"-L. :" > wrote in message
om...
> Andy Katz > wrote in message
>. ..
> > All of the replies are very much appreciated and there was certainly
> > no intent to rattle any cages or initiate any controversies on my
> > part.
>
> You didn't. Some people are just assholes.
>
> >Private/personal cheffing is a frolic unlike most others; one
> > must be prepared to indulge any manner of whimsy, fad, phobia,
> > obsession or superstition. Food is like sex in that regard.
> >
> > I also failed to express myself fully ... there are tradeoffs, the
> > menu won't be strictly vegan; starches such as beans are acceptable
> > because they supply protein, fat in form of olive oil and omega three
> > (but did I add no shellfish 'cause we're kosher ... not really, but
> > you get the idea) is acceptable to a degree ... and so on.
> >
> > My professional experience and training is in restaurant cooking, but
> > you get tired of working like a dog for IQ-challenged maniacs for very
> > little money ... so vegan cassoulet it is.
> >
> > I can't use bread crumbs because starch in the form of wheat is to be
> > abhorred. I particularly appreciate the suggestion about seiten. I
> > just bought some in the market today. Had no idea what it was or what
> > to do with it, but it looked like an ingredient worth knowing.
>
> Seitan (prepared seitan) is actually best of you marinate it or season
> it first, then brown it or grill it - then add it to your dish.
> alt.food.vegan has a ton of recipes archived.
>
> good luck,
> -L.

You all do know that Seitan is purified gluten made from wheat, right? And
normally the objection to eating wheat is due to Celiac which is an immune
reaction to gluten. So you couldn't use bread but you could use Seitan?

It boggles the mind, it does.