While watering the garden I was musing over the onion plants beginning to flower. I was noting the swollen hollow flower stalks and contemplating ways they could be put to use. Since I was planning to make a batch of seitan I thought, Why not use the hollow onion flower stalks to make little seitan “sausages?” They could provide shape and perhaps add a bit of flavor.
Truth be told, this was just an excuse to play in the kitchen. It would have been a lot simpler and quicker to form the gluten into a loaf and bake it or or steam it. But hey, I’ve got the time, and boys, regardless of age, must play.
Dry ingredients for the seitan were:
- vital wheat gluten – 3/4 cup
- millet flour – 1 Tablespoon
- soy flour – 1 Tablespoon
- smoked paprika – 1/8th teaspoon
- Italian herb seasoning – 1 teaspoon
- red chili flakes – 1/8th teaspoon
- onion powder – 1/8th teaspoon
- garlic powder – 1/8th teaspoon
- black pepper- 1/8th teaspoon
- allspice – 1/8th teaspoon
Semi wet ingredients were:
- shallot – 1
- garlic – 1
- mushrooms – 1 tub
- rice – 1/4 cup + (precooked)
The shallot and chopped mushrooms were sautéed with kosher salt in olive oil. The rice was precooked.
The (cooled) semi wet ingredients were Mixed with the dry ingredients.
Liquid ingredients were:
- 1/4 cup water
- 2 Tablespoons Teriyaki sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon mushroom ketchup
- 2 shakes Liquid Smoke
As already stated, this mixture could have been pressed into a loaf and baked or steamed, but no, I had to play. I stuffed the mixture into sections of hollow onion blossom stems, wrapped them in wax paper and twisted the ends.
These were stacked in a steamer and steamed for 30 to 40 minutes.
The resulting shape was interesting but not all that impressive, but the flavor of the seitan was very good. Some of the onion stems were tender enough to be eaten along with the seitan. Some of the little “sausages” were better eaten with the onion stem covering removed.
With all the playing over with (actually it is all play), for a subsequent meal I used the rest of the seitan (minus the onion stems) to make a stuffing for Cubanelle peppers. For the stuffing I sautéed chopped onion, cumin seeds and kosher salt in olive oil.
To the sautéed onion I added the chopped seitan.
The Cubanelle peppers were rather large so to make sure there was enough stuffing I added some cooked rice.
While all this was going on I poured boiling water over the Cubanelle peppers and left them soak in it. This was to soften them a bit so they wouldn’t split or tear while being cleaned out and stuffed. A longitudinal cut allowed the hot water to fill the peppers and help keep them at least partially submerged.
For a sauce in which to bake the stuffed peppers I poured boiling water over toasted pumpkin seeds and let them soak for a time before blending.
In another blender canister I blended chopped sweet onion, a couple of tomatillos and fresh garlic.
To that I added fresh cilantro and blended some more.
There was still room in the blending canister so I added fresh spinach and blended a little more.
I added a couple of Serrano chiles to the pumpkin seed mixture in the first canister and blended that some more.
I added both blended mixtures into a small sauce pan and heated the sauce to a simmer. A couple pinches of kosher salt seasoned the sauce to perfection.
I laid the stuffed peppers in a puddle of the green sauce, poured more sauce over the top and baked the peppers at 400ºF until tender.
This truly was a delicious meal. There is a little bit of unused green sauce left. I am determined to use it somehow in tomorrow’s breakfast (if I don’t get up in the middle of the night and finish it off just to have another taste).