Comments on: Yucatan Seitan http://veganyumyum.com/2007/05/yucatan-seitan/ Yup, I'm back. Sat, 24 Nov 2012 14:36:47 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: Cecelia http://veganyumyum.com/2007/05/yucatan-seitan/comment-page-1/#comment-8408 Cecelia Fri, 22 Aug 2008 02:02:32 +0000 http://veganyumyum.com/2007/05/yucatan-seitan/#comment-8408 This was so good! I used a teaspoon of paprika and turmeric in place of the recado powder but still, the best sauce I have ever had! I put this with some fresh salsa and spinach and rolled it up in one of the best burritos I have ever had. Thanks so much for this recipe! This was so good! I used a teaspoon of paprika and turmeric in place of the recado powder but still, the best sauce I have ever had! I put this with some fresh salsa and spinach and rolled it up in one of the best burritos I have ever had. Thanks so much for this recipe!

]]> By: Lyra http://veganyumyum.com/2007/05/yucatan-seitan/comment-page-1/#comment-6737 Lyra Thu, 05 Jun 2008 21:04:13 +0000 http://veganyumyum.com/2007/05/yucatan-seitan/#comment-6737 How funny, I was flipping through your recipes and ran across this one! I am from Belize, and I don't know which chicken recipe specifically you were talking about, because we use recado in a lot of dishes, but I am guessing it was the ubiquitious Stewed Chicken. Everyone has their own version of this recipe, but none of the ones that I know about have citrus juices or tamari (tamari? Whats that?) in them. On the other hand, some people do use worchesterchire sauce, which I know isnt vegetarian or vegan, so tamari sauce might make a decent vegan substitute. I've added you to my blog roll and will have to try this recipe with some of my recado from Belize. As I am not vegetarian, I will be happy to let you know if it tastes like Belizean stew chicken. Did you know that there is also a pitch black recado mix as well? Traditionally the black color comes from blackened and ground corn tortillas, and the achiote (we call it annato) is blended with that and some very spicy other additions. It is the spiciest recado around. Your blog is beautiful, and your photos are too. You are right about not putting bad pics up, I am guilty of that because I dont have good night lighting and work during the day, so I sometimes take bad pics and then I post them anyways. I may have to start taking those down though... How funny, I was flipping through your recipes and ran across this one! I am from Belize, and I don’t know which chicken recipe specifically you were talking about, because we use recado in a lot of dishes, but I am guessing it was the ubiquitious Stewed Chicken. Everyone has their own version of this recipe, but none of the ones that I know about have citrus juices or tamari (tamari? Whats that?) in them. On the other hand, some people do use worchesterchire sauce, which I know isnt vegetarian or vegan, so tamari sauce might make a decent vegan substitute.

I’ve added you to my blog roll and will have to try this recipe with some of my recado from Belize. As I am not vegetarian, I will be happy to let you know if it tastes like Belizean stew chicken.

Did you know that there is also a pitch black recado mix as well? Traditionally the black color comes from blackened and ground corn tortillas, and the achiote (we call it annato) is blended with that and some very spicy other additions. It is the spiciest recado around.

Your blog is beautiful, and your photos are too. You are right about not putting bad pics up, I am guilty of that because I dont have good night lighting and work during the day, so I sometimes take bad pics and then I post them anyways. I may have to start taking those down though…

]]> By: Deidre http://veganyumyum.com/2007/05/yucatan-seitan/comment-page-1/#comment-5323 Deidre Thu, 13 Mar 2008 18:34:21 +0000 http://veganyumyum.com/2007/05/yucatan-seitan/#comment-5323 These turned out so fantastic just now, I'm raving about the recipe to all my friends, veggie and omnivorous alike. I threw a handful of chopped onions in with the seitan and let them bake together - they absorbed lots of flavor and softened up nicely. These turned out so fantastic just now, I’m raving about the recipe to all my friends, veggie and omnivorous alike. I threw a handful of chopped onions in with the seitan and let them bake together – they absorbed lots of flavor and softened up nicely.

]]> By: Lolo http://veganyumyum.com/2007/05/yucatan-seitan/comment-page-1/#comment-1297 Lolo Sat, 12 May 2007 02:27:49 +0000 http://veganyumyum.com/2007/05/yucatan-seitan/#comment-1297 Thanks for the kind comments! Mihi - What a coincidence! I hope you enjoy the recipe! Pamela - I've linked to you for ages, dear! Glad to see your updates! Alex - These beans were a mix of whole and refried, with cumin, salt, pepper, and tomatoes. Johanna - Interesting! I'll have to keep my eyes peeled for the herb! Thanks for the kind comments!

Mihi – What a coincidence! I hope you enjoy the recipe!

Pamela – I’ve linked to you for ages, dear! Glad to see your updates!

Alex – These beans were a mix of whole and refried, with cumin, salt, pepper, and tomatoes.

Johanna – Interesting! I’ll have to keep my eyes peeled for the herb!

]]> By: johanna3 http://veganyumyum.com/2007/05/yucatan-seitan/comment-page-1/#comment-1275 johanna3 Wed, 09 May 2007 01:40:02 +0000 http://veganyumyum.com/2007/05/yucatan-seitan/#comment-1275 we called here in Puerto Rico to that powder achiote. here recado is a green herb(very tasty). the powder here is pure achiote without any herb. this looks so good. we called here in Puerto Rico to that powder achiote. here recado is a green herb(very tasty).

the powder here is pure achiote without any herb. this looks so good.

]]> By: Alex http://veganyumyum.com/2007/05/yucatan-seitan/comment-page-1/#comment-1264 Alex Mon, 07 May 2007 02:22:30 +0000 http://veganyumyum.com/2007/05/yucatan-seitan/#comment-1264 Tell us how you do black beans. Tell us how you do black beans.

]]> By: Pamela http://veganyumyum.com/2007/05/yucatan-seitan/comment-page-1/#comment-1261 Pamela Sun, 06 May 2007 20:29:22 +0000 http://veganyumyum.com/2007/05/yucatan-seitan/#comment-1261 Lolo, looks great, like everything you make. Gosh, we can't even tell it's vegan! (kidding) I want to link your foodblog to my foodblog. Hit me up! Lolo, looks great, like everything you make. Gosh, we can’t even tell it’s vegan!
(kidding)
I want to link your foodblog to my foodblog. Hit me up!

]]> By: the village vegan http://veganyumyum.com/2007/05/yucatan-seitan/comment-page-1/#comment-1257 the village vegan Sun, 06 May 2007 16:47:49 +0000 http://veganyumyum.com/2007/05/yucatan-seitan/#comment-1257 That looks beautiful, and tasty too. That looks beautiful, and tasty too.

]]> By: andrea! http://veganyumyum.com/2007/05/yucatan-seitan/comment-page-1/#comment-1252 andrea! Sat, 05 May 2007 23:27:14 +0000 http://veganyumyum.com/2007/05/yucatan-seitan/#comment-1252 I can't believe just 1 1/2 tsp turned it so red! That's pretty intense stuff! I can’t believe just 1 1/2 tsp turned it so red! That’s pretty intense stuff!

]]> By: Carla http://veganyumyum.com/2007/05/yucatan-seitan/comment-page-1/#comment-1251 Carla Sat, 05 May 2007 22:50:16 +0000 http://veganyumyum.com/2007/05/yucatan-seitan/#comment-1251 This looks great!! I'm too late for today but this is something to keep in mind for the next time I make Seitan! How very creative of you! This looks great!! I’m too late for today but this is something to keep in mind for the next time I make Seitan! How very creative of you!

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