Category: Recipes

Making Seitan may sound daunting, but it’s actually incredibly quick and easy and I was hugely impressed with the end result, which is satisfyingly chewy, really tasty and massively versatile!

The quantities I give made four ‘steaks’, each weighing approx 150g and giving enough for two people as part of a meal. Seitan is very high in protein and makes a perfect meat substitute. You can cube it, slice it or bash it up in a food processor to make ‘mince’ and then proceed as you would with any meat-based recipe.

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The finished product. It’s tasty, so you could use it just like this in sandwiches, with chutney or salad and mayo.

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Ingredients:
1 cup Vital Wheat Gluten (FL)
1/4 cup wholemeal bread flour (FL)
1/3 cup soy sauce (FL)
2 tbsp nutritional yeast flakes (FL)
1 cup cold water

Method:
Mix dry ingredients. Stir soy sauce into the water and gradually add this to the flour. Form into a ball and knead for a minute or two. It will feel wet, but not at all sticky.

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Put the ball of dough on a plate, cover (wax wraps are good for this) and leave for 15 minutes.

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Cut the ball into four sections, mould into ovals and flatten out. It’s quite springy.

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Make a stock in a saucepan from 1 pint cold water, 2 teaspoons Bouillon powder, 1 tbsp soy sauce and a bay leaf. Add other herbs and spices if you like. Put in the four pieces of dough; they will swell, so choose a big enough saucepan. Bring slowly to the boil, cover and simmer for 30 minutes. It’s ready! Use what you need then keep the rest in its liquid in the fridge, or freeze.

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Here it is cut into small strips and used in a stir-fry with vegetables and noodles. Do you have any favourite ways of using it?

If you’re anything like me, you’re in need of some sugar detox after eating Easter eggs for breakfast, lunch and dinner. That is why I was so excited to learn this naturally sweet Tea Loaf recipe from one of our wonderful volunteers, Judith. Packed full of dried fruits, this loaf is sweet enough to satisfy your sweet tooth without adding even the tiniest bit of sugar.

This recipe is totally customisable to include all of your favourite dried fruits, or even nuts.

And what’s better, you can get most of your ingredients at Food Loose! Remember, you can shop online or pop in the store with your own containers.

Ingredients:

1 lb mixed dried fruit

½ pint warm tea (or water, juice or a mixture)

1 egg

1 lb self-raising flour

2 tbsp marmalade (optional)

Instructions:

1. Soak fruit with tea overnight
2. Stir egg (& marmalade if using) into fruit and mix well with flour.
3. Pour into greased or lined 2 x 1lb loaf tins / 1 x 2lb loaf tin.
4. Bake at gas mark 3 / 325F / 160C for 1 ¼ – 1 ¾ hours until a skewer comes out clean.
5. Cool in tin for 15 mins before turning out.

Judith’s tips:

The Tea Loaf keeps well & freezes well, so I usually make a double quantity and cut the loaves in half to freeze.

I don’t always use marmalade and it works out fine. I suppose if you want a ‘tang’ you could try adding lemon or orange zest. You could also add mixed spices or ginger depending on your taste.

I have added ground almonds before which worked well.

I usually use wholemeal flour which means I either add more liquid or use less flour, adding in small quantities until the mix seems right.

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If you make this recipe, we would love to hear how it went! Let us know in the comments or tag us on Instagram @foodloosecheltenham.