Comments on: Tamarind Seitan Kabobs
http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/
Yup, I'm back.Sat, 24 Nov 2012 14:36:47 +0000hourly1http://wordpress.org/?v=3.4.2By: Vegan Ingredient Spotlight: Tamarind, How to Use Pods, Paste, and Concentrate Plus Recipes – Eat Drink Better
http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/comment-page-1/#comment-17017
Vegan Ingredient Spotlight: Tamarind, How to Use Pods, Paste, and Concentrate Plus Recipes – Eat Drink BetterMon, 11 Oct 2010 10:35:36 +0000http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/#comment-17017[...] Tamarind Seitan Kabobs [...][...] Tamarind Seitan Kabobs [...]
]]>By: Bonzai Barbecue: The Vegan Recipe Roundup | Bonzai Aphrodite
http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/comment-page-1/#comment-16683
Bonzai Barbecue: The Vegan Recipe Roundup | Bonzai AphroditeThu, 24 Jun 2010 22:48:26 +0000http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/#comment-16683[...] Seitan is great for grilling because it really holds up well. If you ever loved barbeque ribs, you’ve gotta try SusanV’s Barbecued Seitan Ribz. If you prefer your seitan skewered, Vegan Yum*Yum has a lovely looking Tamarind Seitan Kabob. [...][...] Seitan is great for grilling because it really holds up well. If you ever loved barbeque ribs, you’ve gotta try SusanV’s Barbecued Seitan Ribz. If you prefer your seitan skewered, Vegan Yum*Yum has a lovely looking Tamarind Seitan Kabob. [...]
]]>By: Jane
http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/comment-page-1/#comment-16124
JaneSun, 28 Feb 2010 13:37:12 +0000http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/#comment-16124The tamarind flavor intrigues me a lot, I like the sour flavor and I think my friends would love to try this dish. I never tried using tamarind flavor so I'm somewhat excited about how it will end up tasting. I guess I'm gonna use variety of veggies on this but the broccoli looks great. I think carrots and some bell pepper would be great. Thanks for sharing a wonderful recipe.The tamarind flavor intrigues me a lot, I like the sour flavor and I think my friends would love to try this dish. I never tried using tamarind flavor so I’m somewhat excited about how it will end up tasting. I guess I’m gonna use variety of veggies on this but the broccoli looks great. I think carrots and some bell pepper would be great. Thanks for sharing a wonderful recipe.
]]>By: danielle
http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/comment-page-1/#comment-15856
danielleThu, 04 Feb 2010 17:52:47 +0000http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/#comment-15856Random Q: I have been looking for a hearty beef-like stew and I am so new to the vegan movement :) Could I use this recipe for your cubes in a stew? Has anyone tried it? Would it work? I guess I should just try it! Love your recipes BTW!!!Random Q: I have been looking for a hearty beef-like stew and I am so new to the vegan movement :) Could I use this recipe for your cubes in a stew? Has anyone tried it? Would it work? I guess I should just try it! Love your recipes BTW!!!
]]>By: lauren
http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/comment-page-1/#comment-14710
laurenMon, 26 Oct 2009 13:19:56 +0000http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/#comment-14710... that's a "1-inch" block of pulp.… that’s a “1-inch” block of pulp.
]]>By: lauren
http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/comment-page-1/#comment-14709
laurenMon, 26 Oct 2009 13:18:15 +0000http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/#comment-14709I cook a lot of SE Asian and indian foods. I used to use the concentrate, preferring the convenience over tamarind pulp (which comes in a block and has to be processed with hot water). But once I tried the pulp and discovered what an entirely different flavor it has--I never went back to the concentrate. The concentrate has a dark, bitter, molasses-y taste, while freshly-made "thick tamarind juice" has a tart, fruity flavor. All you do is take a 1" block of the pulp and pour over 1 cup of boiling water. Let it sit for 15 minutes or so, until cool enough to immerse your hand, and then squeeze and massage the pulp until it's as dissolved as possible. Let sit another 15 minutes to thicken and then strain out the seeds.I cook a lot of SE Asian and indian foods. I used to use the concentrate, preferring the convenience over tamarind pulp (which comes in a block and has to be processed with hot water). But once I tried the pulp and discovered what an entirely different flavor it has–I never went back to the concentrate. The concentrate has a dark, bitter, molasses-y taste, while freshly-made “thick tamarind juice” has a tart, fruity flavor. All you do is take a 1″ block of the pulp and pour over 1 cup of boiling water. Let it sit for 15 minutes or so, until cool enough to immerse your hand, and then squeeze and massage the pulp until it’s as dissolved as possible. Let sit another 15 minutes to thicken and then strain out the seeds.
]]>By: ????? ???????
http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/comment-page-1/#comment-14658
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]]>By: Frau in Canada
http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/comment-page-1/#comment-10223
Frau in CanadaMon, 10 Nov 2008 02:00:44 +0000http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/#comment-10223This was awesome! I couldn't find any agave nectar, however in Canada we have lots of maple syrup so I used that instead. I loved being able to have ready-to-eat seitan in 10 mins. All of the other recipes I have used get you to make this big seitan log and cook it for an hour. The other thing I really liked about your recipe is that the seitan chunks were very tasty. Again comparing to other recipes the broth has been more flavourful than the seitan. Great job!This was awesome! I couldn’t find any agave nectar, however in Canada we have lots of maple syrup so I used that instead. I loved being able to have ready-to-eat seitan in 10 mins. All of the other recipes I have used get you to make this big seitan log and cook it for an hour. The other thing I really liked about your recipe is that the seitan chunks were very tasty. Again comparing to other recipes the broth has been more flavourful than the seitan. Great job!
]]>By: Healthy Vegan Diet Menu Guide
http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/comment-page-1/#comment-9543
Healthy Vegan Diet Menu GuideSat, 01 Nov 2008 04:46:01 +0000http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/#comment-9543Who would ever think that it was seitan? Looks great!Who would ever think that it was seitan? Looks great!
]]>By: Tucson Bass Player
http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/comment-page-1/#comment-9467
Tucson Bass PlayerTue, 28 Oct 2008 04:21:19 +0000http://veganyumyum.com/2008/07/tamarind-seitan-kabobs/#comment-9467I can't wait to try the sauce suggestions. I am weak in that department.
Great Post!I can’t wait to try the sauce suggestions. I am weak in that department.