SEITAN RECIPE | BBC GOOD FOOD
Make your own vegan protein with this tasty alternative to chicken. Use in stir fries or deep-fry in batter until crispy. Serve with your favourite sides
Provided by Cassie Best
Categories Dinner, Supper
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Blitz the tofu, soy milk, miso, yeast extract, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.
- Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once the dough has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready once the dough feels springy.
- Pour the vegetable stock into a pan. Bring to a simmer. Flatten out the seitan to a thickness of 1cm and chop into chicken-breast-sized chunks. Simmer these in the stock for 20 mins, covered with a lid, then allow to cool in the stock. Ideally, do this the day before and leave to chill in the fridge. The seitan chunks can also be frozen if you wish. When you’re ready to use the seitan in a recipe, pat it dry with kitchen paper then chop or tear into smaller pieces before cooking, if you like.
Nutrition Facts : Calories 211 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 2 grams fiber, ProteinContent 35 grams protein, SodiumContent 1.43 milligram of sodium
TIRAMISU CHEESECAKE RECIPE - BBC GOOD FOOD
Easy to transport and serve, this is a great dessert to take to a party. Everyone loves tiramisu and everyone loves cheesecake so it's a winner all round
Provided by Tom Kerridge
Categories Afternoon tea, Dessert, Treat
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Line the base of a 23cm springform cake tin with baking parchment. Crush the biscuits as finely as possible in a food bag using a rolling pin, or in a food processor, and mix with the melted butter. Tip into the tin, pressing down to flatten and set aside in the fridge.
- For the chocolate layer, tip the chocolate, cream and Tia Maria into a bowl and melt over a pan of simmering water. Once melted, quickly stir together and pour over the biscuit base, then chill in the fridge for at least 3 hrs, or until set.
- When the chocolate layer is set, beat the cream cheese, double cream, vanilla, orange and sugar together, then spread and swirl the mix evenly over the chocolate layer. Put the cake back in the fridge for a couple of hours or overnight. Can be made up to two days in advance and kept covered in the fridge.
- To serve, remove from the fridge, sieve over the cocoa powder and sprinkle over the crushed coffee beans. Run a knife around the edge of the cheesecake and release from the tin and serve. For a neater finish, blowtorch the outside of the tin to release the sides.
Nutrition Facts : Calories 605 calories, FatContent 45 grams fat, SaturatedFatContent 28 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 31 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.5 milligram of sodium
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