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Vegetarian cooks have long used grains, beans, and nuts to make foods that imitate the chewy texture of meat and provide high-grade protein. When the protein is extracted from wheat, it is known as seitan or gluten (it is also sold as "wheat protein" or "wheat meat"). Grain proteins, like seitan, yield a meatier texture than bean proteins like tofu or tempeh. Because seitan is naturally bland, it often has flavorful ingredients added to it, most commonly soy sauce. Seitan stays firm during cooking and is a good choice for soups or for grilling.
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01-The Changing Face of Homemade
02-What's Your Hurry?
03-The Ingredients
04-Organic and All-Natural Ingredients
05-Setting Up A Pantry
06-Using the Recipes
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