Our Hen House
Our Hen House
  • Home
  • Podcasts
    • Our Hen House Podcast
    • Animal Law Podcast
    • Antiracism Audio Series
    • Limited Series: Teaching Jasmin How to Cook Vegan
  • About
    • About Our Hen House
    • Inside the Coop – Bios
    • Join the Flock
    • Suggest a Guest
    • Press Coverage
    • Policies
    • Contact
  • Learn More
    • Videos
    • Blog
      • Book Reviews
    • Hen Press
    • Why Animal Rights?
      • Animal Testing and Research
      • Clothing
      • Companion Animals
      • Dairy
      • Eggs
      • Entertainment
      • Fishes
      • Meat
      • Veganism
      • Wildlife
      • What to do?
  • Donate
BlogFlock Exclusive Content
by Jasmin and Mariann December 12, 2012

Take Back the Meats (PLUS a Bonus Recipe!)

by Jasmin and Mariann December 12, 2012
by Jasmin and Mariann

In vitro meat is a hot topic. So are the increasingly successful plant-based meats, like Beyond Meat, Field Roast, Tofurky. We are celebrating the fact that these products are flying off the shelves. And, though we recognize that they are too often a prohibitively expensive alternative for those of limited means, we all know that that’s because #PRIVATE# the market is skewed. Animal-based products are supported by massive subsidies for feed crops. And plant-based meats are disadvantaged by economies of scale — it’s more expensive to market your product to a small audience. As soon as there are more of us, the price will go down.
These are all things to celebrate. We love these products, and we wish them all well.
But there is another side of the plant-based meat story that is starting to emerge — DIY. And we love it.
If we pass through Atlanta on our trip back East, one of the first places we intend to stop is Dough Bakery, which is selling a locally produced selection of deli meats from brand new start-up Gutenfleischers. How exciting is this? We love that the production of plant-based meats has started to decentralize, and that small local businesses are starting to produce their own products.

Reuben Sandwich from Dough Bakery with Gutenfleischer’s “Roast Beef”


Or, let’s think about taking this one step further. How about just making your own meat? We were inspired by this recent facebook status update posted by Michelle Schwegmann of Herbivore Clothing Company (don’t miss the exclusive flock discount code we told you about on Monday):

It’s so true. Plant-based alternatives are not only better for your health, better for the planet, and, most of all, better for the animals, but they are the ultimate stick-it-to-the-man, power-to-the-people food choice. We don’t just need to rethink what meat is,  we need to get used to the idea that when we’re vegan, we’re truly in charge of our food.  In case, like us, you’re feeling inspired to take back the meats, here’s Michelle’s recipe:

Just Your Basic Grain Meat
by Michelle Schwegmann
For me, it all started with something called the “seitan o’greatness,” which was an adaptation of an adaption of a recipe… maybe by Louise Hagler or Bryanna Clark Grogan? Then Julie Hasson came along and blew everyone’s mind with her steaming method for seitan sausages….then Isa Moskowitz put it in print in her book, Vegan Brunch. Then Julie had her recipes in her wonderful book, Vegan Diner, and now, I will share my version with you. There are endless variations of this recipe. Research! Learn! Eat! Vegan meat has many forms. This is one. Be brave. It is more simple than you think.

[print_this]
Ingredients:
4-5 cloves garlic
1 cup beans (whatever light ones you have, garbanzo, kidney, cannelini) rinsed and drained.
1/4 cup (scant) olive oil
1/4 cup soy sauce (or Bragg’s Liquid Aminos)
2 cups water or veggie broth
2 ½ cups vital wheat gluten flour
½ cup nutritional yeast
2 teaspoons thyme
2 teaspoons oregano
2 teaspoons ground sage
2 teaspoons paprika
fresh ground black pepper
Directions:
Using your food processor with the metal blade, pulse the garlic until it’s finely chopped, stopping to scrape it down if necessary, then pulse some more. Add the beans, olive oil and soy sauce, and pulse until the beans are almost puréed. Transfer this wet mixture to a bowl large enough to accommodate the remaining ingredients.
Add the water or broth, gluten flour, nutritional yeast, thyme, oregano, sage, paprika and pepper. Using a spatula, mix ingredients. A dough will quickly form — you will be able to assimilate all of the dry into the wet easily and completely. Stir together for about a minute, but don’t work it too much! The oven will do the rest.
Now you have a CHOICE! You can make a big seitan roast, or 6-8 large seitan sausages.
If you choose to make a roast, you should: preheat the oven to 350º. Tear off a piece of tinfoil large enough to accommodate a tootsie roll the size of your dough. I know, funny! Place the gluten onto the foil and shape it into a rough loaf; about 4 inches by 8-10 inches. Just roughly shape it. Carefully roll the foil over and roll the ends like a tootsie roll. Not too tight — keep it loose, as your seitan will expand. If you are afraid your foil isn’t big enough, roll another piece of foil around it just to be safe.
Bake in your oven for 90 minutes. Halfway through, turn it over. Then be sure to let it cool before you you slice your roast!
If you choose to make smaller sausages: prepare a pot of boiling water with a steamer basket. In the same manner you made the large tootsie roll, you are going to make smaller ones. Cut 6-8 pieces of foil about 8 inches square. Divide your dough, and form the sausages into tootsie rolls. Don’t roll too tight! Place in the steamer basket and steam for 45 minutes. Let cool before slicing or serving.
For both types of seitan, you can slice and saute, or slice and eat… pour gravy over…. use the small ones like hot dogs or larger sausages… however you’d like!  Enjoy your cruelty free meat.
XO[/print_this]
One last thing. You know that you have a true friend when you concoct an idea for an exclusive flock-only blog entry, text that person and say “hey, we have this idea and we kind of need a recipe from you in the next hour… cool?” And then, miraculously, there is that recipe, right there in your email box. Along with tons of X’s and O’s.
In other words, thank you, Michelle. XOXOXOXOXOXOXOX

