Tuesday, January 13, 2009

Savory Black Olive Seitan

Back in May, when Steven and I visited New York City, we dined at a restaurant called Sacred Chow. This place was so good! I don't see too many people blog about it, but I certainly think anyone visiting or living in the nyc area should give it a chance! When we ate there, we had this awesome sandwich that had black olive seitan on it...something I had never had before! It was so delicious, and it has taken me until now to remember to try and recreate it! So, here is my attempt. It actually came out really well! Very salty and savory,and really easy to make. Again, it uses the steam-in-foil method, but instead of making individual sausage-like links, you make it in one large "roast" shape, and then you can slice or cut it up as you like afterward. I think anyone who who likes olives will love this seitan!Savory Black Olive Seitan,
served with leftover tester corn casserole and sauteed green beans!
Savory Black Olive Seitan (serves 4)
1 cup plus 2 Tbs vital wheat gluten
1 Tbs soy or chickpea flour
1 Tbs nutritional yeast
1 tsp salt
1 tsp black pepper
1 Tbs paprika
1 tsp sage
1/2 tsp thyme
1/4 tsp cayenne pepper
1 clove garlic, minced
1 small can black olives, chopped
1 Tbs olive oil
1 Tbs soy sauce or tamari
1 cup cold water
In a large bowl, combine all of the dry ingredients. Stir in the minced garlic and chopped black olives. Add in the wet ingredients and mix well. Set a pot of water on the stove to boil. Cut a large piece of aluminum foil, large enough to encompass the dough completely. Place the seitan dough in the middle of the foil sheet, then roll over the dough and twist the ends of the foil to close. Place in a steamer basket set over the boiling water and steam for 1 hour. Remove from the steamer and bake in a 350 F oven for 15 minutes to get a chewy outside. Let sit for 10-15 minutes before slicing and serving! Yum!
For dessert, I picked up a Sweet and Sara's S'more (original flavor) for Steven. I still cannot believe they carry those at our Hy-Vee! How lucky are we?! I personally like the peanut butter flavor WAY better...but I'm a peanut butter gal...and Steven likes the plain jane. They are both great, though, so I guess we all win! :)
The package.
The eating.
On another note, I hope it is snowy and wintery where you are! I love it! I mean, look how darn cute even a little ice-scraping can be! (ain't he cute?!)


veggievixen said...

wow, looks awesome. would be great in a stir-fry. or maybe olive seitan pizza?

i was inspired by your last post and made myself an apple-Gimme Lean-chard saute for dinner. it was so delicious!!

Melisser; the Urban Housewife said...

I just posted about NYC & meant to make it to Sacred Chow, but it didn't happen. Next time!
I love those S'mores heated up! I throw them in to the oven in a ramekin until the top is puffy & the chocolate if melty- yum!

Mihl said...

I never thought of olives + seitan. That sounds so delicious, thank you for the recipe!

Ruby Red Vegan said...

Olive seitan -- genius! I would never have thought of putting olives inside the seitan. This reminds me of Dreena Burton's recipe for Olive Oregano Wine-Baked Tofu, which I have coincidentally made with seitan instead of tofu. So I know seitan + olives are a winner! I'll keep your recipe in mind, as I've never trying the steaming method for seitan before. It sounds so much easier than boiling!

Ahhh, Sweet & Sara Peanut Butter S'mores are so good! I've never had the original flavor but I think I will trust your judgment and stick with the PB. I'm a peanut butter gal too. Everything's better with PB, don't you agree?