoon, until a dough forms (Careful, you may not need all the water, you don't want your dough to be to wet). Knead the dough for a few minutes to make it more workable. Cut into 2"x2" (at this point I like to shape them into chicken breast-like shapes the best I can)  pieces and add to broth reduce heat. Cover and simmer for 50 - 60 minutes. Remove with a slotted spoon.

Use within 5 days, or freeze.

Now on to the main event!

Curried Apricot Seitan: serves 4 (adapted from a Cooking Light recipe)

• 1T curry powder
• 1t garlic
• 1/2t ginger
• a pinch of cayenne
• salt and pepper to taste
• 4 seitan "breasts" (or other chicken alternative, for non vegans use chicken breasts)
• 1/3c apricot preserves
• 2  tablespoons  fresh lemon juice
• 2  tablespoons  water
• 2  teaspoons  grated lemon rind

Mix spices together and rub onto seitan. Heat counter top grill or lightly oiled pan and cook seitan 4 - 6 minutes (per side if cooking in a pan).

While seitan is cooking add remaining ingredients to a small sauce pan and heat over medium heat for a minute or two. Spoon over cooked seitan.

Ps. for those of you hoping for actual Indian recipes, don't fret, check back tomorrow!