Saturday, August 2, 2008

Warm squash and green banana salsa with sliced Vegan Roast "Beef"



Ok, now you know how to peel green banana we can now use it in a dish which incorporates Barbadian and international cuisine all in one. This dish is totally delicious but the prep time can be long as I was doing my Vegan Roast "Beef" sandwich which I would post after.
I admit I was not a big
seitan lover until today. I must say that experimenting in my kitchen I have come up with a juicy seitan (gluten for my Barbadian readers) sliced meat.
I was impressed by Brian P McCarthy dish on Seitan Corn Beef.
I decided that I wanted to try a
seitan loaf at home but I did not have all of the ingredients to make his corned beef so, I came up with a delish recipe that people in Barbados can do that does not call for some of these hard to find ingredients. The only down fall here was that I think my seitan has too many holes. I think I know how to deal with this. Next time instead of using cheese cloth I would steam in aluminium foil to make it more dense. Anyways the taste as I say makes up for this lovely dish that can be used in sandwiches and anything you like. I plan to make a batch again for my boyfriend and we will grill it and see how that comes out.
Anyways to the recipe

I shop at Jenn Health Food store in Bridgetown to get all my stuff most of it.
Most supermarkets here carry many vegetarian things as many Rastafarian's live here and many young and old people alike that avoid animal products. Barbados is fairly vegan friendly as there are things in restaurants that you can get that are vegan so you do not have to just eat sides all the time.

Seitan Roast Beef (Sliced Mock Meat)

Dry Ingredients
1 cup of wheat gluten
1 tbs onion powder
1 tbs crushed
chilli
1 tsp salt
1tsp dried sage
1tsp ground clove
1 tsp paprika

Wet Ingredients
1 cup of water
1 tsp liquid amino acids
1 tbs
Bajan Seasoning ( Tutorial on how to make this at home in North America or any country out of the Caribbean is coming up soon)
1/4 olive oil
1 tbs Barbados Molasses

Method
Combine wet ingredients to dry ingredients
DO NOT KNEAD
I did it by mistake and then the gluten started to get activated
Place your big chunk of
seitan on cheese cloth of any cooking cloth
Fasten ends of the cloth and place in simmering water and cook for anywhere over 1 hours
Cool and slice
Serve however you like it

I will do a tutorial on making seitan at home again

Remember Barbadians you can get gluten flour from the health food store. It is fairly cheap and easy to work with and a nice alternative to fatty sliced meats.


Warm Squash and Green Banana Salsa

1 large squash sliced and cut into fours( raw)
1/2 zucchini sliced and cut into fours (raw)
1 1/2 cup of green banana sliced
1/2 cup green onions chopped ( fresh green seasoning)
1 large clove garlic chopped finely
1 large onion chopped
1 large tomato chopped
1 tbs dried parsley or fresh
1 tbs black pepper
1 tbs amino acids
1tsp cumin
2 tbs crushed chilli's or less I like it spicy ;)
1 large sweet pepper chopped
1 tsp olive oil
1/2 cup water for steaming
1 tsp sea salt for pre-salting vegetables
Method
Salt the squash and zucchini with some sea salt
In an oiled frying pan combine onions garlic,sweet peppers and green onion
Add all the remaining ingredients except the banana and water.
Cook for 5 mins
Carefully add your cooked green banana
Add water to the side of the dish
Carefully add cooked banana which should have been cooked in a little salted water for about 15-20 mins
Add the water to the side of the frying pan
Cover and cook for 25 mins until all the water evaporates

This is such a yummy dish that I could eat it over and over
For those who do not have green banana in your country see if you get a green plantain
Slice plantain and cook in olive oil and add back to the salsa 3 mins before your turn off the heat.

There you have it a warm summer salsa with a Caribbean twist





1 comment:

Justin Fox Burks said...

looks great. i just bought some wheat gluten four to try to make my own seitan. can't wait to give it a shot.

the reason i don't do recipes is that i don't cook from recipes. i cook with whatever is on my kitchen. i make it up as i go along. i do however try to give something as a take away for those who read my blog, like the chimichurri sauce and the crispy leeks, and the olive dressing. I hope people will take those ideas and do something creative.