Seitanic samples
Two Tastings for the Holidays at Windham Wines – North End Butchers.
4:30 to 6:00 pm – just stop by – complimentary
Friday, December 14
Spanish Wines
Friday, December 28
Everything Bubbly!
Latest
Wine Tasting @ North End Butchers
Sardinian and Sicilian Wines
Saturday, February 25th
From Vermentino and Torbato to Frappetto and Carignano, Sicily and Sardinia are making some unique and beautiful wines.
Join Marty for a guided tasting, with light food pairings by Seitanic kitchens.
Downtown, we cater small bites with our tastings, so reservations and a deposit are now necessary.
Call 246-6400 to reserve , and please remember that in the wine bar, we accept only cash or check.
Tastings downtown start at 5:00 $25, plus tax Reservations necessary.
Portuguese Dry Wines
Seitanic kitchens
Portuguese Wines Saturday, February 11 Th 5:00 pm at Windham Wines in Brattleboro
Portugal has always made beautiful fortified wines, and now we get to experience their wine revolution in dry wines.
Read about Douro region and its jewels here
Join us for an introduction to Portuguese wine. Light food pairings by Seitanic kitchens.
Menu for Saturday:
- Quinoa crackers with Seitanic paté
- Seitan medallions with Madeira sauce and “Batatas à Portuguesa”
- A light vegetable broth (a cross between a consommé and portuguese kale soup with a Dashi influence)
Food and Wine
- Invitation – August 5th 2011
Seitanic Kitchens
cordially invites you to an evening of food, wine, and fun!
Friday August 5th @ 7pm
The Wine Gallery, Main St. Brattleboro
Come join us to sample Seitanic kitchens creative tapas-style cuisine & sip on selected wines
$40/pp (includes food and wine)
cash or check only, please
RSVP is REQUIRED
Please RSVP by calling 802-258-1220
or by email SeitanicKitchens@gmail.com
We look forward to feeding you!
~Meg & Luis
Seitanic Aioli – (Egg Free)
Ingredients:
2 whole heads roasted garlic
1/4 cup extra virgin olive oil
1/2 cup yogurt cheese
salt to taste
Directions
- Heat oven to 350 degrees F.
- Wrap the heads of garlic in foil, place in a baking dish, and roast for 45 minutes.
- Place the garlic in a food processor. With the blender or processor running, slowly pour the olive oil into the container. Slowly is the key, a contant fine line of olive oil to achieve the emulsion point.
- Once the emulsion has formed, add salt and the yogurt cheese, blend until thoroughly mixed. Keep refrigerated for at least 30 minutes prior to use. Classic aioli is served at room temperature.
- Serve with crusty breads ( pain Grillé), drizzle over roasted vegetables, or as a dipping sauce for seafood or artichokes.
To use aioli sauce for pizza, spread a thin layer over the pizza dough and layer your toppings.
Seitan and Yogurt Mustard Sauce
Ingredients
- 1 lb Seitan steaks
- A pinch of salt & freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 tablespoons onions or shallots, finely chopped
- 1 1/2 cups yogurt (mix it with a tablespoon flour to prevent yogurt from curdling)
- 1 tablespoon mustard
Directions
Season Seitan steaks on both sides with salt and pepper. Heat oil in a large non-stick skillet over high heat until almost smoking. Add steaks and cook 2 to 3 minutes and turn. Continue cooking another 2 or 3 minutes.until desired doneness. Remove Seitan to a platter and keep warm.
Pour off olive oil from skillet. Add butter, then shallots. Add yogurt mixture and bring to a boil, cook while stirring about 5 minutes. Remove from heat and stir in the mustard. Add salt and pepper to taste. Serve over Seitan steaks.
Seitanic Pâté
Seitanic Pâté
- 1lb Seitanic Kitchens “Regular” seitan
- 2 cloves garlic
- 1 T mustard
- 3/4 c. chopped fresh parsley
- 1/4 tsp. nutmeg
- 2-3 T olive oil
- salt & pepper to taste
- 1/4 c nutritional yeast
Preheat oven to 375F (optional)
In food processor, pulse garlic cloves 5-7 times
Chop seitan into 1″ pieces and add to garlic in processor. Pulse 8-10 times.
