here's a rather comprehensive article on seitan

while the author calls it 'the next big thing', it's no where near 'NEW'. vegetarians and vegans have known about it for YEARS AND YEARS AND YEARS. i've been making it and eating it forever.

where did i 'DISCOVER' it? well, in an asian restaurant of course! it wasn't on the menu. it was saved for those ...who knew....

there was a WHOLE different menu. duck, chicken, pork, shrimp, and on and on. oh, and none of it contained duck or chicken or pork or shrimp. it was ALL seitan. and it was ALL DELICIOUS.

unlike tofu (although if you freeze tofu for a couple of weeks then defrost it, it changes consistency. it turns CHEWY and that's a GOOD thing), seitan is chewy and meat-like in appearance. well more so than other meat substitutes.

Juicy and Tender, Seitan Is Quite Possibly the Best Fake Meat -- But There Is a Downside
By Anneli Rufus, AlterNet.

What if the next big thing to revolutionize the lives of vegans and vegetarians was waiting in the wings? What if this next big thing was amazingly high in protein, amazingly low in fat and carbs, relatively low in sodium, and cholesterol-free, yet with a taste and texture more like real meat than any other analogue ever devised? What if the next big thing was chewy and exuded meaty juices and sometimes even required a knife to cut?

Imagine, then, its power as a secret weapon to convert carnivores and to solace those guilt-ridden vegans and vegetarians who still dream of bacon, brisket, sloppy joes, beef Stroganoff, souvlaki, pepperoni, pigs-in-blankets, corned-beef hash and chicken drumsticks: things that tofu cannot replicate, not even with the best imagination in the world. ............



and from fatfree vegan kitchen here's a recipe i've been making for at least 15 or 20 years (i saw a similar recipe called 'kofu ribs' in vegetarian times but i can't seem to find that original recipe. that's where i got my original ideas from. i don't think fatfree vegan kitchen existed yet. well not in it's current form)

barbecued seitan ribz

it's not MY exact recipe but it's CLOSE. for the nut butter, i use cashew butter. it gives it an extra somethin' somethin'. i also use chopped REAL onions. really. it MAKES my ribs. they just magically turn sweet after they've been cooked.

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