# 74 The All-New, All-Amazing Seitan Workshop (NEW CLASS)
hands-on

Seitan, also known as “wheat meat,” has long been the darling of the natural foods world. It’s a vegetarian form of protein with the texture of meat, fascinating to make from scratch, easy on the pocketbook, and can be formed and flavored to resemble some favorite foods that you might be craving. We’ll push its versatility to the limit by preparing two types of seitan: one that enables us to form steaks, cutlets, chunks, wraps and dumplings and one that’s perfect for sausages. Whether vegan or omnivore, if you’re looking to expand your usual protein choices, this class is for you. Sautéed Garlic and Fennel Seitan Sausage with Broccoli Rabe and Onions; Seitan Wrapped Burdock, Leek and Carrot Rolls; Lemon Watercress Soup with Seitan Dumplings; Pan-Seared Seitan Steak with Chimichurri; Crispy Seitan Tempura with Sweet and Sour Sauce; Seitan Stuffed Squash Provençal; Eggplant and Seitan Falafel with Lemon Tahini Sauce; Braised Chickpea Stew with Seitan Chorizo, Olives, and Fennel; and Seitan Puffs in Lemon Syrup with Toasted Coconut.

a) Friday, November 13, 4:00 – 10:00 p.m. - or -
b) Monday, January 25, 10:00 a.m. – 4:00 p.m.
Instructor: Peter Berley
Fee: $160

# 75 More Ways with Handmade Seitan
hands-on

While not exactly a household word, seitan, a vegetarian source of protein also known as wheat meat or wheat gluten, merits a wider following. Seitan offers a tasty additional protein for vegetarians and vegans, and an economical meat alternative for diners of any dietary persuasion. It is remarkably easy to make, and the resulting seitan-from-scratch far surpasses commercially available products. Seitan is a joy to cook with since, like tofu and tempeh, it effortlessly takes on a wide range of flavors and textures. You are invited to join Chef Peter Berley in performing this kitchen alchemy and to explore five unique ways of incorporating seitan into your cooking repertoire. Balsamic-Roasted Seitan with Cipollini Onions; Spicy Thai-Style Mock Duck in Coconut-Lemongrass Broth; Pan-Seared Seitan “Steak” with Thyme, Lemon and Mustard; Cholent; and Crispy Seitan Schnitzel with Red Wine-Shallot Compote. (Wine will be used in one recipe.)

Tuesday, March 2, 6:00 – 10:00 p.m.
Instructor: Peter Berley
Fee: $110