Date: Mon, 30 Aug 93 14:00:26 EDT
From: cgl1@cornell.edu (Chuck Goelzer Lyons)
From the Seitan Sisters' Summer Cuisine Cooklet
SEITAN BARLEY STEW
1 strip kombu, 6-8 inches long, soaked in 1 c. cold water 5-7 mins.
and sliced in 1" squares
4 shiitake mushrooms, soaked 7-10 mins in cold water to cover, and
diced (omit soaking if using fresh mushrooms; other mushrooms may
be substituted)
1/4 c. celery, diced
1 c. onions, diced
2 scallion roots, sliced, plus additional scallion sliced for garnish
1/2 c. cabbage, sliced
1 c. carrots, diced
2 c. seitan, cubed
1/4 c burdock, diced or shaved
1 c. squash, diced
1/2 c. barley, soaked 6-8 hours
8 c. water, including soaking water from barley
Place kombu, shiitake, celery, onions, scallion root, cabbage, carrots,
squash, seitan, and burdock in layers in pot. Player in this order. Place
soaked barley on topo of the burdock layer. Add enough water to cover the
barley layer. (Also add soaking water from kombu and shiitake.) Bring to a
boil. Cover and reduce to medium-low. Simmer until barley becomes very soft
and creamy. Add tamari or sea salt to taste, cook an additional 5-10
minutes.
Garnish with scallion slices or parsley.
Serves 4.
kwvegan vegan