Tag Archives: seitan tempura

Cumin flavoured seitan and glazed sweet and sour beets

I just love how the colours combine in this dish, so elegant! And the seitan tempura is rich enough to satisfy even those who think macrobiotics is a very bland tasteless diet.

For the tempura I covered the seitan chunks in a batter made of wholewheat flour mixed 50:50 with organic white flour, water, a pinch of salt, a pinch of aluminum-free baking powder (adds extra crunch) and the secret ingredient – cumin powder. Add as much as you think is suitable for your condition and tastebuds ­čśÇ The more you add, the more tasty the seitan will be, of course, but don┬┤t go overboard. The batter should not be runny so that it doesn┬┤t slide off. Deep-fry each piece in hot oil and place on napkinks to soak excess oil.

For the glazed beets cook sliced beet (or bite-sized chunks) slowly in a small pot on a low flame with water to barely cover and a good pinch of salt. Towards the end season with mirin (rice cooking wine), ume plum vinegar and rice vinegar, the beets should be a bit more tart than sweet. Mix a spoon of kuzu starch in a bit of cold water and add at the very end, while stirring to prevent lumps, be sure to let the kuzu boil for a while and thicken.

I served the meal with a pressure cooked rice/barley mixture with gomasio and quickly water-sauteed greens (curly cabbage and white cabbage with some salt and dried oregano to lightly flavour).

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Filed under Complete meals, Recipes, Vegetable dishes

Festive birthday meal

A month ago we celebrated my boyfriend┬┤s birthday, of course, also by having a special macro dinner! ­čÖé So here goes another boyfriend approved menu…

For grain we had rice with sweet rice mixture, sprinkled with shiso powder.

I made deep-fried “chips” from very thinly sliced parsnip, fried until golden and crispy, which I used to garnish the rice. To digest the chips better, I grated some raw daikon and stirred in a bit of lemon juice and chopped spring onions.

The vegetable dish was leek, cabbage and Chinese cabbage, quick-sauteed on a small amount of water with a pinch of salt.

The main course (from a man┬┤s perspective anyway :-D) was seitan tempura made by marinating chunks of seitan overnight in paprika powder, cumin, oregano, one tablespoon of shoyu and one tablespoon of mirin (cooking wine made from rice), then rolling them lightly in some wholewheat flour and deep-frying shortly so that the seitan doesn┬┤t turn too dark. We dipped the tempura in natural sugarfree mustard, yummyyyy!

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Filed under Complete meals, Recipes