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[serenecooking]

Ginger-miso TVP TVP chunks in a ginger-miso gravy, brown rice, steamed bok choy

I'm not going to win any photography awards for this one, but the gravy was really good, and lunch was nutritious and filling. I didn't soak the TVP long enough (I usually use the granules, and didn't estimate well on the timing for the chunks), but it was still good. The gravy is based on the method for Isa's chickpea gravy, but the ingredients are a lot different. Recipe below the cut. It's really, really good, if you ask me, and I think it could feasibly sub for poultry gravy.



Ginger-miso Gravy

1 tablespoon oil
1 onion, finely chopped
1 tablespoon grated fresh ginger
2 cups veggie broth, cool or cold (I used 2 veggie buillon cubes in 2 cups of boiling water, then cooled the broth)
1/4 cup flour
1 tsp. granulated garlic
1/2 tsp. salt
1 tablespoon miso (I used red)

Mix cold broth and flour with a whisk until well blended. Heat a large skillet (I used cast iron) over medium heat. Add oil and heat for ten or twenty seconds. Add onion and cook, stirring occasionally, until browned (about 8 minutes). Add ginger and cook two more minutes, stirring occasionally. Turn heat down a little. Add flour/broth mixture, garlic, and salt. Stir constantly until you get a thickened gravy. Keep warm until ready to serve, then remove from heat and stir in the miso.

Comments

[nex0s.livejournal.com]

Hi Serene :)

May I give you a pointer about photographing your food? This is not intended as a criticism - more as a response to you saying that you don't like how the pictures are coming out.

I have a couple of food blogger friends, and they never use a flash. They either take their food by a window with some natural sunlight, or they use a desk lamp to light the food and then take the photograph sans flash.

Flashes ruin lots of pictures.

Everything looks super tasty. I am looking forward to post on a how-to-make seitan. I did it once and it was pain. Came out tough too.

How do you like to use it? It is one of my favorite meat subs when eating out, but I have no understanding of cooking it at home.

N.

[serenejournal.livejournal.com]

Thanks for the photo tips!

Here's what I wrote on my blog about seitan. Today, I used 1/4 cup nutritional yeast and two heaping teaspoons of hoisin sauce (note that it's not clear from below, but the water plus the "stuff" equals a cup, not a cup of water plus the "stuff"). This makes a very firm seitan; my family likes it that way. I might make it less firm if I were going to, say, batter and deep-fry it or something.

I think I finally have my own recipe for making seitan that's cheap (lots of recipes I see require lots of added stuff that seems to really add on the cost -- tons of nutritional yeast, cups of soy sauce, etc.) and that we like the texture of. Basically, I mix a heaping cup of vital gluten flour with a little bit of nutritional yeast, then add a cup of water mixed with some "stuff". The stuff can be some soy sauce and garlic like the other day, or a tablespoon or two of hoisin sauce, like today.

After kneading this mixture into a nice solid dough, I cut it in three pieces, fry the pieces in a little oil (this helps with the texture), drop into cold water, bring to a boil, then simmer for an hour.

[serenejournal.livejournal.com]

Oh, and as for how to use it, my very favorite way is maple-glazed seitan, which a woman at an organic deli in San Diego taught me to make. You toss strips of seitan with some sliced onions, olive oil, garlic, a smidge of real maple syrup, and a tiny bit of rosemary. Then broil on both sides until the glaze starts to caramelize. SO yummy.