If you are looking for a meat substitute
that doesn't rely on soy isolates for that chewy texture, you might want to try
seitan, a much healthier alternative made from wheat gluten. (Of course, if you
are gluten sensitive, this wouldn't be the choice for you.) The
"Sesame-Crusted Seitan" (page 309) is a flavorful way to prepare
either store-bought or homemade Seitan
chunks, and can be made in under 30-minutes if you have a batch on hand. Small
chunks of seitan are dipped in soymilk and dredged in a mixture of ground
sesame seeds, flour, salt and pepper, then quickly "fried" in a
skillet on the stove. Instead of adding a lot of extra fat to this dish, I used
a non-stick skillet and bypassed the two tablespoons of oil called for to fry
the chunks. (The natural oil in the ground sesame seeds help with browning.)
The final result is delicious and chewy! For a complete meal, serve with a
scoop of brown rice and a side dish such as Crunchy
Sesame Slaw, as the recipe notes suggest.
Keeping it "McDougall Friendly"
checklist:
- Use whole wheat pastry flour, brown rice flour, or potato flour
instead of all-purpose (white) flour.
- Use a high quality non-stick skillet and omit the two tablespoons
of oil called for when "frying" the seitan chunks.
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