exciting news for bakerymanis! this girly got herself a great new job! i’ve recently been hired by Down to Earth, an all vegetarian Hawaii-based grocery store. there are six stores statewide: Hilo on Big Island, three stores on Oahu (soon to be four), and one here on Maui. i was hired as a outreach assistant, and my first job was to start cooking classes at our store in Kahului. For those of you here on maui, or those of you scheduling your Maui vacation around my classes (ha!), the classes are held weekly on tuesday nights from 5:30-6:30.
i was so excited to get this job; even though i had not actually had a marketing/outreach job before, nor have i ever taught cooking classes! but, after years of growing, writing, and learning about food- along with heaps of cooking and baking along the way- i was confident that i could pull off teaching classes and the other aspects of the job.
i’ve done just three cooking classes thus far, and the attendance has already increased dramatically. yesterday we had 15 students- all fun, engaged, and inquisitive folks. some are vegans, some are transitioning, and others just want to learn more about healthy cooking. the rad store manager is very happy to have cooking classes at the store, and has let me choose the foods and topics of the classes. so i will be mining the archives of bakerymanis, along with some of my favorite cookbooks and blogs- and i am open to all suggestions.
another exciting aspect of this job is the freedom to try new ingredients. i have a generous budget to spend on the cooking classes, so i have the ability to play with new ingredients and trial some things that i have not worked with before. i would really like to learn more about gluten-free baking, new ingredients like rose water, sea vegetables, palm sugar, and coconut aminos, and work with more herbs and spices that are new to me, like asafoetida, mustards, and herbal remedies. and, i can work more with raw foods, adding to my experience that i gained doing raw food preparation at the farmer’s market.
the classes so far:
Easy Homemade Seitan
Seitan is a hearty protein to add to your vegetarian meals; it is especially good for transitional diets because it often reminds people of the texture of meat. It is made from kneaded and boiled wheat gluten flour. This recipe uses Coconut Aminos instead of soy, for soy-free diets. If you can eat soy, you can interchange the coconut aminos with soy sauce or Bragg’s Aminos. This dough is very easy to make, but it needs an hour to cook and then another few hours to cool. If you are using homemade broth, I suggest making it the night before, because it must be very cold for the seitan broth. Makes about 8-10 servings.
1 ½ cups vital wheat gluten flour (Bob’s Red Mill)
¼ cup nutritional yeast flakes
1 tbsp total herbs/spices such as smoked paprika, pepper, garlic flakes, thyme, etc. (optional)
1 ¼ cups cold water
¼ cup coconut amino acids (soy sauce or braggs)
10 cups of cold homemade vegetable broth
¼ cup Coconut Aminos
Make the broth first: fill up your biggest pot with the broth and aminos and add some ice cubes to keep it very cold. The broth must be very cold to ‘set’ the seitan. It is okay if the broth is a bit over 10 cups, but do not use less than 10 cups of liquid.
To make the dough: mix the gluten flour and nutritional yeast flakes in a dry bowl, add herbs if you are using, and mix with a fork. Add the very cold water and soy sauce all at once, and mix well (first with a spatula, then with your hands works best). The dough will become very spongy and elastic, and it should be one doughy ball. There may be some liquid that does not bind with the dough- simply drain it off. Let the dough rest for a few minutes, then tear or slice into three equal sized pieces and drop into your cold broth. Bring the broth to a boil, and then simmer at medium/low heat for 1 hour. Check periodically, to make sure it’s not boiling. Stir the pieces halfway through (using tongs or a wooden spoon) so they don’t stick. Let it cool completely in the broth; store in the broth in the fridge for up to a week (sometimes longer!).
the best way to cook fresh seitan:
Cut the seitan into half-inch thick slices and grill until browned in a lightly oiled cast iron pan or a nice non-stick pan, for about 10 minutes each side. Serve with noodles, rice, vegetables, or in stir-fries, pastas, or on sandwiches!
ginger & mustard sauce
this simple sauce hits all your tastes: sweet, salty, sour, bitter and umami. the Coconut Amino base is thickened with arrowroot powder; use this yummy sauce for dipping veggies or seitan, or for a stir-fry or noodle dish. Yield ½ cup of sauce
½ cup Coconut Aminos (can dilute with water to decrease saltiness)
1 tbsp arrowroot mixed with 1 tbsp water
½ tsp ground dried ginger
½ tsp ground yellow mustard powder
½ tsp black pepper
½ tsp brown rice or cider vinegar
In a small bowl mix the arrowroot and spices with 1 tbsp water, and stir to make a smooth sauce. Add the Aminos to a small saucepan and heat on low until warm. Add the arrowroot/spice mixture and stir constantly until thick, about ten minutes. When it has thickened, take off the heat and pour into a glass bowl. Add the ½ tsp vinegar and stir to mix.