Well, this didn't work all that well. I was trying to use the seitan as the binding on something that had a slightly different texture than seitan, mealier. I decided to add a bit of textured vegetable protein. I used roughly the following recipe: 2 cups gluten wheat 1 cup TVP 2 tbsp nutritional yeast 1 tsp mustard powder 1.5 cups veg. broth 1 tbsp Braggs liquid amino 1 tbsp Tamari 1 tbsp balsamic vinegar 1 tsp red wine vinegar Mix all the wet ingredients in a large bowl.
Again, with the talking with a friend, the term "Meatspace" came up. I thought that it would be a good name for a hacker coffee shop — the idea being that meatspace refers to "the real world" (or, "the big blue room with the yellow light") and a coffee shop is an ideal location to meet up with people in real life.
Whilst discussing with a friend that I realized that I had been a de-facto vegetarian for two weeks, I said that it was probably in response to the July 4th weekend "Meat-o-Rama" I need to use that phrase more often.
There is the saying "Last Best Hope", but how come no one ever talks about the "First Worst Hope "?
This evening I finally got around to making baba ganoush from scratch, using the second method listed here. It wasn't bad, but the taste was a bit less than what I was expecting, and I added way too much garlic (yes, such a thing is possible), and sadly was out of onion. I'll have to try it again sometime, with less garlic, with onion, and probably with a bit more corriander and cumin.