i think i've talked about this before. before becoming a mommy, i worked full-time in a juvenile detention center. it was a difficult but rewarding job. the hardest part was dealing with my co-workers, not the children. anyway, i went from FT to PT after having my little blasto, and now i work there one sunday a month for $8.50 an hour. why do i do this? well, i get to see the kids, but i also have access to this HUGE industrial kitchen all by myself. after i'm done slingin' the nasty ravioli to the chillins, i bring in my own groceries and make food for my family. i put the said nommables in tupperware and freeze. it's a good system, and it's nice to have time in a kitchen and really focus.
here's my punk rock tofu press. i put the tofu between two plates and set a big-assed can of apple butter to squeeze the excess water out. it usually takes 4 bouts of 20 minutes to get it perfect.
i'm a seitan worshipper. thank g-d i'm not allergic to wheat, because i don't know what i'd do without the lord of the meat substitute underworld. shown above is raw seitan after i've mixed in spices and water.
now, here it is cut into chunks before boiling. seitan takes on the flavor of what you knead into it and what you boil it in. i like to make a broth with nooch, ms. dash, bragg's, and the eye of a newt. JK! seriously, i throw all sorts of shit in that pot.
here it is after being boiled AND baked. baking after boiling the seitan gives it a super meaty texture.
voila! here's the finished product. this batch came out tasting very beef like. perfect for fajitas. yes, it's true--making seitan takes time, but it is really worth the work. for $4 i can make a few batches to freeze. commercially made seitan costs at least $5 at the food co-op.