WOW!! This looks amazing delicious.
Kristel | Homepage | 03.26.08 - 11:53 am | #

thanks for sharing! I've been looking for a decent seitan roulade recipe for some time now.
Steffi | Homepage | 03.26.08 - 6:11 pm | #

This looks AMAZING! I can't wait to make this recipe, thank you!
Wheeler | Homepage | 03.26.08 - 8:25 pm | #

so, when can we do a Wheeler's tasting in Northeast Ohio?

Our house is available and I think we can convince the PPK posse to get it on...
tofu | Homepage | 03.26.08 - 8:41 pm | #

So your silicone things look awfully worm-y. are silicon WORMS vegan?
hehehehe
jk

Teddy
Teddy | Homepage | 03.27.08 - 1:57 am | #

What a great idea!! I need to get me some of those hot pink tie thingys though!
Bianca | Homepage | 03.27.08 - 1:47 pm | #

You know, I almost bought some of those silicone loops a few months ago but couldn't figure out what I'd use them for. Now I know. I never would have thought of rolling seitan, but since seeing your recipes, I can't think of anything else!
SusanV | Homepage | 03.29.08 - 12:10 pm | #

You and Liz are my heroes. I can't believe you two even did the old school under - the - water seitan thing. Seitan is my favorite thing and nobody does it better.
Tami | Homepage | 04.04.08 - 7:57 pm | #

This looks so good! I can almost imagine the nice smell of it!
Lovliebutterfly | Homepage | 04.08.08 - 7:24 am | #

Question:
I've never worked with seitan before, but is the seitan cooked completely in the Pickarski recipe, and the baking for 25 minutes just for browning purposes?

I'm also looking at the recipe for seitan at theppk.com, would that method be acceptable for this recipe?
Cat | 04.26.08 - 4:44 am | #

@cat -- the seitan is not cooked completely at that stage (picture 2) of the Pickarski recipe -- but it's ready for however you want to finish it at that point.

The searing (picture 3) is to give it a little color on both sides before finishing cooking in the oven

The oven stage (picture 6) is both for browning and to retain the shape once you remove the ties.

As for which recipe is better for this application -- either one would probably work, it's just a question of how thin you can pound out the seitan in Isa's recipe. That's critical to the success of the recipe.

Another alternate recipe would be to make the Julie/Isa sausage recipe...

http://theppk.com/blog/2008/02/2...-and-community/

...and roll it out as above and incorporating the ingredients jelly roll style and then steaming it, and searing the cut pieces to finish. Which was the original concept for the Bourdain "Wild Seitan" roulade -- we still want to give that one another try with that method...

tofu | Homepage | 04.26.08 - 9:19 am | #

this looks good. it made my mouth water. lmao. the erbs made a nice touch to the dish.
Asha | 12.04.08 - 9:37 am | #