Post Punk Kitchen Forum

I made the steamed red seitan today and it is REALLY soft. I even added an extra 1/4th cup VWG because the dough seemed wet, and steamed it for a full hour. Did I do something wrong? I've made the white seitan tons of times but this is my first go with the red.

It's fine. My dough is always really wet, and the loaves come out of the steamer pretty soft, but they firm up a bit when chilled. It's much more 'tender' than other seitans.

Yeah, my red seitan came out wetter than the white but came together after chilling. I've only made the red once and might try cutting back a bit on the liquids next time I make it and see if I can get it a bit firmer like how the texture of the white turns out because I did think the red was a fail at first. It is definitely more fall-aparty than the white and I'd like it a touch firmer.

OK, thanks. I was hoping to be able to use it in enchiladas tonight but I subbed in chickpeas instead. She does say in the recipe that it's better if chilled overnight.

Last week I made the Dulce de Batata + the Chocolate Orange Spice Cake - everyone should make it because it's the best cake in the world!

Other recent eats: the Papaya Lime Sorbet (delicious), the Yellow Chilli Grilled Mushrooms + Fruity Chilli Slaw + arepas (great lunch), the Chorizo Spinach Sopes (really, really good) and the Creamy Corn Empanadas + Sweet and Spicy Mushroom Potato Empanadas (I have leftovers for lunch today, yum).


Sorry, I only just saw this! I get it at a local veggie store - want me to send you some?

It's distributed by Latin Deli - they don't have stockists on their site but if you email them, they'll get back to you.

All good! I ordered some online from Spice Mart or something, I can't remember. It's not here yet, but I'm excited.

I made the green posole this weekend and it was delish.

Love this idea!

I've always wanted to make this. Maybe for Christmas this year. I should consider cupcakes of it...

I'm going to try making tamales this afternoon, and I can't figure out whether they're supposed to be tied at both ends or if I should just tie one end and leave the other end open. The different pictures and descriptions seem to disagree.

Finished making the tamales, and they are really good. I went with just folding the bottom end, and it worked fine. Ended up ruining the pot, though, because I didn't keep a close enough eye on it, and it boiled dry and then burned. But, I've had that pot for ten years, so it's probably time to get a new one.

I cannot stop making the chipotle seitan & potato tacos. I made them a couple of weeks ago and ate leftovers for breakfast three days in a row. Then I made them again this weekend and had a leftover taco as a snack last night at 9:30. So then today I bought more potatoes so I can make them again. It's a sickness!

Larisa, if you soak the pot for a while and then scrub the hell out of it, you can probably get it clean. I've blackened the bottom of pans more than once because I wasn't paying attention and let it steam dry.

I know it's been said, and I don't know what took me so long to try it, but the white seitan is probably the best seitan that has ever been made in my kitchen! wow.

I use the marinade for setain & veggie fajitas. Very often requested by omni friends and family.

I made the sancocho tonight and I loved it! So did my picky, omni husband. He even requested I make a note of how much he liked it, which is his way of asking that I put into permanent rotation. It was my first time trying yucca and I really dug it.

dudes that GUATITA is sooo good. We just had it for dinner the other night after not having it all spring/summer and I fell in love all over again. Pickled red onions on top are a must, though.

I braved the rain to go down to Casa Iberica today and subsequently spent $60. Man, is that place expensive. But since I now own masa harina, masarepa, aji paste, dried anchos, achiote seeds and chipotles I have decided to be super ambitious and have a latin food themed week. seitan and potato skewers, green sauce, seitan tacos, arepas, pupusas, taquitos, empanadas, yellow rice, venezuelan beans, viejo ropa seitan, fruit chile slaw, marinated slaw, red chile sauce, qunioa salad.... man this is going to be BIG cooking week!

Sounds like an awesome week to me!

This isn't about the recipes- but i am gifting this book to a friend, and I was wondering if you guys had any suggestions on what to give her along with the book (that you use in it), since you all use it! I'm thinking like random ingredients that get used a lot, or maybe a special utensil that you need for a recipe. If you guys have come across either of those and let me know, thanks so much!

Aji Amarillo, masarepa, maybe a tortilla press.

or a tortilla warmer, a steamer if she doesn't have one, and a bunch of fun peppers.

I'd suggest an empanada press, microplane zester for garlic, Maseca masa flour, a bag of corn husks, plantains, or chipotle peppers in adobo sauce.

This site has some nice ideas (not a vegan site, verify individual ingredients of course!!): http://www.mexgrocer.com/gift-packages.html The tamale kit items look like they'd be awesome to receive if you hadn't made tamales before.

I like a lot of these ideas! I'd include a can of chipotles in adobo sauce, corn husks, and masa flour.

What a great gift!