|ˈsāˌtan|
{for those of us that don't understand the dictionary breakdown... saytAn}
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| Photo Credit Hemera Technologies/Photos.com/Getty Images via livestrong,com After reading up on the wheat gluten product from various websites (listed below) I found that it is the vegetarians dream, not only because of its texture but because is takes on the flavors of seasonings. Seitan is comparable to tofu, it's soy-bean counterpart. It's made by simply washing the wheat flour dough, dissolving the starch and leaving the insoluble gluten. The meat substitute was coined by the Japanese in the late 1960's but had been used beforehand for centuries in China.LiveStrong.com gives a wonderful breakdown of its make-up. Those that are gluten-free should stere clear because it is still has the effects of other gluten products. It is a wheat gluten packed with protein, or "26 grams of protein per 4-ounce serving, or 48 percent of your daily recommended intake to be exact". Unlike other wheat products and the assumed carbohydrates properties, it does not because they are washed away in the extraction process of the wheat composite from the flour. There is plenty iron but unfortunately there is often a high salt content as well because of sauces and other seasonings that cooks add, so those watching sodium intake beware. But guess what?! On the bright side, seitan is pretty much fat-free due its plant properties, so no cholesterol effects!I first had seitan at Candle Café (see blog for description) in the tuscan seitan parmesan sandwich, a "breaded seitan cutlet with melted tapioca cheese and roasted garlic tomato sauce on a potato onion roll. Served with fried potatoes and a mesclun salad drizzled with balsamic vinaigrette". I had to use their menu description because I would not have done it justice. I'm pretty knowledgable in all things foodie but not all knowing and this was completely new to me. It was very tasty and I encourage you all to try it. My next feat will be how to cook with it...!! |
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