Veganuary and Seitan

Seitan is a cooked version of gluten balls that we make for food science lessons.

Seitan is one ingredient – wheat gluten – and is used as a protein vegan meat alternative. If you have coeliac disease, do not eat it!

The word seitan is Japanese and tit was used for wheat gluten from 1961 by a macrobiotic called George Ohsawa. The Chinese developed a wheat gluten product hundreds of years ago as a meat substitute. It has been called mock sausage or mock turtle because of its chewy texture.

Seitan is sometimes called wheat meat and it is chewy in its raw state, and it needs cooking with added flavour.

Here’s how it’s made from wheat flour. The starch washing process takes 10-15 minutes and you can buy gluten ready made.

How to make seitan

Mix 500 g strong flour and water to form a dough then soak the dough ball in cold water for 4 hours. This helps with washing.

Knead the dough and place in a muslin cloth and rinse out the starch

When the water runs clear the gluten ball is ready. This takes 10 – 15 minutes.

Drain and form the gluten ball into a long roll, wrap in foil and steam for 1 hour.

Cut the dough into pieces.

Prepare a vegetable stock and drop in the gluten pieces and cook for 30 minutes.

Serve straight away.

 

Steamed and cooled seitan will keep in the fridge for 1 week and can be frozen.

Thanks to Basic Homemade Seitan

Huffington Post shows how to do it and how to spice it up. They add flavours like tamari to the flour before they rinse out the starch – but the flavours will go in the washout!

Issues about vegan food PETA  

Places to eat Seitan in London

Temple of Seitan

Young vegans

Serves vetan pie and mash and Seitan and ale pie which is their ‘signature vegan steak’.

 

 

 

 

 

 

 

 

BBC Radio 4 Food Program – Food and the Curriculum

Food and the Curriculum

First broadcast:Sunday 06 July 2014

Stefan Gates talks to teachers, kids and cooks about food and the curriculum, ahead of the changes that come into force from September. Stefan asks how well prepared schools and teachers are, what students think of it all and whether the changes will finally spark a real change in the attitudes to food that will grow for generations.

Food Program  He interviews primary and secondary teachers in school to find out what they are learning about food.

Brian Turner the chef, says how much he enjoyed the Domestic Science lessons, working with all the girls.

He believes that in 5 years in secondary school students should cook 18 dishes.

The School Plan has requirement to teach cooking and nutrition in schools. Henry Dimbleby is one of the authors. They used food poverty evidence to show government how important the health benefits are of learning to cook.

One primary school teacher is worried that there are no facilities for teaching cooking. Only 25% of primary schools have cooking areas, so it is tricky to cook in classrooms, especially with no help.

One headmaster tells how he accessed funds to create facilities to learn about healthy food from the following:

School Food Plan,

Big Lottery Fund,

Community Fund have pockets of funds. They got bee hives, and introduced cooking. He explains how schools are trying to get outstanding results by pushing curriculum.

Adopt a chef has been going on for years. Jamie Oliver speaks about diet related disease. And says School Plan is a really good start.