Date: 2008-01-08 15:29 Subject: Two recipes, kind of Security: Public Tags: banana, coconut, cupcakes, fake meat, lime, main course, savory, seitan

One delicious cupcake and one seitan recipe.

The seitan:
1 10 oz box of vital wheat gluten
2 cups water
1/4 cup nutritional yeast
3 tbsp. cup lemon juice
3 tbsp. hot sauce
1 tsp. salt
1 tsp. pepper
3/4 tsp. tumeric

Mix everything together until it gets to that wonderful stringy gluteny stage.
Form seitan into little nuggets and put in a pot of very cold water or broth. Making sure the water is extra cold is crucial--it helps the seitan stay together. Sometimes I put ice in the water during this phase. I also add soy sauce (between 1/4 and 1/2 c) to the water for some extra flavor.
Turn the heat up to high on your stove and bring the water and seitan to a boil, then reduce to a simmer. Let cook for 1 hour.
I breaded mine with italian-style bread crumbs (make sure you get the kind without cheese) and pan fried. It made a lot, but luckily it freezes well.

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The cupcakes

As I said in my previous entry, I went to a filming of Fork You and was inspired to make a cupcake.

The weather here in Philly has been unseasonably warm the past couple days, which goes perfectly with the tropical flavors of this wonderfully moist cupcake.

Coconut lime cupcakes
Ingredients:
1 c sugar
1/3 c oil
1 ripe banana
zest and juice of one lime
2 tsp. vanilla extract
1/2 c coconut milk (I used light coconut milk)
1 1/2 c flour
1 3/4 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350 degrees.

The wet team:
In a small bowl, mush up the banana with a fork (or in a food processor, or with a rock, or with a small child. Doesn't matter). Add the sugar now. It acts as an abrasive and helps break down the banana. Also add the lime zest and juice now. The juice helps prevent the banana from turning brown while you prepare the rest of the ingredients. Add the vanilla extract and coconut milk too.

Dry team:
In a larger bowl, combine the flour, baking powder and salt.

Stir the wet into the dry and fork/whisk to combine. Once everything's incorporated, fill cupcake tins 2/3 full with the batter and bake for 20-25 minutes, or until the tops are golden brown.

I am planning to top these with either the Super Natural Agave Icing from Vegan Cupcakes Take Over the World, or a coconut buttercream and some toasted peanuts.

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