Share 0 FacebookTwitterPinterestEmail
previous post
Take This Course: Investigative Journalism and Social Change
next post
Floppy Bear

You may also like

“Animal Man” — A Vegan, Animal Rights Activist, Comic Book Hero

The Haymarket Squares take over KFC (and our hearts)

Call For Papers: “Redefining Social Welfare: Connections Across Species”

Central Park Wildlife Taskforce – A Story of the Struggles of Wild...

“Think! Eat! Act!” Ruminations of a Sea Shepherd Cook (BONUS RECIPE: Vegan...

For the Holidays, Remember That “Donating Food Takes Thought”

Flock Only: GIVEAWAY of Hen Press’ “The Lines We Draw” by Sangamithra...

Making Vegan Friends

My Grandma Stopped Eating Meat When She Was 86

Check Out Alessandra’s New Blog: Chickpeas & Change!

Search Episodes

Subscribe to our Shows

Apple PodcastsGoogle PodcastsSpotifyStitcherPocketCastsAmazon Music
More
  • Apple PodcastsApple Podcasts
  • RSSRSS
  • SpotifySpotify
  • Google PodcastsGoogle Podcasts
  • Amazon MusicAmazon Music
  • StitcherStitcher
  • PocketCastsPocketCasts
  • CastBoxCastBox
  • Player.fmPlayer.fm
  • TuneInTuneIn
Apple PodcastsGoogle PodcastsSpotifyStitcherPocketCastsAmazon Music
More
  • RSSRSS
  • Apple PodcastsApple Podcasts
  • Google PodcastsGoogle Podcasts
  • SpotifySpotify
  • Amazon MusicAmazon Music
  • StitcherStitcher
  • CastBoxCastBox
  • Player.fmPlayer.fm
  • TuneInTuneIn
  • PocketCastsPocketCasts

Subscribe to OHH Emails

We don’t spam or share your email with others. Privacy policy.

Please Check Your Email to Confirm Your Subscription!

Instagram

Join us On Facebook

Join us On Facebook

Keep in touch

Facebook Twitter Instagram

Donate & Triple Your Impact!

  • Facebook
  • Twitter
  • Instagram

@2021 - Our Hen House


Back To Top
Our Hen House
  • Home
  • Podcasts
    • Our Hen House Podcast
    • Animal Law Podcast
    • Antiracism Audio Series
    • Limited Series: Teaching Jasmin How to Cook Vegan
  • About
    • About Our Hen House
    • Inside the Coop – Bios
    • Join the Flock
    • Suggest a Guest
    • Press Coverage
    • Policies
    • Contact
  • Learn More
    • Videos
    • Blog
      • Book Reviews
    • Hen Press
    • Why Animal Rights?
      • Animal Testing and Research
      • Clothing
      • Companion Animals
      • Dairy
      • Eggs
      • Entertainment
      • Fishes
      • Meat
      • Veganism
      • Wildlife
      • What to do?
  • Donate
Our Hen House
Search Podcasts
  • Home
  • Podcasts
    • Our Hen House Podcast
    • Animal Law Podcast
    • Antiracism Audio Series
    • Limited Series: Teaching Jasmin How to Cook Vegan
  • About
    • About Our Hen House
    • Inside the Coop – Bios
    • Join the Flock
    • Suggest a Guest
    • Press Coverage
    • Policies
    • Contact
  • Learn More
    • Videos
    • Blog
      • Book Reviews
    • Hen Press
    • Why Animal Rights?
      • Animal Testing and Research
      • Clothing
      • Companion Animals
      • Dairy
      • Eggs
      • Entertainment
      • Fishes
      • Meat
      • Veganism
      • Wildlife
      • What to do?
  • Donate

Subscribe

Apple PodcastsGoogle PodcastsSpotifyAmazon Music
More
  • Apple PodcastsApple Podcasts
  • RSSRSS
  • SpotifySpotify
  • Google PodcastsGoogle Podcasts
  • Amazon MusicAmazon Music
  • StitcherStitcher
  • PocketCastsPocketCasts
  • CastBoxCastBox
  • Player.fmPlayer.fm
  • TuneInTuneIn
Apple PodcastsGoogle PodcastsSpotifyAmazon Music
More
  • RSSRSS
  • Apple PodcastsApple Podcasts
  • Google PodcastsGoogle Podcasts
  • SpotifySpotify
  • Amazon MusicAmazon Music
  • StitcherStitcher
  • CastBoxCastBox
  • Player.fmPlayer.fm
  • TuneInTuneIn
  • PocketCastsPocketCasts

OHH NEWSLETTER

We don’t spam or share your email with others. Privacy policy.

Please Check Your Email to Confirm Your Subscription!

 
Sign In

Keep me signed in until I sign out

Forgot your password?

Password Recovery

A new password will be emailed to you.

Have received a new password? Login here