Monday, August 31, 2009
Wednesday, August 26, 2009
Baked Apple & Seitan Phyllo Purse by Julie Tran ~ Recipe serves 4
For fresh apple juice:
9 fuji apples
2 gala apples
For homemade seitan:
1 box of Vital Wheat Gluten (Arrowhead Mills)
2 cups of water + water for broth (about 3 cups)
3 tablespoons tamari (low sodium)
1 teaspoon sage
¼ teaspoon thyme
¼ teaspoon garlic powder
½ teaspoon salt
For butternut squash & apple puree:
1 butternut squash (halved and deseeded)
1 tablespoon extra virgin olive oil
1 1/2 cup fresh fuji apple juice (juicer)
For apple and sage stuffing:
5 slices Ezekiel bread (cubed and toasted)
2 small carrots (peeled and diced very fine)
2 celery (diced)
½ onion (diced)
1-2 tablespoons earth balance margarine
¾ teaspoon sage
¼ teaspoon thyme
salt to taste
1 granny smith apple (peeled and cubed)
Marinade for seitan filling:
1-2 tablespoons Bragg liquid aminos
1 tablespoon extra virgin olive oil
1 tablespoon nutritional yeast
½ teaspoon sage
1/8 teaspoon thyme
salt and pepper to taste
1/2 onion sliced, *to be sautéed later
Vegan Phyllo Dough
1 granny smith apple, peeled and cut into cubed strips
¼ cup extra virgin olive oil
paint brush (for kitchen use only)
Step 1: Prepare fresh apple juice.
Juice fuji apples, transfer to container. Juice the gala apples, transfer to a bottle, and refrigerate.
Step 2: Prepare the seitan dough. Combine 1 package of the vital wheat gluten with 2 cups of water. Mix and knead until dough is formed (3 minutes).
Cut the dough in half and let sit uncovered for 5 minutes to rest (you will only need half of the dough for this recipe, place the other half in a container and refrigerate). Meanwhile, prepare the seitan broth.
Combine 3 cups of water, tamari, sage, thyme, garlic powder and salt into a large pot and bring to a boil. While the water is coming to a boil, cut the seitan dough into strips (2-3 in long, ½ in wide). Add seitan strips to boiling water, one at a time, stirring occasionally.
Place the lid on the pot, but do not cover completely. Lower the heat and simmer for one hour.
Check every so often and stir to make sure the seitan cooks evenly.
Drain and let cool. Once cooled, marinade the seitan (12-14 pieces).
Add bragg's, nutritional yeast, sage, thyme and salt.
Step 3: Preheat oven to 375. Prepare the butternut squash. Wash and dry the skin.
Cut the squash in half and scoop out all of the seeds. Drizzle with extra virgin olive oil. Place skin side up, on a sheet pan, lined with a silpat. Bake in the oven for 45 mins or until tender with a fork. Remove from the oven and let sit until cool. Once cooled, use a spoon to scoop out the squash into a small pan and combine with ½ cup of fresh fuji apple juice.
When ready to eat, just reheat in a small pan.
Step 4: Prepare the stuffing. Cut the Ezekiel bread into small cubes and place on a separate sheet pan.
Drizzle with extra virgin olive oil and toast for 5-7 minutes (375 degrees), until lightly brown on all sides (move the bread cubes around at 3 mins to prevent burning on one side). Meanwhile, cut the veggies. Clean, peel, and dice carrots, celery and onion.
Add margarine to a medium size pot and add diced veggies. Cook for 5 minutes. Add fresh fuji apple juice (1/4 cup at a time) to the veggies and cook until carrots are tender. Add sage, thyme and more margarine. Add the toasted bread cubes and more juice. Once the mixture has the consistency of stuffing, set aside while you prepare the diced apples.
Peel and cube one granny smith apple. Cook in 2 tablespoons of fresh apple juice for 2 minutes.
Add the apples to the stuffing and cover to keep warm.
Step 5: Prepare the seitan filling for the phyllo purses. Place the heat on med high. Add extra virgin olive oil to a sauté pan. Add the onions and cook for 2 minutes.
Drain the marinade liquid from the seitan, and then add the seitan to the pan. Cook on both sides until lightly brown. Remove from heat, and add to a mini-food processor (or large). Pulse (30 seconds) until seitan and onions are coarsely chopped.
Remove mixture to a small bowl and set aside.
Step 6: Preheat oven to 375. Prepare the phyllo purses. Start with one sheet of phyllo dough and take the other sheets and cover with a towel to keep from drying out. Brush the phyllo with extra virgin olive oil and cut to make two large squares. Take one large square and cut into a medium square. Layer the medium onto the large. Add one spoonful of the seitan mixture to the center and pat gently to form a circle. Add 3 pieces of apple and top with a bit more seitan.
To make the purse shape, start with one corner. Carefully pinching together the sides to make the purse top. Brush with a little extra virgin olive oil and transfer to a baking sheet. Repeat for the rest of the purses. Bake for 15-17 minutes or until phyllo is lightly brown.
Step 7: Prepare your plate. Layer the 3 components. Start with a layer of butternut squash and apple puree, then layer with apple and sage stuffing and top with the baked apple and seitan phyllo purse. Finish with micro greens and serve along side a nice glass of chilled fresh gala apple juice. Enjoy!
What to do with leftover apples...hmm?