Wheatmeat.
That just sounds all kine-o-wrong Rawk.
The gyro though looks awesome!
Now you got me cravin' falafel.
That just sounds all kine-o-wrong Rawk.
The gyro though looks awesome!
Now you got me cravin' falafel.
food The Spicy Meatless Thread... (ya I went there)
- Thread starter Rawkstah
- Start date
That gyro actually sounds and looks quite tasty!
falafel will be on wednesday, I am giving the pickled turnips I made an extra few days before I crack the jar open.... And I might try shawarma with the left over wheat meat...
I doubted the seitan for a while, but I live near 2 different vegetarian places, and after trying it there, I knew I could make it and make it better. There's about 35-40 g of protein per piece of seitan I made and about 5g of fat (mostly from the olive oil). The nutritional yeast flakes gives it a ton of vitamins and minerals too. It has more carbs than animal meat and tofu, but you can use it and flavor it to anything you want.
I doubted the seitan for a while, but I live near 2 different vegetarian places, and after trying it there, I knew I could make it and make it better. There's about 35-40 g of protein per piece of seitan I made and about 5g of fat (mostly from the olive oil). The nutritional yeast flakes gives it a ton of vitamins and minerals too. It has more carbs than animal meat and tofu, but you can use it and flavor it to anything you want.
Mock dock from a can is creepy looking stuff... but this looks awesome!
I wanna' see Rawk's falafel homemade pita chingaderra.
I like the stuff but I don't reckon I make it right.
School me girl.
And load it up with the jeek sauce!
I'm with LD on that stuff.
I could drink that sheeit!
I like the stuff but I don't reckon I make it right.
School me girl.
And load it up with the jeek sauce!
I'm with LD on that stuff.
I could drink that sheeit!
"Jajeek" on falafel? Noo. Tahini/humus/baba. Yogurt sauce would make it mushy.
By the way, why you call it jeek? You have Iraqi joints over there?
By the way, why you call it jeek? You have Iraqi joints over there?
Mmm the doner (Turkish) or donair (Canadian)... haha talk about names... jajeek is the Iraqi sauce and is a mispronunciation of cacik, the Turkish stuff that is tzatziki in Greece. But I would never put any on falafel. It's for meat (or meat substitute 
).
).
Not enough meat in this thread...see ya
Really all the names are the same... they all kinda sound like zazeek or zjajeek and are just accents and regional differences. Yogurt sauce!
Sounds interesting! What meat will you imitate? Pulled pork?
If I can find jackfruit, I'll definitely do the pulled pork. I've read its great to imitate pulled pork with... I've got to JayT a bit and see how the wheatmeat will shine best for bbq, I may throw it on the grill with some hickory chips. I've got more mouths to feed than usual tomorrow, so it may be an array of meatless fewdz, or I might end up drinking too much and it will be a disaster. A delicious, but not very pretty disaster.
The caps of button mushrooms are good for chicken. Pop the caps, give a rough chop, and steam them in a basket steamer. Take them out and stir in a warm pan with some BBQ sauce for about 15 seconds. Put on a bun with pickles and a slaw top. The trick is the steaming. They take on water instead of losing water and get kinda plump and slimy like chicken lol.
THP jeek is just kitchen slang for tzatziki or any yogurt with garlic, cukes, and whatnots.
Here it is. BBQ seitan sammiches with a red cabbage slaw and a bbq aioli.
The slaw is just red cabbage, carrots, cilantro, tossed in ACV and some maple syrup. The aioli is mayo, a couple spoons of bbq sauce, smoked paprika powder, Joyner's pecan smoked bahamian goat powder, a dash of lemon and of course a boat load of garlic.
for the sammich I let the seitan sit in a bbq sauce mixture for about 2 hours before throwing the pieces right on the grill. I took a grill shot but in the heat of the night I must have deleted it from my phone. I sliced up the seitan thinner and tossed it in the remaining sauce mixture. The corner store didn't have any buns without HFCS so I went with some bakery french bread loaves, steaming them before loading up the goodies.
I apologize for the kind of blurry photo... my hands were full of bbq sauce and I was trying not to get it all over my phone.
One of the vegetarians who came by was pretty skeptical about it not being meat and a meat eater told me it was better than pork. While I don't believe that last bit, it was pretty good, and probably something I'll do again.
The slaw is just red cabbage, carrots, cilantro, tossed in ACV and some maple syrup. The aioli is mayo, a couple spoons of bbq sauce, smoked paprika powder, Joyner's pecan smoked bahamian goat powder, a dash of lemon and of course a boat load of garlic.
for the sammich I let the seitan sit in a bbq sauce mixture for about 2 hours before throwing the pieces right on the grill. I took a grill shot but in the heat of the night I must have deleted it from my phone. I sliced up the seitan thinner and tossed it in the remaining sauce mixture. The corner store didn't have any buns without HFCS so I went with some bakery french bread loaves, steaming them before loading up the goodies.
I apologize for the kind of blurry photo... my hands were full of bbq sauce and I was trying not to get it all over my phone.
One of the vegetarians who came by was pretty skeptical about it not being meat and a meat eater told me it was better than pork. While I don't believe that last bit, it was pretty good, and probably something I'll do again.
