The following spring, Devora and I watched the movie Julie and Julia. We loved the movie and we were inspired to veganize Julia Child's recipe for boeuf bourgignone. Devora is an accomplished seitan maker. When Devora and I travelled to Italy, we prepared a macrobiotic dinner for my curious family and she made her boeuf bourguignone. It was a hit there too!
- 6 cups org. whole wheat flour
- 6 cups org. hard unbleached white flour
- 5-6 cups water
- 1 teaspoon sea salt dissolved in water, optional
- 1/4 cup ginger, grated
- 1/4-1/2 cup of org. koyo shoyu
Place the bowl in the sink and cover with lukewarm water. Start kneading the dough underwater. The starch will come to the surface. Pour off the cloudy starch water and refill the bowl with fresh water. Save the starch from the first two rinses to use as a thickener later. Knead and rinse at least 6 more times until all the starch is released from the gluten (the kneading water will be clear). When the gluten feels rubbery and springy the process is complete.
In the meantime boil about 2 quarts of water in a large pot. Cut the seitan into 1" pieces and drop into the boiling water. Boil and remove after the seitan has risen to the top of the water by itself and has cooked for another 2-3 minutes. Remove from water and drain in a colander. The seitan will have expanded to about 3 times its original size.
In a pot, saute the ginger in 2 Tablespoons of olive oil or sesame oil for about 2 minutes. Add the drained seitan. Add about one and a half cups of water and a 1/4 cup of shoyu. Cover. Bring to the boil and cook for about 10-15 minutes only. Remove from pot. It's ready to use in the Boeuf Bourguignone recipe below.
THE BOEUF BOURGUIGNON
- freshly made seitan
- 2 cups dry wine (we used 2007 San Michele a Torri Organic Chianti)
- 2 large org. carrots, sliced
- 1 pound quartered org.mushrooms
- 4 org. onions, in small chunks
- 4 cloves org. garlic, crushed
- 5 Tablespoons org. extra virgin olive oil
Saute garlic in about 2 Tablespoons org. olive or sesame oil. Add the drained seitan pieces and saute. Add the sliced carrots, sauteed mushrooms and onion and cook for 3 minutes. Add the wine and 1 Tablespoon of the starch and bring to a boil. Simmer for 2 more minutes. Ready to eat!