Add parsley, mustard & nutmeg. Process. As processor is running add olive oil until all ingredients are blended together well. (About 30 seconds in the processor).
Taste– add salt & pepper if desired and process for 10 more seconds.
Scrap mixture into a small mixing bowl and stir-in nutritional yeast.
Serve with crackers (ask about Seitanic Kitchens homemade Quinoa-Rice crackers!), Seitanic Kitchens homemade bread, or toast
Optional Baking Method
Add pate to a well-oiled, small glass or ceramic oven safe dish (we use a 3″ x 5″ dish) OR mold pate mixture into desired shape and place on a parchment paper lined baking dish.
Bake @ 375 for 15-20 minutes.
Serve hot or cold with crackers, bread, or toast.
YUM!
Seitanic Steak Seitan
Seitanic Steak Seitan
Ingredients
- 1-2 lb Seitan steak (3/4 inch thick)
- 1 can of good tomatoes (use whatever you think is proper)
- 1 teaspoon dried oregano
- Fresh parsley
- 1 chopped onion
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 3 garlic cloves, finely minced
- 4 tablespoons olive oil
- 1-2 cup shredded mozzarella cheese
- 1/2 lb of cooked potatoes and or carrots
- Parmesan cheese
Directions
- Preheat oven to 350°F.
- Place Seitan, in one layer, in a 9×13-inch baking pan greased.
- Spread the potatoes/carrots over the Seitan sprinkle grated parmesan cheese on top of the potatoes
- Mash up tomatoes and pour on top of the potatoes to cover the Seitan.
- Sprinkle with oregano, parsley, onion , black pepper, crushed red pepper, and minced garlic.
- Drizzle olive oil on top and bake, uncovered for 30 minutes.
- Take steaks out of oven; sprinkle tops with shredded Mozzarella cheese
- Return to oven and bake until cheese is melted.
Seitan and Mushroom Strogonoff
Ingredients:
- 1 pound of seitan, prepared & cut into strips
- 1 large onion, diced
- 6 cloves of fresh garlic
- Half cup of yogurt (mix some of the yogurt with a little flour, it prevents the yogurt from separating during cooking)
- 4 spoons of butter or extra virgin olive oil
- 3 cups of sliced white mushrooms
- 1 teaspoon sea salt
- black pepper to taste
- serve with potatoes, pasta or rice
Directions:
Seitan and Mushroom Stroganoff
Cut the Seitan into strips. In a large frying pan heat up your olive oil or butter on medium heat, you want to brown the onions. Add 1 large white onion, diced. Add 5-6 cloves of fresh garlic diced fine. Saute mixture until onions are browned. Then add in your prepared seitan stripsm and let them caramelize a little.
In a different pan start to saute your mushrooms and saute them until soft. Add 1 teaspoon of sea salt, and some black pepper.
When mushrooms are soft, add them to the Seitan pan and the yogurt mixture and mix well until creamy. Cook on low 15-20 minutes so that the seitan can soak up all the gravy.
Please adjust and learn your own style
Serves: 4
Preparation time: 45 minutes
Seitanic Kitchens Handcrafted Seitan Now For Sale
Hey Folks! Exciting news for all you Seitan lovers. Seitanic Kitchens is now offering our handcrafted Seitan for sale. We never include processed ingredients and work to use as many local ingredients as possible. If you’d like to partner with us and provide us with your local product or produce, please contact us at SeitanicKitchens@gmail.com. We are constantly working up new recipes so stay tuned for additional products.
Handcrafted Seitan:
Choose from:
“Regular” soy-sauce seasoned Seitan
“Curry” Seitan (great for a little Indian influence in your vegetarian life).
More to come…..!
Prices
Retail $10/lb
Wholesale (5#s or more) $8/lb
Stay posted for updates on prices. We are working on eco-friendly deals for folks who return their containers or provide their own. We’re a little bit more pricey than what you’ll find at the store, but our Seitan kicks store-bought Seitan arse. Plus, we only use ingredients we (and you!) can pronounce. =)
Order your Seitan today by emailing SeitanicKitchens@gmail.com. If you’re in the greater Brattleboro/Townshend area, we’ll probably deliver it to your door!
Much Love
Meg & Luis
