Those who read this blog will already be aware that I am a huge fan of chickpea flour, or besan, but I've never seen this much of it in a seitan recipe. I tasted the batter and it was throat-stoppingly redolent of raw chickpeas. But you do end up cooking it, and I know it looks like shortbread, but oh, for the love of God, make this! You will be so happy!
The recipe can be found here and so the publisher at least has released it into the public domain, but since I had such a hard time printing it out, I reproduce it for you:
from The Real Food Daily Cookbook
1/2 cup plus 1 tbsp canola oil
1/3 cup chopped onion
1 tbsp minced garlic
3 1/2 cups gluten flour
1 cup chickpea flour
2/3 cup nutritional yeast
1 tsp salt
1 3/4 cups canned cannellini beans or okara
1/3 cup tamari
3 cups water
Heat the 1 tbsp oil in a heavy skillet over medium heat. Add the onion and garlic and sauté for 5 minutes, or until tender. Set aside to cool.
Stir the gluten flour, chickpea flour, nutritional yeast, and salt together in a large bowl to blend (Zoa's note: make sure the chickpea flour doesn't clump; whisk it in well or, better yet, add it through a sieve: lumps will not incorporate during cooking). Puree the beans, the tamari, the remaining 1/2 cup oil, and the sautéed onion mixture in a blender until smooth, adding some of the water to create a smooth and creamy consistency.
Stir the bean mixture and the remaining water into the dry ingredients until a very wet dough forms.
Now at this point (and at the beginning) the Real Food Daily recipe gives rather complicated instructions about baking. I didn't bake my seitan; I steamed it, a la Julie Hasson, so you can check out the original for the baking instructions, but what I did was divide the dough into four pieces, roll up each piece in tinfoil, and steam the four rolls (stacked two on two log cabin style) for an hour and a quarter, shifting the bottom pieces to the top halfway through.
So once that was done, I actually finished up today's meal by putting together Mark's Chik'n almond bake from Irreverent Vegan, which I have been dying to try ever since I read his intriguing and very funny post about it. Yes, it's everything he claims it is! Plus, I didn't have to serve it with an old shoe since I had this superfantastic seitan to work with.
Served here with the Broccoli with capers and lumache from Deborah Madison's Vegetarian Cooking for Everyone, except I didn't have lumache so I used small shells instead. Lumache are medium shells, and in her book there is a pretty line drawing of pieces of broccoli nestled into the shells. My shells were too small for that, but if you'll notice, the capers fit in very nicely! (No, really, go back up and look, click on the image to enlarge it; it's too cute.) Here's the sauce the broccoli and pasta gets tossed with: