Beetroot Seitan

Recipe 1: Beetroot Seitan

Method

1. Peel and chop the stock vegetables, then toast them on the bottom of the deep pot with oil quickly before adding wet ingredients and spices. Let the stock simmer on a low temperature while you continue to prep.
2. In a large bowl weight and combine dry ingredients. Mix well and set aside for later.
3. Chop the onion and garlic thin and fry on a pan until translucent then transfer into a blender. Chop rosemary finely and add it to the blender then add rest of the wet ingredients into the blender.
4. Blend wet ingredients well on a high speed for about 3 minutes, then pour the wet ingredients in the large bowl containing the dry ingredients. Mix with a large spoon until dough is thick enough to work with your hands. Once thick enough move dough onto a flat surface and work it like bread for about 5 minutes kneading it roughly. This will activate the glutens elasticity.
5. Roll the dough out on the flat surface using a rolling pin and your hands until the dough is about 1.5 cm in thickness. Cut the dough with a knife or a mold into 8 even pieces. Drop the pieces gently into the simmering stock and let it gently boil for about 35minutes.
6. Once done boiling transfer the seitan onto a plate or tray. Heat a pan with some oil and fry the seitan for about a minute on each side to give it a little color. Season with some salt to taste. Do this just before serving.

Allergens

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Recipe 2: Beetroot purèe

Method

1. Peel and chop the beetroot.
2. Add the beetroots, water, white wine vinegar, salt and granulated sugar to a kettle and bring to boil. Cook beets until soft.
3. Put the cooked beets in a blender and blend until it is completely smooth.
4. Take 132 g a side for the beetroot seitan.
5. Put the rest of the puree into a piping bag. One serving is about 20 grams which is about one tablespoon of puree.

Allergens

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Recipe 3: Brussels sprouts

Method

1. Cut the brussels sprouts in half, remove the stubs and outer leaves.
2. Blanch them in boiling water for 30 seconds with salt and lemon juice.
3. Cool the brussels sprouts in ice bath.
4. Sieve excess water and ice out of brussels sprouts and pat dry them slightly on top of a paper towel before frying. This prevents hot grease from splattering.
5. Fry them quickly in olive oil until golden brown.
6. One serving is five whole brussels sprouts.
7. You can deep fry the outer leaves for decoration.

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Recipe 4: Rosemary oil

Method

1. Put all ingredients in a blender and blend them until completely smooth. This will take about 3 minutes. At this point oil should be dark green and container should feel warm on your hand.
2. Let oil set for 20 minutes in a disposable container.
3. Put the oil in to a bottle.
4. Serve warm or at room temperature like vinaigrette sauce.

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Recipe 5: Sunchokes

Method

1. Put the washed whole sunchokes into an oven of 225 degrees Celsius.
2. Let them cook in the oven until they fully cooked and soft inside. This will take about 35 to 50 minutes, depending on the size and form of your sunchokes.
3. Split the warm sunchokes in half and carve the insides into a blender, so that the cup shaped skin is remaining. Here you have to be careful to not break the skin and to not leave any of the white flesh of sunchokes on the skin. If much of the white flesh ends up in the deep fryer, it will fry a different time than the skin and the whole product will end up a bit soggy.
4. Blend the sunchoke flesh and creamy oat in a blender until well combined and completely smooth, add salt and check the taste.
5. Put the sunchoke puree into a piping bag.
6. Fry the sunchoke skins until golden brown in a deep fryer of 180C degrees, add salt and check the taste. Let the skins cool at room temperature.
7. Fill the skins with the sunchoke purée.
8. One serving is three filled halves of sunchokes..